I’m super excited to share these delicious M&M’S Christmas Cookie Bars! The recipe is really, really good and perfect for holiday baking. These are easy to make and packed with chocolate, yum!
The texture of the M&M’S with the mini chocolate chips and white chocolate chips is so good. Perfect for a party or holiday gift giving. These make a big 9×13 pan of rich and delicious M&M cookie bars. Depending on how you cut them, they can make 18 bars all the way up to 36 bars.
You can already grab a big bag of Christmas M&M’s for your holiday baking needs!
I initially planned on just baking these with mini chocolate chips and Christmas M&M’S, but after I transferred the cookie dough to the pan, I thought a pop of white chocolate chips would make it look even more festive.
So when I pressed the additional M&M’S and mini chocolate chips onto the top of the cookie dough bars, a trick I always use when making chocolate chip cookies or M&M’s cookies, I added some white chocolate chips too.
These baked up perfectly!
These cookie bars are getting me so excited for Christmas!
Check out my Christmas Sugar Cookie Bars!
- 2 sticks of butter at room temperature
- 1 cup of granulated sugar
- 1 cup of firmly packed golden brown sugar
- 3 large eggs
- 1 1/2 teaspoons of pure vanilla extract
- 3 cups of all-purpose flour
- 3/4 teaspoon of baking soda
- 3/4 teaspoon of salt
- 1 1/2 cups of Christmas M&M's plus more for topping
- 1 cup of mini chocolate chips plus more for topping
- 1/2 cup of white chocolate chips
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Preheat oven to 350 degrees.
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Line a 9x13 baking dish with foil, leave some overhang to make removal easier.
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Spray foil generously with nonstick cooking spray.
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In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
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Add in eggs and vanilla extract and continue to beat.
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Lower speed of mixer and add flour, baking soda and salt and mix until combined.
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Add M&M's and mini chocolate chips and give a final stir, reserving some M&M's, mini chocolate chips and white chocolate chips for topping cookie bars.
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Transfer cookie dough to prepared baking dish.
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Press additional M&M'S, mini chocolate chips and white chocolate chips into top of cookie dough.
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Bake 35 to 40 minutes on oven rack in lower third of oven to prevent over browning.
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Let cool completely and cut.
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This recipe looks so festive and delicious! I wanted to let you know that I include this in a holiday recipe round-up with a link back. If not acceptable, please let me know.
Can u use parchment paper instead of foil ? Andi
That should be fine, the cookie dough is pretty thick though so I imagine it will be harder to spread on the parchment paper. The foil is stable in the pan, and parent paper would be loose. I’m sure it would work, just a bit trickier.
These cookie bars look so good! If i don’t have a mixer, can I still make it if I mix it by hand?
Sure, but that would be a lot of dough to mix by hand! Maybe a hand mixer would work better for you!
Can these be frozenm
I haven’t tried it yet, but it’s just cookie dough so I don’t see any reason not to!
Hi,
I’m in Australia and keen to make this for my sons daycare teachers for Christmas. Can you please tell me how much a stick of butter is in weight.
Thanks x
I found this on Nigella’s website. Hope it helps!
https://www.nigella.com/ask/what-is-a-stick-of-butter
1 stick of butter is 113 grams 🙂
Delicious! Making these for the second time right now. Thanks for sharing!
Awesome! Thanks, Megan!
Love these! Found them to have a bit too much chocolate for us but we will just put a bit less next time! the best cookies bars so far.
Can I use the dough to make cookies? Thank you
I haven’t tried, so I’m not sure. The dough is pretty soft so I suspect they would spread too much.
I found that my cookies were getting too brown too fast. So after about 20 minutes of baking I covered the whole pan with foil and finished baking them. That seemed to work out! Very yummy and festive.
These are so cute. I had seen holiday M and Ms but couldn’t think of what to do with them. Great idea.
Will these hold up just like cookies in an air tight container? Was going to slice & store just like my regular cookies.
Yes! Air tight container is perfect!
These are delicious!!!!
Would these hold their shape if i used a cookie cutter on after baking? I want to cut them into heart shapes or is it too crumbly?
I haven’t tried using a cookie cutter. Please let me know if you try it!
Made these and they are delicious, but are you sure you only used a 9×13 pan? Mine came out 2 & 1/2 inch thick! Had to re-bake the middle. Will definitely make again!
Hi Kelly!
I used a standard sized 9×13 glass Pyrex dish.Thank you!
These are so delicious! I couldn’t find the holiday M&Ms so I just used the holiday chocolate chips instead, and they still came out great. My students couldn’t get enough of them!
I baked 6 batches of these and NONE of them came out right. I followed the recipe EXACTLY each time, aside from having to bake them for 65+ minutes instead of 35 minutes and the middles still came out raw. I have. O idea what I’m doing wrong.
Hi Christiane!
What kind of pan are you using? Another reader was using a disposable pan and was having issues with it baking unevenly. I recommend a glass 9×13 baking dish for best results. Hope that helps!
I am having the same problem- with a brand new oven. Frustrating!
Do you use unsalted or salted butter?
Hi Jessica,
I generally use salted because that’s what I have on hand, but I’ve used both kinds of butter in this recipe and they both worked fine.
I can’t wait to make them!! I wanted to know if they would still taste as great if I made them ahead of time and seal them up?
They can be stored just like freshly baked cookies!
Some butter sticks are only a half a cup while others are a full cup. I was wondering for this recipe do I use 2-1 cup sticks or 2- 1/2 cup sticks? Thank you.
Two 1/2 cup sticks. A total of one cup of softened butter.
I tried baking these twice in a corningware dish and it came out like chocolate soup both times… I doubled the cooking time and still no luck. Disappointed
I’m sorry you are having trouble. Are you making any substitutions? If not, I would double check the ingredients. Is your cookie dough before baking thick like the one pictured?
Do you have to use aluminum foil in the baking dish? Could you use nothing at all or parchment paper?
These look so yummy!! I am thinking of shipping these to my family for Christmas. Just curious if you thought these would ship well? I plan on making them on a Sunday and shipping them Monday.
Has anyone tried these gluten free yet? If so, how did it turn out?
Can you make the dough ahead of time and let sit to room temp before baking? I have to do things in steps to optimize my time.
For sure! That’s a great time saver!
Yum!!!!
I made these with a Thanksgiving twist using Reese’s Pieces and they turned out delicious! I always love the recipes this blog releases!
Sounds so good! Thank you, Shanna!
So good!
These are so delish!!!
I made the 4th of July ones, and they were a hit. I plan on making these for Christmas too!!
Will these get stale if they are baked a week ahead of serving them? I’m not sure if they keep more like a cookie or more like a brownie. Thanks!
Can you just grease the pan instead of lining it with foil and cut them out like you would a brownie?
I’m not sure why so many people are having issues. This is just your basic cookie dough recipe with a bit more flour and eggs…maybe chec your oven temperature with a thermometer.lb I have found that’s usually the issue.
I’m traveling over the holidays and want to freeze these after baking. Has anyone tried this?
Is the dough supposed to be sticky. It was hard to spread and stuck to the wooden spoon.
Thanks
Dianna