Gooey Christmas Cookie Bars

These gooey Christmas cookie bars bring cozy holiday magic to your kitchen with just a handful of staple ingredients. They yield thick chewy bars with a fudgy center and vibrant pops of chocolate from festive M&M candies. Perfect for holiday gatherings or an easy project with the kids, these cookie bars always disappear in minutes.

I first made these bars for a neighborhood cookie swap and they instantly became a family tradition. There is something about the warm buttery aroma and colorful candies that makes everyone smile.

Gather Your Ingredients

• Unsalted butter: Gives a tender chewy base, make sure it is fresh and always use real butter for the best flavor
• Packed brown sugar: Ensures gooeyness and that classic molasses-rich taste, use dark brown sugar for deeper flavor if you like
• Large eggs: Help bind the dough and add richness, always use fresh eggs for best results
• Vanilla extract: Rounds out the sweetness and adds depth, choose pure vanilla, not imitation
• Salt: Balances all the sweet components and highlights flavor, pick fine sea salt for easy mixing
• Baking powder: Helps the bars rise just a little, making them fluffy but still dense, check your baking powder is fresh
• All-purpose flour: Forms the perfect structure, sift if you want the bars extra plush
• Christmas M&Ms: Offer festive color and bursts of chocolate, pick a fresh new bag for bold colors and crunch; you can use any favorite color or a mix of seasonal candies

How to Make It

Prepare the Pan:

Line a metal 9 by 13 inch pan with foil and spray it thoroughly with baking spray. The metal pan keeps the bars chewy, crisp, and prevents overbaking. Do not use glass as it bakes differently and can make bars too dry.

Cream Butter and Sugar:

Combine room temperature butter and packed brown sugar in a large bowl. Mix with a stand or hand mixer until the mixture is soft, light, and a bit crumbly. This step sets up the gooey base of the bars.

Mix in Eggs and Vanilla:

Add in the eggs one at a time, then pour in vanilla extract. Continue mixing until the batter is fully smooth. Make sure there are no streaks of egg.

Add Dry Ingredients:

Sprinkle in salt and baking powder, whisking together so they distribute evenly. Add the flour gradually, mixing on low speed until it is just incorporated. Over mixing can make the bars tough.

Fold in M&Ms:

Switch to a spoon or spatula and gently stir in most of the M&Ms and optional sprinkles. Be careful not to crush the candies; for the prettiest look, save a few to press on top later.

Spread the Dough:

Transfer the thick batter to your prepared pan. Spray your hands lightly with cooking spray then use your hands to press and smooth the dough evenly to all corners. This gives the best even bake.

Add Toppings:

Scatter any reserved M&Ms or sprinkles on the surface. Gently press them into the dough for extra color and crunch.

Bake to Perfection:

Place the pan in your preheated 350 degree oven and bake 22 to 25 minutes. The top should look set with just a hint of golden brown and the center will still appear soft. Underbaking is key for that perfect gooey texture.

Cool and Slice:

Set the pan on a rack and let it cool completely before slicing. Use the foil to lift the bars out for easy cutting into neat squares.

Store and Enjoy:

Place sliced cookie bars in an airtight container. Layers can be separated with wax paper to keep them soft. They last four days at room temperature or keep in the freezer up to a month.

My favorite ingredient is definitely the brown sugar. It gives the bars a caramel-like chewiness that everyone fights for on the platter. My little one loves pressing in the last M&Ms before we pop the pan in the oven.

Flavor Boosters

Chilling the dough is not needed, but if you want extra neat bars, refrigerate for 30 minutes after baking before slicing. Underbake slightly for maximum gooeyness as they continue to set when cooling. Always check your bars a few minutes before the timer since ovens vary.

Serving Suggestions

These bars shine on a holiday cookie platter or at any festive party. Stack them with peppermint bark or peanut brittle for a colorful spread. Warm squares slightly and serve with a scoop of vanilla ice cream. Dust with powdered sugar or drizzle with white chocolate for extra flair.

Creative Twists

You can use any color or seasonal M&Ms or fun chocolate gems. Try dark chocolate chips or white chocolate morsels for a twist. Gluten free all-purpose flour works well if needed. Add in chopped toasted nuts for extra crunch. Swap a teaspoon of peppermint extract for the vanilla if you want a minty spin.

If you want picture perfect bars let them cool overnight before cutting. My best advice is do not overbake them; softness means gooey and the aroma sets the holiday mood every single time.

Common Questions About This Recipe

→ Why should I use a metal pan instead of glass?

Metal pans provide even heat distribution, ensuring the cookie bars bake uniformly without overbrowning or drying out as can happen with glass pans.

→ Can I substitute the M&Ms with another candy?

Yes, feel free to use your favorite chocolate candies or even chocolate chips for a different twist without altering the base texture.

→ How do I keep the bars extra gooey?

Take care not to overbake; remove from the oven as soon as the edges are lightly golden. The bars will continue to set as they cool, keeping the center soft.

→ What’s the best way to slice these cookie bars?

Let the bars cool completely, then use a sharp knife for clean edges. A slightly warm knife also helps prevent sticking.

→ How long can these cookie bars be stored?

Store in an airtight container at room temperature for up to 4 days, or freeze for up to a month for convenient future treats.