These further gentle and chewy M&M cookie bars are really easy to make—no mixer, no dough chilling, no particular person dough rolling required! You should use a mixture of common and mini M&Ms and chocolate chips for texture selection, and alter out the colours to make them festive for a vacation.
Lastly a cookie recipe with out chilling!
Let’s name these no-chill, no-roll M&M cookies! If you want a giant batch of cookies however are pressed for time (or psychological vitality, LOL), cookie bars are the answer. This recipe makes a generously sized 9×13-inch pan of M&M cookie bars, good for sharing, particularly on the holidays. Children love these, however so do adults. Critically, except for particular diets, have you ever ever met anybody who would flip down a chewy chocolate chip M&M cookie bar? I’m fairly positive I haven’t!
Right here’s Why You’ll Love These M&M Cookie Bars
- Like a much bigger batch of soppy chocolate chip cookie bars—with colorful M&M candies!
- Makes a large pan to serve a crowd.
- A great recipe for young bakers to help with.
- No mixer, no dough chilling, no dough ball rolling—no fuss!
- Soft in the center, crisp around the edges.
- As easy as a box mix, but way more delicious.
- Add chocolate chips or white chocolate chips for texture variety.
- Choose your color M&Ms to match a holiday or theme.
Unlike these soft-baked M&M cookies, there’s no dough chilling or rolling dough into individual balls and baking in batches. The only waiting you’ll have to suffer through is for the pan to cool for 1 hour before you cut them into bars. (I know, I’m sorry.)
Easy Ingredients, No Mixer
Like with these favorite chewy chocolate chip cookies, using melted butter makes for the softest, chewiest bar cookies. I usually like to use melted butter in bar recipes like brownies and blondies because the bars taste chewy, not cakey. I tested this recipe with creamed softened butter, and the baked result ended up looking more like a puffy sheet cake.
Using melted butter also means you don’t need an electric mixer to make these bar cookies, AND you get that shiny, crackled look on top similar to brownies.
This recipe is similar to the Super Chewy Chocolate Chip Cookie Bars on page 28 of Sally’s Cookie Addiction, but I reduced the sugar a bit, since M&Ms are so sweet. We’re doing away with the extra egg yolk, and instead ensuring softness with an extra 1/2 teaspoon of cornstarch.
It’s also similar to my smaller recipe for chocolate chip cookie bars, but scaled up to make a full 9×13 pan. Here’s everything you need:
- Flour: All-purpose flour is the base of this recipe.
- Baking Soda: Baking soda helps these bars rise as they bake.
- Cornstarch: Cornstarch gives the cookie bars that ultra-soft consistency we all know and love.
- Salt: Salt adds flavor and balances the sweetness.
- Butter: Use melted butter in this recipe for the chewiest cookie bars. Because we use melted butter, there’s no need to get out your mixer.
- Sugar: I like to use a mix of brown sugar and white granulated sugar this recipe. More brown sugar than white granulated sugar promises an extra soft and chewy cookie bar because there’s more moisture in brown sugar.
- Eggs: Eggs bind everything together and add richness.
- Vanilla Extract: Pure vanilla extract adds flavor. If you have any homemade vanilla extract, use that!
- M&M Candies: Use regular-size, mini, or a mix of both. I also like to crush up about 1/4 cup of the M&Ms so some are broken, and sprinkle some on top. Totally optional—just adds some texture variety.
- Chocolate Chips: I typically use semi-sweet chocolate chips, but feel free to swap them for white chocolate chips, peanut butter chips, or butterscotch chips.
Have I Mentioned No Dough Chilling?
Just melt, mix, press, and bake! Chant it in your head while you get out the ingredients. Melt, mix, press, bake! Melt, mix, press, bake! No dough chill! No dough chill!
The dough will be slick from the melted butter, but should be easy enough to spread/press into the pan. In fact, it doesn’t even look like regular cookie dough and you might remember that from a batch of these chewy chocolate chip cookies. Before & after adding your add-ins:
I strongly recommend lining the baking pan with parchment paper (with overhang on the sides) to make cutting into bars easier. Spread the dough into the pan:
It’s almost gooey-like, so it’s easier to spread than regular, creamy-thick cookie dough. Bake for just 26–30 minutes and avoid over-baking:
I press a few more M&Ms and chocolate chips into the tops of the warm cookie bars, for looks. This is optional. Cool the bars for 1 hour inside the pan, then simply lift the whole thing out using the parchment paper lining. Set it onto a cutting board and slice. They’ll still be a bit warm and that’s fine!
Success Tips for M&M Cookie Bars
- Line the pan so you can easily remove the bars as a whole and slice them.
- Don’t over-bake. Check the bars around 24 minutes into baking, and if you notice they’re browning too much, tent foil over the pan for the remaining bake time.
- Wait at least 1 hour to slice, for neat slices.
Feel Free to Pipe Some Buttercream Decor
These M&M cookie bars are fabulous on their own, but then again, a little frosting is always a good idea. My favorite chocolate buttercream is far from basic; it’s incredibly creamy, silky, smooth, and rich. Even though it’s wonderfully creamy, it holds its shape well, and is perfect for piping. It makes a delicious and beautiful finishing touch on this chocolate chip cookie cake, and would have the same effect on these cookie bars if you want to add some flair!
Sally’s Cookie Palooza
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page including:
and here are 75+ Christmas cookies with all my best success guides & tips.
Think of these bars as no-chilling, no-rolling EASY M&M cookies! Using melted butter, more brown sugar than white sugar, and a touch of cornstarch guarantee the absolute softest, chewiest M&M cookie bar texture.
- Preheat the oven to 350°F (177°C). Adjust oven rack to the center rack position. Line the bottom and sides of a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
- Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the eggs and vanilla extract. Pour this into the flour mixture and mix together with a large spoon or rubber spatula. The dough will be very soft, slick, and thick. Fold in the M&Ms and chocolate chips. The M&Ms and chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Transfer dough to the prepared baking pan and press/smooth into an even layer. Bake for 26–30 minutes or until lightly browned on the sides and top and a toothpick inserted in the center comes out mostly clean with a few moist (not wet) crumbs. Do not over-bake. If you notice the bars browning too much before 25 minutes, tent the pan with foil. Bars puff up in the oven, but settle as they cool.
- Allow the bars to cool in the pan set on a wire rack for at least an hour. While they’re still warm, I like to press a few more M&Ms and chocolate chips into the tops, just for looks (optional!). Once relatively cool, lift the bars out of the pan using the overhang on the sides and cut into squares.
- Cover leftover bars and store at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze for up to 3 months. Allow to come to room temperature and continue with step 4. Baked cookie bars freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Baking Pan or this one | Heavy-Responsibility Whisk
- Cornstarch: If you happen to don’t have cornstarch, you possibly can depart it out. The cookie bars will nonetheless be gentle.
- Butter: Keep away from letting the melted butter cool for too lengthy, in any other case your dough will probably be crumbly as a substitute of soppy (and your cookie bars can find yourself cakey). You need it nonetheless heat, however not sizzling sufficient to start cooking the eggs.
- M&Ms: You should use regular-size, mini, or a mixture of each. I wish to crush a few of them, too, to sprinkle on the highest earlier than baking. Completely elective!
- Do I’ve so as to add chocolate chips? You possibly can skip the chocolate chips. If you happen to skip them, enhance M&Ms to 1 and 1/2 cups (about 300g). You could possibly additionally substitute the chocolate chips with white chocolate chips, butterscotch chips, or peanut butter chips.
- 9-Inch Sq. Pan: To make a smaller 9-inch pan of cookie bars, use this comparable scaled down recipe. For the add-ins, use 1 cup (200g) of M&Ms and 1/2 cup (90g) chocolate chips.
Key phrases: M&M cookie bars
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