Small Batch M&M Cookie Bars
Small batch M&M cookie bars made with buttery brown sugar cookie dough, M&M candies, and chocolate chips. The easy one-bowl bars bake in a 6-inch pan with crisp edges, chewy centers, and glossy tops.
Servings: 9 Bars
Ingredients
- ¼ cup unsalted butter, melted
- ¼ cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup, plus 2 tablespoons all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup M&Ms
- 3 tablespoons semi-sweet chocolate chips regular or mini
Instructions
- Preheat the oven to 350F degrees and adjust the rack to the middle position. Line a 6-inch square cake pan completely with a piece of parchment.
- Add the butter to a microwave-safe mixing bowl and heat until melted. Add both sugars and mix until the butter has cooled and the mixture is paste-like. Add the egg and vanilla and mix until the egg is fully combined.1/4 cup unsalted butter, melted, 1/4 cup light brown sugar, packed, 3 tablespoons granulated sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract
- Sprinkle the flour, baking powder and baking soda, and salt over the top of the wet ingredients. Use a spatula to combine until no dry streaks remain. Fold in the chocolate chips and M&Ms until just combined. The dough will be thick and sticky.3/4 cup, plus 2 tablespoons all-purpose flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup M&Ms, 3 tablespoons semi-sweet chocolate chips
- Transfer the dough into the prepared pan, and use a spatula to press it evenly into the pan and into all the corners. Press more M&Ms on top to fill in any bare spots. Bake the bars for 22 to 24 minutes, or until the edges and top are lightly golden, and a toothpick inserted in the middle comes out mostly clean.
- Cool the cookie bars in the pan set on a wire rack completely, then carefully lift out of the pan. Cut into desired squares (I cut into nine 2-inch squares).
- Store the bars in a covered container at room temperature for up to 5 days.
To line the pan, cut the parchment paper in half lengthwise, then lay in the pan. This will leave enough overhang to easily pull the bars out of the pan.
They will be puffy as they bake and will settle as they cool. Like any baked bar, the middle piece will be the chewiest.
Notes
- Serving Size - This is a small batch recipe that can be doubled. Use an 8 or 9-inch square pan and increase the bake time by 3 to 5 minutes.
- M&Ms - Use any variety or color of M&M to match a special occasion or holiday.
- Make Ahead - The cookie dough can be made ahead of time and either refrigerated for up to 2 days or wrapped in plastic and frozen for up to 3 months. If freezing, thaw in the refrigerator, then bring to room temperature before transferring to the pan to bake.
- Freezing - Place baked and cooled bars in a freezer bag and freeze for up to 3 months. Thaw at room temperature.