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“If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.” ― John Irving, The World According to Garp

Monday, December 23, 2013

Thick and Chewy M&M Cookie Bars

The day my sister came to visit me in South Carolina I made some M&M cookies before picking her up at the airport. I made them cookie bar style using a 9x13 cake pan. They were thick and somewhat buttery, therefore soft... especially while they were still warm. They were soft, chewy, and chock full of M&M's. What more can you ask for? They were delicious! Between 5 people, over half of them were gone in no time that evening. I meant to take a picture but forgot- sorry. Trust me, though, they were very tasty.

Thick and Chewy M&M Cookie Bars

Yield: 1 9x13 pan
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 Tbsp butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 12oz bag M&M's, divided


Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Grease a 9x13 pan and set aside.
In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.
In a large bowl, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.
Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.


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