Christmas M&M Cookie Bars

These Christmas M&M Cookie Bars are soft and chewy with chunks of dark chocolate and plenty of red and green M&M's in every bite. They're baked in a sheet pan for an easy holiday dessert that makes a big batch without scooping individual cookies.

Cookie bars are my go-to when I want a big batch of treats without babysitting multiple trays through the oven. These have all the buttery, chocolatey goodness of a classic chocolate chip cookie, baked into bar form and loaded with festive Christmas M&M's.

If you're looking for more easy festive cookies, our Christmas Cake Mix Cookies and Snickerdoodle Cookie Bars are two recipes to add to your holiday baking list.

Ingredients

With just a quick trip to the grocery store, you will be ready to make this simple recipe.

See the recipe card below for the exact quantities of each ingredient.

• All-Purpose Flour: Regular all-purpose flour works best here.Sea Salt: Table salt works too; use a little less since it's finer.
• Baking Powder & Baking Soda: You'll want both for the best texture.
• Light Brown Sugar: Dark brown sugar can be substituted for a slightly deeper molasses flavor.
• Granulated Sugar: Regular white granulated sugar.
• Unsalted Butter: I use unsalted so I can control the salt in the recipe. Salted butter will work; reduce the added salt slightly.
• Large Eggs: Room-temperature eggs incorporate more easily into the dough.
• Pure Vanilla Extract: Pure or imitation vanilla will both work.
• Dark Chocolate: I like chopped dark chocolate because you get a mix of small pieces and bigger pockets of melted chocolate. Semi-sweet chocolate or chocolate chips work too.
• Christmas M&M's: Fold some into the dough and save some for the top so you can see plenty of red and green after baking.

To make this recipe, you'll need measuring spoons and cups, stand mixer with paddle attachment, mixing bowl, 13"x18" sheet pan, and cooling rack.

Variations

• Change the Chocolate: Use semi-sweet or milk chocolate chips instead of chopped dark chocolate.
• White Chocolate: Swap some or all of the dark chocolate for white chocolate chips.
• Add Christmas Sprinkles: Press holiday sprinkles over the top of the cookie dough before baking for even more Christmas color.
• Peppermint: Add crushed candy canes to the top after baking for a chocolate-peppermint variation.
• Change the Holiday: Swap the Christmas M&M's for seasonal candies to make the same cookie bars for different holidays throughout the year.

How to Make Christmas M&M Cookie Bars

Baked in a big sheet pan, gives you a big batch of chewy cookies without all the scooping.

Preheat oven to 325F and generously grease a 13x18" sheet pan (you can use parchment paper, but I find it easier to spread without).

In a medium bowl, whisk all-purpose flour, sea salt, baking powder and baking soda and set aside.

In the bowl of a stand mixer add sugars and melted butter, you can mix it together with a spatula, then allow it to sit for a couple minutes to absorb some butter into the sugars.

Add eggs and pure vanilla extract and run on medium speed for about 30 seconds.

Mix dry ingredients into the wet ingredients by running on low for about 1 minute with the paddle attachment (I like to do this in two steps because it is a lot of dry goods and prevents it from flying up).

Add chocolate chips to the mixer and run again (I also like to do this in 2 steps for more even distribution). Then fold in MMs - leave some for the top.

Transfer dough to the prepared pan and spread evenly using an offset spatula or your hands (I like to use a pastry roller).

Bake for about 10 minutes or until the edges start to become golden and a toothpick comes out with moist crumbs.

Place tray on a wire rack to cool before slicing. I find it easier to slice in the pan, but you can run the chance of scratching your pan; if you want to remove it you can place a wire rack overtop, then flip it, then place a cutting board on top and flip again.

Slice into any desired sizes.

Hint: Let the melted butter soak into the sugar for at least 2 minutes to really absorb, before adding the eggs.

Recipe Tips

• Add the Flour Gradually: This is a lot of dry ingredients, so I like adding the flour mixture in two additions. It makes it easier to incorporate without flour flying out of the mixer.
• Save Some M&M's for the Top: Fold most into the cookie dough, then press the remaining holiday M&M's over the top before baking. You'll get more red and green candy showing in the finished bars.
• Don't Overbake: These bars can go from chewy to dry quickly. Start checking around 9 minutes and pull them when the edges are lightly golden brown and a toothpick comes out with moist crumbs. Usually 10 minutes is perfect for my oven.
• Wait Before Slicing: Let the entire pan cool before cutting so the chewy centers have time to set.

Our Christmas Crack is another fun option for holiday cookie trays, with plenty of chocolate and that classic sweet and salty flavor.

More Christmas Recipes

Storage Instructions

• Room Temperature: Store the cooled cookie bars in an airtight container for up to 4-5 days out of direct sunlight.
• Refrigerator: You can refrigerate them for up to 1 week, but I prefer these closer to room temperature when the centers are softer.
• Freezer: Place the sliced bars in a freezer bag or airtight container, separating layers with parchment paper, and freeze for up to 3 months.

Serving Suggestions

• Christmas Cookie Exchange: Butter Pecan Cake Mix Cookies, Peppermint Brownie Cookies, Taylor Swift Chai Cookies, Christmas Crack Cookies, and Chewy Ginger Molasses Cookies.
• Holiday Dessert Table: Christmas Crack, Peppermint Pretzel Rods, and White Chocolate Ritz Cracker Cookies.

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