It's always the right time for cookies at the Cuisinevault office, especially when we're talking M&M cookies. This batch barely made it from the wire rack to the tin before being eaten.
Crisp and chewy edges lead to a soft center that melts in your mouth. The M&Ms add a crispy, chocolatey deliciousness that few other add-ins can match. Their vibrant colors play an important role, luring in kids (and adults), who are unable to resist them.
This is also an excellent recipe for those times of year that are all about having fun. You can buy holiday-themed M&Ms for making special Christmas or Halloween versions.
Ultimate M&M Cookies
- ½ cup granulated sugar
- ⅓ cup brown sugar lightly packed
- ½ cup unsalted butter softened
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup M&M's
- ¾ cup chocolate chips
- Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper or silicone mats.
- In a large bowl, beat both sugars and the softened butter until light and fluffy. Add the egg and vanilla and continue mixing until well combined. Set aside.
- In a separate bowl add flour, baking soda, baking powder and salt then whisk until combined. Pour the flour into the butter mixture and beat slowly until a dough forms.
- Pour in about half of the M&Ms and chocolate chips and gently stir them into the dough. Save the rest for pressing onto the top of the cookies towards the end of baking.
- Scoop out two tablespoons of dough at a time and drop them onto the baking sheet. Allow room for the cookies to spread out during the cooking process.
- Bake for 8 minutes then remove the cookies and press in the leftover M&Ms. They should easily press into the surface. Replace the trays in the oven and cook for 2-3 more minutes or until the edges appear golden but the center is still a little underdone. For a crisper cookie, you can leave them in a few more minutes.
- Transfer the cookie trays to wire racks and allow to cool completely before moving the cookies to a suitable airtight container.
Table of Contents
Tips for making the perfect M&M Cookie
Consider which M&Ms you’ll use
Although the smaller sized M&M baking bits are best for these cookies you can also use the regular ones. They are more likely to crack during cooking, but they still taste delicious.
If you want soft and chewy cookies then don’t leave them in the oven until they’re golden all over, and looking like they’re cooked through. Instead, remove when the centers appear under-done; they’ll cook a little more as they cool.
More is better
Be generous with the M&Ms when you decorate the tops as the more you use, the better the visual effect.
Use the right butter
You can soften the butter in a microwave, but don’t overdo it. If it’s too soft then the cookies will flatten out too much when baked.
Fresh brown sugar helps
To make impressively chewy-textured cookies, use fresh, soft brown sugar. Avoid hard, lumpy sugar that’s been sitting in your cupboard a little too long.
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Can you freeze M&M cookies?
M&M cookies are excellent for freezing and you can choose to freeze the dough or the final baked product.
To freeze the dough, scoop it into a ziplock bag and store it in the freezer for up to three months. When it comes time to use it, allow the dough to thaw until it is pliable, then add scoops to a lined tray and cook. Add a little extra baking time if the mixture is still very cold.
To freeze cooked M&M cookies, allow them to cool completely then add to an airtight container and freeze for up to three months.
Thick vs. thin cookies
Thin: For thin cookies, use about one tablespoon of dough for each cookie. During cooking, they will spread out, resulting in a thin and crispy snack.
Thick: To create thick cookies, use two tablespoons of the batter for each cookie. To enhance the thickness, chill the dough for 30 minutes before baking. Once cooked, gently push the edges of the cookie inward to help give them some rise.