I was going to make this M&M Cookie Bar recipe with my little cousin when she slept over the other night but we got so busy doing crafts and other fun stuff that we had to skip it! So I decided to whip them up tonight to try them out and see how they taste.
Oh. my. word. They are seriously amazing.
Remember those huge giant sized packaged cookies that were basically the size of your head that you used to get as a kid? These taste 100x better than any of those if you can believe it!
The cookie dough is thick, chewy and golden and the M&M chocolates are perfectly melted. It’s honestly taking all of my willpower not to gobble down the whole pan.
The recipe is super simple & quick and you don’t even need an electric mixer.
These cookie bars would be so perfect for a kids sleepover or birthday party!
The recipe I used is by Christine at:
Thanks Christine! 🙂
Thick and Chewy M&M Cookie Bars
2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 TBSPs butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 12oz bag M&M’s, divided
1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
* You definitely want to follow these directions and use the foil + nonstick cooking spray. It works like a charm. 🙂 Instead of having hard brown edges, you end up with perfect golden edges and the bars don’t stick to the pan at all.
2. Mix the flour, salt, and baking soda together in medium bowl. Set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in 1 cup of M&M’s and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M’s on top and press in slightly.
3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.
* The only change I made to the recipe was that I used dark chocolate flavored M&M’s instead of the milk chocolate because I didn’t want the bars to be too sweet.