Baking Soda: Baking soda helps these bars rise as they bake.
Cornstarch: Cornstarch gives the cookie bars that ultra-soft consistency we all know and love.
Salt: Salt adds flavor and balances the sweetness.
Butter: Use melted butter in this recipe for the chewiest cookie bars. Because we use melted butter, there’s no need to get out your mixer.
Sugar: I like to use a mix of brown sugar and white granulated sugar this recipe. More brown sugar than white granulated sugar promises an extra soft and chewy cookie bar because there’s more moisture in brown sugar.
Eggs: Eggs bind everything together and add richness.
Vanilla Extract: Pure vanilla extract adds flavor. If you have any homemade vanilla extract, use that!
M&M Candies: Use regular-size, mini, or a mix of both. I also like to crush up about 1/4 cup of the M&Ms so some are broken, and sprinkle some on top. Totally optional—just adds some texture variety. You can even use different colors for different holidays. I love using red, white, and blue M&Ms for one of my 4th of July desserts.
Chocolate Chips: I typically use semi-sweet chocolate chips, but feel free to swap them for white chocolate chips, peanut butter chips, or butterscotch chips.
Have I Mentioned No Dough Chilling?
Just melt, mix, press, and bake! Chant it in your head while you get out the ingredients. Melt, mix, press, bake! Melt, mix, press, bake! No dough chill! No dough chill!
The dough will be slick from the melted butter, but should be easy enough to spread/press into the pan. In fact, it doesn’t even look like regular cookie dough and you might remember that from a batch of these chewy chocolate chip cookies. Before & after adding your add-ins:
I strongly recommend lining the baking pan with parchment paper (with overhang on the sides) to make cutting into bars easier. Spread the dough into the pan:
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