M&M Cookie Bars are quicker than cookies to make and just as tasty! These bars are chewy, tender, and packed with chocolate and M&M’s. 

M&M Cookie Bars being held up.

  1. Speed: Bake quickly without needing to chill.
  2. Customizable: Choose from various M&M flavors to personalize the taste.
  3. Festive Look: Colorful and fun, perfect for special occasions and celebrations.
  4. Texture: Chewy and rich with a luxurious feel.
  5. Fail-safe: Tips ensure perfect results every time.

Butter, sugars, eggs, vanilla, and maple syrup being mixed together.

Ingredients

  • Butter: Adds richness and tenderness.
  • Brown and White Sugars: Sweeten, with brown sugar adding moisture.
  • Eggs: Bind and enrich, with extra yolk for a denser texture.
  • Vanilla and Maple Syrup: Enhance flavor with sweetness.
  • Flour: Provides structure.
  • Baking Soda: Aids in rising in your M&M cookie bars.
  • Chocolate Chips and M&M’s: Add chocolatey flavor and festive color.

Valentine M&Ms being added to the cookie bars and it all being baked showing these M&M cookie bars are customizable.

  1. Preheat oven to 325°F and prep a 9×13-inch pan.
  2. Melt butter, then cool. Mix with sugars, egg, yolk, vanilla, and syrup.
  3. Combine flour, baking soda, and salt. Add chips and M&M’s.
  4. Bake in pan for 23-28 minutes until set.
  5. Cool, cut into bars, and enjoy.

Our favorite M&M Cookie Bars ready to be enjoyed.

  • Cool Butter: Let melted butter cool to prevent greasy bars.
  • Measure Flour: Spoon and level for accurate, better tasting bars.
  • Bake Time: Watch closely; remove when edges are lightly browned.
  • Mix Gently: Overmixing can lead to tough M&M cookie bars. Stir until just combined.
  • Chocolate Choice: Use quality chocolate for better taste.
  • Pan Lining: Parchment paper simplifies removal and cleanup.

A dessert bar being held up ready to be enjoyed.

Storage

  • Airtight Container at Room Temperature: Keep bars fresh for up to 1 week.
  • Refrigerate: For extended freshness, refrigerate up to 2 weeks.
  • Freeze: Wrap well; freeze M&M cookie bars for up to 3 months. Thaw at room temperature.

Our favorite M&M Cookie Bars ready to be enjoyed.
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5 from 2 votes

M&M Cookie Bars

By Chelsea Lords
M&M Cookie Bars are quicker than cookies to make and just as tasty! These bars are chewy, tender, and packed with chocolate and M&M's. 
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 36 bars

Ingredients 
 

  • 12 tablespoons unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 large egg yolk (Note 1)
  • 1/2 tablespoon vanilla extract
  • 2 tablespoons pure maple syrup, optional (Note 2)
  • 2 and 1/4 cups white all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips (milk, white, semi-sweet, or dark -- whatever you prefer)
  • 1 cup M&M's, or other candy-coated chocolates

Instructions 

  • PREP: Preheat oven to 325°F. Spray a 9x13-inch pan with cooking spray, line with parchment (with an overhang for removal). Melt butter in microwave and set aside to cool to room temp. (If it is too hot it will melt the sugars & cause greasy bars.)
  • WET INGREDIENTS: Whisk melted butter and sugars until smooth. Add egg, yolk, vanilla, and syrup. Whisk until smooth and emulsified.
  • DRY INGREDIENTS: Use a wooden spoon to stir in baking soda, salt, and flour until just combined. Fold in chocolate chips plus M&Ms. If needed, switch to electric hand mixers, but don't over mix. Press dough evenly into pan. If desired, press a few more chocolate chips & M&Ms into tops of bars.
  • BAKE: 23-28 minutes until top isn't glossy, edges are lightly golden. Be careful to not over-bake for soft & chewy bars. Optional: top with sea salt right out of the oven. Fully cool in pan, lift out, cut, and serve. Best within 1-2 days.

Recipe Notes

Note 1: You can discard egg white or save and add it to breakfast the next morning (we love this Egg Skillet) or use it in our favorite Egg Wrap. 
 
Note 2: Maple syrup is the "secret ingredient" in these bars. In a pinch, you can leave it out, but the bars do lack a bit of tenderness and a certain level of sweetness. I use pure maple syrup, not to be confused with pancake syrup.

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 73mg | Potassium: 31mg | Fiber: 1g | Sugar: 15g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Yovonieia says:

    I think I love every recipe you’ve posted! I have dinner (pinto bean tacos) and now dessert with these bars!

    Reply
    1. Chelsea Lords says:

      I am thrilled to hear this! Thank you so much for your support! 🙂

      Reply