M&M cookies are one of those things I make when I want something fun and easy, and they never disappoint.
They’re soft, a little chewy, and loaded with chocolate in every bite. Plus, the M&Ms just make them feel a little more fun than your average cookie.
Why You’ll Love Them: They’re soft in the middle, slightly crisp on the edges, and full of melty chocolate. It’s a classic cookie, just a little more colorful.
Top Tip: Don’t overbake them—pull them out when the centers still look slightly underdone so they stay soft.
How to make m&m cookies
M&M Cookies
Warm, soft, and packed with colorful M&M’s, M&M cookies are the kind of cookies that disappear fast. They bake up with lightly crisp edges and a soft, gooey center, with chocolate in every bite. Easy to make and always a hit, they’re perfect for anything from after-school treats to casual get-togethers.
Ingredients
- 2 ¼ cups all-purpose flour ((11¼ ounces/319 grams))
- 1 tsp table salt
- ¾ tsp baking soda
- 12 tbsp unsalted butter (melted)
- 1 cup light brown sugar (packed (7 ounces/198 grams))
- ½ cup granulated sugar ((3½ ounces/99 grams))
- 1 large egg plus 1 large yolk
- 2 tsp vanilla extract
- 1 ¼ cups M&M’s (9 ounces/255 grams))
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line 2 baking sheets with parchment paper. Combine flour, salt, and baking soda in bowl.
- Whisk melted butter, brown sugar, and granulated sugar in large bowl until thoroughly combined, about 30 seconds. Whisk in egg and yolk and vanilla until fully combined and mixture looks emulsified, about 30 seconds. Stir in half of flour mixture with rubber spatula or wooden spoon. Stir in candies and remaining flour mixture.
- Divide dough into sixteen 2¼-ounce (57-gram) portions, about 2 heaping tablespoons each; divide any remaining dough evenly among dough portions. Roll dough portions between your hands to make smooth balls.
- Evenly space dough balls on prepared sheets, 8 balls per sheet. Using your hand, flatten balls to ¾-inch thickness.
- Bake cookies, 1 sheet at a time, until centers of cookies are puffed and still very blond, about 8 minutes; cookies will seem underdone. Let cookies cool on sheet for 5 minutes. Using spatula, transfer cookies to wire rack and let cool for 10 minutes before serving.
