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5
from 1 vote
M&M Christmas Cookie Bars
So much faster than drop cookies and just as festive, these tasty and decadent Christmas cookie bars have a chewy cookie base and are loaded with festive M&Ms and white chocolate chips. They are a must-make during the busy holiday season!
Prep Time
10
minutes
minutes
Bake Time
22
minutes
minutes
Total Time
32
minutes
minutes
Servings
24
Bars
Author
Melissa Williams | Persnickety Plates
Ingredients
3
cups
bread flour
1
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
1
cup
unsalted butter
at room temperature
1
cup
dark brown sugar
¾
cup
granulated white sugar
2
large
eggs
at room temperature
2
teaspoons
vanilla extract
1
cup
Christmas M&M’s
plus more for topping, I prefer mini M&Ms
¾
cup
white chocolate chips
plus more for topping
⅓
cup
holiday sprinkles
plus more for topping
Instructions
Preheat the oven to 350°F and line a 9x13 baking dish with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar with a hand mixer until light and fluffy.
Add in the eggs, one at a time, mixing until incorporated.
Add in the vanilla and mix until just combined.
Gradually add in the flour mixture, scraping down the sides as needed. The dough will be thick.
Use a spatula to fold in the M&Ms, white chocolate chips, and sprinkles until evenly distributed.
Press the dough evenly into the prepared pan, topping with additional M&Ms, white chocolate chips, and sprinkles.
Bake for 22-28 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
Move the pan to a wire rack to cool for at least 30-60 minutes before slicing into bars.
Video
Notes
If you don’t have bread flour, you can use all purpose flour. Bread flour makes for a chewier cookie bar.
White chocolate chips can be replaced with semi-sweet, milk, or dark chocolate chips.
I recommend using
jimmies
and mixing only until distributed. Overmixing, and other types of sprinkles, can cause the colors to bleed.
The bars are meant to be soft and gooey. Do not overbake or they will dry out. The bars will continue to set as they cool.
Store leftovers in an airtight container at room temperature for up to 5 days.
Dough can be prepared and kept covered in the fridge for up to 2 days before baking.
I find cutting into 24 bars are a good size but if you prefer larger cookie bars, you can cut into 12.
Baked bars can be frozen in freezer bags with parchment paper between each layer for up to 3 months. Thaw on the counter at room temperature.
Nutrition
Serving:
1
g
|
Calories:
273
kcal
|
Carbohydrates:
38
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
38
mg
|
Sodium:
164
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
280
IU
|
Vitamin C:
0.1
mg
|
Calcium:
43
mg
|
Iron:
0.4
mg