M&M cookie bars are my favorite answer to the after-dinner sweet tooth that hits right when I have zero energy to scoop cookies. They’re buttery, chewy, and packed with melty chocolate and crunchy candy shells, and you only need one bowl and a pan. No chilling, no fancy gadgets, and definitely no fuss. If you’ve ever wanted a dessert that makes both kids and adults light up, this recipe is it. I make a batch for casual weekends, school parties, and honestly, for those nights when I just want something warm and colorful with my tea. Pull up a chair and let’s bake together.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this M&M cookie bars. After a few test runs, I dialed in the flavors so it’s easy and full of comfort vibes. M&M cookie bars are my favorite answer to the after-dinner sweet tooth that hits right when I have zero energy to scoop cookies. They’re buttery, chewy,…
Why You’ll Love These M&M Cookie Bars
Here’s the big draw: you get the classic cookie taste without all the scooping and rotating pans. You press the dough into a pan, pop it in the oven, and slice. That’s it. The edges bake up slightly crisp, while the middle stays soft and chewy, with pockets of candies and chocolate in every bite. If you love that sweet-salty thing, add a light pinch of flaky salt on top. It’s a small move with a big payoff.
They’re also super flexible. Bake them underdone for a gooier center or go a few extra minutes for a firmer bar that travels well. They freeze great, they stack well, and they look party-ready without any extra effort. When time is tight, this is the dessert I trust.
My family has a small tradition where we cut a few uneven edge pieces right from the pan, still warm, and call that “quality control.” No one complains. And yes, these M&M cookie bars taste awesome the next day, but I won’t pretend they usually last that long around here.
Quick win: press a handful of extra M&Ms on top right before baking. The colors stay bright and the bars look like a bakery item, not a last-minute scramble.
Easy Cookie Bars Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup M&Ms, plus extra for topping
- 3/4 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F. Line a 9×13 inch pan with parchment, leaving a little overhang for lifting. Lightly grease the sides.
- Cream butter and both sugars until fluffy, about 2 minutes. Mix in eggs and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, and salt. Add the dry ingredients to the wet and mix just until combined.
- Fold in M&Ms and chocolate chips. The dough will be thick. Press it evenly into the prepared pan.
- Scatter a handful of extra M&Ms on top for a pretty finish.
- Bake for 20 to 25 minutes, until the edges are set and the center looks just barely done. The bars will continue to set as they cool.
- Cool in the pan on a rack for at least 1 hour before slicing into squares or bars.
Quick Equipment Notes
Use a sturdy rubber spatula for pressing the dough into the corners. If the dough sticks to your hands, lightly spray your fingers or use a piece of parchment to press. For neat edges, chill the baked slab for 30 minutes before slicing.
“I made these for a bake sale and they were gone first. The edges were crunchy, the middle was chewy, and the colorful top looked so fun. Zero leftovers which is the best review.”
Want more bar ideas to round out a dessert tray? I love making a pan of cookies and cream red velvet brownies alongside these. Different textures, same low-effort payoff.
Baking Tips
- Measure flour lightly. Fluff, spoon, and level. Too much flour makes dry bars.
- Don’t overmix. Once the flour goes in, mix gently. Overmixing means tough bars.
- Check early. Ovens vary. Start checking at 20 minutes. Look for set edges and a slightly soft center.
- Cool completely for clean slices. If you cut while hot, the bars will crumble. Tempting, I know.
- Pan size matters. A 9×13 gives classic thickness. If you bake in a smaller pan, extend the bake time and expect thicker, softer centers.
- Use a mix of chocolates. A combo of semi-sweet and milk chocolate keeps the sweetness balanced.
- Salt is your friend. A tiny sprinkle of flaky salt on warm bars highlights the chocolate and candy.
- Holiday twist. Swap in color-themed M&Ms for parties. Red and green for December, pastels for spring, team colors for game day.
Love chocolate but want something bite-sized and a little different too? Try these tender double chocolate snowball cookies for a melt-in-your-mouth sidekick to your bars.
Variations
Once you’ve nailed the base, it’s fun to play. Swap some of the M&Ms for peanut butter chips to get that salty-sweet combo. Stir in crushed pretzels for crunch, or toasted coconut for a nutty vibe. You can also drizzle warm bars with melted white chocolate and top with sprinkles if you’re going for a school party moment.
For a s’mores angle, press a few mini marshmallows into the dough and sprinkle graham cracker crumbs on top before baking. If that idea makes your sweet tooth sing, you’ll probably adore these sticky, campfire-inspired gooey s’mores chocolate bars too.
Chocolate lovers can boost the chips to a full cup, or even mix milk and dark chocolate for layers of flavor. If you want a citrusy change, add a teaspoon of orange zest to the dough. It sounds unexpected, but it brings a bright note that plays well with chocolate.
And for a festive dessert platter, pair M&M cookie bars with colorful cookies. My crowd always loves classic butter cookies around the holidays. If you’re building a cookie box, try these pretty Christmas butter cookies for a melt-in-your-mouth bite that balances the chewy bars perfectly.
How to Store M&M Cookie Bars
Let the bars cool completely before storing. Room temperature is great for short-term snacking. Slide them into an airtight container, and they’ll stay soft for 3 to 4 days. If you live somewhere humid, add a small piece of bread to the container to help maintain moisture. It’s an old trick, and it works.
Freezing is simple. Wrap individual squares in plastic or foil, then place them in a freezer bag. They’ll keep well for up to 2 months. Thaw at room temperature or zap in the microwave for a few seconds to bring back that fresh-baked coziness.
Planning a dessert party? Bake ahead and freeze, then mix and match with simple cookies like these cherry almond Amish sugar cookies. You’ll have a beautiful blend of chewy, soft, and crunchy treats that look like you worked all day.
For packing in lunchboxes, cut the bars smaller and wrap tightly. They travel well and don’t crumble as much as traditional cookies.
Common Questions
Can I use mini M&Ms?
Yes. Mini M&Ms spread out more evenly and give a fun, speckled look. Use the same amount.
Why are my bars dry?
Usually too much flour or overbaking. Measure flour carefully and pull the bars when the center still looks a touch soft.
What if I don’t have a 9×13 pan?
Use two 8×8 pans and bake a few minutes less, or use a 9×9 and bake longer for thicker bars. Watch the center.
Can I reduce the sugar?
You can cut the granulated sugar by 2 to 3 tablespoons without a big texture change. Any more and the bars may get drier.
How do I get clean slices?
Let the bars cool completely, then chill for 20 to 30 minutes. Use a sharp knife wiped clean between cuts.
Bake, Slice, Share
That’s the beauty of M&M cookie bars: simple prep, colorful results, and the kind of chewy texture that makes people ask for your recipe. You can keep them classic or riff with your favorite add-ins, and they’ll still bake up like a dream. If you love comparing methods or want another take, I’ve learned great tips from the Soft M&M Cookie Bars Recipe – Sally’s Baking and the easy walkthrough in EASY M&M Cookie Bars – I Heart Naptime. Whichever way you go, trust your oven, don’t overbake, and leave a few candies on top for that bakery look. Now grab a pan and make a batch you’ll be proud to share.
M&M Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving some overhang for easy lifting.
- Cream the softened butter and both sugars until fluffy, about 2 minutes. Mix in the eggs and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the M&Ms and chocolate chips, ensuring the dough is thick. Press the dough evenly into the prepared pan.
- Scatter additional M&Ms on top for a decorative finish.
- Bake in the preheated oven for 20 to 25 minutes, until the edges are set and the center looks barely done.
- Allow the bars to cool in the pan on a rack for at least 1 hour before slicing into squares or bars.
