M&M Cookie Bars!! One of my favorite desserts of all times. And also be warned - one is NOT to be left alone with a pan of these! These cookie bars are on par with my famous cheesecake cookie bars. You may want to check those out as well!
Table of Contents
Why I Love This Recipe
Is there anything better than a soft cookie in bar form? Where the edges are just lightly golden brown and a tad bit crunchy... and the inside is gooey and soft and melts in your mouth? Let me answer that for you.... no.
It doesn't get better than cookie bars when it comes to a quick and easy dessert that literally every single person will love. These cookie bars are my favorite sugar cookie recipe baked up in bar form. You all know how I love the giant M&M cookies and these are just the perfect bar form for that perfect cookie!
Ingredients & Substitutions
- Butter
- Light Brown Sugar
- Vanilla Extract
- Large Eggs
- All Purpose Flour
- Baking Powder
- Baking Soda
- Christmas M&M’s
- Maldon
*For a full list of ingredients and instructions please see recipe card below.
How to Make M&M Cookie Bars
Step 1: Preheat the oven to 350 degrees. In a large bowl, combine the melted butter and brown sugar and mix with a wooden spoon for 1 minute until combined.
Step 2: Add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.
Step 3: Add the dry ingredients into the bowl and slowly mix until just combined. The batter will be a bit stiff, but that's normal.
Step 4: Fold in 1 cup of the Milk Chocolate M&M’s.
Step 5: Spray a 9x9 metal baking pan (see note above) with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle with the remaining Milk Chocolate M&M’s and Maldon sea salt if desired.
Step 6: Transfer it into the oven. Bake for 35-40 minutes. Once the bars have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.
How to Store M&M Cookie Bars
Cut these into squares once cooled, and store in an airtight container for a few days. You can also store in the fridge to keep them longer, about two weeks.
How to Freeze M&M Cookie Bars
We have not had leftovers for these in our household! However, if you want to freeze them, store these bars in a freezer bag or airtight container for about 3 months. Defrost in the fridge or outside to serve.
Tips & Tricks
1: Use a 9x9 pan. Don't try and do it in a 9x13 or an 8x8... it won't be the same. Trust me - there's a reason I developed it this way! And a glass or ceramic baking dish doesn't retain heat the same way a metal baking dish does... so use a metal baking dish! And 8x8 (while it's the same shape is only 64 square inches and a 9x9 is 81 inches. So that will WILDLY affect baking time.
2: Don't skimp on the M&M's and the sprinkle of salt on top. It really makes all the flavors sing! If you want to add more M&M's mid bake, that will ensure they don't fall to the bottom of the pan.
3: After the baking time - LET THESE SET FOR 2 HOURS. These cookie bars might look a little under-baked but they need time to finish residual baking once they come out of the oven.
4: Proceed with caution once these cookie bars are baked and cut. I've eaten pretty much an entire pan once before and I'm not even remotely exaggerating. Thomas had to remove the last 2 squares from the house because I could NOT BE STOPPED.
FAQs
What is the difference between cookies and cookie bars?
Cookie bars are somewhere cakes and cookies. A great and easy way to make a big batch, and the thickness gives them a nice gooeyness. While not all cookie recipes may be suitable for cookie bars, this is a great one! Thickness is also important when baking bars, too thin and it will be too crisp, too thick and the edges will be brittle by the time the center bakes.
Can I add other things to these cookie bars?
Yes! Add nuts, pretzel, chocolate chips- all perfect additions to these bars.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Soft Sugar M&M Cookie Bars
Ingredients
- 1 cup butter melted
- 2 cup light brown sugar
- 4 teaspoons vanilla extract
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon of baking soda
- 1 cup Milk Chocolate M&M’s plus extra for garnish
- Maldon sea salt optional
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the melted butter and brown sugar and mix with a wooden spoon for 1 minute until combined. Add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.
- Add the dry ingredients into the bowl and slowly mix until just combined. The batter will be a bit stiff, but that's normal. Fold in 1 cup of the Milk Chocolate M&M’s.
- Spray a 9x9 metal baking pan (see note above) with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle with the remaining Milk Chocolate M&M’s and Maldon sea salt if desired and transfer it into the oven. Bake for 35-40 minutes. Once the bars have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.
Notes
- Use a 9×9 pan. Don’t try and do it in a 9×13 or an 8×8… it won’t be the same. Trust me – there’s a reason I developed it this way! And a glass baking dish doesn’t retain heat the same way a metal baking dish does… so use a metal baking dish!
- Don’t skimp on the M&M’s and the sprinkle of salt on top. It really makes all the flavors sing! If you want to add more M&M’s mid bake, that will ensure they don’t fall to the bottom of the pan.
- After the baking time – LET THESE SET FOR 2 HOURS. They might look a little under-baked but they need time to finish residual baking once they come out of the oven.
Nutrition Information
Photography by Matt Armendariz / Food Styling by Adam Pearson
These bars are amazing! I'm older than dirt and have lots of recipes, but this is a brand new favorite. Delicious and soft! I multiply it by 1.5 to bake in a 9x13 pan!
A holiday staple around here! They are requested for every holiday and family get together. So dang good. I am not a big sweets person and even I can’t resist these!
Can’t stop making and eating these!! Somehow the Christmas m&ms taste the best too! The delicious salt flavor is worth the extra sprinkle.
These are a winner! Made them twice. First exactly as written and they were perfect - wished for a bit more salt. The second time I made them I did not have a metal pan handy and had to use a Pyrex dish despite my best rule followed tendencies. Baked them 25 degrees lower and ten minutes longer. They were still great maybe slightly over baked! Metal pan indeed the way to go xx
Amazing!
Hi Gaby! Do you think I could make these bars in a bundt pan? I'm trying to find festive recipes I can make in my star of david shaped bundt pan...
I would think so but I haven't tested to say for sure!