M&M Cookies Recipe
A soft, chewy, buttery cookie that's much like a chocolate chip cookie but replaced with crisp shelled, sweet, multi-colored M&M's instead of chocolate chips. They are an absolute treat and so fun for people of all ages!
(scoop and level flour to measure)
at room temperature
cup (200g) packed
light brown sugar
cups (10 to 11.5 oz bag)
, milk chocolate or dark chocolate
In a mixing bowl whisk together flour, baking soda, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar on low speed until well blended. Scrape down bowl.
Mix in egg, then mix in egg yolk and vanilla extract. Scrape down bowl.
Add flour mixture to butter mixture and mix just until combined. Then add half of the M&M's (3/4 cup) and mix in.
Scoop dough out 3 Tbsp at a time and shape into balls (I recommend a
#20 cookie scoop
). Press remaining M&M's (3/4 cup) randomly around each dough ball.
Transfer to a small baking sheet lined with parchment paper (or a large flat plate), cover and refrigerate 2 hours.
During the last 15 minutes of chilling preheat oven to 350 degrees. Line
two 18 by 13-inch baking sheets
Transfer 10 dough balls to lined baking sheet, spacing 2-inches apart. Bake in preheated oven until done to desired liking, about 13 to 16 minutes (they should appear slightly puffed and under-baked).
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool. Repeat with remaining cookie dough balls.
*If you are at high altitude or if your cookies are normally prone to spreading use 2 1/2 cups (354g) all-purpose flour.
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