Monster Cookie Bars

These monster cookie bars are thick, chewy, and loaded with peanut butter, oats, chocolate chips, peanut butter chips, and colorful M&Ms. Pressing the dough into a pan means no scooping or rolling, just one easy, crowd-pleasing batch of bars.

Course Dessert

Cuisine American

Keyword Monster Cookie Bars

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 410kcal

Author Jason Decker

Ingredients

Instructions

In a medium-sized bowl stir together the flour, oats, baking powder, and salt, set aside.
1 ¼ cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking powder, ½ teaspoon fine sea salt
In the body of a stand mixer with the paddle attachment cream together the butter and peanut butter until smooth.
½ cup unsalted butter, ½ cup creamy peanut butter
Add the granulated sugar and brown sugar, stir it in until combined then place the mixer on medium-high speed and cream together for 3 minutes, scrape down the sides as needed.
¾ cup granulated sugar, ¾ cup light brown sugar
Add the eggs in one at a time, fully mixing in the first before adding the next. Stir in the vanilla.
2 large eggs, 1 teaspoon vanilla extract
Add the dry mixture to the wet a little at a time until fully mixed in.
Stir in the M&M’s, chocolate chips, and peanut butter chips until incorporated throughout the dough.
1 ½ cups M&M's, ¾ cup semi-sweet chocolate chips, ¾ cup peanut butter chips
Press the cookie dough into the prepared baking dish. Bake for 25-30 minutes until a toothpick inserted into the center comes out mostly clean. Do not overbake.
Let cool completely before cutting into bars.

Notes

Line your pan: Use parchment paper or foil with extra edges hanging over the long sides—makes lifting the entire block of bars out a breeze.
Use a large mixing bowl: It’s easier to fold in all the goodies without spillage, especially if it’s your first time.
Don’t Overbake: Remove them when the top turns golden brown but the center may still look a tad soft. They set more as they cool, preventing dryness.
Weigh your flour: If you have a kitchen scale, it can help avoid over- or under-measuring. This is a small step that goes a long way for the best texture.
Go big or small: If you want thick bars, use a smaller pan. For thinner bars and less bake time, use a larger pan like a 9×13.
Test with a toothpick: Or test the center for a bit of crumb, not raw dough. That’s how you get the best results for a chewy cookie bar that’s not overdone.

Nutrition