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!
Servings 24 Bars
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 mini Christmas M&M’s plus more for topping
- ¾ cup 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.3 cups bread flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar with a hand mixer until light and fluffy.1 cup unsalted butter, 1 cup dark brown sugar, ¾ cup granulated white sugar
- Add in the eggs, one at a time, mixing until incorporated.2 large eggs
- Add in the vanilla and mix until just combined.2 teaspoons vanilla extract
- 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, chocolate chips, and sprinkles until evenly distributed.1 cup mini Christmas M&M’s, ¾ cup chocolate chips, ⅓ cup holiday sprinkles
- 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.
- Chocolate chips can be white chocolate, 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: 1g | Calories: 273kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 164mg | Potassium: 69mg | Fiber: 1g | Sugar: 26g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 0.4mg
