I don’t know what it is about M&M Cookies, but they make me feel like a kid again. Maybe it’s all the bright colors. These M&M Cookies are soft and chewy and have a generous amount of M&M candies.
I used the recipe for Chewy Chocolate Chip Cookies which is from Cook’s Illustrated
and added M&M’s (lots of them) instead of chocolate chips.
My daughter and I made these (along with Oreo Brownies and Banana Chocolate Chip Muffins) for a fundraiser my son organized a few weeks ago (Note: Originally published February 23, 2015.) to raise money for cancer research. I wanted a trusty recipe that I knew would turn out well. And this one always does. The texture of these M&M Cookies is perfectly soft and chewy. No dry, brittle cookies like the ones at the store. I used regular size M&M’s but you could also use those cute little mini ones. And how perfect would pastel colored M&M’s be for Easter if you can find them? My daughter’s first and last initials are both M and I thought it would be super fun to give her a middle name with the initial N as a play on the candy-coated pieces (or the rapper). But instead we went with a family name and her middle initial is C. She has her initials on her backpack and lately she’s been complaining that kids at school call her Man Candy Monday. I’ll admit I had to ask her what that was. And now that I know and since it’s Monday, we’re having M&M Cookies for Man Candy Monday. I’ll have to keep my Man Candy Monday choice to myself or my teenage daughter won’t speak to me for you know, at least 3 days.
Recommended Equipment
- You will need an electric stand mixer or a hand-held mixer to mix the dough.
- To bake these cookies, I like to use these baking sheets .
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More Delicious Cookie Recipes
- No-Bake Chocolate Oatmeal Cookies
- White Chocolate Oatmeal Cookies
- Lofthouse-Style Cookies
- Soft Baked Reese’s Pieces Cookies
- Double Chocolate M&M Cookies
Soft and Chewy M&M Cookies
Equipment
Ingredients
- 2⅛ cups all-purpose flour, (10⅝ ounces)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons unsalted butter, , melted and cooled slightly
- 1 cup light or dark brown sugar, ( 7 ounces)
- ½ cup granulated sugar, (3½ ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1-2 cups candy covered chocolate pieces,, of course you know 2 cups is best!
Instructions
- Heat oven to 325 degrees with racks in the upper-middle and lower-middle positions.
- In a medium bowl mix flour, salt, and baking soda. Set aside.
- With electric mixer, beat butter and sugars until thoroughly blended. Mix in egg, egg yolk, and vanilla. Add dry ingredients and mix just until combined. Stir in M&M’s.
- Roll a scant ¼ cup of dough into a ball. Holding the ball in both hands, pull ball apart into 2 equal halves. Rotate just 90 degrees so jagged edges face up and press the two pieces back together again. Place on baking sheet with jagged edges facing up, spacing 2½ inches apart.
- Bake 15-18 minutes. Cookies should be slightly undercooked when you remove them from the oven. Cool cookies on baking sheets.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published February 23, 2015.
Disclosure: This post contains affiliate links.
So graet!! Candy Crush
So graet!!
After forming the dough into a ball, I was completely perplexed by the instructions. doodle jump
Totally confused about the instructions after rolling dough into a ball…pull apart, rotate 90 degrees so jagged edges face up, then pres back together again . . . Please help me understand this.
Pull the dough apart into 2 pieces. Then rotate the pieces so the parts that were sticking together are facing up. So in other words, rotate your hands so your palms are facing up. Then stick the two pieces back together.
I made these today, for a church picnic tomorrow. Instead of letting the butter cool just slightly, I let it cool completely, but it was by accident. I was trying to soften up a “brick” of light brown sugar (put it in the microwave at 30 second intervals until it softened), and it took so long that the butter cooled completely. They were so good anyway because they were like sugar cookies with M&Ms in them, and just the right softness and crispness around the edges and brownness on the bottom; the recipe made 17, so my mom and I sampled one I baked them for 18 minutes and just stuck M&Ms in the cookies before they cooled.
BEAUTIFUL cookies!!!
pinned …baking for Easter with pastel M&M’s…
but am I the only one confused on how to roll the cookie dough?
I love the way the finished baked cookies look! ♥
I love m&m cookies! These look so chewy, I bet I could down the whole batch on my own. 😉 Great recipe Christin!