Description

These Loaded Christmas Cookie Bars combine rich peanut butter, festive holiday M&Ms, peanut butter chips, and semisweet chocolate chips in a chewy, buttery bar that’s perfect for holiday parties or gifting. Topped with a sprinkle of flaky sea salt and extra candy, these bars deliver a delightful mix of sweet and salty flavors in every bite.

Ingredients

Scale

Dry Ingredients

2 ½ cups (286 grams) all-purpose flour, measured correctly
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon fine sea salt

Wet Ingredients

1 stick (113 grams) unsalted butter, at cool room temperature
1 cup (270 grams) creamy peanut butter
1 cup (200 grams) packed light brown sugar
3/4 cup (150 grams) granulated sugar
2 large eggs, at room temperature
1 ½ tablespoons vanilla extract
1 tablespoon milk

Mix-Ins and Toppings

1 cup (170 grams) peanut butter chips
1 cup (185 grams) holiday Peanut Butter M&Ms plus ⅓ cup (70 grams) reserved for decorating
1 cup (170 grams) semisweet chocolate chips plus ⅛ cup (21 grams) reserved for decorating
Flaky sea salt, for topping, optional

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Instructions

Preheat the Oven: Preheat your oven to 350°F to prepare for baking the bars evenly.
Prepare the Baking Pan: Line a 9×13-inch metal baking pan with aluminum foil, securing it with metal binder clips to keep the foil in place. Spray the sides and bottom generously with cooking spray and set the pan aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside this dry mixture.
Cream Butter and Sugars: Using the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, light brown sugar, and granulated sugar on medium-high speed for about 2 minutes until the mixture is very well combined and creamy.
Add Wet Ingredients: Scrape down the sides and bottom of the bowl, then add the eggs, vanilla extract, and milk. Beat again until fully combined and smooth.
Combine Dry and Wet: On low speed, gradually add the dry flour mixture to the wet ingredients, beating just until combined. The dough will be thick, so avoid overmixing.
Mix in Chips and Candies: Fold in the peanut butter chips, holiday Peanut Butter M&Ms, and semisweet chocolate chips until they are evenly distributed. If your mixer is not strong enough, use a spatula to mix by hand.
Press Dough Into Pan: Transfer the thick dough evenly into the prepared baking pan, pressing it down firmly to create an even layer.
Add Decorative Toppings: Sprinkle the reserved M&Ms and semisweet chocolate chips evenly over the surface of the dough for a festive look.
Bake the Bars: Bake in the preheated oven for about 30 minutes, or until the center is golden brown and just slightly jiggly, indicating the bars are set but still moist.
Add Finishing Touch: Remove from the oven and immediately sprinkle the top with flaky sea salt for a wonderful sweet-salty contrast.
Cool and Serve: Place the pan on a wire rack and allow the bars to cool completely before lifting out using the foil. Cut into 24 squares and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.

Notes

To halve the recipe, simply cut all ingredients in half and bake in an 8×8-inch light-colored metal pan. Reduce baking time slightly, shaving off a few minutes and checking for doneness.
Using metal binder clips to secure foil makes it easier to lift the bars out of the pan after baking.
Allow bars to cool completely before cutting to ensure clean squares.
Flaky sea salt topping is optional but highly recommended to enhance flavor complexity.
Store bars in an airtight container at room temperature for up to 5 days for best texture and freshness.

Nutrition

Serving Size: 1 bar (1/24 of recipe)
Calories: 280
Sugar: 18g
Sodium: 140mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1.5g
Protein: 5g
Cholesterol: 40mg