If you’re on the hunt for a sweet, chewy treat that’s bursting with color and flavor, you’re in for a real delight. I’m so excited to share this M&M Cookie Bars Recipe with you because it’s one of those desserts that’s ridiculously easy to make, yet everyone goes crazy for. Imagine soft, buttery bars dotted with crunchy, colorful M&M’s and pockets of rich chocolate chips—perfect for bake sales, parties, or just your afternoon pick-me-up. Trust me, once you try this, it’ll quickly become a favorite in your baking rotation.
Why You’ll Love This Recipe
- Super Simple Ingredients: You likely have everything on hand already, so no last-minute grocery runs needed.
- Quick and Easy Prep: Just a few bowls, minimal mixing, and you’re on your way to delicious bars.
- Perfect Texture Balance: Thick, chewy centers with melty chocolate and crunchy candies.
- Crowd-Pleaser: My family goes nuts every time I bring these to gatherings—they’re a guaranteed crowd favorite.
Ingredients You’ll Need
When you look at these ingredients, you’ll see they’re classic components that work together like a dream to create that chewy, flavorful cookie bar we all adore. I always recommend using good quality M&M’s and chocolate chips because they really shine through in this recipe.
- Unsalted Butter: Melting it allows for a denser, fudgier texture than just creaming it.
- Brown Sugar: Packed tight for both sweetness and that chewy richness it brings.
- Vanilla Extract: Makes everything taste homemade and warm.
- Eggs: The binder that holds your cookie bar together with the perfect chew.
- Flour: Plain all-purpose flour is just right to give structure without toughness.
- Baking Soda: Helps with a gentle lift and softness.
- Salt: Balances the sweetness, so don’t skip it!
- M&M’s: Plain M&M’s add color and crunch—feel free to get creative with other varieties, too.
- Semi-Sweet Chocolate Chips: Melts beautifully for those gooey pockets of chocolate everyone loves.
Variations
I love how flexible this M&M Cookie Bars Recipe is! Over the years, I’ve tweaked it a bit here and there depending on what I have in the pantry or the dietary needs of friends. Feel free to make it your own—experimentation is half the fun!
- Nutty Upgrade: Adding chopped walnuts or pecans gives a lovely crunch and nuttiness that balances the sweetness—I swear it adds a whole new dimension.
- Peanut Butter Twist: Swirl in some peanut butter before baking for a rich, savory-sweet combo. My kids went wild for this one!
- Gluten-Free Version: Use a cup-for-cup gluten-free flour blend—just make sure your blend includes xanthan gum for that chewy texture.
- Seasonal Mix-Ins: Around holidays, I swap the plain M&M’s for peppermint or pumpkin spice-flavored candies for a festive vibe.
How to Make M&M Cookie Bars Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350ºF. Then line a 9×13 baking dish with parchment paper—this step is a lifesaver because it makes lifting out your bars super easy and keeps cleanup simple. I always spray a little cooking spray on the parchment to keep things extra non-stick.
Step 2: Whisk Together the Wet Ingredients
In a large bowl, mix your melted butter with brown sugar and vanilla extract until it looks like a thick caramel. Then add your eggs one at a time, stirring until everything is smooth and glossy. This is where you’ll notice the batter getting rich and inviting—kind of like the promise of deliciousness to come!
Step 3: Combine Dry Ingredients Gently
Whisk the flour, baking soda, and salt together in a separate bowl. Then slowly add the flour mixture into your wet ingredients about half a cup at a time. Fold the batter gently after each addition—this helps keep the texture just right. Be patient; the batter will get thick and a bit stiff, which is exactly what you want.
Step 4: Add the M&M’s and Chocolate Chips
Now, fold in the M&M’s and chocolate chips gently so they distribute evenly without breaking. If you like, save a handful of each to sprinkle on top—this makes the bars look so inviting as they bake.
Step 5: Bake and Cool
Spread the thick batter evenly into your prepared baking pan. Pop it into the oven for about 26 minutes, or until the edges are golden and the center looks set but still soft. Let the bars cool completely in the pan on a cooling rack—this step helps them firm up so your bars cut cleanly and hold together beautifully.
Step 6: Slice and Serve
Once cooled, use a sharp knife or bench scraper to cut the bars into 24 squares. I like the uniform small sizes because then everyone can grab a couple and not feel too guilty—plus, they’re perfect for sharing!
Pro Tips for Making M&M Cookie Bars Recipe
- Don’t Overmix the Flour: Folding gently keeps the bars tender, avoiding toughness.
- Use Fresh M&M’s: Older candy-coated chocolates can bleed color more—fresh ones keep bars looking bright and pretty.
- Cool Completely Before Cutting: Cutting too soon makes the bars crumble; patience pays off!
- Even Spreading: Use an offset spatula or the back of a spoon to smooth the batter evenly—it helps them bake uniformly.
How to Serve M&M Cookie Bars Recipe
Garnishes
I like to keep it simple but fun—extra M&M’s or a drizzle of melted chocolate on top adds that wow factor for special occasions. Sometimes I sprinkle a tiny pinch of flaky sea salt on top right before serving to really wake up the flavors and balance the sweetness.
Side Dishes
These bars are sweet enough to be a dessert on their own, but they pair beautifully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. At parties, I like setting them alongside fresh fruit or whipped cream to offer a refreshing contrast.
Creative Ways to Present
For birthdays or holidays, I’ve made layered cookie bar platters mixed with different versions—like peanut butter swirled or gluten-free. You can also stack them in cute mason jars or boxes wrapped with twine for gifting. It’s such a personal touch that people really appreciate.
Make Ahead and Storage
Storing Leftovers
These cookie bars store wonderfully at room temperature in an airtight container for up to 4 days. I usually keep mine on the counter covered with a clean towel or in a sealed tin—keeping them soft and chewy without getting soggy.
Freezing
I’ve frozen these bars multiple times with great success. Just wrap individual bars or the whole slab tightly in plastic wrap and place in a freezer bag. They’ll keep well for up to 3 months. When I’m ready, I thaw them overnight in the fridge.
Reheating
To enjoy leftovers warm, I pop a single bar in the microwave for about 10-15 seconds—it’s enough to melt the chocolate chips and soften the bar without drying it out. If you have a toaster oven, reheating at low heat for 5 minutes works beautifully, too.
FAQs
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Can I use peanut M&M’s instead of plain M&M’s in this recipe?
Absolutely! Peanut M&M’s add a wonderful crunch and nutty flavor that pairs perfectly with the chewy bars. Just note they’re a bit larger, so they might make the bars denser, but the flavor boost is totally worth it.
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Why do the bars turn out cakey instead of chewy sometimes?
This usually happens if too much flour is added or if the batter is overmixed. For chewy M&M Cookie Bars, it’s important to fold the flour gently and stop once it’s just combined to keep the texture dense and moist rather than cakey.
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Can I make these cookie bars vegan?
You can! Use a vegan butter substitute and flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) to replace the regular butter and eggs. Also, opt for dairy-free chocolate chips and M&M’s made without milk products. The texture might differ slightly but still delicious!
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How do I know when the bars are baked perfectly?
Look for golden edges and a set but slightly soft center. The bars will continue to firm up as they cool, so it’s okay if the middle seems a bit underdone straight out of the oven.
Final Thoughts
I absolutely love how this M&M Cookie Bars Recipe turns out every single time—it’s one of those recipes that brings a smile instantly. Whether you’re making them for your family, a bake sale, or just because, these bars are reliably chewy, chocolaty, and colorful. I hope you give them a try soon; I’m sure they’ll become as much of a beloved treat in your home as they are in mine. Happy baking, friend!
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
Description
These thick, chewy M&M Cookie Bars are a colorful, crowd-pleasing treat perfect for parties, bake sales, or sharing with friends and family. With a rich caramel-like batter loaded with M&M’s and semi-sweet chocolate chips, they’re easy to make and bake into delicious bars with a perfect balance of sweetness and texture.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted
- 2 cups packed brown sugar
- 2 tablespoons vanilla extract
- 2 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
Mix-ins
- 1 cup plain M&M’s
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC) and line a 9×13-inch baking dish with parchment paper to prevent sticking and allow easy removal of the cookie bars.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter, packed brown sugar, and vanilla extract. Stir well to blend. Add the eggs and continue mixing until the batter achieves a thick, caramel-like consistency.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Incorporate Dry Ingredients into Wet: Gradually add the dry flour mixture into the wet batter in increments of about ½ cup, folding gently each time to smooth out any flour ribbons. The batter will become very thick as you combine the ingredients.
- Add Mix-ins: Gently fold in the M&M’s and semi-sweet chocolate chips, ensuring they are evenly distributed without overmixing the batter.
- Transfer to Pan and Bake: Spread the batter evenly into the prepared 9×13-inch pan. Optionally, top with additional M&M’s and chocolate chips for extra color and sweetness. Bake in the preheated oven for 26 minutes, until the edges are set and the center is just shy of firm.
- Cool and Cut: Remove the pan from the oven and carefully lift out the cookie slab using the parchment paper. Allow it to cool on a wire rack completely. Once cooled, use a knife or bench scraper to cut into 24 equal squares.
Notes
- For best texture, do not overbake; bars should be slightly soft in the center when removed from the oven as they will firm up during cooling.
- You can substitute M&M’s with other colorful candy-coated chocolates or add nuts if desired.
- Storing these bars in an airtight container at room temperature will keep them fresh for up to 4 days.
- These bars freeze well—wrap individually and freeze for up to one month.
Nutrition
- Serving Size: 1 cookie bar (approximately 1/24 of recipe)
- 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
