M&M Sugar Cookie Bars
These M&M sugar cookie bars deliver the classic soft texture of sugar cookies, baked in a sliceable form, perfect for parties and gatherings.
I grew up making these M&M sugar cookie bars whenever a classroom party or last-minute potluck crept up on the calendar. They deliver the soft, buttery chew of a classic sugar cookie in a sliceable, shareable pan — no scooping or perfect rounds required. Bright candy pieces make them festive for birthdays, holidays, or an easy bake with kids. If you love colorful, crowd-pleasing sweets, you might also enjoy a fruity spin like these chewy cherry sugar cookies as a companion treat.
Why you’ll love this dish
These bars check a lot of boxes: fast assembly, forgiving dough, and a texture that stays soft for days. Because the dough is pressed into a pan and baked as one slab, you get even baking and a soft center without fussing over perfectly formed cookies. They’re great for:
- Classroom parties and bake sales (easy to slice and transport)
- Weeknight baking when you want cookies but don’t want to scoop dozens
- Kid-friendly baking projects — kids can help press M&Ms on top
How this recipe comes together
Quick overview so you know what to expect: cream butter and sugar until light, add eggs and vanilla, then fold in dry ingredients until just combined. Press into a prepared 9×13-inch pan, scatter M&Ms on top (and fold some into the batter if you like), then bake until edges are set and the center is just slightly soft. Cool, slice, and serve.
This approach keeps the crumb tender like a sugar cookie while making the whole process faster than drop cookies.
What you’ll need
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 to 1 1/4 cups M&Ms (reserve 1/4 cup for the top)
- Optional: 1 tablespoon sour cream or yogurt for extra tenderness
Notes/substitutions: - For a chewier bar, swap 1/4 cup granulated sugar for 1/4 cup light brown sugar.
- Use a 9×13-inch pan for a 1/2–3/4-inch thick bar. For thicker bars, use an 8×8-inch pan and increase baking time by ~8–12 minutes.
- For gluten-free, sub a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
- In a large bowl, cream the softened butter and granulated sugar together on medium speed until pale and fluffy (about 2–3 minutes). Scrape down the sides.
- Add eggs, one at a time, beating until incorporated. Mix in the vanilla and optional sour cream.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet in two additions, mixing on low until just combined. Do not overmix — that keeps the bars tender.
- Fold in about 3/4 cup of the M&Ms, reserving the rest for the top.
- Press the dough evenly into the prepared pan using lightly floured hands or an offset spatula. Scatter the reserved M&Ms across the top and press them gently into the surface.
- Bake 18–22 minutes, or until the edges are set and the center is slightly soft but not raw. A toothpick inserted near the center should come out with a few moist crumbs.
- Cool completely in the pan on a wire rack (about 30–60 minutes). Lift the slab using the parchment overhang and cut into bars.
Pro tip: letting the slab cool fully makes cleaner cuts and prevents the M&Ms from smearing.
01Ingredients
For the Cookie Bars
02Method
- Preparation
- Baking
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0 OF 10 DONE03Recipe notes
- 01These bars can be stored in an airtight container for up to 4 days at room temperature. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.
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Best ways to enjoy it
These bars are versatile:
- Serve warm with a scoop of vanilla ice cream for a nostalgic dessert.
- Pack them in lunchboxes for a colorful treat.
- Cut into smaller squares and arrange on a platter for parties.
For a dessert table, pair a plate of bars with softer cookies like the bright, velvety red velvet sugar cookies to offer contrasting flavors and textures.
Storage and reheating tips
Room temperature: Store cooled bars in an airtight container for up to 4 days.
Refrigerator: Keep in an airtight container up to 7 days (bring to room temperature before serving).
Freezing: Wrap individual bars in plastic wrap and place in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge or on the counter for a few hours.
Reheating: Warm a bar for 8–10 seconds in the microwave for a freshly-baked feel, or 4–6 minutes at 300°F (150°C) if reheating multiple slices in the oven. Always cool completely before long-term storage to prevent condensation and soggy textures.
Food safety note: these bars contain eggs that are fully baked; if you have concerns about raw egg, use pasteurized eggs.
Creative twists
- Peanut butter M&M bars: replace 1/4 cup of butter with creamy peanut butter and fold in peanut M&Ms.
- Brown-butter sugar cookie bars: brown the butter for a toasty, nutty depth before creaming with sugar.
- White chocolate chip and M&M combo: add 1/2 cup white chocolate chips to the batter.
- Vegan option: use vegan butter and a flax “egg” (1 Tbsp ground flax + 3 Tbsp water per egg), and choose dairy-free M&Ms.
- Seasonal spins: use red-and-green M&Ms for holidays or pastel candies for spring celebrations.
Your questions answered
Can I use mini M&Ms?
A: Yes. Mini M&Ms distribute more evenly through the batter and are less likely to crack on top.
Can the batter be made ahead?
A: You can refrigerate the prepared dough in the pan, wrapped tightly, for up to 24 hours and bake straight from chilled (add a few extra minutes). Alternatively, freeze the unbaked slab for up to one month; thaw in the fridge before baking.
Why did my bars turn out dry or cakey?
A: Likely too much flour or overbaking. Double-check your flour measuring method and bake until the center has a few moist crumbs. Adding a tablespoon of sour cream or swapping some granulated sugar for brown sugar can help maintain moisture.
How do I prevent M&Ms from bleeding color into the batter?
A: Avoid smashing them into the batter. Press them gently onto the surface, and allow the bars to cool completely before cutting. Slight bleeding can still occur with cheaper candies — using higher-quality candies reduces this.
Conclusion
For more ideas, check out Tina’s Chic Corner M&M Sugar Cookie Bars and my No-Bake Sugar Free Cookie Bars. Both offer helpful photos and slight technique variations to compare. Enjoy baking — these bars are a simple, colorful crowd-pleaser that travel well and keep the whole process relaxed.
Keto Desserts
Keto Desserts
Keto Desserts
