These M&M cookie bars are a crowd-pleasing dessert, without scooping dough. They’re deliciously crisp on the edges and have a soft and chewy center. I make these M&M cookie bars when I want a dessert that’s easy to bake and even easier to love. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadM&M Cookie Bars RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these M&M Cookie Bars whenever I want a fun, easy dessert that’s guaranteed to make everyone happy. Here’s what makes them special: Chewy and Soft Texture: These bars bake up perfectly chewy in the center with just the right crisp edges. They remind me of the texture I love in these M&M Chocolate Chip Cookies, only even easier to slice and share. No-Fuss Baking: No scooping, no rolling, no chilling. You just press the dough into the pan and bake. Colorful and Customizable: You can switch up the M&M colors for any holiday or celebration – red and green for Christmas, pastels for Easter, or bright rainbow for birthdays. Buttery, Sweet Flavor: The melted butter and brown sugar give these bars that deep, rich cookie flavor that’s hard to beat, just like these M&M Cookies. Perfect for Sharing: These bars slice cleanly and travel well, making them ideal for bake sales, parties, or neighbor gifts. Key Recipe Ingredients All-Purpose Flour – Provides structure and helps the bars hold their shape while staying soft and chewy. Salted Butter – Adds rich flavor and moisture. If using unsalted butter, add an extra pinch of salt. Light Brown Sugar – Brings a deep caramel sweetness and helps create that chewy texture. Granulated Sugar – Adds crispness around the edges and balances the brown sugar’s richness. Egg – Binds the ingredients together and provides structure. Pure Vanilla Extract – Rounds out the flavor with a warm, sweet note. M&M Candies – Give color, crunch, and chocolatey pops in every bite. Use seasonal colors to match any occasion. Substitutions And Variations Here are some of our favorite substitutions and variations: Chocolate Mix-Ins: I like to swap out half the M&M’s for chocolate chips or chunks when I want extra gooey bites. You can also use peanut butter chips or white chocolate for a fun change. Add Nuts: Try adding a handful of chopped pecans or walnuts for a little crunch and nuttiness. They pair perfectly with the buttery dough. Step-By-Step Recipe Instructions Whisk together flour, salt, and baking soda in a medium bowl and set aside. In a separate bowl, stir melted butter with brown and white sugars. Mix in the egg, yolk, and vanilla until smooth. Fold dry mixture into wet just until combined. Stir in 1 cup M&Ms, reserving the rest for topping. Press dough into a greased and lined 9×13 pan. Top with remaining M&Ms and bake at 325°F for 25–28 minutes. Let cool before slicing. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Dough Early: You can mix the dough up to two days in advance. Cover it tightly and keep it in the fridge until you’re ready to bake. Let it sit at room temperature for about 20 minutes before pressing it into the pan. Make Entirely Ahead: These bars stay soft and chewy for several days. Bake them a day or two ahead, let them cool completely, and store them in an airtight container at room temperature. They’ll taste just as fresh when you serve them. These M&M cookie bars are everything I love about cookies without all the scooping and waiting on batches. Print M&M Cookie Bars These Chewy M&M Cookie Bars are the chewiest, happiest cookie bars you'll ever sink your teeth into! They'll stay chewy for days and freeze well. Course DessertCuisine AmericanDiet VegetarianMethod baking Prep Time 15 minutes minutesCook Time 25 minutes minutes Servings 20 Calories 257kcal Author Amy Dong Ingredients2 ¼ cups all purpose flour½ teaspoon table salt½ teaspoon baking soda12 tablespoons salted butter melted and cooled to lukewarm1 cup light brown sugar packed½ cup granulated sugar1 large egg room temp1 large egg yolk room temp1 teaspoon pure vanilla extract1 ½ cups M&M candies colors of your choice InstructionsPreheat oven to 325F with rack on lower middle position. Line a 9×13 baking pan with foil, with enough overhang on either side to make a sling (for ease of removal after baking.) Grease foil and set aside.In a bowl, whisk together the flour, salt, and baking soda.In another bowl, stir together the melted butter and both sugars. Stir in the egg and extra egg yolk. Stir in vanilla extract.Using a rubber spatula, fold together the dry mixture into the wet mixture, just until incorporated. Do no overmix. Fold in 1 cup of the M&M’s. Reserve the rest for pressing on top.Using slightly wet fingers, press dough into an even layer in the greased and foiled pan, making sure to get an even thickness throughout. Press remaining M&M’s on top of dough.Bake 25-28 minutes or just until it’s puffy and golden brown. It may seem a bit underbaked, but go ahead and take it out. It will set nicely upon cooling.Let cool completely at room temp before removing with the foil sling. Remove entire dessert with the foil sling and place on a cutting board. Cut into squares. Leftovers will keep for days at room temp in an airtight container. Notes Cool the melted butter before mixing. If it’s too hot, it can scramble the eggs or make the dough greasy. Use room temperature eggs. They blend more smoothly into the batter and help create a uniform texture. Don’t overmix the dough. Stir just until the flour disappears to keep the bars soft and chewy. Press the dough evenly into the pan. This ensures the bars bake uniformly without thin, crispy edges. Reserve some M&M’s for the top. Pressing them in before baking gives the bars a bright, bakery-style look. Watch the bake time closely. Pull them out when the edges are golden and the center looks slightly underdone – they’ll firm up as they cool. Let the bars cool completely before cutting. This helps them set and makes cleaner slices. This recipe is part of our Dessert Bar Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 257kcal | Carbohydrates: 37.7g | Protein: 2.7g | Fat: 10.8g | Saturated Fat: 6.5g | Cholesterol: 39mg | Sodium: 107.4mg | Fiber: 0.8g | Sugar: 25.7g Frequently Asked Questions Why do my bars look underbaked when I take them out? That’s actually how they should look. The bars will continue to set as they cool, giving you that soft, chewy texture. Taking them out too late can make them dry instead of tender. Do I need to chill the dough before baking? No chilling is needed for this recipe. The melted butter helps the dough come together quickly, and it bakes perfectly chewy without any extra waiting time. Can I make these in a smaller pan? You can bake them in an 8×8-inch pan for thicker bars, but you’ll need to increase the baking time slightly. Keep an eye on the color and pull them out when the top is golden and the edges are set. How long do they keep? Store the bars in an airtight container at room temperature for up to 3–4 days. You can also freeze them for up to a month. Thaw at room temperature or warm briefly in the microwave before serving. More to Bake and Eat Double Chocolate M&M Cookies – These Double Chocolate M&M Cookies are chewy, soft, and they stay that way for a long time! A sure hit at any gathering. Monster Cookies – These Monster Cookies are soft, chewy, and gloriously thick. They’re packed with oats, peanut butter, chocolate chips, and M&Ms. Carmelita Bars – These Carmelita Bars are out of this world. They’re loaded with oats, gooey with caramel, and irresistible with chocolate. Triple Chocolate Chip Cookies – These Triple Chocolate Chip Cookies are a union between chewy brownies and chocolatey cookies.