Desserts
Brown Butter M&M Cookie Bars
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Why You’ll Love This Recipe
- Brown Butter M&M Cookie Bars are soft, chewy and filled with a nutty caramel flavor from the brown butter.
- They’re quick and easy to make!
- They make the perfect decadent holiday treat.
- Each bite is slightly crisp on the edges, but soft and gooey in the center!
- Add on some sea salt for a sweet and salty taste.
- Enjoy warm with a glass of milk or scoop of vanilla ice cream!
- It only takes a few extra minutes to brown the butter but creates so much added flavor!
- These cookie bars require no chilling, and take less than an hour to make.
- If you loved this recipe, check out my monster oatmeal cookies for another m&m masterpiece!
Ingredients And Substitutions
These are the main ingredients and substitutions for Brown Butter M&M Cookie Bars. Scroll down to the recipe card for a full list of ingredients and instructions.
Use grass-fed butter for the best results, however, any butter will work. Browning the butter takes a few extra minutes but it’s so worth it, I promise!
Coconut sugar is one of my favorite unrefined sweeteners. You may sub cane sugar, brown sugar or even monk fruit sweetener.
Vanilla extract adds a ton of flavor to any baked good!
Eggs are going to help bind the ingredients together and create a lovely dense but fluffy texture.
All purpose flour is best for these cookie bars, however, if you are gluten free you can sub for a gluten free flour blend such as Bob’s Red Mill or King Arthurs, just make sure it’s a 1:1 swap!
Baking soda is going to help these cookies rise slightly and create a yummy texture.
A touch of salt adds a sweet and salty flavor while balancing out all the sweetness.
Semi-sweet chocolate chips work best, but feel free to use dark chocolate, milk chocolate, chocolate chunks or even your favorite chocolate bar that’s been chopped by hand.
Holiday m&m’s add the perfect festive touch! If you can’t find any at the store, do what I did and pick them out one by one!
How To Make
ONE: Start by browning the butter in a light colored saucepan over medium to low heat. Cut the softened butter into cubes and add to the skillet. Allow it to melt and then simmer for about 3-5 minutes stirring occasionally. The butter will start to separate from the milk fats and then will brown and have a lovely nutty aroma. Be sure to scrape down the pan and get all those brown bits!
TWO: Then, in an electric mixer, add in the brown butter and coconut sugar and mix on medium speed for 1-2 minutes. Add in the eggs and vanilla extract next and whisk once more until fully combined.
THREE: Switch to a paddle attachment and add in the all purpose flour, baking soda and salt. Mix the dough until it’s just combined. Fold in the m&m’s and chocolate chips and mix until full incorporated.
FOUR: Press dough into an 8×8 baking dish that’s lined with parchment paper. Top with more holiday m&m’s and bake for 17 minutes. Remove from the oven and carefully smack the pan on the counter to remove and air bubbles, then return to the oven to bake for an additional 8-10 minutes.
FIVE: Remove from the oven and let cool for 30 minutes. Remove from the pan, slice into 12 equal squares and enjoy!
Tips And Tricks
Browning the butter takes about 5-8 minutes, but it’s so worth the extra step. It’s what sets these cookie bars apart from the rest.
Smacking the pan at the halfway mark is what brings out the air bubbles and creates a really yummy, chewy and dense cookie bar.
Add more holiday m&m’s and chocolate chips on top before baking.
If you love that sweet and salty taste, sprinkle the baked cookie bars with a touch of sea salt!
How To Serve And Store
Serve these Brown Butter M&M Cookie Bars warm with a glass of milk, cup of coffee or scoop of vanilla ice cream.
Store in an airtight container on the counter and enjoy within 3-4 days. These cookie bars can also be refrigerated to extend the life up to 7 days. Reheat in the microwave or air fryer, or enjoy cold or at room temperature.
Taste And Texture
These cookie bars are the perfect balance of sweet and salty and are filled with a nutty caramel like flavor from the browned butter.
These Brown Butter M&M Cookie Bars are slightly crisp on the edges, but soft, gooey and an almost slightly underdone doughy center.
Frequently Asked Questions
All purpose flour is best for these cookie bars, however, if you are gluten free you can sub for a gluten free flour blend such as Bob’s Red Mill or King Arthurs, just make sure it’s a 1:1 swap!
I haven’t tested it, but my best judgement and guess would be yes!
You would have to first use vegan holiday m&m’s or just UNREAL colored candies. I haven’t tested this recipe with an egg replacement, however, I do believe flax eggs would work.
Other Recipes You May Like
If you make these Brown Butter M&M Cookie Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
