Description
These Brown Butter Christmas M&M Cookie Bars bring a festive twist to classic cookie bars with rich, nutty browned butter, vibrant holiday M&M’s, and melty chocolate kisses on top. Soft, chewy, and perfectly sweet, they’re an ideal treat to share during the holiday season.
Ingredients
Scale
Base Ingredients
- 2 sticks (1 cup) salted butter
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
Mix-ins and Toppings
- 1 cup semi-sweet chocolate chips
- 1 cup Christmas M&M’s (or more as desired)
- 10–12 Hershey’s Milk chocolate kisses, halved
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Add the butter to a skillet over medium heat and cook, swirling occasionally, until it starts to brown and smell nutty, about 3-4 minutes. Remove from heat and transfer the browned butter to a heatproof bowl. Place the bowl in the freezer for 10-15 minutes to chill slightly but not solidify.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.
- Mix the Dough: In a large mixing bowl, beat together the slightly chilled browned butter, brown sugar, and granulated sugar until well combined. Beat in the eggs one at a time until fully incorporated. Add the vanilla extract and mix to combine. Gradually add the all-purpose flour, baking soda, and kosher salt, mixing until just incorporated.
- Add M&M’s and Chocolate Chips: Gently stir in the Christmas M&M’s. Then, scoop out about 1 cup of the cookie dough and set it aside. Stir the semi-sweet chocolate chips into the remaining dough and press this mixture evenly into the prepared baking dish.
- Top with Reserved Dough and Bake: Take the reserved portion of dough and press it gently on top of the base layer to mostly cover. Add any additional M&M’s on top if you like. Bake in the preheated oven for 18-22 minutes until the bars are golden brown on the edges but still slightly soft and doughy in the center.
- Add Chocolate Kisses: Remove the dish from the oven and immediately arrange the halved Hershey’s Milk chocolate kisses evenly over the top of the bars. Return the pan to the oven for 1-2 minutes, just until the chocolate kisses gently melt.
- Finish and Serve: Sprinkle flaky sea salt over the warm cookie bars. Serve warm for a soft, melty treat or allow to cool completely before slicing. Store leftovers in an airtight container for up to 5 days.
Notes
- Use room temperature eggs to achieve a smoother, more cohesive dough.
- Do not brown the butter for too long; watch carefully to avoid burning, which will make the flavor bitter.
- Chilling the browned butter slightly helps incorporate air and ensures better texture in the bars.
- Parchment paper lining makes clean-up easier and helps remove the bars without breaking.
- For extra indulgence, add more M&M’s or chocolate chips on top before baking if desired.
- If you prefer a stronger chocolate flavor, substitute semi-sweet chocolate chips with dark chocolate chips.
- These bars are best enjoyed within 5 days but can be frozen for longer storage.
Nutrition
- Serving Size: 1 bar (approx. 2x2 inches)
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
