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M&M Cookie Bars
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M&M Cookie Bars

M&M Cookie Bars are the perfect dessert when you want all the joy of cookies in an easy-to-make bar form. These buttery, chewy bars are loaded with colorful candy-coated chocolates and melty chocolate chips, making them a guaranteed hit for both kids and adults. They're ideal for parties, lunchbox treats, or casual weeknight desserts. What makes them even better? You don’t need to chill the dough or scoop individual cookies—just mix, spread, and bake! With their chewy centers, golden edges, and pops of candy color, M&M Cookie Bars are as fun to look at as they are to eat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16
Course: Dessert
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup M&Ms plus extra for topping
  • ½ cup semi-sweet chocolate chips optional but recommended

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined.
  3. Stir in the flour, baking soda, and salt until just combined. Don’t overmix—just enough to form a thick dough.
  4. Fold in the M&Ms and chocolate chips. Reserve a handful of M&Ms to sprinkle on top for a colorful finish.
  5. Spread the dough evenly in the prepared baking pan. Press extra M&Ms on top. Bake for 25–30 minutes, or until the edges are golden and a toothpick comes out with moist crumbs (not wet batter).
  6. Let the bars cool in the pan for 10–15 minutes, then lift them out using the parchment paper and cut into squares.

Notes

  • Room Temperature: Store in an airtight container for up to 4 days.
  • Freezer: Wrap individual bars in plastic and freeze for up to 2 months. Thaw at room temperature.
  • Make Ahead: Prepare the dough in advance and refrigerate for up to 24 hours before baking.