Peanut Butter M&M Cookie Bars
These simple and fun peanut butter cookie bars filled with M&Ms are here to satisfy your sweet craving!
We spent a weekend in Vegas this month and since we had the kids with us, we made a stop at the M&M Factory. And you guys, sooo much candy came home with us. We’ve been slowly working our way through it, and it was only a matter of time before some M&Ms ended up in my baking.
I borrowed the recipe from my favorite peanut butter chocolate chip cookies, swapped the chocolate chips out for M&Ms, spread the dough into a baking pan because I was feeling lazy, and these bars were born. They couldn’t be simpler or more perfect for a quick homemade treat.
The kids of course loved them, and so did the adults!
baking tip:Line your pan with parchment paper overhang
When baking anything in a square, rectangle or loaf pan (think brownies, bars, breads, etc.) line it with parchment paper so there’s a few inches of overhang on either side. Not only will this prevent sticking, but you can use the overhanging parchment as a sling to easily lift your goodies out of the pan for slicing.
Let breads cool only for a few minutes before transferring them out of the pan to a wire rack to cool completely, but let other desserts cool completely so they’re sturdy enough to lift without buckling. Then transfer to a cutting board and slice. No more messing up a slice trying to dig it out of the pan!
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Peanut Butter M&M Cookie Bars
Ingredients
- ½ cup unsalted butter (113 grams), softened to room temperature
- ¾ cup smooth or crunch peanut butter (200 grams)
- 1 ¼ cup light or dark brown sugar (265 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (240 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon coarse salt
- 1 cup M&M candies (210 grams), I used mini
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch baking pan and line with parchment paper.
- With an electric mixer beat the butter, peanut butter, and brown sugar until light and creamy. Add vanilla extract and eggs, mixing after each.
- Add the flour, baking soda, and salt and mix until just combined. Add the M&Ms.
- Spread the cookie dough into the prepared pan and bake until edges are golden brown and middle is puffed, 25-30 minutes.
- For best results and prettiest slices, let cool completely before slicing. Once cool, use parchment paper to lift bars out of pan and transfer to a cutting board. Cut into 16 equal pieces.
Hi, can you make these minus the peanut butter with the same measurements? (Allergies)
Not sure what you could replace the peanut butter with in order to get this recipe to work. Perhaps try google to find an M&M blondie recipe without PB?
I made these last night and they were amazing!
Definitely adding them to the rotation!!