Easy Easter M&M Cookie Bars (Print version)
Soft, chewy Easter M&M cookie bars baked in one pan with pastel candies, chocolate chips, and a buttery brown sugar dough.
# Ingredients:
For the cookie bars
01 -
1 cup (226 g) unsalted butter, melted and slightly cooled
02 -
1 cup (200 g) packed light brown sugar
03 -
1/2 cup (100 g) granulated sugar
04 -
2 large eggs, room temperature
05 -
1 large egg yolk, room temperature
06 -
2 teaspoons vanilla extract
07 -
2 1/2 cups (315 g) all-purpose flour
08 -
1 tablespoon cornstarch
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon fine salt
11 -
1 cup (170 g) pastel Easter M&M's, divided
12 -
3/4 cup (128 g) semi-sweet chocolate chips, divided
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper and lightly grease the exposed sides.
02 -
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in the eggs, egg yolk, and vanilla until fully combined.
03 -
Add the flour, cornstarch, baking soda, and salt. Stir with a spatula just until the dough comes together and no dry flour remains.
04 -
Fold in 3/4 cup of the M&M's and 1/2 cup of the chocolate chips. Reserve the rest for topping.
05 -
Spread the thick dough evenly in the prepared pan. Scatter the reserved chocolate chips and a few reserved M&M's over the top, pressing them in lightly.
06 -
Bake for 24-28 minutes, until the edges are golden and the center is set with a few moist crumbs on a toothpick. Do not overbake.
07 -
Press the remaining M&M's onto the warm bars for a bright top. Cool completely in the pan, then lift out with the parchment and slice into 24 bars.
# Good to know:
01 -
Cool completely before slicing for neat bars.
02 -
Store airtight at room temperature for up to 4 days.
03 -
Freeze cooled bars for up to 2 months.