Christmas M&M Cookie Bars

One pan. Red and green M&M’s. Soft centers with lightly crisp edges. These Christmas M&M cookie bars skip scooping and chilling and still deliver that classic holiday cookie texture.

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Christmas M&M Cookie Bars

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

24

bars

Prep time

15

minutes

Cooking time

25

minutes

Calories

245

kcal

Total time

50

minutes

Soft and chewy Christmas M&M cookie bars baked in one pan with red and green M&M’s, melted butter, and brown sugar for a festive holiday dessert.

Ingredients

• 2 1/2 cups all-purpose flour (300g)

• 1 teaspoon baking soda (5g)

• 1/2 teaspoon salt (3g)

• 1 cup unsalted butter, melted (226g)

• 1 1/2 cups light brown sugar, packed (300g)

• 1/2 cup granulated sugar (100g)

• 2 large eggs (100g)

• 2 teaspoons vanilla extract (10g)

• 1 cup Christmas M&M’s (200g)

• 3/4 cup semi-sweet chocolate chips (135g)

Directions

• Preheat oven to 350°F (177°C) and line a 9×13 pan with parchment.
• Whisk flour, baking soda, and salt in a bowl.
• Stir melted butter with sugars until smooth.
• Mix in eggs and vanilla until combined.
• Fold dry ingredients into wet just until mixed.
• Stir in chocolate chips and most of the M&M’s.
• Press dough evenly into prepared pan and top with remaining M&M’s.
• Bake 22–25 minutes until edges are golden and center is soft.
• Cool completely before lifting out and slicing.

Notes

• Centers should look slightly underbaked when removed.
  Store airtight at room temperature or freeze sliced bars.
• INTERNATIONAL SUBSTITUTIONS
  US all-purpose flour = UK/AUS plain flour
  US M&M’s = UK/AUS chocolate candy shells (Christmas colors)

Why This Recipe Works

Melted butter creates chew and density instead of a cake-like crumb.

Brown sugar provides moisture that keeps the bars soft for days.

A single, even layer bakes more consistently than individual cookies. Pulling the pan while the center looks slightly underdone locks in a soft interior.

Ingredients & Substitutions

All-purpose flour: Forms the structure. Measuring accurately keeps the bars tender rather than thick and dry.

Melted unsalted butter: Delivers chew and helps the dough spread evenly in the pan.

Brown sugar: Is the dominant sweetener. It holds moisture and deepens flavor, while a smaller amount of white sugar helps the edges set.

Eggs: Bind the dough and give the bars lift without fluffiness.

Baking soda: Provides gentle rise so the bars don’t bake up dense.

Salt: Balances the sweetness from the candy.

Vanilla extract: Rounds out the butter and sugar.

Christmas M&M’s (red and green): Bring crunch and holiday color. Pressing a few on top after baking keeps them visible.

Chocolate chips: Melt into the dough for pockets of chocolate between the candies.

Essential Equipment

• A 9×13-inch metal baking pan for even heat.
• Parchment paper with overhang for easy lifting and clean slices.
• A spatula or lightly greased hands to press the dough evenly into the pan.

How to Make Christmas M&M Cookie Bars

Mixing the Dough

1. Whisk the dry ingredients in one bowl.
2. In another, stir melted butter with the sugars until smooth, then add the eggs and vanilla.
3. Fold the dry ingredients into the wet mixture just until combined.
4. Stir in the chocolate chips and most of the M&M’s.

Pressing Into the Pan

1. Transfer the dough to a parchment-lined pan.
2. Press it into an even layer, working it gently into the corners.
3. Sprinkle the remaining M&M’s over the top.

Baking & Doneness Cues

1. Bake until the edges are lightly golden and the center looks set but still soft.
2. A toothpick inserted in the middle should come out with moist crumbs, not wet batter.

Cooling & Slicing

1. Cool the bars completely in the pan.
2. Lift them out using the parchment overhang, then slice into squares for clean edges.

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Expert Tips

• Edges should feel firm when lightly pressed, while the center gives slightly.
• Overbaking dries out the middle. Err on the side of underbaking.
• Metal pans bake more evenly than glass and prevent gummy centers.

Storage & Freezing

To Store:
Store cooled bars in an airtight container at room temperature for up to 5 days.

To Freeze Baked:
Freeze sliced bars for up to 2 months. Thaw at room temperature before serving.

FAQ

1. How do I know they’re done if the center looks soft?
   The edges should be set and lightly golden. The center will finish firming as it cools.
2. Can I make these ahead for Christmas?
   Yes. Bake up to two days ahead or freeze well in advance.
3. Why did my bars turn out cakey?
   Too much flour or overmixing can trap air and create a cake-like texture.
4. Can I use a glass pan?
   Glass heats more slowly and can cause uneven baking. A metal pan gives better results.