Easy Chewy M&M Cookie Bars
Oh, sweet friend, let me tell you about a recipe that brings me right back to my childhood kitchen. Remember those simple, joyful moments, maybe helping Mom or Grandma bake, the smell of warm cookies filling the air? These M&M Cookie Bars capture that feeling perfectly. They're unbelievably easy, come together in a snap, and disappear even faster! Seriously, this is the recipe you pull out when you need a crowd-pleasing treat without any fuss. No scooping individual cookies, just mix, spread, bake, and slice. Pure cookie bliss in bar form!
Equipment
- Stand mixer or hand mixer
- Large bowl
- Medium bowl
- 9x13 inch baking pan
- Spatula
Ingredients
- 2.67 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.75 tsp salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs at room temperature
- 2.5 tsp pure vanilla extract
- 1 cup M&M candies plus extra for topping
- 0.5 cup semisweet chocolate chips plus extra for topping
Instructions
- Step 1: Preheat your oven to 177°C (350°F). Grease a 9x13-inch metal baking pan well and line it with parchment paper, leaving an overhang on the two longer sides.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and baking powder. Set aside.
- Step 3: In a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the softened butter, light brown sugar, and granulated sugar together on medium speed for a few minutes until light, fluffy, and creamy.
- Step 4: Add the eggs one at a time, beating well after each addition. Then, stir in the pure vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- Step 5: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined and you no longer see streaks of flour. Do not overmix.
- Step 6: Gently stir in the M&Ms and semisweet chocolate chips with a spatula or sturdy wooden spoon.
- Step 7: Transfer the dough into your prepared 9x13-inch pan. Use your spatula or clean hands to press the dough evenly into the bottom and corners of the pan.
- Step 8: Optionally, sprinkle a few more M&Ms and chocolate chips over the top of the dough.
- Step 9: Bake for 20 to 25 minutes, or until the edges are lightly golden and the center looks set (it might look slightly underdone in the middle). Remove the pan from the oven and place it on a wire rack. Let them cool completely in the pan. Using the parchment paper overhang, lift the cooled cookie slab out of the pan onto a cutting board. Cut into squares using a sharp knife.
Notes
Tips for Success: Make sure your butter and eggs are at room temperature for a better texture. Don't overmix the dough once the flour is added, or the bars could turn out tough. Watch the bake time carefully; the bars should look slightly soft in the center when you pull them out to ensure a chewy texture. Cooling the bars completely in the pan is crucial for them to set properly before cutting. Lining the pan with parchment paper overhang makes removal easy.
How to Store It: Store completely cooled and cut bars in an airtight container at room temperature for about 3-4 days. They can be refrigerated for up to a week or frozen for 2-3 months (place parchment between layers if freezing). Thaw frozen bars at room temperature.