M&M Cookie Bars for Valentine’s Day are the latest way I took my sugar cookie bars and made them fit for Cupid.
I know you’re still eating the rest of the Christmas M&Ms from when I made Christmas Sugar Cookie Bars, but it’s time to hunt for the Valentine’s Day M&Ms! I grabbed a bag of the regular Valentine’s m&ms, and they had two (TWO! hooray!) colors of pink candies, plus white and red.
Then, I also grabbed the cheesecake flavored M&Ms, which are the bigger M&Ms you see in the photo. They are white chocolate cheesecake flavored, and yes, we ate the entire bag in a day.
Have fun with the decorating part, don’t be like me and try to use a ruler. I’m insane. It’s okay, I know it.
I made these M&M cookie bars for Valentine’s Day before 2018 even started. I happened to be at Walmart buying dog food the day after Christmas, and I watched a stock person wheel out the Valentine’s Day candy. I followed him like a lunatic and snatched up every single bag of candy that was cute, pink, or heart-shaped!
Side note: check my Peppermint Brownies for the cutest heart-shaped candy I’ve found this year.
I’m a bit obsessed with Valentine’s day candy, ok? Have you ever read my Valentine’s Day Candy Review? I go to several stores each week looking for new fun Valentine-themed candy. My biggest problem was that Target was SO late putting their candy out this year! Please tell me I’m not the only one who begged an employee to open the boxes in the back?
I know I’m crazy because I’ve gone to several stores looking for these white chocolate Reese’s hearts like I used in these Red Velvet Sugar Cookies last year. I’ve looked everywhere and, still, can only find the milk ones. Which is fine, but I have caramel-filled milk chocolate hearts from Hershey’s that I use for my caramel brownies.
Do I really need two different types of chocolate hearts in my life (yes & yes).
I’m compiling my best Valentine’s Day desserts on this Pinterest board, have you seen?
For the sugar cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the frosting:
- 4 tablespoons unsalted butter, softened
- 3 ounces whipped cream cheese (about 1/2 cup)
- 3/4 teaspoon vanilla extract
- 2 cups powdered sugar
- seasonal M&Ms, for decorating
- Preheat the oven to 350-degrees, and line a 8x8" pan with parchment paper.
- In the bowl of a mini stand mixer fitted with the paddle attachment (or in a medium-sized bowl with a hand-held electric mixer, add the softened butter and beat on medium-high speed for about 30 seconds. Slowly pour in the granulated sugar while continuing to beat.
- Add the egg and vanilla extract, and beat to combine.
- Turn off the mixer, and evenly sprinkle the flour, baking powder and salt on top of everything.
- Turn the mixer back on slowly and beat just to incorporate the dry ingredients.
- Scoop the batter into the baking pan, and press it flat with your fingers.
- Bake the sugar cookie bars for 20 minutes, or until a toothpick inserted comes out clean with only a few crumbs clinging to it. Let cool completely.
- In a clean bowl, make the frosting by beating together the softened butter and cream cheese for 1 minute, until fluffy. Add the vanilla and mix well.
- Turn the mixer to low and add the powdered sugar a 1/2 cup at a time while the mixer is running.
- Add a splash of milk or cream if you think it needs to be thinner.
- Spread the frosting over the cooled cookie, decorate with candy, and then slice to serve.