Easy M&M Cookie Bars (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 and 3/4 cups (343g) all-purpose flour, spooned and leveled
02 -
1 and 1/2 teaspoons cornstarch
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
1 cup (226g) unsalted butter, melted and slightly cooled
06 -
1 cup (200g) packed light or dark brown sugar
07 -
1/2 cup (100g) granulated sugar
08 -
2 large eggs, at room temperature
09 -
2 teaspoons pure vanilla extract
→ Mix-Ins
10 -
1 and 1/4 cups (260g) mini or regular-size M&Ms
11 -
3/4 cup (135g) semi-sweet chocolate chips
# Instructions:
01 -
Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides. Place rack in center position.
02 -
Whisk together flour, cornstarch, baking soda, and salt in a large bowl.
03 -
In a medium bowl, whisk melted butter and sugars until no lumps remain. Whisk in eggs and vanilla extract.
04 -
Pour wet ingredients into dry ingredients and mix with spoon or spatula. Fold in M&Ms and chocolate chips. Dough will be soft and thick.
05 -
Press dough into prepared pan. Bake 26-30 minutes until lightly browned and toothpick comes out mostly clean. Tent with foil if browning too quickly.
06 -
Cool in pan on wire rack for at least one hour. Optionally press additional M&Ms into warm top. Once cool, lift out using parchment and cut into squares.
# Notes:
01 -
Can be made ahead and frozen for up to 3 months
02 -
Dough can be chilled for up to 3 days
03 -
Cornstarch can be omitted if needed
04 -
Stores at room temperature for up to 1 week