Take advantage of the Christmas candy hitting shelves in the Phoenix and grab a couple bags of  holiday edition M&M’s for this chewy, gooey cookie bar. More substantial than your normal choc chip and twice as easy, these bars embrace the accidental spread caused by too-much-dough-not-enough-pan dilemma and place intention behind the mega cookie. 

Ingredients:

2 eggs, large refrigerated
3 cups All-purpose flour
1 tsp baking soda
1 cup brown sugar, light
1 cup chocolate chips
3/4 cup granulated sugar
1 tsp salt
2 tsp vanilla extract
1 cup butter, unsalted
1 cup Christmas m&m’s
Recipe:
Pre-heat oven to 375 degrees Fahrenheit
Place the unsalted, slightly softened butter to a large mixing bowl and add the brown sugar and granulated sugar and combine into a cream (easier to do with an electric whisk but not essential).
Crack two eggs into the butter-sugar mixture, add the vanilla extract and beat.
To the wet mix add the flour and baking soda and combine until you have a smooth, but stiff cookie dough.
Roughly chop your 3/4 holiday m&m’s leaving some whole and add to the dough with chocolate chips, stir through until well incorporated. Save some chips and candy to top your bars with.
Grease an 8×12 baking pan and tip in your cookie dough pressing it into the edges and flattened until it covers the base of the pan and is around an inch thick.
Sprinkle whole m&ms and chocolate chips on top of your bars. If you are feeling extra festive why not trying breaking up some candy canes to add to your toppings?
Bake for 30-35 minutes and cut into bars once cooled. (should yield between 9 and 12 bars depending on size)