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Soft M&M Cookie Bars Recipe

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4.3 from 15 reviews

These Soft M&M Cookie Bars are chewy, chocolatey, and loaded with colorful M&Ms and semi-sweet chocolate chips. Baked in a single pan for easy preparation, they feature a tender texture thanks to a blend of melted butter, brown sugar, and cornstarch, making them perfect for sharing at parties or enjoying as a sweet treat any time.

Ingredients

Dry Ingredients

  • 2 and 3/4 cups (343g) all-purpose flour (spooned and leveled)
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, melted & cooled for just 5 minutes
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1 and 1/4 cups (about 260g) mini or regular-size M&Ms
  • 3/4 cup (135g) semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and adjust the oven rack to the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, covering the bottom and sides with an overhang to easily lift the bars out later. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the melted butter with the brown sugar and granulated sugar until no lumps remain. Add in the eggs and vanilla extract, mixing well to create a smooth mixture.
  4. Make the Dough: Pour the wet mixture into the dry ingredients and stir gently with a large spoon or silicone spatula until just combined. The dough will be soft, slick, and thick. Carefully fold in the M&Ms and semi-sweet chocolate chips, understanding that they may not stick perfectly due to the melted butter but do your best to distribute evenly.
  5. Shape and Bake: Transfer the dough to your prepared pan and press or smooth it into an even layer. Bake in the preheated oven for 26 to 30 minutes, until the edges and top are lightly browned and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid over-baking; if the bars brown too quickly before 25 minutes, tent them loosely with foil.
  6. Cool and Serve: Once baked, remove the bars from the oven and allow them to cool completely in the pan. The bars will puff up during baking but settle as they cool, resulting in soft, chewy cookie bars ready to be lifted out and cut into squares to serve.

Notes

  • Using melted butter cooled for 5 minutes helps achieve a soft, chewy texture.
  • Line your baking pan with parchment paper with an overhang to easily lift out the cookie bars after baking.
  • Do not over-bake; bars should be slightly underdone for best softness.
  • You can use either mini or regular-size M&Ms depending on your preference.
  • If bars are browning too quickly, tent the pan with foil to prevent over-browning.
  • Store cooled bars in an airtight container at room temperature for up to 3-4 days.

Find it online: https://recipesbyliza.com/soft-mandm-cookie-bars-recipe/