Description
EASY! I tried a batch with minis and immediately followed with a second pan using regular M&M’s…soft and super perfect. Borrowed from Sally’s Baking Addiction, the only thing I did differently was to scatter a handful of M&M across the bottom of the prepared pan before pressing in the dough – an efficient way to maximize extra goodness in every bite – enjoy!
Ingredients
2 3/4 c. (343 g) flour AND 1 t. baking soda
1 1/2 t. cornstarch AND 1/2 t. salt
1 c. (227 g) butter, melted and cooled for a few minutes
1 c. (200 g) packed brown sugar AND 1/2 c. (100 g) sugar
2 eggs, room temperature AND 2 t. vanilla
1 1/4 c. (260 g) mini or regular-sized M& M’s AND 3/4 c. (135 g) chocolate chips
Instructions
Preheat the oven to 350, lightly butter a 9 x 13 cake pan, line it with parchment so that’s there’s an overhang for easy cookie bar removal and then butter the parchment.
In a large bowl, whisk together the flour, baking soda, cornstarch and salt, and in a medium bowl, whisk the melted butter and both sugars until no sugar lumps remain. Whisk in the eggs and vanilla and then scrape the wet mix into the dry. Use a sturdy spatula to combine – the dough will be very soft and thick – then fold in the M&M’s and chocolate chips.
Evenly press the dough into you prepared pan (feel free to scatter a handful of extra M&M’s across the bottom first). Bake for 15 minutes, then tent the pan with foil and bake for another 10 to 15 minutes until lightly browned all over and set – the edges may be slightly darker. Do not overbake!
Leave the bars to set and rest in the pan for about an hour before attempting to remove them and cut them into bars.