M&M Cookies
These bakery style M&M Cookies are loaded with chocolate chips and M&M candies. They're crispy on the edges, soft and chewy in the center, with plenty of chocolate throughout.
Yields 30 cookies
Ingredients
- 1 cup (226 g) butter, (2 sticks) room temperature
- 1 cup (200 g) brown sugar, gently packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 3 ¼ cups (390 g) all-purpose flour, (stir, spoon & level)
- 1 tsp salt
- 1 tsp baking soda
- 1 cup (170 g) chocolate chips
- 1 ½ cups (336 g) M&M's candies, divided
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet trays with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy. Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.
- In a separate bowl, stir together the flour, salt, and baking soda. Add dry ingredients to the butter mixture until just combined, about 1 minute.
- Add the chocolate chips and 1/2 cup of the M&M's. Mix gently on low speed until just combined, about 30 seconds.
- Scoop cookie dough balls (about 2 Tbsp each) and place onto prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press M&M's into the tops of cookie dough balls (about 6-7 M&M's per cookie) maintaining a round shape.
- Bake at 350˚F for 8-10 minutes until edges are just barely starting to brown. For thicker cookies, press edges inward with a cookie spatula while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.
Video
Notes
- Use unsalted butter or salted butter and adjust salt as needed.
- To measure flour properly: stir the flour to incorporate air into it, then spoon it into the measuring cup, and level it with the back of a knife. I have added the weight in grams to help with this.
- For thicker cookies: Refrigerate dough 30-60 minutes before baking in addition to pressing edges inward while still warm.
- For crispier cookies: Bake 2-3 minutes longer, until golden brown all over.
- Store M&M cookies in an airtight container at room temperature up to 1 week.
Nutrition
Serving: 1 cookie | Calories: 178kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 133mg | Fiber: 1g | Sugar: 21g