Bright pops of color, velvety chocolate, and the familiar chew you get from your favorite homemade cookies—all packed neatly into a pan. M&M Cookie Bars are the treat you bake when you want quick, crowd-pleasing desserts with minimal effort. This recipe is not just about tossing chocolate candies into cookie dough; it’s about creating perfectly balanced bars that hit the notes of buttery, sweet, soft, chewy, and crisp in every bite.
Whether you’re baking with kids, preparing snacks for a school event, or just want something sweet for a movie night, these M&M Cookie Bars never disappoint. Below, you’ll find everything you need to know to make your own, plus answers to common questions, expert tips, and even a few ideas to make these bars your own.
Why Make M&M Cookie Bars?
Making these bars goes beyond convenience. They’re a fantastic choice for several reasons:
- Effortless Preparation: Instead of shaping individual cookies, spread the dough in a pan and bake. Less handwork, same payoff.
- Consistent Texture: The bars are thick, with crispy edges and soft centers. You get that cookie-dough experience in every slice.
- Customizable: Go classic with original M&Ms, or swap with specialty varieties for holidays or personal flair.
- No-Fuss Serving: Simply cut into squares or rectangles—no crumbling, no fuss. They hold up well in lunchboxes or at parties.
You don’t have to be a seasoned baker to turn out a batch of these. Anyone can make them, and the results always look inviting and taste like a celebration.
Ingredient Breakdown
Getting your ingredients right makes all the difference. Here’s a list of what you need and a closer look at what each ingredient brings to the table:
| Ingredient | Purpose |
|---|---|
| All-Purpose Flour | Provides structure, gives a soft bite |
| Baking Soda | Helps the dough rise; crucial for texture |
| Salt | Enhances flavor; a must in sweet baking |
| Unsalted Butter | Adds rich, creamy taste and moisture |
| Granulated Sugar | Sweetener; gives the bars a slight crispness |
| Light Brown Sugar | Adds moisture and notes of caramel; key for chewiness |
| Large Eggs | Binds dough and gives stability; essential for texture |
| Vanilla Extract | Rounds out flavors and gives depth |
| Semisweet Chocolate Chips | Classic cookie flavor; pairs perfectly with M&Ms |
| M&Ms | Crunch, color, and bursts of chocolate; the signature touch |
Pro Tip
For best results, use room-temperature eggs and butter. This ensures the dough comes together smoothly and improves overall texture.
How to Make M&M Cookie Bars
Baking these bars closely matches making traditional cookies, just streamlined. Follow the steps below for reliable results every time.
Step 1: Prep the Pan
Set your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment or foil, leaving overhang for easy lifting. Spray lightly with nonstick spray.
Step 2: Mix Dry Ingredients
Whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat 1 cup unsalted butter (softened), 1 cup light brown sugar, and 1/2 cup granulated sugar until light and fluffy. This takes about 2-3 minutes using an electric mixer on medium speed.
Step 4: Add Eggs and Vanilla
Crack in 2 large eggs, one at a time, mixing well after each addition. Pour in 2 teaspoons vanilla extract and blend until incorporated.
Step 5: Combine
Gradually stir the dry ingredients into the wet mixture. Mix just until you see no streaks of flour.
Step 6: Add Mix-Ins
Fold in 1 cup semisweet chocolate chips and 1 cup M&Ms. Keep a few tablespoons of M&Ms reserved for topping.
Step 7: Spread and Top
Evenly press the thick dough into your prepared pan. Scatter the reserved M&Ms across the top and gently press them in.
Step 8: Bake
Bake for 25–30 minutes. The edges will turn golden and begin to pull from the sides, while the center should look set but still soft. Err on the side of under-baking for chewier bars.
Step 9: Cool and Slice
Cool the pan on a wire rack. Wait at least 1 hour to ensure clean cuts. Use parchment overhangs to lift the bars out. Slice into squares or rectangles to serve.
Tips for Great Cookie Bars
Here are a few techniques that elevate these bars from good to unforgettable:
- Weigh Ingredients: Use a food scale for accuracy—a cup of flour can be different from cook to cook. If measuring by volume, spoon flour into your cup and level off.
- Brown the Butter: For extra nutty flavor, brown the butter before creaming with sugar. Let cool, then use as directed—a secret weapon for depth.
- Chill Dough (Optional): If you prefer thicker bars, chill the dough for 1–2 hours before baking. This controls spread and creates a denser bite.
- Test for Doneness: Insert a toothpick in the center. Moist crumbs are perfect; avoid overbaking to keep bars chewy.
- Toppings and Flair: Sprinkle on flaky sea salt before baking for contrast. Or drizzle with melted chocolate after cooling for a bakery look.
Recipe Variations
The base recipe is reliable, but you can play with different flavors and colors based on the season or occasion.
- Holiday Themed: Pick red and green M&Ms for Christmas, pastels for spring, or orange and brown for autumn.
- Gluten-Free: Swap out all-purpose flour for a gluten-free baking blend. Check chocolate chips and M&Ms for gluten-free labels.
- Nutty Crunch: Fold in a half cup of chopped pecans or walnuts. Toast them first for extra flavor.
- Double Chocolate: Replace 1/4 cup of the flour with unsweetened cocoa powder for deep chocolate bars.
- Candy Swap: Add chopped peanut butter cups or caramel chips for even more decadence.
Storage and Make-Ahead Instructions
Cookie bars are as convenient to keep as they are to make. Here’s how:
- At Room Temperature: Store in an airtight container. They’ll stay soft for up to 5 days.
- In the Fridge: For a firmer texture or warmer climates, refrigerate for up to a week.
- Freezing: Cool bars completely. Wrap the whole slab or cut bars individually in plastic wrap, then foil. Place in a freezer-safe bag or container for up to 3 months.
- Defrosting: Thaw overnight at room temperature. A quick zap in the microwave brings back that “fresh-baked” magic.
Common Questions
Can I use different flavors of M&Ms?
Absolutely. Peanut, dark chocolate, or caramel M&Ms all bake well. Specialty varieties change the flavor profile and add crunch or creaminess.
What if I don’t have parchment paper?
A well-greased pan works, but parchment guarantees easy lifting and prevents sticking.
How do I cut neat bars?
Cool completely, then use a sharp knife. Wiping the blade between cuts makes for cleaner sides.
Can I halve the recipe?
Use an 8×8-inch pan and check for doneness a few minutes earlier. The bars will be slightly thicker.
Serving Suggestions
M&M Cookie Bars fit anywhere:
– Wrapped in wax paper for lunchbox treats
– Stacked on a platter for casual get-togethers
– Paired with vanilla ice cream for dessert
Serve them at bake sales, school events, birthday parties, or any weeknight your sweet tooth needs attention.
M&M Cookie Bars have stood the test of bake sales and hungry after-school crowds for good reason. Their colorful look draws people in, and their irresistible texture keeps everyone coming back for seconds. Making a batch is a simple kitchen joy that doubles as a shared experience—especially if you let little hands scatter the candies on top.
Mix, bake, share. That’s the heart of these cookie bars. Enjoy them your way—classic, customized, or with a scoop of ice cream melting over the top.
M&M Cookie Bars
These fun M&M cookie bars are easy to make. No chilling is required. They’re soft and chewy. Each bar is loaded with colorful M&Ms and chocolate chips. Perfect for sharing!
Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 1/2 cups M&M’s candies, divided
- 2 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 1 1/4 cups packed light brown sugar
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides. Spray it with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla and mix well.
- Using a rubber spatula, gently stir the dry ingredients into the butter mixture until just combined. Do not overmix.
- Gently stir in the chocolate chips and 1 cup of the M&M’s. Stir until they’re evenly distributed.
- Press the cookie dough evenly into the prepared pan. Sprinkle the remaining 1/2 cup M&M’s on top and gently press into the dough.
- Bake for 25 to 30 minutes until the top is lightly golden brown and the edges start to pull away from the sides of the pan. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Allow the bars to cool completely in the pan set on a wire rack, about 1 hour.
- Using the parchment paper overhang, lift the bars out of the pan. Transfer them to a cutting board, and cut into squares. Serve and enjoy!