Creamy pockets of chocolate, a buttery, slightly chewy base, and the cheerful crunch of colorful M&M candies — M&M Cookie Bars are the kind of dessert that makes every gathering instantly brighter. They’re simple to make, quick enough for an after-school baking project, and endlessly crowd-pleasing. Fun fact: cookie bars like these were invented to give you cookie flavor with half the fuss of rolling and scooping dough — total win for busy bakers.
This recipe stands out because it takes classic cookie flavors and turns them into an easy, slice-and-serve bar that’s perfect for potlucks, lunchboxes, or movie night. If you love easy bar cookies, you might also enjoy a rich variation like my butterscotch toffee cookie bars, which share the same one-pan convenience but with a caramel twist butterscotch toffee cookie bars. Read on — these bars are quick, forgiving, and ridiculously tasty, so let’s get baking.
What is M&M Cookie Bars?
What’s in a name? M&M Cookie Bars are basically your favorite chocolate chip cookie reimagined as a single-layer bar loaded with M&M candies. Why call it that — are we honoring the candy or the baker who dumped a bag into the bowl? Maybe it’s both. Who can resist a treat that winks at nostalgia and childhood party trays at once? And remember the old line: “the way to a man’s heart is through his stomach.” These bars might just prove that saying true for everyone. Give them a try and see why they’ve become a go-to for cookie lovers everywhere.
Why You’ll Love This:
- Big, colorful payoff: Each bite delivers buttery cookie goodness studded with chocolate chips and bright M&M morsels that pop with color and crunch.
- Budget-friendly baking: Making these at home saves money over boxed mixes or bakery bars, and one batch yields plenty to share or freeze for later.
- Flexible and fun: Swap mix-ins, add nuts, or drizzle with extra chocolate to customize. The combination of a slightly crisp edge and soft center makes them universally appealing.
If you enjoy classic cookie flavors but want less fuss, these are the perfect companion to other bar-style cookies like my chewy snickerdoodle cookie bars chewy snickerdoodle cookie bars. Ready to bake? These bars are too good to keep to yourself.
How to Make:
Quick Overview
This recipe is straightforward and forgiving, making it ideal for bakers of any skill level. The dough comes together quickly with basic creaming and mixing techniques, and baking produces a golden, slightly chewy bar with crisp edges and a soft center studded with candies. Prep time is about 15 minutes and bake time is 20 to 25 minutes for a total of roughly 40 minutes from start to finish.
Ingredients
1 cup unsalted butter, softened to room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup M&M candies, whole (reserve a few for the top if desired)
1 cup chocolate chips
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray, or line it with parchment paper for easy removal.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy — about 2 to 3 minutes with a hand mixer or stand mixer on medium speed.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until evenly combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just blended; do not overmix.
- Fold in the M&M candies and chocolate chips with a spatula, saving a few M&Ms to press on top for a pretty finish. The dough will be thick — that’s normal.
- Spread the dough evenly into the prepared 9×13-inch pan using an offset spatula or the back of a spoon. Smooth the top and press remaining M&Ms gently into the surface.
- Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Edges should be slightly firm.
- Allow the pan to cool on a wire rack until the bars are set, at least 30 minutes. Once cool, cut into squares or bars and enjoy!
What to Serve With:
M&M Cookie Bars are versatile and pair well with simple sides and drinks. Try serving them with a cold glass of milk, a scoop of vanilla ice cream for an indulgent dessert, or a dollop of whipped cream and fresh berries to add brightness. For coffee lovers, a medium roast or a creamy latte complements the chocolatey flavors. If you’re assembling a dessert tray, balance their sweetness with tart fruit skewers or a citrusy sorbet.
Top Tips for Perfecting:
- Butter temperature: Use softened but not melted butter to achieve the right texture; too warm and the bars can spread too thin.
- Mixing: Avoid overmixing the dough once the flour is added — overworked dough makes tough bars.
- Candy distribution: Fold candies in gently to minimize color bleeding; pressing a few onto the surface gives a pretty finish.
- Baking time: Check at 20 minutes — ovens vary. Remove when the center has set but still feels a touch soft; it firms as it cools.
- Variations: Swap half the chocolate chips for peanut butter chips or add 1/2 cup chopped nuts for crunch.
Storing and Reheating Tips:
- Room temperature: Store cooled bars in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer freshness (up to 1 week), keep bars refrigerated in an airtight container; bring to room temperature before serving for the best texture.
- Freezing: Wrap individual bars tightly in plastic wrap and place in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- Reheating: Warm a bar in the microwave for 10 to 15 seconds to soften the center, or pop it in a 300°F oven for 5 to 7 minutes. If frozen, allow to thaw before reheating.
FAQs
Can I use salted butter instead of unsalted?
Yes. If using salted butter, reduce the added salt by half to avoid overly salty bars.
Can I substitute other candies for M&Ms?
Absolutely. Reese’s Pieces, chopped candy bars, or even white chocolate chips work well. Keep an eye on melting tendencies.
How do I prevent the candies from bleeding color into the dough?
Fold the candies in gently and avoid mixing too vigorously. Adding them toward the end helps minimize color bleed.
Can I make this into individual cookies instead of bars?
Yes. Scoop dough onto a lined baking sheet and bake at 350°F for 9 to 12 minutes, adjusting time for size. Keep a close eye so they don’t overbake.
Is there a gluten-free option?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture may vary slightly.
Conclusion
These M&M Cookie Bars are a joyful, easy-to-make treat that deliver big flavor with minimal effort — perfect for busy bakers, family gatherings, and anyone who loves a colorful chocolate-studded dessert. They’re forgiving, customizable, and a hit with kids and adults alike. For more inspiration and similar cozy bar recipes, check out a trusted take on soft bars from Sally’s Baking and another easy, family-friendly version from I Heart Naptime: Soft M&M Cookie Bars Recipe – Sally’s Baking and EASY M&M Cookie Bars – I Heart Naptime. Give them a try and share the bars with friends — you’ll see how fast they disappear.
M&M Cookie Bars
Equipment
- Mixing Bowl
- Baking Pan
- Spatula
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup M&M candies whole (reserve a few for the top if desired)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray, or line it with parchment paper for easy removal.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy — about 2 to 3 minutes with a hand mixer or stand mixer on medium speed.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until evenly combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just blended; do not overmix.
- Fold in the M&M candies and chocolate chips with a spatula, saving a few M&Ms to press on top for a pretty finish. The dough will be thick — that’s normal.
- Spread the dough evenly into the prepared 9×13-inch pan using an offset spatula or the back of a spoon. Smooth the top and press remaining M&Ms gently into the surface.
- Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Edges should be slightly firm.
- Allow the pan to cool on a wire rack until the bars are set, at least 30 minutes. Once cool, cut into squares or bars and enjoy!