M&M’S Chocolate Chip Cookie Bars Recipe

Chewy M&M’s Chocolate Chip Cookie Bars are thick and delicious and perfect when you need a quick dessert. Perfect for holidays and bake sales too!

Our family loves cookie bars! These Peanut Butter Chocolate Chip Cookie Bars are thick and fudgy! Or bring new flavor to your house and try these Cranberry Orange Cookie Bars!

Chewy M&M's Chocolate Chip Cookie Bars are thick and delicious and perfect when you need a quick dessert. Perfect for holidays and bake sales too!

Why this Recipe Works

Sometimes life is busy and when you’re craving cookies you just don’t have time to bake batch after batch.

That’s when a delicious chocolate chip cookie bar comes to the rescue.

All the same chewy chocolate chip cookie flavor, with much less work.

Today’s M&M Chocolate Chip Cookie Bars are thick and chewy, but super easy to make!

M&M chocolate chip cookie bars in a parchment paper lined 13x9 dish, cut into bars.

First, know that these cookie bars are so versatile and can stand up to any of your favorite mix-ins. Love holiday M&M’S candies? Add them in.

Love butterscotch chips with macadamia nuts. Add it in. 

Got a taste for toffee bits with walnuts? Add it in.

I chose to do a combination of semi-sweet chocolate chips with original M&M’s candies. Classic. Delicious. 

Prep your pan, preheat the oven.

First, line a 13×9 baking dish with parchment paper (or foil). Do NOT use wax paper. For THINNER bars, you can use a 15×10 inch baking sheet and cook for less time.

Preheat oven to 350 degrees F.

Make the cookie dough.

In a mixing bowl, cream together the unsalted butter with granulated sugar and brown sugar. Add the eggs and vanilla extract and beat until well combined.

Add the flour, baking soda, cornstarch, and kosher salt. Blend until dough forms.

Fold in chocolate chips and candies.

Drop dough into prepared pan and spread evenly. Add more candies on top if desired.

Bake in preheated oven for 35 minutes. Remove and cool before cutting.

Close up of slice of chocolate chip cookie bar with colorful m&m candies.

Tips and Tricks

Add cornstarch to help keep these cookie bars soft! Just one teaspoon is enough, but if you want to omit it, that’s fine too!

One extra egg yolk. You’re wondering if it’s worth it. Should you skip it? Should you add the whole egg? Why just an extra egg yolk? Well, the extra egg yolk is just enough egg in this recipe to help these bars stay chewy and soft. Yes, you can toss in a whole egg if you prefer…but you came here for the PERFECT Chocolate Chip Cookie Bar…and this extra egg yolk is why it’s the best!

When spreading the cookie dough into the baking dish, dip your fingers in flour first. This keeps the dough from sticking to YOU!

Remove from oven when lightly browned. Don’t overcook. These bars will continue to bake for a few minutes in the dish.

I like my cookie bars with extra chocolate chips. You’ll see the fudgy center of my cookies bars, that’s because I always throw in an extra 1/4-1/2 cup chocolate chips. Add to taste!

Store cookie bars in airtight container for up to 3 days.

For freezing, wrap cookie bars in parchment paper, then in a freezer safe ziploc bag or container. Thaw at room temperature before eating.

M&M Chocolate chip cookie bars in a 13x9 pan with several bars removed.

Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!

Whether it’s Game Day or Monday, these Easy Frosted Chocolate Nut Cookie Bars are sure to be a hit! Even my family, who hates nuts in their cookies, loved these bars!

Butterfinger Fudge Cookie Bars are peanut butter cookies, topped with a soft chocolate fudge layer and crushed Butterfingers. You’re going to want to make these…trust me!

Hate making cutout gingerbread cookies? These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting. Whip up a batch this holiday season!

A classic sugar cookie made easy by making them into bars. Frost with a generous layer of buttercream, tinted in your favorite color! Frosted Sugar Cookie Bars are a family favorite!

Yield: 24 bars

M&M'S Chocolate Chip Cookie Bars

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Chewy M&M's Chocolate Chip Cookie Bars are thick and delicious and perfect when you need a quick dessert. Perfect for holidays and bake sales too!


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp kosher salt
  • 1 ½ cups semi-sweet chocolate chips
  • 1 ½ cups M&M's candies (any color or variety)


  1. Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper (or foil). Set aside.
  2. In a large bowl, combine butter and sugars until well blended. Add in eggs, egg yolk, and vanilla extract. Mix until combined.
  3. Add in flour, baking soda, cornstarch, and kosher salt just until combined. Fold in chocolate chips and M&M's.
  4. Press cookie dough into baking dish.
  5. Bake 35 minutes until lightly browned. Remove and cool completely.
  6. Store in airtight container for up to 3 days.

Nutrition Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 316Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 171mgCarbohydrates: 44gFiber: 1gSugar: 30gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on February 20, 2019

Comments & Reviews

  1. Trust the recipe I baked a little longer than suggested and was crisper than I wanted . Easy recipe great taste grandkid approved.

  2. Great flavor! I made mine in a 10×15 pan and may have baked them too long or I would leave out the cornstarch next time. These had a cakey consistency and I prefer chewy bars. I typically underbake mine slightly to achieve this. If you prefer a cake like bar, then add the cornstarch.

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