M&M Cookie Bars

5 from 1 vote

M&M Cookie Bars have all the chewy, chocolatey goodness of cookies in an easy-to-make bar. Perfectly tender and loaded with M&M’s!

Prep Time20

Cook Time25

Total Time45

Course: Dessert, Snack

Cuisine: American

Keyword: M&M Cookie Bars

Servings: bars

Author: Chelsea Lords

Cost: $5.52

Equipment

Ingredients

Cooking spray
12 tablespoons unsalted butter melted and slightly cooled
1 cup light brown sugar firmly packed
1/2 cup granulated sugar
1 large egg
1 large egg yolk see note 1
1/2 tablespoon vanilla extract
2 tablespoons maple syrup optional, see note 2
2-1/4 cups 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

US - Metric

Instructions

Preheat oven to 325°F. Spray a 9x13-inch pan with cooking spray, line with parchment paper (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 and cause greasy bars.)
Whisk melted butter and sugars until smooth. Add egg, yolk, vanilla, and syrup. Whisk until smooth and emulsified.
Use a wooden spoon to stir in baking soda, salt, and flour until just combined. Fold in chocolate chips plus M&M’s. If needed, switch to a hand mixer, but don’t overmix. Press dough evenly into pan. If desired, press a few more chocolate chips and M&M’s into tops of bars.
23–28 minutes until top isn’t glossy and edges are lightly golden. Be careful to not overbake for soft and 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.

Notes

Note 1: You can discard egg white or save and add it to breakfast the next morning (I love this Egg Skillet) or use it in my 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.

Storage: Keep bars in an airtight container at room temperature for up to 1 week. For extended freshness, keep in the fridge up to 2 weeks. To freeze, wrap well and freeze for up to 3 months. Thaw at room temperature.

Nutrition