Monster Cookie Bars
These soft and chewy monster cookie bars are loaded with peanut butter, oats, chocolate chips, and M&M's. It's an easy, no-chill cookie dough that can go straight from the mixing bowl to the oven!
Ingredients
- ¾ cup unsalted butter melted and cooled for 10 minutes (170 grams; 1.5 sticks)
- ¾ cup creamy peanut butter (190 grams) avoid natural pb
- 1 ½ cups packed light brown sugar (300 grams)
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour spooned & leveled (190 grams)
- 1 ½ cups old-fashioned rolled oats (150 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup M&M’s (215 grams)
- ¾ cup semi-sweet chocolate chips (135 grams)
Instructions
- Preheat the oven to 350°F (177°C).
- Line a 9x13-inch pan with foil or parchment paper, leaving some overhang for easy removal. Spray with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the melted butter and peanut butter until well combined, then whisk in the brown sugar.
- Mix in the egg, egg yolk, and vanilla extract until just combined.
- Add the flour, oats, baking soda, and salt and stir until well combined, then gently fold in the M&M’s and chocolate chips.
- Scoop the cookie dough into the prepared pan and press it down into one even layer. Top with a few extra M&M’s and chocolate chips, if desired.
- Bake for 23 to 28 minutes or until the tops of the bars are set and very lightly browned. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
- Remove from the oven and transfer to a wire rack to cool completely in the pan.
- Once the bars have cooled, lift them out of the pan using the overhang from the foil/parchment paper. Slice into bars and enjoy!
Video
Notes
Storage Instructions: Bars may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Bars will freeze well for 2 to 3 months. Thaw to room temperature before serving.