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Loaded Monster Cookie Bars

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These loaded monster cookie bars are gooey, chewy, and packed with peanut butter, oats, M&Ms, and chocolate chips. They’re easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240g) creamy peanut butter
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (200g) M&Ms candies
  • 3/4 cup (130g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60g) chopped pecans or walnuts
  • Optional: 1/4 cup (20g) shredded coconut
  • Optional: mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper if desired.
  2. In a large mixing bowl, add softened butter, peanut butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand just until combined. Do not overmix.
  6. Fold in rolled oats, M&Ms, and chocolate chips. If using nuts, coconut, or marshmallows, add them now. The dough will be thick.
  7. Transfer the dough to the prepared pan. Press evenly into the corners for an even thickness.
  8. Press extra M&Ms and chocolate chips on top for decoration.
  9. Bake for 22-26 minutes, or until edges are golden brown and the center looks just set. Do not overbake.
  10. Remove from oven and let cool completely in the pan on a wire rack.
  11. Once cool, lift the bars out using the parchment overhang and cut into squares or rectangles (about 24 bars).

Notes

For best results, use room temperature butter and eggs. Don’t overbake—the bars should look a little soft in the center when you take them out. Let them cool completely before slicing for clean bars. Customize with your favorite mix-ins, and use gluten-free flour and oats for a gluten-free version. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

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Find it online: https://magnetmeal.com/loaded-monster-cookie-bars-recipe-easy-peanut-butter-m-and-m-dessert/