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Soft M&M Cookie Bars Recipe

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4 from 1 review

These Soft M&M Cookie Bars combine the classic flavors of chocolate chip cookies with colorful M&Ms for a chewy, delightful treat perfect for sharing or snacking. The bars are baked in a 9x13-inch pan for an easy-to-cut dessert with a soft, tender crumb and a mix of chocolatey bites throughout.

  • Total Time: 1 hour 45 minutes (includes cooling time)
  • Yield: 24 bars (cut into 2x2-inch squares)

Ingredients

Dry Ingredients

  • 2 and 3/4 cups (343g) all-purpose flour (spooned and leveled)
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, melted & cooled for 5 minutes
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1 and 1/4 cups (about 260g) mini or regular-size M&Ms
  • 3/4 cup (135g) semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and position the oven rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the melted butter with the brown sugar and granulated sugar until no lumps remain. Next, whisk in the eggs and vanilla extract until smooth and homogenous.
  4. Make the Dough: Pour the wet ingredients into the dry ingredients and fold together gently with a large spoon or spatula until just mixed. The dough will be soft, slick, and thick. Carefully fold in the M&Ms and chocolate chips, combining to distribute evenly.
  5. Transfer and Bake: Spread the dough evenly in the prepared pan, smoothing the top. Bake for 26 to 30 minutes or until the edges and top are lightly browned and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. To prevent browning too quickly, tent the pan with foil if needed before 25 minutes.
  6. Cool and Serve: Let the bars cool completely in the pan set on a wire rack for at least one hour. Optionally press some extra M&Ms and chocolate chips on top while still warm for decoration. Lift the bars using the parchment overhang and cut into squares. Store leftovers at room temperature for up to 1 week.

Notes

  • You can prepare the dough and refrigerate it for up to 3 days or freeze it for up to 3 months. Let it come to room temperature before baking.
  • Baked cookie bars freeze well up to 3 months. Thaw overnight in the refrigerator before serving.
  • Cornstarch is optional but helps keep the bars soft.
  • Use melted butter warmed but not hot to avoid cooking the eggs; avoid letting it cool too long or dough will be crumbly.
  • Browned butter can be used for a deeper flavor but add an extra 3 tablespoons of butter to compensate moisture loss.
  • Mini or regular M&Ms both work; you can also crush some to sprinkle on top before baking.
  • If skipping chocolate chips, increase M&Ms to 1 and 1/2 cups (about 300g) or substitute with white chocolate, butterscotch, or peanut butter chips.
  • For a smaller batch, you can use a 9-inch pan with a scaled-down recipe.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 26-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/soft-mandm-cookie-bars-recipe/