These Halloween Cookie Bars are loaded with Halloween M&M’s and mini chocolate chips. No rolling and no scooping, these cookie bars are perfect for Halloween parties or class treats.
M&M’S Halloween Cookie Bars
I’m always looking for variations on for my popular cookie bar recipes. When I spotted these Halloween M&M’S at Target, I knew they would be perfect for Halloween cookie bars.
Halloween COOKIE BAR INGREDIENTS
- Unsalted Butter – you can use unsalted butter if that’s what you have on hand. Just increase salt in recipe by 1/4 teaspoon.
- Sugar – white granulated sugar
- Golden Brown Sugar – firmly packed
- Large Eggs – at room temperature
- Pure Vanilla Extract
- All-Purpose Flour – I always buy Gold-Medal All Purpose Flour for recipe consistency
- Baking Soda – make sure the baking soda is fresh for best results
- Halloween M&M’s – I like to buy these as soon as I see them in the store. Sometimes they are hard to find when Halloween gets closer.
- Mini Chocolate Chips – the Nestle mini chocolate chips are semi sweet and add great texture to the cookie bars
How to Make Halloween Cookie Bars
- Start by mixing up the cookie dough.
- Then transfer cookie dough into a 9×13 aluminum baking dish, lined with foil. Generously sprinkle the top of the bars with additional M&M’S and mini chocolate chips.
- Bake for 30-35 minutes. Edges should be golden brown and center will be set but still soft.
- Cookie bars will continue baking as they cool, so don’t over bake.
RECIPE TIPS AND UPDATES
- When measuring the flour, make sure to use the scoop and level method. Use a spoon to fill the measuring cup, then level with a butter knife. This ensures that there is not too much flour packed into the measuring cup and keeps the dough from having too much flour.
- When I initially published the recipe, I used a 9×13 glass pyrex dish. Over the years, I have found that a 9×13 aluminum cake pan bakes more evenly.
- I don’t reccomend using a disposable baking pan as they don’t cook evenly. When taking them to go, I will bake them in my regular pan and use the foil to transfer them to a disposable pan after they cool.
- Adding too many M&M’s to the cookie dough or to the top of the bars can cause them to bake unevenly and not set in the middle.
- You can use parchment paper instead of foil. I prefer the foil because the cookie dough is thick and the bars are heavy. The foil stays in place better than parchment paper and feels stronger when lifting the bars out for cutting.
- 2 sticks of unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup firmly packed golden brown sugar
- 3 large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups Halloween M&M'S plus more for topping
- 1 cup mini chocolate chips plus more for topping
Preheat oven to 350 degrees. Line a 9x13 aluminum pan with foil, leave some overhang to make cutting easier. Spray foil generously with nonstick cooking spray.
In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy. Add in eggs and vanilla extract and continue to beat.
Lower speed of mixer and add flour, baking soda and salt, and mix until combined. Add M&M's and mini chocolate chips and give a final stir, reserving some M&M's and mini chocolate chips for topping cookie bars.
Transfer cookie dough to prepared baking dish. Press additional M&M'S and mini chocolate chips into top of cookie dough.
Bake 30 to 35 minutes. Let cool completely and cut.
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