M&M Cookie Bars

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These thick and chewy M&M Cookie Bars are made with basic pantry staples and capture all the chewy deliciousness of regular M&M cookies without needing to scoop or roll the dough! 

Oh how I love a delicious cookie bar!  If you like these, don't miss my Oatmeal Chocolate Chip Cookie Bars, Sugar Cookie Bars, and Magic Bars.

There's nothing you wont LOVE about these M&M Cookie Bars but you'll especially love how easy they are to make! No rolling or chilling the dough or baking several batches–just press everything into a 9×13 pan and bake! They feed a crowd and everyone always raves about them! What's not to love about super soft, chewy, cookie bars loaded with M&M candies?

How to Make M&M Cookie Bars:

1. Combine dry ingredients: flour, baking powder, baking soda and salt in a medium bowl; set aside.

2. Combine wet ingredients: Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together. Add egg and vanilla and mix until combined. Gradually mix in the dry ingredients and mix until combined.

3. Add chocolate: Stir in chocolate chips and m&m’s.

4. Bake:  Press dough into a greased 9×13” pan and bake at 350 degrees F. for 22-35 minutes. Remove from pan and let cool completely. Pull up on the sides of parchment paper to remove bars from the pan and cut into squares.

Make Ahead And Freezing Instructions:

To make ahead: The cookie dough can be made 2-3 days ahead of time, stored in the refrigerator.

To freeze: allow baked bars to cool completely after cooking and cut them into squares.  Place squares into a freezer safe bag or container and freeze for up to 3 months. Cookie dough can also be frozen for up to 3 months.

Recipes Variations:

• Add nuts: chopped walnuts or pecans
• Substitute the chips: feel free to add or substitute your favorite “chips”, like peanut butter or white chocolate chips.

Looking for more Cookie and Bar recipes? Try these:

• S’more Cookie Bars
• Toffee Chocolate Chip Bars
• The BEST Mint Brownies
• Sugar Cookie Bars
• Best Ever Peanut Butter Bars

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4.74 from 148 votes

M&M Cookie Bars

Author: Lauren Allen

These soft and chewy M&M Cookie Bars will be your new favorite! 

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 20

Equipment

• cut and serve turner
• Parchment Paper
• Hand mixer
• Stand Mixer optional

Ingredients  

1x2x3x

• ▢ 3 cups all-purpose flour
• ▢ 3/4 teaspoon baking powder
• ▢ 3/4 teaspoon baking soda
• ▢ 3/4 teaspoon salt
• ▢ 1 cup butter, room temperature
• ▢ 3/4 cup granulated sugar
• ▢ 1 cup light brown sugar
• ▢ 2 eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1 heaping cup M&M candies
• ▢ ½ cup mini chocolate chips

Instructions 

• Preheat oven to 350 degrees F.
• Line a 9 x13 baking pan with parchment paper. Set aside.
• Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
• Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together. Add egg and vanilla and mix until combined.
• Gradually mix in the flour and mix until combined. Stir in chocolate chips and m&m’s. Press dough into an even layer in prepared pan.
• Bake for 22-35 minutes or until a toothpick inserted in the center comes out clean.
• Remove from pan and let cool completely. Pull on side of parchment paper to remove bars from the pan and cut into squares.

Notes

Make ahead Instructions: The cookie dough can be made 2-3 days ahead of time, stored in the refrigerator.

Freezing Instructions: allow baked bars to cool completely after cooking and cut them into squares.  Place squares into a freezer safe bag or container and freeze for up to 3 months. Cookie dough can also be frozen for up to 3 months.

Recipes Variations:

• Add nuts: chopped walnuts or pecans
• Substitute the chips: feel free to add or substitute your favorite "chips", like peanut butter or white chocolate chips.

Nutrition

Calories: 251kcal, Carbohydrates: 36g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 222mg, Potassium: 59mg, Fiber: 1g, Sugar: 21g, Vitamin A: 317IU, Calcium: 29mg, Iron: 1mg

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

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I originally shared this recipe June 2017. Updated October 2020.