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Soft M&M Cookie Bars Recipe

These extra soft and chewy M&M cookie bars are so easy to make—no mixer, no dough chilling, no individual dough rolling required! You can use a mix of regular and mini M&Ms and chocolate chips for texture variety, and change out the colors to make them festive for a holiday.

Here’s Why You’ll Love These M&M Cookie Bars

Easy Ingredients, No Mixer

  • 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. You can even use different colors for different holidays. I love using red, white, and blue M&Ms for one of my 4th of July desserts.
  • 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?

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

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!

Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Cuisine:
Courses:
Servings: 24
Description

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.

Ingredients You’ll Need
  • 2 and 2 3/4 cups (343g)
  • 1 and 1 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g)
  • 1 cup (200g)
  • 1/2 cup (100g)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1 1/4 cups (about 260g)
  • 3/4 cup (135)
Instructions
  1. 1
    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.
  2. 2
    Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
  3. 3
    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 silicone 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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Cover leftover bars and store at room temperature for up to 1 week.
Keywords: chocolate chips, M&Ms
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