If you’re anything like me, you know that sometimes you just want a dessert that’s super simple to make but tastes like you spent hours in the kitchen. That’s exactly why I’m so excited to share this M&M Cookie Bars Recipe with you. These bars are thick, chewy, and packed with those colorful, crunchy M&Ms and melty chocolate chips that everyone loves. Whether it’s for a bake sale, a party, or just a treat to snack on with your family, you’ll find that this recipe is a total winner. Let me walk you through the magic!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples on hand already.
- Perfect Texture: Thick, chewy bars that are not too cakey or crumbly.
- Customizable: You can easily swap or add mix-ins like nuts or different candies.
- Quick to Make: From start to finish, you’re looking at just about 30 minutes.
Ingredients You’ll Need
The ingredients for this M&M Cookie Bars Recipe come together in a way that strikes the perfect balance between sweet and buttery, with just the right amount of salt to make those flavors pop. Here are some tips to help you pick and prep everything before you get started.
- Unsalted butter: I always melt it first—it helps the brown sugar dissolve better and gives the bars that chewy, dense texture.
- Brown sugar: Packed brown sugar adds moisture and a rich caramel flavor that just can’t be beat.
- Vanilla extract: This adds depth—don’t skip it, or your bars won’t have that warm, homey flavor.
- Eggs: Use large eggs at room temperature for best mixing and texture.
- All-purpose flour: The sturdy base for this cookie bar batter.
- Baking soda: Helps with a gentle lift, so the bars aren’t too dense.
- Salt: Just a teaspoon—it’s the secret to balancing all that sweetness.
- Plain M&M’s: I love the classic colors—they add a fun pop and sweetness.
- Semi-sweet chocolate chips: These melt perfectly and create gooey pockets in every bite.
Variations
I love how versatile this M&M Cookie Bars Recipe is. Once you’ve mastered the base, you can really make it your own by tweaking the mix-ins or even adjusting the type of chocolate. Here are a few ideas from my own kitchen adventures.
- Add nuts: My personal favorite is chopped pecans or walnuts. They bring a satisfying crunch and a nutty flavor that pairs beautifully with the sweetness.
- Use peanut butter M&Ms: For a peanut butter twist that my family absolutely adores.
- Try white chocolate chips: It creates a lovely sweet contrast to the colorful M&Ms.
- Make it gluten-free: Swap in your favorite gluten-free flour blend—the results are surprisingly good.
- Spice it up: Add a pinch of cinnamon or espresso powder to intensify the flavors.
How to Make M&M Cookie Bars Recipe
Step 1: Mix the Wet Ingredients Like a Pro
Start by melting your butter and pouring it into a large mixing bowl with the brown sugar and vanilla extract. Use a sturdy spoon or spatula to stir that together until it’s smooth and creamy. Then, crack in the eggs one at a time. Stir well after each one—when I first tried this, I didn’t mix well enough and had streaks of egg white, so take your time. You want a thick, caramel-like batter before you add the dry ingredients.
Step 2: Fold In the Dry Ingredients Gently
In a separate bowl, whisk together the flour, baking soda, and salt. Then slowly add about half a cup of this flour mixture to your wet batter. Use a folding motion to gently combine—the batter will be thick, and that’s just right. Keep adding the flour a little at a time to avoid flour pockets, folding until it’s all smooth and thick like cookie dough.
Step 3: Add the M&Ms and Chocolate Chips
This is where the magic starts! Gently fold in the M&M’s and chocolate chips. I like to save a handful to sprinkle on top before baking; it makes the bars look so pretty and colorful when they come out of the oven. Be gentle so you don’t mash the candies.
Step 4: Bake and Cool to Perfection
Pour your batter into a parchment-lined 9×13 pan and spread it evenly. Bake at 350ºF for 26 minutes (set a timer — I’ve forgotten before and ended up with overbaked bars, which is a bummer). When the edges are lightly golden and the top looks set but still soft, it’s ready. Let the bars cool completely in the pan—this step is key because they’ll firm up as they cool. Use a knife or bench scraper to slice into 24 squares, and you’re all set.
Pro Tips for Making M&M Cookie Bars Recipe
- Use room temperature eggs: They mix more seamlessly and help prevent dense spots in the batter.
- Don’t overmix once you add flour: Overworking the dough will make your bars tough instead of chewy.
- Line the pan with parchment paper: It’s a lifesaver for easy removal and clean-up.
- Watch your baking time carefully: Bars continue cooking slightly as they cool, so underbake a touch if your oven runs hot.
How to Serve M&M Cookie Bars Recipe
Garnishes
I like to keep it simple with a light dusting of powdered sugar or a few extra M&Ms and chocolate chips sprinkled on top before baking—they give that extra pop of color and a little crunch. For a special occasion, a drizzle of melted white chocolate turns these into a showstopper.
Side Dishes
Serve the bars with a cold glass of milk or a cup of coffee—trusted classics that bring out the best in these sweet treats. I’ve also paired them with vanilla ice cream for a really indulgent dessert.
Creative Ways to Present
For birthday parties or festive gatherings, I’ve arranged the bars on a colorful platter lined with mini cupcake liners. Another time, I cut them into bite-sized squares and threaded them onto skewers with marshmallows and strawberries for a fun dessert kabob that wowed the kids and adults alike.
Make Ahead and Storage
Storing Leftovers
I keep leftover M&M Cookie Bars in an airtight container at room temperature, and honestly, they stay chewy and fresh for about 3-4 days. Sometimes I pop them in the fridge if it’s warm, but I think room temp is best so they don’t get too hard.
Freezing
Freezing these bars works wonderfully. I wrap each bar individually in plastic wrap and then place them in a freezer bag. When you want a sweet fix, just thaw them at room temp or warm them gently in the microwave for 15-20 seconds. They taste almost like fresh-baked that way!
Reheating
For reheating, I recommend the microwave or a quick warm-up in a low oven (about 300ºF for 5-7 minutes). This brings back that soft, gooey texture without drying them out. Just be careful not to overheat—you want them warm, not burnt!
FAQs
-
Can I use other candy instead of M&Ms in this recipe?
Absolutely! This recipe is very forgiving and works well with other candies like Reese’s Pieces, mini peanut butter cups, or even chopped up candy bars. Just keep in mind that softer candies might melt differently, so you may want to sprinkle some on top after baking instead.
-
How thick should the batter be for these cookie bars?
The batter will be noticeably thick—thicker than typical cookie dough. It should hold its shape well and be a bit sticky but manageable. If it seems too dry, double-check your flour measurement. The thick consistency helps create those chewy bars everyone loves.
-
Can I make these cookie bars gluten-free?
Yes, you can swap in a gluten-free all-purpose flour blend in equal amounts. I recommend one that already has xanthan gum if your blend doesn’t include it to maintain the chewiness and texture.
-
How do I prevent the M&Ms from bleeding color into the batter?
To minimize color bleeding, gently fold the M&Ms in at the last step and avoid overmixing. Also, spreading some on top before baking helps keep colors vibrant. Using plain M&Ms instead of peanut or mini varieties can help since some have different coatings.
-
Can I make the M&M Cookie Bars ahead of time?
Definitely! You can prepare the bars a day ahead, cover tightly, and store them at room temperature or in the fridge. They actually taste great the next day, as the flavors have time to meld and the texture gets even more chew-worthy after resting.
Final Thoughts
Honestly, I absolutely love how this M&M Cookie Bars Recipe turns out every single time. It’s become my go-to when I want something that hits the perfect balance between nostalgic candy flavors and homemade cookie goodness, without the fuss. My family goes crazy for these bars, and I hope you find the same joy sharing them with your friends and loved ones. Go ahead, give it a try, and you’ll see what I mean—it’s one of those recipes that just feels like a warm hug in dessert form!
Print
M&M Cookie Bars Recipe
- Prep Time: 5 minutes
- Cook Time: 26 minutes
- Total Time: 31 minutes
- Yield: 24 cookie bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these thick, chewy M&M Cookie Bars packed with colorful M&M’s and semi-sweet chocolate chips. Perfect for parties, bake sales, or anytime you want a sweet treat that’s easy to make and share. These cookie bars offer a soft caramel-like batter with a rich chocolatey finish.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (melted)
- 2 cups brown sugar, packed
- 2 tablespoons vanilla extract
- 2 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup plain M&M’s
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350ºF (175ºC) and line a 9×13-inch baking dish with parchment paper to prevent sticking and make removing the bars easier.
- Mix wet ingredients: In a large bowl, combine the melted unsalted butter, brown sugar, and vanilla extract. Mix until smooth and well combined. Add the eggs and stir the mixture until it resembles a thick caramel-like batter.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet batter, about half a cup at a time. Fold the batter gently over itself to fully incorporate the flour, smoothing out any flour ribbons. The batter will be quite thick at this stage.
- Add M&M’s and chocolate chips: Gently fold in the M&M’s and semi-sweet chocolate chips until evenly distributed throughout the batter.
- Transfer and add topping: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Optionally, sprinkle extra M&M’s and chocolate chips on top for a colorful and chocolatey topping.
- Bake: Place the pan in the preheated oven and bake for 26 minutes, or until the edges are set and the center looks firm but still slightly soft.
- Cool and cut: Remove the parchment paper with the bars from the pan and set it on a cooling rack. Let them cool completely to room temperature. Use a knife or bench scraper to cut the bars into 24 equal squares.
Notes
- These cookie bars are thick and chewy, making them a perfect festive treat to serve at parties or bake sales.
- Cooling the bars completely before cutting helps them hold together and maintains the chewy texture.
- You can customize by adding nuts or other candies if desired.
Nutrition
- Serving Size: 1 cookie bar (approx. 49 g)
- Calories: 174 kcal
- Sugar: 19 g
- Sodium: 126 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 26 mg
