Valentine M&M Cookie Bars

Valentine M&M Cookie Bars are quicker than cookies to make and just as tasty! These delicious bars are chewy, tender, and packed with chocolate and M&M’s. 

Overhead view of Valentine M&M Cookie BarsOverhead view of Valentine M&M Cookie Bars

Valentine M&M Cookie Bars

These easy cookie bars are festive, fun, and the perfect treat to make this February! These bars are soft, chewy, and rich speckled throughout with milk chocolate and M&M’s®. And unlike these Valentine’s cookies, these bars don’t need any chilling before baking them.

One of the fun things about these M&M Cookie Bars is you can add whatever type of M&M’s you like best — plain, peanut, peanut butter, fudge brownie, etc. (And PS: You could make these all year long, using any color theme you like!)

After seeing some Valentine’s fudge brownie M&M’s at the store, I had to try them in these cookie bars. They made such a unique and fun addition — kind of like a cookie/brownie mash-up. While taste testers loved the fudge brownie M&M’s in these bars, the bars we tested with plain M&M’s were probably the favorite. The classics still rule!

Process shots: melt and slightly cool the butter; add brown and white sugar; mix to combine; mis in eggs, vanilla and maple syrup; add dry ingredients.

Process shots: melt and slightly cool the butter; add brown and white sugar; mix to combine; mis in eggs, vanilla and maple syrup; add dry ingredients.

Valentine M&M Cookie Bar Tips

  • Let the melted butter cool. Once the butter melts, it needs to cool back to room temperature. If the melted butter is still hot, it will melt the sugars and cause greasy cookie bars.
  • Measure carefully. Flour is the most important measurement. If you press a measuring cup into a bag of flour you are likely packing in way too much flour, which will yield thicker and less-flavorful cookie bars. Spoon the flour into a measuring cup and level the top with the back of a table knife.
  • Watch the bake time. These cookie bars can go from perfectly baked to overbaked in the flash of an eye. The texture changes from soft and rich fudge-like bars to hard and less flavorful when they are in the oven too long. As soon as the top of the bars is no longer glossy and the very edges are a light brown, these Valentine M&M cookie bars are finished!

Process shots: Add chocolate chips and M&M's to the dough; mix well; press into a prepared pan; bake and cool completely; cut into bars and serve.

Process shots: Add chocolate chips and M&M's to the dough; mix well; press into a prepared pan; bake and cool completely; cut into bars and serve.

The Extra Egg White

These Valentine M&M Cookie Bars call for one large egg and one egg yolk. The additional egg yolk contributes to richer flavor and softer cookie bar texture. You can save the egg white and add it to breakfast the next morning (we love this Egg Skillet) or use it in our favorite Egg Wrap

Overhead view of several Valentine's M&M Cookie Bars.

Overhead view of several Valentine's M&M Cookie Bars.

More Valentine’s Day Treats

Valentine M&M Cookie Bars

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Valentine M&M Cookie Bars are so much quicker than cookies to make and just as tasty! These delicious bars are chewy, tender, and packed with chocolate and M&Ms. 

Valentine M&M Cookie Bars

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

Valentine M&M Cookie Bars are so much quicker than cookies to make and just as tasty! These delicious bars are chewy, tender, and packed with chocolate and M&Ms. 

Ingredients

  • 12 tablespoons (170g) unsalted butter, melted and slightly cooled
  • 1 cup (215g) light brown sugar, packed
  • 1/2 cup (101g) white granulated sugar
  • 1 large egg
  • 1 large egg yolk Note 1
  • 1/2 tablespoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 and 1/4 cups (280g) all-purpose white flour Note 2
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 cup (175g) milk chocolate chips (semi-sweet also works if you’d prefer less sweet bars)
  • 1 cup (187g) Valentine’s M&M’s or other candy-coated chocolates

Instructions

  • PREP: Preheat the oven to 325 degrees F. Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal of the bars. Lightly spray with cooking spray and set aside. Melt the butter in the microwave and then set aside for about 5-7 minutes to cool to room temperature. (if it is hot it will melt the sugars and cause greasy cookie bars.)

  • WET INGREDIENTS: In a large bowl, add the melted butter (use a spatula to scrape every bit of the melted butter into the bowl), brown sugar, and white sugar. Stir until sugars and butter is incorporated. Add in the egg, egg yolk, vanilla, and maple syrup. Stir until smooth.

  • DRY INGREDIENTS: Add in the flour, baking soda, and salt. Mix until just combined, being careful to not overmix (this will result in dense bars). Add in the chocolate chips and M&M’s. Again, mix until just incorporated being careful to not overmix. You may need to knead the chips and M&M’s into the dough with your hands. Transfer this batter to the prepared pan and press it firmly into an even layer in the pan.

  • BAKE: Bake in the preheated oven for 23-28 minutes or until the top of the bars is no longer glossy and the edges are a very light golden brown. Be careful to not overbake; the bars will be less flavorful and hard. Remove from the oven and let the pan cool on a wire rack until the bars reach room temperature. Use the parchment paper overhang to remove the bars and then cut into 36 serving-sized pieces. Cookie bars are best enjoyed 1-2 days after being made. Leftover bars can be tightly wrapped and frozen but they do lose some taste/texture after being frozen and thawed.

Nutrition Facts

Serving: 1serving | Calories: 167kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 73mg | Potassium: 31mg | Fiber: 1g | Sugar: 15g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg