These M&M’s Cookie Bars are a cross between cookies and a brownie. Think moister cookie dough baked in a pan for an easier process and thicker outcome with chewy edges and dreamy gooey centers.
The buttery sweet cookie squares melt in your mouth, with melty chocolate and a welcomed crunch from the candy shell on the colorful M&M’s. (P.S. if you love baking with M&M’s, see these M&M Brownies next!).
Plus, the dough comes together in just one bowl and baking them in a pan means you don’t have to drop, shape, or chill your cookies for a much easier and foolproof dessert. As a busy mom who loves to bake, this cookie hack feels like the ultimate cheat code!
M and M Cookie Bars Ingredient Highlights
I like to use unsalted butter, but you can use salted butter and just omit the added salt. Make sure that the butter is softened. See How to Quickly and Easily Soften Butter for help!
You can use vanilla bean paste in place of vanilla extract here. Dark brown sugar works in place of light brown sugar in a pinch.
I use dark chocolate chips in this recipe, but milk or semi-sweet will work. I like the variation of the dark chocolate with the milk chocolate candy-coated M&M’s.
Speaking of which, I use classic M&M’s here. I haven’t tried any other M&M varieties, but I don’t see why they wouldn’t work! Please do let me know if you try this recipe with another flavor of M&M, I’d love to know how they turn out!
M&M Cookie Bars Tips and Tricks
How to Make Cookie Bars with M&M’s
As always with one bowl baking, the order in which you add your ingredients is important to getting the right texture on your cookie bars. Start with the softened butter and brown sugar. Cream them together with your hand mixer on high until light and airy.
Next, add the egg and vanilla extract and mix until just combined. Then, mix in the flour, salt, and baking soda. Use a rubber spatula to scrape the bottom and sides of the bowl to make sure everything is integrated and your cookie dough is smooth.
Set aside a handful of M&M’s. Fold the rest of the M&M’s and all of the chocolate chips into the dough.
Transfer the chocolate chip and M&M cookie dough to a lined square pan and bake until firm. If you like underbaked/gooey cookies, take them out of the oven when there is still a slight wobble in the middle if you shake it.
For firmer cookie bars, continue to bake until they are completely set. Allow them to cool before removing them from the pan and slicing into them.
How I Store My Cookie Bars
Store your M and M cookie bars in an airtight container where they will last for a few days at room temperature or up to 2 weeks in the refrigerator.
You can also freeze them for up to 3 months in a freezer-safe storage bag.
Pro tip: To keep your cookie bars soft and chewy, store them with a piece of bread (it’s the perfect use for that end piece!). The bread actually creates a humid environment and keeps your cookies moist.
One-Bowl Chewy M&M’s Cookie Bars
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar (tightly packed)
- 1 large egg
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup classic M & M’s
- ½ cup chocolate chips (I use dark)
Instructions
- Preheat the oven to 350°F and line (preferred) or grease an 8×8 or 9×9-inch square pan.
- In a large mixing bowl, cream the softened butter and brown sugar with the hand mixer on high until well-combined and light & airy.½ cup unsalted butter, softened, 1 cup light brown sugar
- Add the egg and vanilla and mix until just combined.2 teaspoons vanilla extract, 1 large egg
- Mix in the flour, baking soda, and salt with the hand mixer until a dough starts to form. Then, use a rubber spatula to scrape the bottom and sides of the bowl and finish mixing until everything is well-combined.1 ¼ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda
- Set a handful of M&M's aside and fold the rest into the dough along with the chocolate chips.¾ cup classic M & M’s, ½ cup chocolate chips
- Transfer the dough to your prepared pan, spreading the dough out with the spatula. The cookie dough is sticky- sometimes it helps to wet the spatula with hot water. Sprinkle the conserved M&M's on top.
- Bake on the middle rack for 28-32 minutes or until firm. If you like your cookies slightly underbaked and gooey in the center, remove them from the oven when there is still a minor wobble in the center when you shake the pan. Otherwise, bake them until they are completely set.
- Allow to cool before removing your cookie bars and slicing them. I like to slice into 16 squares. Enjoy!
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