Chewy M&M Cookie Bars (+ $50 Target Giveaway

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1/2 cup Granulated sugar
  • 1/2 tsp Table salt
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 12 tbsp Butter, salted

• Desserts

  • 1 1/2 cups M&ms

Found on chewoutloud.com

Description

Ingredients

• 2¼ cups all purpose flour
• ½ tsp table salt
• ½ tsp baking soda
• 12 TB salted butter, melted
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 1 large egg, room temp
• 1 large egg yolk, room temp
• 1 TB pure vanilla extract
• 1½ cups M&Ms (holiday colors are great)

Directions

• Preheat oven to 325F with rack on lower middle position. Line a 9x13 baking pan with foil, with enough overhang on either side to make a sling (for ease of removal after baking.) Grease foil and set aside.
• In a bowl, whisk togehter the flour, salt, and baking soda.
• In another bowl, stir together the melted butter and both sugars. Stir in the egg and extra egg yolk. Stir in vanilla extract.
• Using a rubber spatula, fold together the dry mixture into the wet mixture, just until incorporated. Do no overmix. Fold in 1 cup of the M&Ms. Reserve the rest for pressing on top.
• Using slightly wet fingers, press dough into an even layer in the greased and foiled pan, making sure to get an even thickness throughout. Press remaining M&Ms on top of dough.
• Bake 25-28 minutes or just until its puffy and golden brown. It may seem a bit underbaked, but go ahead and take it out. It will set nicely upon cooling.
• Let cool completely at room temp before removing with the foil sling. Remove entire dessert with the foil sling and place on a cutting board. Cut into squares. Leftovers will keep for days at room temp in an airtight container.