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M and M Cookie Bars: The Ultimate Recipe for Delicious Treats

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Chewy and delicious M&M cookie bars packed with colorful candies and optional chocolate chips. Easy to make and perfect for any occasion!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups M&M’s (plus extra for topping, optional)
  • 1 cup semi-sweet chocolate chips (optional, for extra chocolatey goodness)

Instructions

  1. Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
  2. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Don’t overmix.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Fold in the M&M’s and Chocolate Chips: Gently fold in the M&M’s and chocolate chips (if using) until evenly distributed. Reserve a handful of M&M’s to press into the top of the bars before baking (optional).
  6. Prepare the Baking Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan or line it with parchment paper.
  7. Press the Dough into the Pan: Press the cookie dough evenly into the prepared baking pan.
  8. Add Extra M&M’s (Optional): Sprinkle extra M&M’s over the top of the dough and gently press them in.
  9. Bake the Cookie Bars: Bake for 20-25 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs attached.
  10. Cool Completely: Let the cookie bars cool completely in the pan before cutting into squares.
  11. Cut into Squares: Once the cookie bars are completely cool, cut them into squares.
  12. Serve and Enjoy: Serve the M&M cookie bars and enjoy!

Notes

  • Use Different Types of M&M’s: Get creative with the M&M’s! You can use peanut M&M’s, pretzel M&M’s, or even seasonal M&M’s for a festive twist.
  • Add Nuts: For extra crunch and flavor, add chopped nuts to the dough. Walnuts, pecans, or almonds would all be delicious. About 1 cup of chopped nuts should be perfect.
  • Substitute Chocolate Chips: If you’re not a fan of semi-sweet chocolate chips, you can use milk chocolate chips, dark chocolate chips, or even white chocolate chips.
  • Make it Gluten-Free: To make these cookie bars gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for best results.
  • Store Properly: Store the cookie bars in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage. To freeze, wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
  • Don’t Overbake: Overbaking will result in dry, crumbly cookie bars. It’s better to slightly underbake them than to overbake them. The bars will continue to set as they cool.
  • Softened Butter is Key: Make sure your butter is softened to room temperature before creaming it with the sugars. This will ensure that the butter and sugars cream together properly, resulting in light and fluffy cookie bars. If your butter is too cold, it will be difficult to cream, and if it’s too melted, the bars will be greasy.
  • Measure Flour Accurately: Measuring flour accurately is important for the texture of the cookie bars. The best way to measure flour is to use a kitchen scale. If you don’t have a kitchen scale, you can use the spoon and level method. Spoon the flour into a measuring cup and then level it off with a knife. Don’t pack the flour into the measuring cup, as this will result in too much flour and dry cookie bars.
  • Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before baking can help prevent the bars from spreading too much in the oven. This will result in thicker, chewier cookie bars.

Find it online: https://anasrecipes.com/m-and-m-cookie-bars/