Christmas Cookie Bars
The easiest holiday dessert! These thick, chewy, brownie-like cookie bars are loaded with red and green M&Ms and chocolate chips. No chilling or rolling required!
Ingredients
- 3/4 cup Unsalted butter melted and slightly cooled
- 1 cup Brown sugar packed
- 1/2 cup Granulated white sugar
- 1 large Egg room temperature
- 1 large Egg yolk room temperature
- 1 tbsp Vanilla extract
- 2 1/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Red and green holiday M&Ms divided
- 1 cup Semi-sweet chocolate chips divided
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a large mixing bowl, whisk together the melted (and slightly cooled) butter, packed brown sugar, and granulated white sugar until completely smooth.
- Whisk in the whole egg, the extra egg yolk, and the vanilla extract until well combined and the mixture lightens slightly.
- Use a rubber spatula to gently fold in the all-purpose flour, baking soda, and salt. Mix just until a soft dough forms and no dry streaks remain. Do not overmix.
- Fold in 1/2 cup of the holiday M&Ms and 3/4 cup of the semi-sweet chocolate chips.
- Transfer the dough into the prepared baking pan, pressing it out evenly to reach the corners.
- Sprinkle the remaining 1/2 cup of M&Ms and 1/4 cup of chocolate chips across the top of the dough, pressing them in slightly so they stick.
- Bake for 22-25 minutes, or until the edges are golden brown and the center is set.
- Let the bars cool completely to room temperature in the pan before using the parchment overhang to lift the block out. Cut into 16 squares and serve.
Notes
The Secret to Chewiness: Do not skip the extra egg yolk or substitute softened butter for the melted butter! These two elements guarantee a fudgy, dense center. Cooling is Mandatory: Do not attempt to slice these bars while they are warm, or they will fall apart. Let them cool completely for clean, sharp edges. Parchment Sling: Lining the pan with overhanging parchment paper is the best way to remove the bars smoothly without destroying the first piece. Storage: Store in an airtight container at room temperature for up to 5 days, or freeze the sliced bars for up to 3 months.
