M&M Cookie Bars are quicker than cookies to make and just as tasty! These bars are chewy, tender, and packed with chocolate and M&M’s.

Table of Contents

M&M Cookie Bars being held up.

  1. Speed: Bake quickly without needing to chill.
  2. Customizable: Choose from various M&M flavors so you can personalize the taste.
  3. Festive Look: Colorful and fun, perfect for special occasions and celebrations.
  4. Texture: Chewy and rich with a luxurious feel.
  5. Fail-safe: Tips ensure perfect results every time.
Butter, sugars, eggs, vanilla, and maple syrup being mixed together.

Ingredients

  • Butter: Adds richness and tenderness.
  • Brown and White Sugars: Sweeten, while brown sugar adds moisture.
  • Eggs: Bind and enrich, with extra yolk so they have a denser texture.
  • Vanilla and Maple Syrup: Enhance flavor with sweetness.
  • Flour: Provides structure.
  • Baking Soda: Aids in rising in your M&M cookie bars.
  • Chocolate Chips and M&M’s: Add chocolatey flavor and festive color.
Valentine M&Ms being added to the cookie bars and it all being baked showing these M&M cookie bars are customizable.
  1. Preheat oven to 325°F and also prep a 9×13-inch pan.
  2. Melt butter, then cool. Mix with sugars, egg, yolk, vanilla, and syrup.
  3. Combine flour, baking soda, and salt. Then add chips and M&M’s.
  4. Bake in pan for 23-28 minutes until set.
  5. Cool, cut into bars, and lastly, enjoy!
  • Cool Butter: Let melted butter cool so the bars aren’t greasy.
  • Measure Flour: Spoon and level for accurate, better tasting bars.
  • Bake Time: Watch closely; remove when edges are lightly browned.
  • Mix Gently: Overmixing can lead to tough M&M cookie bars. Stir until just combined.
  • Chocolate Choice: Use quality chocolate so you have the best flavor.
  • Pan Lining: Parchment paper simplifies removal and cleanup.
A dessert bar being held up ready to be enjoyed.

Storage

Airtight Container at Room Temp: Keep bars fresh for up to 1 week.

Refrigerate: For extended freshness, refrigerate up to 2 weeks.

Freeze: Wrap well; freeze M&M cookie bars for up to 3 months. Thaw at room temperature.

M&M Cookie Bars being held up.
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5 from 1 vote

M&M Cookie Bars

By Chelsea Lords
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 Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: bars

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

Instructions 

  • Preheat oven to 325°F. Spray a 9×13-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. (Hot butter 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.
  • Bake 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.

Recipe 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

Serving: 1serving | Calories: 167kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 73mg | Potassium: 31mg | Fiber: 1g | Sugar: 15g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Yovonieia says:

    I think I love every recipe you’ve posted! I have dinner (pinto bean tacos) and now dessert with these bars!

    Reply
    1. Chelsea Lords says:

      I am thrilled to hear this! Thank you so much for your support! 🙂

      Reply