M&M Cookie Bars
These colorful M&M cookie bars are buttery and chocolatey, and make a large batch on a sheet pan quick and easy. Make these delicious cookie bars for Fourth of July, Christmas, BBQ's, birthday parties, potlucks and more!
Equipment
- 1 11x 17 rimmed baking sheet
- 1 parchment paper or lightly oiled aluminum foil
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Measuring cups and spoons
- 1 Silicone spatula
- 1 Fork or whisk to blend eggs
- 1 stand mixer or mix by hand. I don't recommend a hand mixer for this recipe, see notes.
Ingredients
- 1 cup butter unsalted butter softened to room temperature
- 1 ½ cup brown sugar light brown sugar or dark brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups flour all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups M&Ms Red, white and blue mix, or other colorful candy-coated chocolate.
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet fully with parchment paper.
- In a large mixing bowl add softened butter, brown sugar and white sugar. Cream together the butter and sugar with an electric mixer until light and fluffy. Crack and lightly beat the eggs to break the yolks. Add eggs and vanilla to the butter and sugar mixture and fully mix with a stand mixer into the wet ingredients.
- In a separate medium sized bowl, combine flour, baking powder, baking soda, and salt. Mix the dry ingredients together. Add dry ingredients to the wet ingredients a little at a time until fully mixed with an electric mixer.
- Fold in the chocolate chips and one cup of the M&M’s until mixed evenly into the cookie dough. The dough is thick so if using a hand mixer this step is best done with a wooden or silicone spatula.
- Spread the cookie dough onto the prepared baking sheet. Take a few extra minutes to press the dough evenly into the pan. See notes below. Sprinkle one cup of M&M’s across the top of the cookie dough.
- Bake for 20-22 minutes or until lightly brown around the edges. When you tip the pan slightly the center of the dough should move a little but not be raw in the center.
- Allow cookie bars to cool for at least 20 minutes on the pan. Don't skip this step! The cookie bars continue to bake on the pan, plus it can be difficult to move without breaking if you remove them too early. Allow the cookie bars to cool completely. Cut into 36 even bars and enjoy!
Notes
These cookie bars taste their best when they are a little gooey. If you overbake, they become too crispy.
The dough is really thick and can burn out a motor on a hand mixer. Use a stand mixer or mix by hand.
This dough is thick, and while it may not look like the dough fits at first, when you spend just a few minutes pressing the dough evenly in the pan it will fit. If you don't press the dough evenly, it will mean the cookie bars cook unevenly. You can press through an additional piece of parchment paper with your hands to help make the dough even in the pan.
Nutrition
Calories: 226kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 166mg | Potassium: 31mg | Fiber: 1g | Sugar: 23g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Found on: onmykidsplate.com/mm-cookie-bars/