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M&M Cookie Bars

M&M Cookie Bars are soft and buttery, loaded with M&M candies and chocolate chips. Perfect for parties, the holidays, or a lunch box treat!

Make sure to try my M&M Cookies Recipe too…they are THE BEST!

Easy Chewy M&M Cookie Bars 

These easy M&Ms Cookie Bars are everyone’s favorite…plus they are simple to make! Whether I make them for a party, at Christmas for my holiday cookie platter, or just as a weeknight treat, they always bring a smile! You can even use this recipe to simply make Chocolate Chip Cookie Bars if you don’t have any M&Ms!

Why You’ll Love This Recipe!

This M&M Cookie Bar recipe appeals to all ages. Who can resist M&Ms? I especially love these with Christmas M&Ms at the holidays. They are an easy addition to a holiday platter. Not all Christmas cookies need to be complicated or old fashioned! When you’re surrounded by fancy desserts at the holidays, usually the simple treats are the most loved!

The inside of a M&M cookie bar cut with melted chocolate

Ingredients

  • Butter at room temperature
  • Granulated sugar
  • Light brown sugar
  • Large eggs
  • Pure vanilla extract
  • Kosher salt
  • Baking powder
  • Cornstarch
  • All-purpose flour
  • Mini M&Ms or Regular Sized M&Ms. I actually like to use a combination of both! 
  • Semi-sweet chocolate chips
Mixing in M&Ms and chocolate chips in a bowl of cookie dough

Instructions: How to Make M&M Cookie Bars

  1. Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper. Coat with nonstick spray and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes. You can also use a large bowl and a hand mixer if you don’t have a stand mixer.
  3. Add in the eggs, vanilla, salt, baking powder, and cornstarch and mix until combined, scraping the sides of the bowl as necessary with a rubber spatula or wooden spoon. 
  4. Turn the mixer to low and add in the flour, mixing until incorporated. 
  5. Stir in the M&Ms and chocolate chips until combined. 
  6. Spread the cookie dough into the prepared pan, if desired press additional M&Ms and chocolate chips into the top of the dough, and bake for 25 – 30 minutes until the edges are golden brown and the center is almost set. 
  7. Allow to cool in the pan completely before cutting into bars.

Other Flavor Combinations

The beauty of this recipe is that you can really mix and match flavors! They make SO many fun flavored M&Ms these days and you could use just about any flavor. Of course, the recipe is pictured using the classic milk chocolate M&Ms, but here are a few other flavors that I LOVE!

  • Peanut Butter M&Ms
  • Holiday M&Ms…around Christmas they always sell red and green M&Ms, which would make these very festive!
  • Fudge Brownie M&Ms
  • Almond or Peanut M&Ms
  • Pretzel M&Ms
  • Sub out White Chocolate Chips for semi-sweet chocolate chips. This could be a pretty and delicious flavor twist!
  • Brown Butter! If you want to make these fancy brown your butter! Just allow it to cool completely and then follow the recipe as written!

Tips for Success

This is an extremely easy cookie bar recipe that is a family favorite. They are easy to make and everyone loves them. Plus they are great for all occasions. Here are a few tips from me to you:

  • Butter: You can use salted or unsalted, although I prefer salted. 
  • Reserve a few extra M&Ms and chocolate chips to press into the top of the dough. This makes these cookie bars look extra pretty and professional!
  • Don’t over-bake! You want the bars to be baked all the way through, but not too done. It’s a balance between gooey and raw! The center should bet set but not completely puffed up. This way you will have chewy edges, and gooey centers to satisfy all the cookie lovers in your life!
chocolate chip m&m cookie bars cut after being baked

How to Cut Cookie Bars

This might seem like a no brainer, but I’ve got a few tips to achieving the prettiest cookie bar. Patience is key!

  1. Line your 9×13 baking dish with parchment or aluminum foil. This is noted int he recipe, but it’s a tip that you technically CAN skip. The bars will bake up just as nicely with or without the parchment. The reason that I like to use parchment with brownies or cookie bars is that once the bars have cooled you can simply lift them all out of the pan using the parchment as a sling, placing them on a cutting board to cut. You can then use a sharp knife to cut them evenly, which allows for a clean, sharp edge.
  2. Let the bars cool COMPLETELY! This is the hard part…there is nothing better than a warm, gooey cookie right out of the oven. And if that gooey-ness is most important to you, go for it! BUT if you allow the bars to cool all the way they will be much easier to cut.
  3. Use a large knife, or even a bench scraper. You want the slices to be clean, and a knife with a sharp edge works way better than a butter knife or a spatula!

How To Store or Freeze Cookie Bars

Storing these bars is simple: Place them in an airtight container or zip-top bag for up to 3 days (for best freshness) at room temperature! These bars freeze very well! You can freeze them cut or uncut. Either way allow them to cool completely, then wrap them airtight and place in the freezer for up to 30 days. Allow the bars to thaw at room temperature.

M&Ms Cookie Bars cut shot from overhead

Here Are More Cookie Bar Recipes You Might Like:

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M&M Cookie Bars cut into squares on a cutting board from overhead

M&M Cookie Bars

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 30 bars 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert

Description

M&M Cookie Bars are soft and buttery, loaded with M&M candies and chocolate chips. Perfect for parties, the holidays, or a lunch box treat!


Ingredients

Scale
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 2 1/2 cups all-purpose unbleached flour
  • 1 1/4 cups Mini M&Ms (*see note)
  • 1 cup semi-sweet chocolate chips
  • Optional – 1/4 cup M&Ms and 2 tablespoons chocolate chips to press on top before baking.

Instructions

  1. Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper. Coat with nonstick spray and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes.
  3. Add in the eggs, vanilla, salt, baking powder, and cornstarch and mix until combined, scraping the sides of the bowl as necessary. 
  4. Turn the mixer to low and add in the flour, mixing until incorporated. 
  5. Stir in the M&Ms and chocolate chips until combined. 
  6. Spread the cookie dough into the prepared pan, if desired press additional M&Ms and chocolate chips into the top of the dough, and bake for 25 – 30 minutes until the edges are golden and the center is almost set. 
  7. Allow to cool in the pan completely before cutting into bars.

Notes

*I like to use a combo of regular size and mini M&Ms because I like the look of both sizes in the finished product. This is not necessary, you can use all minis or all regular.

Store airtight at room temperature for up to 3 days

Freeze airtight for up to 30 days.

Keywords: cookies and cups, christmas cookies, cookie bar, cookie recipe, mm cookies

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10 comments on “M&M Cookie Bars”

  1. I was wondering if I could use bleached flour or would that effect the outcome of the product? I could not find unbleached flour
    Thanks Renee

  2. Soft, buttery, with loads of chocolate and a really nice, chewy edge.

    I ended up using a glass 9×13 since my non-stick wasn’t available. Used regular sized m&ms and mini chips since that’s all I had. I needed to bake it for 35-40 minutes (I lost track of the exact time because I kept adding time in 3-4 minutes increments to make sure I didn’t overbake it).

  3. Made this today and was very disappointed. I ended up baking them longer than instructed and they were still raw in the middle. I thought about baking longer than I did but then the edges would have seriously burnt. Flavor is awesome but baking time in recipe is way off!!!

  4. This recipe is fantastic! I did add probably too many mini m&ms and mini chocolate chips because the bars took way longer to cook (9×13” pan but it took 42 minutes and they were a teeny bit underbaked). The edges were PERFECT and I always prefer edges, so I might be biased!

    Next time I’ll definitely try out with larger chocolate cups and m&ms and maybe some butterscotch chips! So so happy to have this bar base recipe in my back pocket now.

  5. Made these last night (eating one now lol) And they are sooo good! Made in a 9×13 pan and had to cook a few more minutes in my oven. Will definitely make these again

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