M&M sugar cookie bars

i intentionally waited to share anything red & green until after thanksgiving


so, you’re welcome








today’s cookies are  a lovely, crumbly sugar cookie bar themed for the holiday season with red and green m&ms




and the recipe is easily altered for any occasion by what color m&ms you use.


similar to my other chameleon cookie recipe: the cookie stick








yes, i bought multiple bags of the regular m&ms and sorted out the red and green.


the remaining candy was delightful to snack on.




but if you can find the bags of holiday treats, that eliminates a laborious [albeit delicious] step.








cookie bars are my new favorite crowd pleasing recipe-

  • the same tried and true recipe for every occasion
  • they’re a snap to make
    • only one round in the oven rather than cookie sheet after cookie sheet
  • the cookie is a perfect tea time treat
  • the m&m is a great touch of festivity and sweetness
  • the 9×13 pan makes a ton of cookies
  • the size of the cut cookie can be changed based on the number to feed





one year ago: saltine toffee crack


happy holiday kitchen!



M&M sugar cookie bars
from http://two-in-the-kitchen.com/patriotic-sugar-cookie-bars/
  • ½ C unsalted butter, room temperature
  • 1C sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2½ C all purpose flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1½ C M&M's (divided)
  1. Preheat the oven to 375 degrees. Line a 9x13 pan with foil and grease with cooking spray.
  2. In stand mixer, cream the butter and sugar together until smooth.
  3. Add the eggs and vanilla and combine.
  4. Add the flour, salt and baking soda in increments and mix until just combined.
  5. Remove bowl from stand mixer and stir in 1 cup of M&Ms with a spatula
  6. Spread the batter evenly into the prepared pan
  7. press the remaining half cup of M&Ms onto the top of the batter.
  8. Bake for 15-20 minutes or until a toothpick comes out clean.
  9. Do not over bake.
  10. Remove from the oven and allow to cool for at least 15 minutes before slicing:
  11. lift whole thing out of pan with the foil, then peel the foil off the bottom of the bars. cut bars on cutting board.
  12. Store in an airtight container at room temperature.



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