M&M Christmas Cookie Bars Chewy Festive Treat

M&M Christmas Cookie Bars are the easiest way to get that festive cookie flavor without the fuss of individual baking. These bars are a crowd-pleaser because they deliver all the chewy, soft texture you love in a sugar cookie, but in a convenient bar form. They’re loaded with colorful M&M’s, making them visually appealing and a hit at any holiday gathering. Unlike traditional cookies that require careful shaping and baking time for each one, these bars bake all at once, simplifying the process immensely. You get that satisfying slightly gooey center and crisp edges that everyone raves about. The cheerful red and green M&M’s are what make these M&M Christmas Cookie Bars truly special for the season, adding a pop of color and fun to any cookie platter. They truly capture the joy of the holidays in every bite.

M&M Christmas Cookie Bars

These M&M Christmas Cookie Bars are seriously one of my go-to treats when the holiday season rolls around. They’re basically a giant, chewy sugar cookie, loaded with festive M&M’s and chocolate chips, all baked into an easy-to-cut bar. No scooping individual cookies means less fuss and more fun, especially when you’ve got a crowd to feed or just want a quick sweet fix. The texture is wonderfully soft and slightly gooey in the center, with just a hint of crispness around the edges. Plus, the Christmas M&M’s make them look so cheerful sitting on a cookie platter.

Ingredients:

• 2 sticks salted butter (at room temperature)
• 1 cup granulated sugar
• 1 cup golden brown sugar (firmly packed)
• 3 large eggs (at room temperature)
• 1 1/2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups Christmas M&M’s (plus more for topping)
• 1 cup mini chocolate chips (plus more for topping)
• 1/2 cup white chocolate chips (for topping)

Getting Started: Prepping Your Dough

1. Cream the Butter and Sugars: First things first, make sure your butter is properly softened. You want it to be at room temperature so it creams nicely with the sugars. If it’s too cold, it will be lumpy; too warm, and it will melt and make your bars greasy. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat together the 2 sticks of softened salted butter with the 1 cup of granulated sugar and the 1 cup of golden brown sugar. Beat these on medium speed for about 3 to 5 minutes, until the mixture is light and fluffy. This creaming process is important because it incorporates air into the dough, which contributes to the cookies’ texture and rise. Scrape down the sides of the bowl occasionally to make sure everything is getting evenly mixed.

2. Add the Wet Ingredients: Next, we’ll add the eggs and vanilla extract. Add the 3 large eggs, one at a time, beating well after each addition until fully incorporated. Just like with the butter and sugar, this ensures the eggs are properly mixed into the base. If you add them all at once, they might separate from the fat. After the eggs are in, stir in the 1 1/2 teaspoons of pure vanilla extract. Again, scrape down the sides of the bowl to ensure everything is homogenous. You should have a smooth, pale yellow mixture at this point.

Bringing it All Together: Dry Ingredients and Mix-ins

1. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the 3 cups of all-purpose flour, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt. Whisking them together ensures that the baking soda and salt are evenly distributed throughout the flour, which is key for consistent leavening and flavor. If the baking soda or salt clumps together in spots, you can get uneven browning or a salty bite in certain areas. Set this dry mixture aside.

2. Incorporate Dry into Wet and Add Mix-ins: Now, gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Mix on low speed, or by hand with a sturdy spatula, just until the flour is almost completely incorporated. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, resulting in tough cookie bars. Once the flour is mostly combined, gently fold in the 1 1/2 cups of Christmas M&M’s and the 1 cup of mini chocolate chips. You want to see pockets of these delicious additions throughout the dough, not have them completely pulverized. Save a handful of M&M’s and chocolate chips for topping later.

Baking and Finishing Touches

1. Prepare Pan and Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This parchment paper sling makes it incredibly easy to lift the baked bars out of the pan for slicing. Spread the cookie dough evenly into the prepared pan. Use a spatula or your hands (lightly greased if needed) to press the dough into an even layer. It might be a little sticky, and that’s okay. Once the dough is spread, scatter the reserved Christmas M&M’s, mini chocolate chips, and the 1/2 cup of white chocolate chips over the top. Gently press them into the dough so they adhere. Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set but still looks slightly soft. It’s better to slightly underbake these for a chewier bar than to overbake them until they’re dry.

2. Cool and Cut: Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This cooling step is just as important as the baking. Allowing them to cool fully allows the bars to firm up properly, making them much easier to cut cleanly. If you try to cut them while they’re still warm and gooey, you’ll end up with a crumbly mess. Once completely cooled, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and use a sharp knife to cut into bars. You can make them as big or small as you like. Store any leftover bars in an airtight container at room temperature for up to 3-4 days. They’re also great for freezing!

Conclusion:

These M&M Christmas Cookie Bars are a fantastic addition to any holiday baking list. They combine the familiar comfort of a chewy sugar cookie with the festive fun of M&M’s, all in a simple, easy-to-share bar format. The texture is wonderfully soft with those delightful slightly crisp edges, and the added chocolate chips bring another layer of flavor. They’re perfect for potlucks, office parties, or just enjoying with a glass of milk on a cozy evening. You can even decorate them further with extra M&M’s pressed into the top before baking or a drizzle of melted white chocolate once cooled. Try making them with different M&M colors for other holidays too! They really are a straightforward way to bring cheer to your kitchen and to those you share them with.

How long do M&M Christmas Cookie Bars last?

Stored in an airtight container at room temperature, these bars will stay fresh for about 3-4 days. Make sure they’ve cooled completely before sealing them up to prevent any condensation.

Can I use regular M&M’s instead of Christmas ones?

Absolutely! While the Christmas M&M’s add a festive look, any color or flavor of M&M’s will work wonderfully. Just use your favorite kind if you don’t have the holiday ones on hand.

Can I add nuts to these bars?

Yes, you can certainly add nuts. If you like a bit of crunch, chopped pecans or walnuts would be a great addition. Mix about 1/2 cup of chopped nuts into the dough along with the M&M’s and chocolate chips for an extra layer of texture and flavor.

M&M Christmas Cookie Bars

Festive and delicious M&M Christmas Cookie Bars, perfect for holiday baking. These chewy bars are packed with M&M’s and chocolate chips.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
24 bars

Ingredients

• 2 sticks salted butter, at room temperature
• 1 cup granulated sugar
• 1 cup golden brown sugar, firmly packed
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups Christmas M&M’s, plus more for topping
• 1 cup mini chocolate chips, plus more for topping
• 1/2 cup white chocolate chips, for topping

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2
   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3
   Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4
   In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Step 6
   Stir in the Christmas M&M’s and mini chocolate chips.
7. Step 7
   Press the dough evenly into the prepared baking pan.
8. Step 8
   Sprinkle the tops with additional Christmas M&M’s, mini chocolate chips, and white chocolate chips.
9. Step 9
   Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
10. Step 10
    Let cool completely in the pan on a wire rack before cutting into bars.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.