Celebrate the season of love with these delightful M&M’s Valentine’s Day Cookie Bars. Bursting with festive red, white, and pink M&M’s and rich mini chocolate chips, these bars are perfect for sharing with family and friends or gifting to someone special.
The buttery, tender cookie base harmoniously blends with the colorful candies and melty chocolate, creating a sweet treat that’s as vibrant as Valentine’s Day itself. Whether for a party or a cozy night in, these bars bring warmth and joy in every bite.
- Loaded with festive Valentine’s M&M’s for a colorful, fun look.
- Soft, chewy texture with melty chocolate creating indulgent bites.
- Simple preparation with classic ingredients you likely have on hand.
- Perfect for sharing or gifting during Valentine’s celebrations.
Ingredients
- Butter: 2 sticks softened to room temperature for easy creaming and tender texture.
- Granulated Sugar: 1 cup to add sweetness and create a light, crisp edge.
- Golden Brown Sugar: 1 cup, firmly packed for a rich, caramel flavor and moist chewiness.
- Large Eggs: 3, at room temperature to help with structure and moisture in the dough.
- Pure Vanilla Extract: 1 1/2 teaspoons to enhance sweetness and add depth of flavor.
- All-Purpose Flour: 3 cups for the base of the cookie bars, providing structure.
- Baking Soda: 3/4 teaspoon to leaven and create a tender crumb in the bars.
- Salt: 3/4 teaspoon to balance sweetness and enhance flavors.
- Valentine’s M&M’s: 1 1/2 cups mixed red, white, and pink candies, plus extra for topping to add festive color and crunch.
- Mini Chocolate Chips: 1 cup with some extra for topping, melting into gooey pockets of chocolate in each bite.
Instructions
- Preheat the Oven and Prepare Your Pan
-
Set your oven to 350°F (175°C) to ensure it’s fully heated by baking time. Line a 9×13 aluminum cake pan with foil, leaving an overhang for easy removal. Generously spray the foil with nonstick cooking spray to prevent sticking and facilitate clean removal.
- Cream Butter and Sugars
-
In a stand mixer bowl, beat the softened butter with granulated and brown sugars until fluffy and light in color. This step aerates the mixture, creating a tender, soft texture in the cookie bars once baked.
- Add Eggs and Vanilla Extract
-
Incorporate the eggs one at a time and pour in the vanilla extract, continuing to beat until the mixture is smooth and well combined. This ensures even distribution of flavor and moisture throughout the dough.
- Mix Dry Ingredients Gently
-
Reduce mixer speed and gradually add the all-purpose flour, baking soda, and salt mixture. Mix just until all dry ingredients are incorporated to avoid overworking the dough, which can lead to toughness.
- Fold in Candy and Chocolate Chips
-
Stir in the 1 1/2 cups of Valentine’s M&M’s and mini chocolate chips by hand. Reserve some to press on top for extra visual appeal and added texture after baking.
- Transfer Dough to Pan and Top
-
Spread the cookie dough evenly in the prepared pan, pressing it down gently. Scatter the reserved M&M’s and mini chocolate chips on top to create a festive and colorful finish.
- Bake Until Golden and Set
-
Place the pan on the middle rack and bake for 35 to 40 minutes. The bars should be golden around the edges and set in the center but still soft. Baking times may vary slightly depending on your oven.
- Cool Completely and Slice
-
Allow the bars to cool fully in the pan on a wire rack before using the foil overhang to lift them out. Cooling helps the bars set and makes cutting cleaner and easier.
- For chewier bars, bake closer to 35 minutes; for firmer bars, bake a few minutes longer.
- Using room temperature ingredients ensures even mixing and better texture.
- Make sure to cool completely to prevent the bars from crumbling when cut.
Storage Tips
Store the cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 3 months; thaw before serving.
Serving Suggestions
Serve these festive cookie bars with a glass of cold milk or a hot cup of coffee or tea. They’re also ideal as a sweet treat in lunchboxes or as a holiday party dessert.
- Do not overmix the flour to avoid tough bars—mix until just combined.
- Use foil overhang on the pan for easy bar removal and cleaner slicing.
- Customize by adding chopped nuts or swapping mini chips for white chocolate.
FAQs
- Can I use regular M&M’s instead of Valentine’s edition?
-
Yes, regular M&M’s will work well, but the themed colors add a special festive touch.
- Do I need to refrigerate these cookie bars?
-
Room temperature storage is sufficient for up to 5 days; refrigerate only in warm climates to prevent spoilage.
- Can I make these gluten-free?
-
You can substitute the flour with a gluten-free all-purpose blend; results may vary slightly.
- Can I prepare the dough ahead of time?
-
Yes, refrigerate the dough in the pan for up to 24 hours before baking; increase baking time by a few minutes.
- What’s the best way to cut neat bars?
-
Use a sharp knife and cool bars completely; wiping the knife clean between cuts helps maintain clean edges.
- Can I double this recipe?
-
Yes, simply double ingredients and use a larger baking pan or two pans. Adjust baking time as needed.
- Are mini chocolate chips necessary?
-
Mini chips melt more easily and distribute better in the bars, but regular chips can be used if mini ones aren’t available.
M&M's Valentine's Cookie Bars
Equipment
- 1 9x13 inch aluminum cake pan lined with foil and sprayed for easy removal
- 1 stand mixer or electric mixer for mixing dough
Ingredients
- 2 sticks unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup packed golden brown sugar
- 3 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups Valentine's Day M&M's plus extra for topping
- 1 cup mini chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9x13 inch aluminum cake pan with foil, leaving overhang on the sides; spray the foil with nonstick cooking spray.
- In a stand mixer bowl, beat butter, granulated sugar, and brown sugar together until fluffy.
- Add eggs and vanilla extract to the bowl and continue beating until well combined.
- Reduce mixer speed and add flour, baking soda, and salt; mix until just combined.
- Stir in M&M's and mini chocolate chips, reserving some for topping.
- Transfer the dough to the prepared pan and press into an even layer.
- Press reserved M&M's and mini chocolate chips on top of the dough.
- Bake on the middle oven rack for 35 to 40 minutes.
- Allow the bars to cool completely in the pan before lifting out using the foil overhang and cutting into pieces.
Notes
- Use room temperature butter and eggs for best mixing results.
- Store bars airtight at room temperature for up to 4 days.
- Try different colored M&M's for seasonal variations.
