Chocolate Chip and M&M Cookie Bars

During the holiday season it is so easy to let the stress of it all take away from truly enjoying it. This year I am focused on simplifying my approach to the holidays from our decorations, to the gifts and everything in between. One way I am simplifying my gifting is by only baking one recipe that I can give out to most everyone. My chocolate chip and M&M cookie bars are the perfect option because you can individually wrap them and they are incredibly delicious! 

This past weekend my husband helped me prepare a pan of these cookie bars and we packaged them up to give out as gifts. I love about having him in the kitchen with me because it is always way more fun! Flour ends up all over the place, and the end result always tastes better knowing how much fun we had preparing it. In this case, he started by sifting all of the dry ingredients while I handled the other ingredients. 

I like to use equal parts of three different kinds of chocolate in these bars: milk chocolate chips, bittersweet chocolate chips and of course, M&M's. You could also substitute nuts in but if I am making these for a crowd I like to stick with chocolate to avoid any nut allergies. 

Once the cookie bars have cooled completely (I like to cool mine overnight), I cut them into individual servings to package them up. 

We made our gifting list and got out our favorite packaging supplies. I love to use these gift pouches, baking twine, gift tags, and a little sprig of greenery. You could also use these bags. If you use cotton bags, be sure to individually wrap the cookie bars in plastic wrap first so they stay fresh. 

We hope you enjoy a holiday season filled with laughter, joy and these amazing chocolate chip and M&M cookie bars :)

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Chocolate Chip and M&M Cookie Bar Recipe

Ingredients:

• 2 1/4 cup all-purpose flour

• 1 Tsp. baking soda

• 1/2 Tsp. salt

• 1 cup (2 sticks) butter, brought to room temperature

• 3/4 cups granulated sugar

• 3/4 cups light brown sugar 

• 2 Tsp. vanilla extract 

• 2 eggs, brought to room temperature

• 1 cup milk chocolate chips 

• 1 cup bittersweet chocolate chips 

• 1 cup M&M's 

* Can also substitute 2 cups of chopped walnuts or pecans for the milk chocolate chips and M&M's

Directions:

1. Preheat the oven to 375 degrees. Grease and flour a 9x 13 in. pan. 

2. Sift together the flour, baking soda and salt.

3. Beat the butter and sugars together with the vanilla extract. Beat in the eggs. Stir the flour mixture, and chocolate into the mixture until combined.

4. Spoon the batter into the prepared pan. Bake 25 minutes until golden brown. Remove from the oven and let them cool completely. 

Soft Chocolate Chip M&M Cookies

I know there are thousands of chocolate chip cookie recipes out there, because there is no one recipe to do the category justice. And, let's face it, we all have our preference when it comes to the chocolate chip cookie. Some like them crispy, some like them soft and some like a combination of the two. I am in the second category. I absolutely love soft chocolate chip cookies! 

It took me years to find a soft chocolate chip cookie recipe that I absolutely loved. I have done the work for you, and am proud to present you with the best soft cookie recipe I have ever had! I know that is a bold statement, but it is every bit true. 

Not only are the cookies amazing, but you have to accidentally taste some of the dough! 

The vanilla pudding mix is the key ingredient to making these cookies so soft. They will practically melt in your mouth! They are also the perfect balance of chocolate with the mix of the semi sweet chips and the milk chocolate M&M's. 

There is only one thing left to do...run to your kitchen and make these! And then curl up with a tall glass of milk and enjoy :) 

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Soft Chocolate Chip M&M Cookies, adapted from Averie Cooks

• 12 Tbsp. unsalted butter (1 1/2 sticks), softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, brought to room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup instant vanilla pudding mix (not sugar-free and not 'cook & serve')
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup milk chocolate M&M's mixed into the dough and 1/2 cup for putting on top of dough mounds

Yields: 15-18 Cookies

1. Bring the butter and egg to room temperature. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars on medium-high for about 5 minutes. To the mixture, add the egg and vanilla, and beat on medium-high until well mixed.
2. In a separate bowl, combine the flour, pudding mix, baking soda and salt together. Add the dry ingredients to the wet ingredients in the stand mixer and beat on low speed until just combined, about 1 minute.
3. Scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&Ms, and mix by hand until just combined, about 30 seconds.
4. Using a large cookie scoop, form 15-18 equal-sized mounds of dough. Put them on a cookie sheet and flatten slightly.
5. Add about 1 tablespoon M&Ms to the top of each dough mound. Cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. (Note: Do not bake with unchilled dough because cookies will bake thinner, flatter, and spread when baked).
6. Once the cookies have chilled, preheat oven to 350F. Line a baking sheet with parchment paper and place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 11-15 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center.  Allow cookies to cool on baking sheet for about 10 minutes before transferring to a wire rack. Enjoy!