M&M Cookie Bars Recipe

There’s just something about the smell of cookie bars baking that makes a kitchen feel cozy.

These M&M Cookie Bars are ridiculously easy to throw together, and every bite has that mix of soft dough and crunchy, colorful candies.

You can whip up these bars in one pan, and chances are, you already have most of the ingredients.

I’ll walk you through the steps for mixing, baking, and getting those perfect squares that hold together (no crumbling messes here). There are a few tricks for balancing chewy centers with those crispy edges—I’ll share what works for me.

These bars are a hit at parties, great for lunch boxes, or honestly, just when you want dessert without a lot of work.

After you try them, you’ll get why I make this recipe again and again. That buttery dough with chocolatey, candy-studded bites? It’s just so good.

M&M Cookie Bars Recipe

I can’t get enough of how these bars bring together chewy cookie dough, crunchy M&Ms, and melty chocolate chips. They come out of the oven evenly baked, easy to slice, and perfect for sharing—or stashing away for later.

Equipment

• 9×13-inch baking pan lined with parchment paper or lightly greased
• Mixing bowls (one large, one medium)
• Hand or stand mixer for creaming butter and sugars
• Rubber spatula for folding in chips and candies
• Measuring cups and spoons for accuracy
• Wire rack for cooling
• Sharp knife for cutting bars evenly

I always reach for a metal pan because it bakes the bars more evenly than glass. A silicone spatula? Total lifesaver for spreading sticky dough.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup M&Ms
• ½ cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• ½ cup butterscotch chips or peanut butter chips (optional)
• ½ cup chopped walnuts or pecans (optional)

Room-temperature butter and eggs always make mixing smoother, at least for me. I like the mix of chips and nuts for a little extra flavor and crunch.

Instructions

• Preheat the oven to 350°F (175°C).
• Cream butter, brown sugar, and granulated sugar until light and fluffy.
• Add eggs and vanilla extract; mix until combined.
• Whisk flour, baking soda, and salt in a separate bowl.
• Combine wet and dry ingredients until a soft cookie dough forms.
• Fold in M&Ms, chocolate chips, and other mix-ins.
• Spread dough evenly in the prepared pan.
• Bake for 25–30 minutes or until golden brown at the edges.
• Cool completely on a wire rack before cutting into bars.

I poke the center with a toothpick—if it comes out mostly clean, I call it done.

Notes

I like to press a few extra M&Ms on top before the bars go in the oven. It just makes them look more fun.

If you want softer bars, pull them out at 25 minutes; for crispier edges, let them go a bit longer.

Keep the bars in an airtight container at room temp for up to five days. If you want to save them longer, freeze them with parchment between the layers.

Tip: You can swap in seasonal candies or toss in a handful of sugar cookie dough chunks for something different.

Tasting Notes

When I bite into these M&M cookie bars, the first thing I notice is the texture. The edges come out a bit crisp, but the center stays soft and chewy.

I really like how the bars hold together—they don’t just fall apart in your hands. The flavor balance grabs my attention too.

Brown sugar brings a cozy sweetness, and the butter adds just a hint of richness. The M&Ms? Their chocolate melts into the cookie base perfectly.

Every bite has that crunch from the candy shell. I love how it plays against the soft dough.

The bright colors make these bars look pretty fun and honestly kind of irresistible.

I think these bars taste best when they’re a little warm. The chocolate goes all gooey, and you get that amazing fresh-baked smell.

They pair well with a glass of milk or a cup of coffee, depending on what you’re in the mood for.

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