Gluten-Free Chocolate Chip Cookie Bars with Peanut Butter Cups and M&M's
These gluten-free chocolate chip cookie bars are also loaded with peanut butter cups and M&M's, too. So quick and easy to make and irresistibly good. Use holiday M&M's for a festive look.
Preheat oven to 350°F. Grease or line a 9-inch pan with parchment paper.
Cream together butter and sugars until light and fluffy.
Add in egg, egg yolk, and vanilla extract. Blend again until light and fluffy.
Whisk together the gluten-free flour, baking soda, and salt.
Add dry ingredients to creamed mixture and blend until well combined.
Add in chocolate chips, M&M's, and peanut butter cups. Stir to combine, breaking up peanut butter cups slightly.
Spread into a 9-inch square pan that has been lined with parchment paper.
Press extra chocolate chips, M&M's, and peanut butter cups on top.
Bake at 350°F for 20-25 minutes.
Notes
Measure the flour using the spoon and level technique. This is where you fluff up our flour, spoon it gently into the measuring cup, and then level off the top with a straight edged knife or spatula.
For measurements in grams, click the metric tab at the top of the ingredients list.
Store at room temperature in airtight container.
Bars can be frozen for up to 3 months if tightly wrapped.
Recipe can be doubled and baked in a 9x13-inch pan.