M&M’s Cookie Bars — ❤️💚💙 Soft buttery bars loaded with M&M’s and chocolate chips are a guaranteed hit!! Fast, easy, foolproof, no mixer recipe that’s so much simpler than making cookies!!
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No-Fuss M&M’s Cookie Bars Recipe
The only thing I may possibly like better than soft and chewy M&M’S cookies are cookie bars. Bars are my favorite kitchen shortcut because they’re so fast and easy to make. No dough to chill or individual cookies to form.
For these very soft, slightly chewy, buttery cookie bars that are loaded with M&M’s and chocolate chips, I called upon my trusty blondie base.
When I want an easy, fuss-free, one-bowl, no-mixer recipe that I know everyone will love, it’s my go-to. With 25+ versions and counting, it never lets me down.
I loved the texture contrast of the soft bars, with gooey chocolate chips, and the Crispy M&M’s that stay crispy even after being baked. My family’s eyes lit up when they saw these M&M’s bars, and they sure didn’t last long.
These are now my family’s favorite!!! I did not put as much chocolate in them – only a cup of M&Ms or a cup of semi sweet chocolate chips because my son is not a huge chocolate fan but the result was the same – AMAZING!!!. I love that it only makes a small batch and cooks evenly. Thank you!!! — Jennifer Kraemer
Ingredients for M&M’s Cookie Bars
To make these easy bar cookies, you’ll need:
- Unsalted butter
- Egg
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Salt
- Crispy M&M’s
- Semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make M&M’s Cookie Bars
Making cookie bars with M&M’s is SO quick and easy! Here are the basic recipe steps:
- Melt the butter, then whisk in the egg, brown sugar, and vanilla.
- Stir in the dry ingredients, then gently fold in the chocolate chips and M&M’s.
- Turn the batter into a foil-lined 8×8-inch baking dish and bake until done.
- Allow bars to cool in pan for at least 1 hour before slicing and serving.
Baking Tip
Note that I always bake with metal pans and line them with foil for easier cleanup. If baking with a glass pan, your bars may turn out slightly different from mine.
Recipe FAQs
These M&M’s bar cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
You should be able to, yes. However, some readers who have tried doubling this recipe have said their cookie bars have turned out too greasy. If that happens to you, I recommend scaling back the amount of butter to 1 1/2 sticks total and seeing how that works out for you.
I stirred in 1 cup of the new Crispy M&M’s, but anything from Dark to Pretzel to Peanut Butter M&M’s would be wonderful. M&M’S has a Pinterest page where you can check out new recipes for baking inspiration.
Yes, you can add different mix-ins besides chocolate chips, if desired. Chopped nuts and dried fruit would both be good additions!
Chocolate Chip M&M’S Cookie Bars
Ingredients
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- 1 cup Crispy M&M’s, or your favorite M&M’s like Dark, Pretzel, Peanut Butter, plus more for sprinkling
- ¾ cup semi-sweet chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Stir in the M&M’s and chocolate chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- If desired, evenly sprinkle about 1 tablespoon each of M&M’S and chocolate chips for an extra visual pop, tapping them down lightly with your fingertip.
- Bake for about 25 to 28 minutes (I baked 26 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars firm up as they cool.
- Allow bars to cool in pan for at least 1 hour before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More M&M’s Dessert Recipes:
Loaded M&M Oreo Cookie Bars – Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that’s ready in 30 minutes. Always a hit! On the cover of Taste of Home Magazine and pinned 650K+ times!
Triple Peanut Butter Monster Cookie Bars – Peanut butter is use 3 different ways and baked into bars. Great for pantry odds-and-ends cleanout!
M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!
Soft and Chewy Chocolate Chip M&M’s Cookies — If you’re looking for a new M&M’s cookie recipe, this is THE ONE! Soft, buttery, and irresistible M&M’s Christmas cookies!
Monster Cookies — My recipe for classic monster cookies that are chock full of creamy peanut butter, oats, chocolate chips, and M&M’s makes both kids and adults reach for just one more cookie!
Chocolate Peanut Butter Chex Bars — SO EASY, NO-BAKE, and ready in FIVE minutes!! Chex cereal, pretzels, and M&M’s glued together with peanut butter and marshmallows!! An IRRESISTIBLE salty-sweet combination!!
Post is brought to you by M&M’S. The recipe, images, text, and opinions expressed are my own.
Double the recipe for a 9×12 pan and only had dark brown sugar. I used red white and blue M&Ms for the Fourth of July. Forgot to double them and the chocolate chips until after they were already in the pan so I just stirred in some more. I’ll let you know how they came out 😊
Came out great, I probably did not need to totally double the M&Ms or chocolate chips. Dark brown sugar worked fine.
Glad to hear they came out great!
Delicous! They do not need nearly as many chocolate chips as the recipe calls for in my opinion though. I made these once for my class, and ever since I have been known as the class baker! I am now expected to bring them to every class party. These bars are worth your time!
I found this the morning of a baby shower I hosted this weekend! I just needed one more baked item on my trays and this square didn’t disappoint!! I followed the recipe exactly, no substitutions, and it turned out great!! I did leave it in the pan until cool before slicing it. It’s a keeper!!
Thanks for the 5 star review and glad this is a keeper for you!
I found this the morning of a baby shower I hosted this weekend! I just needed one more baked item on my trays and this square didn’t disappoint!! I followed the recipe exactly, no substitutions, and it turned out great!! I did leave it in the pan until cool before slicing it. It’s a keeper!!
I love making these bars. I wanted to make some tonight but just realized I’m out of light brown sugar! Can they be made with dark brown sugar instead?
Probably will be fine but they will be darker in color and the dough may be a little thicker/denser.
I just made these using pumpkin spice M&Ms and mini chocolate chips with some fall colored sprinkles on top. So good! They were a huge hit and so easy. I prefer bars over cookies because they are so much easier. This base will be my new go-to!
Thanks for the 5 star review and I’m sure the pumpkin spiced M&Ms were so good this time of year! Glad this will be your new go-to base!
I just made these using pumpkin spice M&Ms and mini chocolate chips with some fall colored sprinkles on top. So good! They were a huge hit and so easy. I prefer bars over cookies because they are so much easier. This base will be my new go-to!
These were delicious! Made them this afternoon and they were gone within the hour! I didn’t have any m&m’s so just used a mixture of white and milk chocolate chips and holy they’re good
Thanks for the 5 star review and glad they were a big hit!
These were delicious! Made them this afternoon and they were gone within the hour! I didn’t have any m&m’s so just used a mixture of white and milk chocolate chips and holy they’re good
M & M just came out with a caramel version! Yummy & they would be great I’m these bars. Thanks for the recipe!
I do have a bar version and glad you loved the cookies! https://www.averiecooks.com/mms-chocolate-chip-cookie-bars/
I made this yesterday and it turned out amazing! Thanks for the recipe!
Thanks for trying the recipe and I’m glad you loved it!
Can’t wait to try this recipe! Have a church bake sale coming up and my son has a work picnic. I see that someone else successfully doubled the recipe in a 9×13 pan and baked for a little longer. Does it matter if it’s glass or metal? Also, if you bake two pans in the oven at the same time, do you need to increase baking time? Thank you so much!
Does it matter if it’s glass or metal? = yes, I bake in metal and recipe is written based on that with regard to baking time.
if you bake two pans in the oven at the same time, do you need to increase baking time? = possibly slightly but I’m not sure because I haven’t tried it that way.
I made these for the 4th of July with red, white and blue M & M’s and they were great. The recipe was exactly what I was looking for ! Thank you.
Thanks for trying the recipe and I’m glad it came out great for you! Sounds like a great 4th of July recipe with the R/W/B M&Ms!
Can these be made into cookies instead of bars? If so, how would I do that differently?
I have many recipes for M&M cookies. Google ‘averie cooks M&M cookies’ and about 6 different versions will pop up. Enjoy!
This recipe is not intended to be made as cookies.
Hi Averie, I made these last night. They were so good. Best blondie base-period!! :D
Thanks for trying the recipe and I’m glad it came out great for you! And I agree…best blondie base of all time :)
I would like to make these bars for Christmas but due to a nut allergy do you think Christmas coloured smarties would work? I’ve never baked with smarties before and I’m not sure if they melt or not.
I haven’t ever baked with Smarties so not sure how they change when heated. If you use M&M’s that aren’t the peanut, almond, etc versions and just stick to the plain ones…if that works for your allergy then I’d do that.