These Christmas Cookie Bars are the perfect holiday treat! Loaded with holiday M&M’s, easy to make and freezer friendly! You can’t go wrong with adding these to your cookie tray.
Love an easy dessert bar recipe? Me too! Be sure to try some of my other favorites like my Snickerdoodle Blondies, Sugar Cookie Bars, and S’more Brownies!
RECIPE FEATURES
- Easy Dessert: These could not be any easier. You can have them ready for the oven in under 10 minutes. No need to scoop or chill the dough!
- Freezer Friendly: Bake and cool completely then transfer to the freezer for later! As a family of 3, freezing cookies has become a go-to to avoid waste.
- Customizable: Want to serve these all year? Use regular M&M’s or all chocolate chips!
These M&M Christmas Cookie Bars are honestly amazing. It’s all of the goodness of a cookie with the ease of a bar. A great way to serve a crowd without much hassle, and the end result is a flavor packed soft cookie that is honestly close to perfection.
Bake ahead of time and be ready for any holiday occasion! Bonus? they are also freezer friendly! You can’t go wrong with these soft and chewy chocolate chip cookies.
CHRISTMAS COOKIE BAR INGREDIENTS
I love the ease of this dessert. No need to scoop and form dough balls. Just spread the dough into a pan, bake and slice. It’s such a time saver during busy holidays and makes your Christmas baking a breeze. Here is what you need to make these M&M Cookie Bars:
- All-Purpose Flour: I’ve only made these with all-purpose flour, or classic white flour, but I’m sure other versions could work well. Use whatever flour variety you normally use in your chocolate chip cookies.
- Baking Soda and Salt: Always replace your baking soda after it’s been open for 6-12 months. Fresh baking soda works best in baked goods and salt helps to elevate the flavors.
- Espresso Powder: Optional, but an amazing way to add flavor to your cookies. It won’t taste like coffee, but the chocolate will be heightened.
- Butter: Soft butter adds the perfect amount of fat to the cookie, helping it to stay nice and soft.
- Sugars: Use both brown and granulated sugar in the dough. Brown sugar adds the perfect hint of molasses that takes these cookies from good to great.
- Eggs: Large eggs are best in most baked goods.
- Vanilla: A dash of vanilla is key in balancing all of the flavors in these simple cookie bars.
- Chocolate: I like a mix of chocolate chips and M&M’s. However, you could use all chips or all candies. The choice is up to you.
HOW TO MAKE COOKIE BARS WITH M&M’S
- PREP: Preheat the oven to 350 degrees and mist a 9×13 pan with baking spray. Set aside for later.
- WHISK: Combine the flour, baking soda, salt and espresso powder (if using) in a large measuring cup or small mixing bowl. Gently whisk to combine and set aside.
- MIX: Place the softened butter into the bowl of an electric mixer fitted with the paddle attachment. Add both of the sugars and beat at low/medium speed for 2 minutes, or until combined and fluffy. Add the eggs and vanilla extract. Mix an additional minute. Scrape the sides of the bowl and slowly stir in the dry ingredient. Continue to mix until the dough begins to form and the dry ingredients are incorporated fully. Fold in the chocolate.
- SPREAD: Spread the dough into an even layer inside the 9×13 pan. The dough will be sticky, just do your best to get a somewhat even layer. I use my fingers or a silicone spatula.
- BAKE: Bake for 25-30 minutes, or until the cookies are lightly browned. Remove and cool completely before serving.
HELPFUL TOOLS
- 9×13 Pan: If you plan on taking this treat on the go, I recommend using a 9×13 pan with a lid (affiliate). Let the cookies cool completely then cover. Easy peasy.
- Electric Mixer: Add one of these mixers (affiliate) to your Christmas list! They are a game changer for avid bakers. That being said, a handheld mixer (affiliate) works too!
- Silicone Spatulas: If you don’t have a set of silicone spatulas (affiliate), I highly recommend in adding them to your kitchen.
Recipe Notes:
The easiest way to tell if your bars are done baking is to check the color. If they are lightly browned across the top, and a toothpick poked into the center comes out clean, your bars are ready to take out of the oven.
These cookies will stay fresh if stored inside a zip top bag or quality airtight container.
These stay fresh for up to 4 days. After that they are still edible, but slightly more dry.
Yes. You can use all chocolate chips, all M&M’s OR your favorite chopped candies.
The best way to freeze these bars are to allow them to cool completely then transfer to an airtight container or freezer safe bag. Freeze for 2 to 3 months.
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Christmas Cookie Bars with M&M’s
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons espresso powder optional
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup M&M's
Instructions
- Preheat the oven to 350 degrees and mist a 9×13 pan with baking spray. Set aside for later.
- Combine the flour, baking soda, salt and espresso powder (if using) in a large measuring cup or small mixing bowl. Gently whisk to combine and set aside.
- Place the softened butter into the bowl of an electric mixer fitted with the paddle attachment. Add both of the sugars and beat at low/medium speed for 2 minutes, or until combined and fluffy.
- Add the eggs and vanilla extract. Mix an additional minute. Scrape the sides of the bowl and slowly stir in the dry ingredient. Continue to mix until the dough begins to form and the dry ingredients are incorporated fully. Fold in the chocolate.
- Spread the dough into an even layer inside the 9×13 pan. The dough will be sticky, just do your best to get a somewhat even layer. I use my fingers or a silicone spatula.
- Bake for 25-30 minutes, or until the cookies are lightly browned. Remove and cool completely before serving.
Nutrition
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