M&M Cookie Bars
M & M cookie bars are the easy cookie bar recipe you need when you want an easy dessert recipe with few ingredients.
Ingredients
- 1 Cup (227 g) Butter softened
- 1 ½ Cup (330 g) Brown Sugar packed
- ½ Cup (100 g) Sugar
- 2 tsp. (2 tsp.) Vanilla Extract
- 3 (3) Egg
- 3 Cups (375 g) Flour, All Purpose
- 1 teaspoon (1 teaspoon) Baking Powder
- 1 teaspoon (1 teaspoon) Baking Soda
- 1 teaspoon (1 teaspoon) Salt
- 2 Cups (473 ⅙ ml) M&M’s
- 2 Cups (360 g) Chocolate Chips
Instructions
- Preheat oven to
350 °F Line a 9x13 inch baking pan with parchment paper and butter the parchment and sides of the pan. This keeps the bars from sticking and makes lifting them out easier. - Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl with a rubber spatula.1 Cup (227 g) Butter, ½ Cup (100 g) Sugar, 1 ½ Cup (330 g) Brown Sugar
- In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.3 Cups (375 g) Flour, All Purpose, 1 tsp Baking Powder, 1 tsp Baking Soda, 1 tsp Salt
- Add the vanilla extract and eggs to the creamed butter mixture. Mix on medium speed until fully incorporated and smooth, about 1 minute.2 tsp. Vanilla Extract, 3 Egg
- Add the dry ingredients to the wet ingredients in three additions, mixing on low speed after each addition until just combined. Stop the mixer and scrape down the sides of the bowl as needed. Do not overmix or the bars will be tough.
- Add the chocolate chips and 1 cup of the M&M's to the dough. Fold them in with a spatula or wooden spoon until evenly distributed.2 Cups (360 g) Chocolate Chips, 1 Cup (236 ⅗ mls) M&M’s
- Transfer the dough to your prepared baking pan. Use a spatula or your hands to press the dough into an even layer, spreading it all the way to the edges and corners of the pan.
- Sprinkle the remaining 1 cup of M&M's evenly across the top of the dough. Press them gently into the surface so they stick during baking.1 Cup (236 ⅗ mls) M&M’s
- Bake for 20-25 minutes. The bars are done when the edges are set and golden brown and the center looks barely underdone. It will firm up as it cools. If you overbake, the bars will be dry.
- Let the bars cool completely in the pan on a wire rack before cutting. This takes about 1 hour. Cutting them warm makes them crumble and fall apart.
- Once cooled, lift the bars out of the pan using the parchment paper. Cut into 24 squares with a sharp knife. For clean cuts, dip your knife in hot water and wipe it dry between each cut.
- Store in an airtight container.
Nutrition
Serving: 1bar | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 226mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
Notes
For an added layer of flavor, sprinkle the top of the dough with a sprinkle of flaky sea salt before baking.
To get clean cuts on your bar cookies, dip your knife in hot water and wipe it dry before each cut.
Store M&M cookie bars in an airtight container at room temperature for up to 5 days.
Refrigerate them in an airtight container for up to 1 week. Bring to room temperature before serving or warm briefly in the microwave for 10-15 seconds.
Freeze the bars in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
CourseCookie Recipes
CuisineAmerican
Keywordm & m cookie bars
