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Chewy Monster Cookie Bars with M&Ms

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These one-bowl, no-mixer monster cookie bars are perfectly chewy with a dense, fudge-like texture. Packed with peanut butter, oats, and M&Ms, they’re an easy, crowd-pleasing dessert that requires no chilling.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup creamy peanut butter (like Jif or Skippy)
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted butter)
  • 1 1/2 cups M&Ms, divided (reserve 1/4 cup for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large microwave-safe bowl, melt the butter in 30-second intervals until fully liquid. Let it cool for a minute.
  3. Add the peanut butter, brown sugar, and granulated sugar to the melted butter. Stir until smooth and well combined.
  4. Add the eggs and vanilla extract. Stir vigorously until the mixture is smooth and glossy, about 30 seconds.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt. Add this to the wet mixture and stir until just combined. Do not overmix.
  6. Fold in the rolled oats and 1 1/4 cups of the M&Ms until evenly distributed. The dough will be thick and slightly sticky.
  7. Transfer the dough to the prepared pan. Use a spatula or lightly greased hands to press it into an even layer.
  8. Press the reserved 1/4 cup of M&Ms into the top of the dough.
  9. Bake for 20-24 minutes, until the edges are golden brown and the center looks set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 1 hour. For clean slices, refrigerate for 30 minutes before cutting.

Notes

Use regular creamy peanut butter (like Jif or Skippy), not natural peanut butter, to avoid greasy bars. For gluten-free, use certified gluten-free rolled oats and a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips instead of M&Ms. Bars can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: monster cookie bars, chewy cookie bars, M&M bars, peanut butter oatmeal bars, one bowl cookie bars, no mixer cookies, easy dessert recipe

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