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Monster Cookie Bars

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These monster cookie bars are a quick, easy, and crowd-pleasing dessert loaded with peanut butter, chocolate chips, and colorful M&Ms. Chewy, gooey, and perfect for bake sales, parties, or a fun family treat.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup M&Ms, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly spray with nonstick spray.
  2. In a medium bowl, whisk together rolled oats, flour, baking soda, and salt. For a finer texture, pulse oats in a food processor 2-3 times. Set aside.
  3. In a large mixing bowl, beat softened butter and peanut butter together until smooth and fluffy (about 1 minute with a mixer on medium speed).
  4. Add brown sugar and granulated sugar. Beat for another 1-2 minutes until light and creamy, scraping the bowl as needed.
  5. Beat in eggs, one at a time, mixing well after each. Add vanilla extract and blend until combined.
  6. Gradually add the dry mixture to the wet ingredients, stirring on low speed or with a spatula until just combined. Do not overmix.
  7. Gently fold in chocolate chips and M&Ms, reserving a handful of M&Ms for topping.
  8. Scoop the dough into the prepared pan. Use a spatula or clean hands to press it evenly into all corners. Scatter reserved M&Ms on top and lightly press them in.
  9. Bake for 22-26 minutes, until the edges are golden and set but the center is still slightly soft.
  10. Place the pan on a wire rack and let the bars cool completely in the pan (about 1 hour). For faster cooling, chill in the fridge for 20-30 minutes.
  11. Use the parchment overhang to lift the bars from the pan. Slice into squares or rectangles. Store leftovers in an airtight container.

Notes

Do not overbake; bars firm up as they cool. For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend. For nut-free, substitute sunflower seed butter. Let bars cool completely before slicing for clean cuts. Customize with different mix-ins like butterscotch chips, white chocolate, or seasonal M&Ms.

Nutrition

Keywords: monster cookie bars, peanut butter, M&Ms, chocolate chip bars, easy dessert, bake sale, chewy bars, oatmeal cookie bars

Find it online: https://bitefuljoy.com/monster-cookie-bars-recipe-easy-loaded-dessert-with-m-and-ms-and-peanut-butter/