M&M Marshmallow Sugar Cookie Bars are a fun, colorful, and delicious treat! With marshmallow creme, M&M chocolate candies, and sprinkles, these cookies are perfect for a celebration.
Sugar Cookie Bars with Marshmallow Creme and M&Ms
If you’re looking for a sweet and colorful dessert to celebrate a special occasion, these M&M Marshmallow Sugar Cookie Bars are just the thing. They’re the perfect combination of chewy sugar cookie base and creamy marshmallow topping, all topped off with a rainbow of M&Ms and sprinkles.
Not only are they delicious, but they’re also easy to make and perfect for sharing with friends and family. The combination of colorful candies and marshmallow creme makes them a favorite Easter treat. But whether you’re celebrating a holiday, a birthday, or just the end of a long week, these sugar cookie bars are sure to bring a smile to everyone’s face.
You can use traditional M&Ms or one of the seasonal varieties. I couldn’t resist using the Easter M&M eggs to make these sugar cookie bars. But it’s easy to customize them for a holiday or some other occasion.
These bars are on the sweeter end of the spectrum of things I usually bake, so you can definitely cut these into small bars. A little goes a long way!
What You’ll Need
Scroll down to the recipe at the end of this post for ingredient quantities and full instructions. Here are some helpful notes about the ingredients you’ll need to make these sugar cookie bars.
- All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Baking powder
- Unsalted butter – Set out the butter before baking so it can soften. Learn more: How to Soften Butter
- Granulated sugar
- Light brown sugar – Adding just a bit of brown sugar helps make these sugar cookies bars soft. Be sure to use light brown sugar, as the bolder flavor of dark brown sugar can be overpowering here.
- Eggs – You’ll need two whole eggs plus an egg yolk. Let them come to room temperature for the best results. Separating the egg will be easier when the egg is cold, so do that when you set out the eggs.
- Vanilla extract – You can use store-bought or homemade vanilla extract.
- M&M candies – Go with the classic color mixture or seasonal mixes.
- Marshmallow creme – This is a spreadable marshmallow product found alongside the baking ingredients. A common brand is Marshmallow Fluff.
Can I Use Marshmallows Instead of Marshmallow Creme?
Marshmallow creme will give you the best results, but you can use marshmallows if that’s what you have. I suggest using about 2 cups of miniature marshmallows or regular marshmallows that have been cut into smaller pieces. The look and flavor won’t be quite the same, but it should be similar.
How to Make M&M Marshmallow Sugar Cookie Bars
These bars come together quickly and easily for a fun, colorful treat. Great for Easter or a simple baking project!
Make the Sugar Cookie Dough
Prepare for baking. Heat the oven to 350°F. Line a 9″ x 13″ x 2″ baking pan with parchment paper, and lightly grease the paper and any uncovered parts of the pan. If you don’t want to line the pan, be sure to grease the pan thoroughly.
Combine the dry ingredients. Whisk together the flour, baking powder, and salt.
Combine the wet ingredients. Beat the butter, sugar, and brown sugar with an electric mixer on medium speed until the mixture is fluffy and lightened in color. Add the eggs and egg yolk one at a time, mixing well after adding each. Then, mix in the vanilla.
Finish mixing the dough. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until combined. Set aside about a cup of the dough to use for the topping.
Assemble, Bake, and Serve
Assemble the bars. Spread the remaining dough evenly in the prepared pan. Dot the top with about half of the M&Ms, pressing them gently into the dough. Dollop the marshmallow creme over the top. Next, drop bits of the reserved dough over the bars.
Bake. Place the pan in the heated oven, and bake for 25 to 30 minutes. The bars should be golden brown, and a pick inserted into the center should come out clean.
Cool and garnish. Remove the pan from the oven, and place on a wire cooling rack. After the bars have cooled about 5 minutes, place the remaining M&Ms on top of the bars, gently pressing them into the bars. Scatter sprinkles over the top of the bars. After the bars have cooled completely, use the lining to remove them from the pan, place onto a cutting board, and cut into bars.
Ideas for Variations
Try a different M&Ms flavor, like peanut butter or dark chocolate. Or skip the M&Ms altogether in favor of chocolate chips, peanut butter chips, or another flavored baking chip.
Tips for Success
- Don’t over-mix. Too much mixing means tough cookies.
- Don’t skip the cooling time. That first bit of cooling will help keep the M&Ms from melting as well as help the sprinkles stick to the bars. And cooling the finished bars to room temperature will make cutting the bars easier and less messy.
- Make perfect cuts. When it’s time to cut the bars, use a ruler to measure where you want your cuts and make small notches on the edges with a knife so that you’ll know where to make your cuts. Use a sharp knife or a pizza rocker, and make confident slices. Wipe off the knife between cuts.
How to Store
After the bars have cooled completely, place them in an airtight container and store at room temperature up to 3 days. For best results, store the bars in a single layer. If you need to layer the bars, then place a layer of waxed paper or parchment paper between the layers. They’ll be at their best within a day or so.
Can These Sugar Cookie Bars Be Frozen?
Wrap the cooled bars in plastic wrap, and place in a freezer-safe container or zip-top bag. Properly stored, the bars should keep in the freezer up to 3 months. Thaw at room temperature before serving.