This week has been pretty difficult on me (spoiler: first world problem). I gave up chocolate (and took on trying to be more patient on the road, which is REALLY hard around here), and I’m having terrible cravings for chocolate. I miss having the occasional fun size candy after lunch or grabbing a couple of kisses out of the freezer. I am an addict, and I have no intention of fixing said addiction. 😉 I’ll be happily eating a Cadbury Caramel egg on Easter Sunday, y’all.
I saw this recipe a while back, and thought it would be perfect with M&Ms thrown in. When I was told about a Valentine’s Day bake sale at work, I immediately ran to Target and grabbed a bag of festive M&Ms. It was so hard not to sneak a taste of these right out of the oven, but I did try some of the dough before adding in M&Ms haha! I honestly have no idea how these bars taste (baked), but based on coworker reviews, they were pretty awesome. I will say that recipe like this is perfect for a bake sale (or a party) since it makes a TON, and it’s very simple to throw together.
M&M Cookie Bars
Source: adapted from Martha Stewart
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 4 cups all-purpose flour
- 2 tsp. baking soda
- 3/4 tsp. salt
- 1 cup granulated sugar
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 tbsp. pure vanilla extract
- 1 large bag plain M&Ms
- Preheat your oven to 350 degrees, moving an oven rack to the center. Line a 12×17 rimmed baking sheet with parchment paper and set aside.
- In a medium sized bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars on medium speed until light and fluffy, for about 2-3 minutes. Scrape down the bowl, and add the eggs and vanilla extract. Mix until well incorporated. Add the flour mixture to the wet mixture, and beat on low speed until just combined. Using a spatula, gently mix in the M&Ms.
- Place the dough in the baking sheet, and spread the cookie dough evenly across the pan (it’s easier to do this with your hands). Bake the bars, rotating the sheet halfway through, until the edges are browning and the top is a golden color, about 20-25 minutes. Cool the pan on a wire rack, and allow the bars to cool completely before slicing.