Description
Delight in these Loaded Christmas Cookie Bars, a festive treat packed with creamy peanut butter, holiday-themed M&Ms, and chocolate chips. These bars combine a soft, chewy texture with the perfect balance of sweet and salty, topped with a sprinkle of flaky sea salt for an extra touch of indulgence. Ideal for holiday gatherings or cozy winter snacking.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (286 grams) all-purpose flour, measured correctly
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon fine sea salt
Wet Ingredients
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1 cup (270 grams) creamy peanut butter
- 1 cup (200 grams) packed light brown sugar
- ¾ cup (150 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 ½ tablespoons vanilla extract
- 1 tablespoon milk
Mix-ins and Toppings
- 1 cup (170 grams) peanut butter chips
- 1 cup (185 grams) holiday Peanut Butter M&Ms + ⅓ cup (70 grams) extra for decorating
- 1 cup (170 grams) semisweet chocolate chips + ⅛ cup (21 grams) extra for decorating
- Flaky sea salt, for topping (optional)
Instructions
- Preheat Oven: Set your oven temperature to 350°F (175°C) to prepare for baking.
- Prepare Baking Pan: Line a 9×13 inch metal baking pan with aluminum foil and secure it with metal binder clips. Spray the foil-lined pan generously with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.
- Cream Butter and Sugars: Using an electric mixer fitted with the paddle attachment, beat the unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar on medium-high speed for about 2 minutes until the mixture is very well combined and creamy.
- Add Eggs and Flavorings: Scrape down the bowl sides, then add the eggs, vanilla extract, and milk. Beat on medium speed until fully combined.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture. Mix just until incorporated; the dough will be thick and slightly sticky.
- Add Chips and Candies: Gently fold in the peanut butter chips, holiday Peanut Butter M&Ms, and semisweet chocolate chips with a spatula if necessary to avoid overworking the dough.
- Press Dough into Pan: Transfer the dough evenly into the prepared pan, pressing it down to spread uniformly.
- Decorate the Top: Sprinkle the reserved Peanut Butter M&Ms and semisweet chocolate chips evenly on top of the dough.
- Bake: Place the pan in the oven and bake for approximately 30 minutes, or until the center is golden brown and only slightly jiggly when shaken.
- Finish with Sea Salt: Immediately after baking, sprinkle flaky sea salt over the top to enhance the flavor.
- Cool and Serve: Set the pan on a wire rack and allow the bars to cool completely before cutting into squares. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- To halve the recipe, reduce all ingredient quantities by half and use an 8×8-inch light-colored metal baking pan. Bake for a slightly reduced time, checking for doneness a few minutes earlier.
- Ensure butter is at cool room temperature for easier creaming with sugars.
- Using metal binder clips to secure foil helps keep the lining tight, making it easier to remove the bars after baking.
- Flaky sea salt topping is optional but highly recommended to balance sweetness.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
