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Soft M&M Cookie Bars Recipe

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4.4 from 2 reviews

Deliciously soft and chewy M&M cookie bars, loaded with colorful candies and semi-sweet chocolate chips. These bars have a tender texture thanks to a simple blend of melted butter and cornstarch, baked to golden perfection. Perfect for a fun dessert or snack that pleases both kids and adults alike.

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 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 position the rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until fully combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and lump-free. Add the eggs and vanilla extract, whisking thoroughly to combine.
  4. Make Dough: Pour the wet mixture into the bowl with the dry ingredients. Using a large spoon or silicone spatula, mix until a soft, slick, and thick dough forms. Fold in the M&Ms and chocolate chips, working quickly as they might not fully stick due to the melted butter.
  5. Transfer and Bake: Spread the dough evenly into the prepared baking pan using your hands or a spatula. Bake for 26 to 30 minutes, until the edges and top are lightly browned and a toothpick inserted comes out mostly clean but with a few moist crumbs. If the bars brown too quickly before 25 minutes, tent the pan loosely with foil to prevent over-browning.
  6. Cool and Finish: Let the cookie bars cool in the pan on a wire rack for at least one hour. Optionally, press a few extra M&Ms and chocolate chips on top while still warm for added decoration. Once cooled, use the parchment overhang to lift the bars out of the pan and cut into squares.
  7. Storage: Store any leftover bars covered at room temperature for up to one week to keep them soft and fresh.

Notes

  • For best results, use room temperature eggs to ensure even mixing.
  • Be careful not to over-bake; bars should be lightly browned and moist inside for a soft texture.
  • The melted butter must be cooled slightly before mixing to avoid cooking the eggs.
  • If you prefer larger M&Ms, they can be used instead of minis with no changes needed.
  • The cornstarch helps keep the cookie bars soft and tender.

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