F Just a Louisiana Girl in a Texas World: M&M’S Chocolate Chip Cookie Bars

Saturday, January 25

M&M’S Chocolate Chip Cookie Bars


  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1 cup Crispy M&M’S (or favorite candy)
  • 3/4 cup semi-sweet chocolate chips, plus more for sprinkling


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined, don’t overmix.
  5. Stir in the M&M’S and chocolate chips.
  6. Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
  7. If desired, evenly sprinkle about 1 tablespoon each of M&M’S and chocolate chips for an extra visual pop, tapping them down lightly with your fingertip.
  8. Bake for about 25 to 28 minutes (I baked 26 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. 
  9. Bars firm up as they cool. Allow bars to cool in the pan for at least 1 hour before slicing and serving. 
  10. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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