If you’ve been hunting for an easy, crowd-pleasing treat that hits all the right notes—chewy, colorful, and downright delicious—then you’ve got to try this M&M Cookie Bars Recipe. I absolutely love how these bars come out: thick, soft in the middle, and dotted with perfectly melted chocolate chips and vibrant M&Ms. Plus, they’re a breeze to whip up, so whether you’re baking for a party, a bake sale, or just because you need a little sweet indulgence, these cookie bars totally deliver the goods.
Why You’ll Love This Recipe
- Super Simple: You only need one bowl to mix most of it up, which means way less clean-up.
- Crowd Favorite: The combo of M&Ms and chocolate chips means it’s a hit with kids and adults alike.
- Perfect Texture: Chewy with just enough gooeyness—that cookie bar sweet spot everyone loves.
- Quick Bake Time: From start to finish, you’ll have these bars on your table in about 30 minutes.
Ingredients You’ll Need
Every ingredient here plays a clear role to ensure your M&M Cookie Bars Recipe turns out as fabulous as mine do. You’ll want good quality M&Ms and chocolate chips because their flavor really shines. Plus, the brown sugar gives that deep, caramel-y richness that I just can’t get enough of.
- Unsalted Butter: I melt mine to get that smooth, rich base — helps the sugar melt and bake evenly.
- Brown Sugar: Packed for the right moisture and that lovely molasses note.
- Vanilla Extract: This adds warmth and depth to the cookie bars — don’t skip it!
- Eggs: They bind everything together and contribute to the soft, chewy texture.
- All-Purpose Flour: The structure of these bars depends on this; be sure to measure correctly to avoid dryness.
- Baking Soda: A touch of lift without going cakey.
- Salt: Balances sweetness and enhances all those flavors.
- Plain M&M’s: The colorful fun and bursts of candy crunch throughout — plus, they melt just enough to be dreamy.
- Semi-Sweet Chocolate Chips: Rich chocolate pockets that melt into gooey spots within each bar.
Variations
I love playing around with this M&M Cookie Bars Recipe. It’s super forgiving so you can switch things up depending on your mood or dietary needs—and still come out with an awesome treat.
- Peanut Butter Swap: Adding a swirl of peanut butter into the batter gives a nutty twist that my family goes crazy for.
- Gluten-Free Version: Substitute with a gluten-free all-purpose mix; just double-check the mix includes xanthan gum for binding.
- White Chocolate & Mints: Swap chocolate chips for white chocolate and use mint M&Ms for festive holiday bars I adore.
- Mini M&Ms: I like to use mini M&Ms sometimes—they distribute more evenly and give a fun texture.
How to Make M&M Cookie Bars Recipe
Step 1: Prep Your Pan and Oven
First things first — preheat your oven to 350ºF. Line a 9×13 baking dish with parchment paper so your bars lift out cleanly without sticking. This one trick makes cutting and serving so much easier and saves you future scrambling with a spatula or knife.
Step 2: Mix Wet Ingredients Until Caramel-Like
In a large bowl, mix your melted butter, packed brown sugar, and vanilla extract. When I first tried this, I didn’t stir enough and ended up with grainy sugar—it’s worth spending the extra 30 seconds here to get a smooth, thick, caramel-colored batter. Then add your eggs one at a time, stirring after each until the batter is consistent and luscious.
Step 3: Combine Dry Ingredients and Fold In
Whisk flour, baking soda, and salt together in a separate bowl to avoid clumps. Then slowly add the dry mix to your wet batter about half a cup at a time. I like folding the flour into the batter gently—it keeps the batter thick and chewy rather than cakey. You’ll notice it gets quite dense, which is just how you want it.
Step 4: Add M&Ms and Chocolate Chips
Gently fold in the M&Ms and chocolate chips so they’re evenly distributed without breaking apart. Resist the urge to overmix here; a gentle hand keeps those candy pieces whole, so your bars stay pretty and colorful.
Step 5: Spread and Bake
Pour the batter into your lined pan and spread it evenly with a spatula. Want that extra pop of color? Sprinkle a few more M&Ms and chocolate chips on top before baking. Pop it into your preheated oven and bake for about 26 minutes. The edges will look set, but the center should still feel slightly soft—that’s perfect for chewy, soft bars.
Step 6: Cool and Slice
Once baked, lift the parchment paper out of the pan onto a cooling rack and let it cool completely before slicing. Trying to cut while warm left my bars crumbling in the past—patience is a virtue here. Use a sharp knife or bench scraper to divide into 24 delicious squares.
Pro Tips for Making M&M Cookie Bars Recipe
- Don’t Overmix Batter: Folding gently preserves that soft texture and keeps M&Ms intact without bleeding colors.
- Use Fresh Brown Sugar: Old, hardened brown sugar can throw off moisture content, so keep it fresh for chewy bars.
- Cooling is Key: Let bars cool fully on parchment to avoid crumbly edges and uneven slices.
- Parchment Paper Is Your Friend: It makes removing bars a breeze and protects your pan, making cleanup super easy.
How to Serve M&M Cookie Bars Recipe
Garnishes
I usually keep garnishes simple—just a light sprinkle of extra mini M&Ms to top the bars before baking gives that inviting colorful peek that makes everyone reach for a piece. Sometimes I toss a tiny pinch of flaky sea salt on top for a sweet-savory twist that’s surprisingly addicting.
Side Dishes
These cookie bars are perfect on their own but also great paired with a scoop of vanilla ice cream or a glass of cold milk. For a brunch or snack party, I love serving them alongside fresh fruit or whipped cream to balance the sweetness.
Creative Ways to Present
For birthdays or holidays, I arrange the bars on a festive platter and add edible glitter or colorful sprinkles on top right before serving. Wrapping individual bars in parchment paper tied with ribbon makes a charming treat for gifting—you’ll see how impressed friends get when it looks so thoughtful!
Make Ahead and Storage
Storing Leftovers
I keep my leftover M&M Cookie Bars in an airtight container at room temperature, stacked with parchment or wax paper between layers to prevent sticking. They stay perfectly chewy and delicious for up to 4 days—plenty for sneaking an extra treat or two!
Freezing
When I make a big batch, freezing is a lifesaver. I wrap bars individually in plastic wrap and then place them in a freezer bag. They freeze well for up to 3 months, and I love having them on hand for last-minute dessert cravings or unexpected guests.
Reheating
To reheat, I pop the cookie bars in the microwave for about 10-15 seconds — just enough to warm and soften the chocolate without turning the bars soggy. If you have a toaster oven, 3-4 minutes at 300ºF works magic to revive that freshly baked texture.
FAQs
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Can I use different types of chocolate instead of semi-sweet chips?
Absolutely! Feel free to swap semi-sweet chocolate chips for milk chocolate, white chocolate, or even chunks of your favorite chocolate bar. Each will add its own unique flavor and texture, so pick what you love most.
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What if I don’t have parchment paper?
You can grease your 9×13 pan really well with butter or non-stick spray, but parchment paper really makes lifting and cutting the bars much easier. If you bake cookie bars often, I recommend keeping parchment handy for fuss-free baking.
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Can I make the batter ahead of time?
Yes! You can prepare the batter up to 24 hours in advance—just cover it tightly and keep it refrigerated. When ready, give it a quick stir to loosen before spreading into the pan and baking.
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How do I get chewy cookie bars rather than cakey?
The key is not to overmix the batter and to avoid adding too much flour. Also, don’t overbake—take the bars out as soon as the edges are set and the center still feels slightly soft. These little tricks ensure soft, chewy results every time.
Final Thoughts
I truly believe this M&M Cookie Bars Recipe hits the sweet spot between nostalgic comfort and simple, delicious fun. I’ve made it countless times for family gatherings and casual weeknight treats, and everyone always asks for more. If you try this, I promise you’ll love the chewy texture, the splash of color, and that effortless mix of flavors. Give it a go—you’ll be glad you did!
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
Deliciously thick and chewy M&M Cookie Bars that combine the rich flavors of brown sugar, melted butter, vanilla, and a generous mix of M&M’s and semi-sweet chocolate chips. Perfect for parties, bake sales, or a sweet treat to share with friends and family.
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
Add-ins
- 1 cup plain M&M’s
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 350ºF (175ºC) and line a 9×13 inch baking dish with parchment paper to prevent sticking and make cleanup easier.
- Mix wet ingredients: In a large bowl, combine melted butter, brown sugar, and vanilla extract. Stir well until the mixture is smooth. Add the eggs and continue stirring until the batter becomes thick and has a caramel-like consistency.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Incorporate dry into wet: Gradually add the flour mixture into the wet batter about half a cup at a time, folding the batter over itself gently. Continue this until all the flour is incorporated, resulting in a thick dough with no visible flour streaks.
- Add the mix-ins: Fold in the M&M’s and semi-sweet chocolate chips gently, ensuring they are evenly distributed without overmixing the batter.
- Prepare for baking: Pour the dense batter into the prepared baking pan, spreading it out evenly. Optionally, top with extra M&M’s and chocolate chips for a decorative touch.
- Bake: Place the pan in the preheated oven and bake for 26 minutes, or until the edges are golden and the center is set.
- Cool: Remove the pan from the oven and carefully lift the parchment paper to transfer the bars onto a cooling rack. Let them cool completely.
- Cut into bars: Use a sharp knife or bench scraper to divide the cooled slab into 24 square bars, ready to serve and enjoy.
Notes
- These cookie bars are thick, chewy, and bursting with color, making them ideal for sharing at parties or bake sales.
- For even more chocolate flavor, feel free to add additional chocolate chips on top before baking.
- Ensure the batter is thick to achieve the perfect chewy texture; do not add extra flour beyond what is specified.
- Cool the bars completely before cutting to prevent them from crumbling.
Nutrition
- Serving Size: 1 bar (approx. 1/24th of batch)
- 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
