M&M Cookie Bars
Yield: 24 servings
Calories: 182kcal
I love making M&M cookie bars because they are quick and simple to whip up, perfect for satisfying my sweet tooth in no time.
Ingredients
- 1 ½ cups (213 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) table salt
- 12 tablespoons (170 g) unsalted butter, cut into slices
- 1 ½ cups (298 g) light brown sugar, packed
- 2 large eggs
- 1 tablespoon (15 ml) vanilla extract
- ½ cup (85 g) semi-sweet chocolate chips, more for topping
- ½ cup (106 g) M&M candies, more for topping
Instructions
- Heat the Oven – Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC). Line a 13×9 metal cake pan with foil or parchment paper. Leave some overhang on the sides to make the cookie easy to lift out. Lightly grease the pan with nonstick cooking spray.
- Brown the butter – Heat the butter slices in a 10-inch skillet over medium heat, swirling to melt evenly. Stir and cook, scraping the bottom of the pan with a spatula, until butter is golden brown and nutty in aroma, 2 to 3 minutes. Immediately transfer to a large bowl, scraping all of the bits from the pan. Cool to below 144ºF (62ºC).
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix the Sugar and Eggs – To the cooled browned butter, add the brown sugar. Whisk until combined. Add the eggs and vanilla. Whisk until smooth and shiny.
- Make the Dough – Add the flour mixture to the butter mixture. Fold together until no flour streaks remain. Do not over mix!
- Add the Mix-Ins' – Add the chocolate chips and M&M candies. Stir until combined in the dough.
- Bake – Evenly spread the dough in the prepared baking pan. Press some chocolate chips and M&M candies into the surface. Bake in the center of the oven until the surface is lightly golden brown and the edges are set, 20 to 22 minutes.
- Cool – Transfer the cookie bars to a wire rack to cool in the pan until it's room temperature. This can take about 1 hour. If removed when hot, it will break in the middle. To serve warm, slice in the pan and remove the pieces with a spatula.
- Slice – Carefully use the foil or paper overhang to lift the cookie out of the pan. Place on a cutting board, remove lining, and slice into 2-inch-sized pieces.
Notes
- Using Melted Butter: The butter can be melted and not browned. It will yield a lighter color and a stronger vanilla flavor instead of butterscotch.
- Storing: Store in an airtight container for up to 7 days. Wrap the blondies, place them in a freezer bag, and freeze them for up to 3 months.
Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 63mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 209IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg
Recipe Link
Recipe Video