These are, without a doubt, the best M&M cookie bars you’ll ever make, and I don’t say that lightly! After years of tweaking, I’ve perfected this recipe to guarantee the gooiest, chewiest, most flavor-packed cookie bars with those perfectly crisp edges we all love.
I’m so excited to share this one with you. These M&M cookie bars have become a staple in my kitchen for everything from holiday parties to last-minute bake sale contributions because they’re practically foolproof and always disappear in minutes. They have a rich, buttery brown sugar base, are loaded with chocolate chips and colorful M&Ms, and come together in one bowl. It’s the perfect easy recipe when you’re craving cookies but don’t have the time to scoop individual dough balls. Trust me, you’re going to want to make these again and again.
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Key Takeaways
- So Easy to Make: This is a one-bowl wonder! You just mix, press into a pan, and bake. No chilling dough or scooping required.
- Perfectly Soft & Chewy: The texture is incredible—a gooey, buttery center with slightly crisped edges. Taking them out when they’re just barely golden is the secret.
- Crowd-Pleasing Favorite: Kids and adults love these! They’re perfect for parties, potlucks, or just a fun weekend treat.
- Customizable for Any Occasion: Use holiday-themed M&Ms to make them festive for Christmas, Easter, or Halloween. For a classic feel, check out my Winter Wonderland Chocolate Chip Cookies for another fan favorite.
Why You’ll Love This M&M Cookie Bar Recipe
- That amazing buttery, brown-sugar flavor in every single bite.
- The perfect texture combination: soft, dense, and chewy, never dry or cakey.
- It’s a fantastic recipe for getting kids involved in the kitchen—they love pressing the dough and decorating the top!
- The candy shell from the M&Ms adds a delightful, subtle crunch.
- They’re packed with simple, wholesome ingredients you probably already have in your pantry.
- It’s a true “dump and bake” style dessert, almost as easy as my Dump and Bake Meatball Casserole!
- They look absolutely beautiful on a dessert platter, with those bright pops of color.
From My Kitchen to Yours
I still remember the first time I made cookie bars instead of traditional cookies. It was for a school bake sale my son had sprung on me at the last minute, and I needed something fast. I was so stressed, but I grabbed a 9×13 pan, threw a batch of cookie dough together, and hoped for the best. When I pulled them from the oven, the whole house filled with that warm, buttery, chocolatey aroma, and I knew I had a winner. They were the first thing to sell out!
Since then, I’ve made dozens of variations, but these M&M cookie bars hold a special place in my heart. They remind me that sometimes the simplest recipes are the ones that create the best memories. They’re a little like my Homemade Lasagna Recipe in that way—pure, uncomplicated comfort that brings everyone together.
Ingredients for M&M Cookie Bars
| Ingredient | Notes / Substitutes |
|---|---|
| Unsalted Butter | Make sure it’s at room temperature for easy creaming! If you only have salted, reduce the added salt to ½ tsp. |
| Light Brown Sugar | Gives the bars that classic chewy, moist texture and caramel flavor. |
| Granulated Sugar | For sweetness and those perfectly crisp edges. |
| Large Eggs | Binds everything together. Room temperature is best! |
| Vanilla Extract | Use pure vanilla extract for the best flavor. |
| All-Purpose Flour | You can substitute a 1:1 gluten-free baking flour if needed. |
| Baking Soda | Helps the bars rise just the right amount. |
| Salt | Balances the sweetness. |
| Chocolate Chips | I love semi-sweet, but milk, dark, or even white chocolate chips work great. |
| M&M’s | The star of the show! Use any color or variety you like. For a different kind of sweet treat, you could also try the flavors in my Old-Fashioned Peanut Butter Cake. |
Equipment Needed
- 9×13 inch baking pan (or a 15×10 inch pan for thinner bars)
- Parchment paper or foil
- Electric mixer (stand or hand mixer)
- Large mixing bowl
- Rubber spatula
How to Make M&M Cookie Bars Step-by-Step
- Prep Your Pan and Oven: First things first, preheat your oven to 325°F. Line a 9×13″ pan with parchment paper, leaving a little overhang on the sides. This is my secret weapon for lifting the bars out easily later!
- Cream the Butter and Sugars: In a large bowl, use your mixer to cream the softened butter with the brown sugar and granulated sugar for about a minute until it’s light and fluffy.
- Add the Wet Ingredients: Add the eggs and vanilla extract, mixing just until everything is combined.
- Mix in the Dry Ingredients: Add the flour, baking soda, and salt. Stir the mixture on low speed (or by hand) until just a few flour streaks remain. Don’t overmix!
- Fold in the Goodies: Gently fold in 1 cup of M&M’s and 1 cup of chocolate chips with a spatula.
- Press into the Pan: Scoop the cookie dough into your prepared pan and press it down evenly. I like to use my hands or the back of a spatula for this. Sprinkle the extra M&Ms and chocolate chips over the top.
- Bake to Perfection: Bake for 30-35 minutes. The top should be barely golden brown and the center might look a little underdone. That’s the key to a gooey cookie bar! They’ll continue to set as they cool. This is a dessert that’s as impressive as The Ultimate Easy Chocolate Fudge Cake.
- Cool Completely: Let the bars cool completely in the pan before lifting them out and slicing. This step is tough, but so important!
Expert Tips for the Best Results
- Don’t Overbake! This is my number one tip. The bars will look slightly undercooked in the middle when you pull them out. That’s exactly what you want for that perfect soft and gooey center. They will firm up as they cool.
- Line Your Pan: Seriously, don’t skip this! Leaving an overhang of parchment paper or foil makes it so easy to lift the entire slab out for cutting. It also makes cleanup a breeze.
- Press Extra Candies on Top: For that bakery-style look, always save a handful of M&Ms and chocolate chips to press gently onto the top of the dough right before baking. It makes them look extra special.
- Let Them Cool Completely: I know, it’s torture to wait! But letting the M&M cookie bars cool all the way ensures you get clean, beautiful slices. Cutting them while warm will just make a gooey mess (a delicious mess, but a mess nonetheless!). Just like when making The Best Moist Cinnamon Apple Cake, patience is key.
What to Serve With M&M Cookie Bars
These bars are absolutely perfect on their own, but if you want to get a little extra, here are a few ideas:
- A tall, cold glass of milk.
- A scoop of vanilla bean ice cream for a warm, gooey dessert.
- A dollop of fresh whipped cream.
- A hot cup of coffee or tea for a cozy afternoon snack.
- Serve them alongside another simple dessert, like my Salted Caramel Cake.
Storing and Reheating Tips
Store any leftover cookie bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they’ll last in the fridge for about 5 days. You can also freeze them! Just wrap them tightly in foil and place them in a freezer-safe bag for up to 3 months. To serve, let them thaw at room temperature or pop one in the microwave for about 15 seconds for a warm, gooey treat.
Nutrition Facts
Insert Standard Nutrition Table Here
Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About M&M Cookie Bars
Can I make these M&M cookie bars gluten-free?
Yes, absolutely! You can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour. The texture comes out great, so it’s an easy swap to make for your gluten-free friends.
Can I freeze the cookie dough?
You sure can. Just press the raw dough into your lined pan, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. You can bake it straight from frozen, just add about 10-15 minutes to the baking time.
Why did my cookie bars turn out dry?
The most common culprit for dry M&M cookie bars is overbaking. Ovens can vary, so start checking them at the low end of the time range. Remember to pull them out when the center still looks a tiny bit underdone!
Final Thoughts
I really hope you love these M&M cookie bars as much as my family does. They are just pure, simple, homemade goodness and I can’t wait for you to try them. There’s nothing better than seeing the smiles on people’s faces when they take that first bite! If you’re looking for another seasonal favorite, check out my Easy Pumpkin Cobbler.
Happy baking!
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The Ultimate Chewy M&M Cookie Bars
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer for about 1 minute until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture. Mix until just combined.
- Add the flour, baking soda, and salt. Mix on low speed just until combined and no streaks of flour remain. Do not overmix.
- Gently fold in the chocolate chips and 1 cup of M&Ms using a spatula.
- Press the dough evenly into the prepared baking pan. Press extra M&Ms and chocolate chips onto the top of the dough for decoration.
- Bake for 30-35 minutes until the top is barely golden brown. The center may still look slightly soft. Do not overbake as they will firm up while cooling.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper and slice into squares.
Notes
Freezing: These bars freeze well! Wrap tightly in plastic wrap and foil and freeze for up to 3 months.
Serving Tip: For a warm treat, microwave a bar for 10-15 seconds before eating.