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Our M&M Cookie Bars are easy to make, pressing the dough into one 9×13-inch pan, then bake and cut into squares.
Thick and chewy M&M Cookie Bars
We took our classic M&M Cookies recipe and made it even easier–skip the scooping and cooking multiple batches and just spread the cookie dough in a pan and bake! I love to make these cookie bars for potlucks and parties because they are so easy to transport. They are still soft, chewy, and loaded with m&ms and mini chocolate chips. My favorite tip: Add parchment paper to the pan before the dough to make it effortless to lift the baked bars out and cut into perfect portions.
Try all of my bar recipes, like Butterscotch Blondies, Oatmeal Cookie Bars, Sugar Cookie Bars, S’mores Bars, and Snickerdoodle Bars.
How to Make M&M Cookie Bars
Make Cookie Dough: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and set aside. Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large mixing bowl or stand mixer, beat the butter, granulated sugar, and brown sugar well until creamed together. Add the eggs and vanilla and mix until combined.
Mix and Bake: Gradually mix in the flour mixture until combined. Stir in the mini chocolate chips and M&M candies. Press the dough into an even layer in the prepared pan. Bake for 22-35 minutes, until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bars cool completely, then pull up on the sides of the parchment paper to lift them from the pan. Cut into squares and enjoy!
M&M Cookie Bars
Equipment
- Stand Mixer optional
Ingredients
- 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.3 cups all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- 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.1 cup butter, ¾ cup granulated sugar, 1 cup light brown sugar, 2 eggs, 2 teaspoons vanilla extract
- 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.1 heaping cup M&M candies, ½ cup mini chocolate chips
- 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
- 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
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 and October 2026.
Made these today for first time. I think they came out very well. Followed directions carefully, baked a total of 29 minutes, but kept checking after 20 minutes, as my oven tends to run hot. Used Valentine M&Ms instead of regular.
30 minutes and still soupy. won’t be making these again
This was HORRIBLE! I could not rate it a zero out of 5, if it was a option I would have done it. After I cooked this it turned out to taste like some kind of crummy Indian sweet. I recommend scraping the idea. Sorry but we were really expecting at least a good treat, but we got something totally different. This ruined my brother, Dewi Kumar Patel’s birthday. 🙁
Made these today for a cookie exchange. Mine only needed 22 minutes in the oven. I pressed some chopped M&M’s on the top while still warm, and they are delicous!
Made these today, they came out wonderful. I used a glass pan lined with parchment paper at 350 for 35 minutes in the oven and they came out slightly golden brown and gooey. Excellent recipe! We will be making these again:)
I made these last night and they were delicious! If I were to make them again, I would maybe cut a little bit back on the amount of sugar, but they were excellent. I used a greased 9×13 glass pan without parchment paper and cooked them for 35min and they turned out great. I know they won’t be here long with my 4 kiddos…lol 🙂 Great recipe and love that you included calculations to make multiple batches. Thanks for posting!
These were awful!! I put them in for 15 minutes to ensure I didn’t over cook them, but then kept watching them…. An ADDITIONAL 30 minutes later, the top is DARK brown and the bottom is complete mush. We promised our little ones a bite before bed, so they were up half hour past bed time. I ate some of the mush after they went to bed and it tastes like salt. This was a true bust!! 🙁
These were perfect! No issues with under cooked dough. Followed recipe exactly and used an aluminum pan. Delicious!!
I was so excited to make these, even though some people said it took longer than the recipe called for. After 45 mins they were still undercooked :/ I’m wondering if it was my ceramic dish vs. metal dish. The outside part that cooked is delicious, I wish they had all turned out!
Easy & delicious! A new favorite.
Followed all instructions. Raw on inside after baking a total of 30 minutes (at 350). Just put back in to see if I can still salvage all these ingredients.
Mine was raw after 30 minutes to. I had to cook for 45 minutes