These super easy Mini M&M Chocolate Chip Cookie bars are the softest, chewiest chocolate chip cookies baked in bar form with colorful candy pieces mixed in and on top. They are made in one bowl, have the most gorgeous golden shine, and are perfect for any occasion!
I love M&Ms like it's my full-time job, and I can't believe I've never added them to my all-time favorite treat, cookie bars!
If you're also obsessed cookie bars, check out my Chocolate Chip Bars for a classic thick and chewy cookie bar recipe or these viral Chewy M&M Cookie bars for a similar version to this recipe but with creamed butter and sugar.
If you're joining the M&M FIEND club, I beg you to give these M&M Brownies that wow every time I serve them a try or these Mini M&M Cookies that are a staple with my local customers!
Why You'll LOVE This Recipe
- These cookie bars come together in just one bowl-less mess and more time for fun! They're a breeze to make and perfect for when you need a quick, delicious treat.
- With ingredients you already have on hand, you won't need to make an extra store run!
- You'll have warm, gooey cookie bars ready to satisfy your sweet tooth after only 10 minutes of prep time!
- You can customize by mixing and matching M&Ms to your heart's content! Try Mini M&Ms, peanut M&Ms, pretzel M&Ms, or even festive ones for a fun twist!
M&M Cookie Bar Ingredient Notes
Chocolate Chips: I used mini semi-sweet chocolate chips in this recipe, but you can use any type you'd like- dark chocolate for a richer flavor, milk chocolate for a sweeter flavor, regular or large chips... whatever you have on hand will be perfect!
All-Purpose Flour: Make sure to measure your flour properly! Either use the spoon and level method by spooning your flour into your measuring cups before using knife to sweep across the top of the cup, or use a kitchen scale to measure 373g exactly.
M&Ms: I use mini M&Ms in this recipe to spread the crunchy chocolate pieces throughout the cookie bars more evenly, but you can use any color or flavor of M&Ms that your heart desires!
Step by Step Process
STEP 1: In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract together until smooth and fully combined.
STEP 2: Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet. Do not overmix.
STEP 3: Pour chocolate chips and M&Ms into the dough.
STEP 4: Use a rubber spatula to mix in the chocolate chips and mini M&Ms until evenly dispersed throughout the dough.
STEP 5: Transfer the cookie dough to your prepared 9x13 inch and spread evenly.
STEP 6: Push additional chocolate chips and/or mini M&Ms into the top of the cookie dough.
Frequently Asked Questions
I use Mini M&Ms because they have the best, most even chocolate candy distribution throughout the cookie bars, but you can totally add whatever M&Ms you'd like! I think it would be super fun to switch this recipe up with holiday-themed M&Ms!
Absolutely! Feel free to leave out the M&Ms for a plain and fabulous chocolate chip cookie bar, or add in chopped pieces of any other type of candy you love or have on hand!
Make sure not to overmix when adding the dry ingredients to the wet batter. Doing so can create a dry cookie texture. Additionally, make sure to only bake the cookie bars until a toothpick inserted into the center comes out with some batter. Do not bake until a toothpick comes out clean because they'll already be dry and cakey by that point. All ovens bake differently, so be sure to start checking on them early!
Substitutions
Though I love when we can follow a recipe to a T, below are a few swaps you can make if you need to or would like to!
- Feel free to use any 1:1 Gluten Free Flour for a gluten-free option! Just know it will change the texture and flavor just a bit.
- I haven't done so in this recipe, but if you're not into eggs, I recommend adding ½ cup of unsweetened applesauce and omitting the eggs.
- Switch out the M&Ms with other chopped candy pieces like Snickers, Reeese's, or KitKats!
- Add peanut butter chips, butterscotch chips, or white chocolate chips as a swap for chocolate chips!
Expert Tips
M&Ms on Top: Mix most of the M&Ms into the batter! However, reserve a handful of the candies to sprinkle on top of the dough before baking for a pop of color and extra fun crunch!
Parchment Paper: Cookie dough and cookie bars can get pretty sticky! For easier removal, cutting, and serving, line your baking pan with parchment paper. I also spray the paper with cooking spray to make things even easier!
Check for Doneness Early: Start checking your cookie bars a few minutes before the recommended baking time. All ovens bake differently, and I know we all want to avoid dry and cakey cookie bars! If a toothpick inserted into the center comes out with just a bit of moist batter, they're ready. Do not wait until a toothpick is fully clean, as they will be overbaked and cakey by then!
Storing
- Let The Bars Chill: Cool your cookie bars completely before storing them so they stay perfectly crispy and delicious! You also do not want to smudge your chocolate goodness before the chocolate and M&M pieces have fully firmed up.
- Keep Them Airtight: Pop those bars into an airtight container to keep them fresh and avoid them drying out!
- Individually Wrapping: For extra freshness and convenience, wrap each cookie bar individually in plastic wrap before placing them in the airtight container. This helps prevent them from sticking together and makes it easy to grab a single bar! Doing so also locks in moisture, keeping your bars soft and chewy for longer!
- Room Temp: Store your container at room temperature to keep your bars at their best for up to 4 days. They'll be the perfect treat whenever you need a pick-me-up!
- Freezing: Want to save some for later? Wrap them individually in cling wrap and freeze for up to 3 months. When you're ready to enjoy, simply thaw them at room temperature for a couple of hours, or pop one in the microwave for about 15-20 seconds!
Related Recipes
Print
Easy M&M Chocolate Chip Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 bars
- Category: Bars, Cookies, Chocolate, M&Ms
- Method: Bake
- Cuisine: American
Description
These super easy Mini M&M Chocolate Chip Cookie bars are the softest, chewiest chocolate chip cookies baked in bar form with colorful candy pieces mixed in and on top. They are made in one bowl, have the most gorgeous golden shine, and are perfect for any occasion!
Ingredients
- 1 cup (226g) unsalted butter, melted
- ¾ cup (180g) light brown sugar, packed
- ¾ cup (158g) granulated sugar
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 2 ⅔ cups (373g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 1 cup (180g) chocolate chips of choice
- 1 cup (180g) Mini M&Ms or M&M type of choice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9x13 inch glass baking pan with parchment paper to ensure the cookie bars come out of the pan cleanly after baking.
- In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all of the dry ingredients disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips and mini M&Ms until evenly dispersed throughout the dough.
- Transfer the cookie dough to your prepared 9x13 inch dish and press the dough into the pan evenly.
- Push additional chocolate chips and/or mini M&Ms into the top of the cookie dough.
- Bake the cookie bars for 22-26 minutes or until the edges look light golden brown, the tops look slightly pale and are just barely turning golden in color, and the centers look slightly soft and shiny. A toothpick inserted into the center of the cookie bars should come out with just a bit of batter on it, as the cookie bars will continue to cook in the pan as they cool.
- Allow the cookie bars to fully cool before slicing and storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
- Line the baking pan with parchment paper: This makes it easier to lift the bars out of the pan for slicing and prevents sticking.
- Press the dough evenly: Spread the dough evenly in the pan for uniform baking. An uneven layer may cause some parts to bake faster than others.
- Reserve some M&Ms for topping: Before baking, press extra M&Ms on top for a more colorful and appealing presentation.
- Bake until just golden: Don't overbake! The edges should be golden, and the center should look slightly underbaked. The bars will continue to set as they cool, ensuring that gooey texture.
- Cool before cutting: Let the bars cool in the pan before slicing to allow them firm up!
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Ritu says
Super easy and tastes great. Everyone in my house loved it including my husband who doesn’t love sweets!
Elise says
Thank you! Glad you all enjoyed!