Enjoy this M&M Cookies recipe resulting in soft and chewy cookies packed with colorful M&M's, creating a delightful blend of chocolate and texture. Bursting with vibrant candy, these cookies are a delightful blend of rich chocolate, crispy edges, and chewy centers.
Whether you're looking for a fun baking project, a sweet treat for a gathering, or just a little indulgence for yourself, these M&M Cookies are a guaranteed hit. The combination of rich chocolate, crumbly edges, and the surprise crunch of M&M's candies make these cookies an absolute delight.
Table of Contents
Why you’ll love these
Vibrant and Colorful Delight
Our M&M Cookies are a feast for your eyes as well as your taste buds. The colorful M&M's candies add a playful touch to the classic chocolate cookie, making these treats visually appealing and perfect for celebrations, parties, or as a special surprise for kids.
Perfect Harmony of Textures
Get ready for a cookie experience like no other. These M&M's Cookies offer a delightful combination of textures. The edges turn beautifully crispy while the centers remain wonderfully soft and chewy. Each bite offers a satisfying crunch from the M&M's candies, creating a perfect harmony of different textures in every mouthwatering cookie.
Ingredients and substitutions for M&M Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugar: The brown sugar helps to make the cookies chewy, however, you could substitute or even do a 50/50 mixture of superfine or caster sugar alongside the brown sugar.
- Eggs: The room temperature egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- M&M’s: We’re going with the real deal normal sized ones here because lots of people don’t have easy access to mini’s in their supermarkets or convenience stores and there shouldn’t be anything in your way when making a batch of these.
See recipe card for quantities.
How to make M&M Cookies:
Whip it: Beat the butter and sugars until pale and fluffy.
1
Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Flour it up: Add the dry ingredients and beat on low until just combined.
2
Chunks: Stir in ⅔ of the M&M’s until just combined.
3
Roll and press: Roll the cookie dough into balls and press the tops into M&M’s.
Bake: Place evenly on your baking tray and bake.
4
Cool it: Remove and allow to cool fully.
Serve: Grab one and enjoy!
Variations
You can definitely change up the cookies with some of these suggestions:
Oreo chocolate chip cookies: Like these here that are chewy in the center and crispy on the edges.
Cookie butter: You could make a batch like these here with cookie butter and crushed biscuits.
Instant coffee: Add a teaspoon or two of instant coffee to give these a coffee twist.
Double chocolate: Add cocoa powder to the dough to make these extra chocolatey.
Equipment needed to make a batch
Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.
Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.
Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.
Ice Cream Scoop: The scoop used here creates medium or regular sized cookies with a diameter of 5 centimeters / 1.97 inches.
FAQ's for the best M&M Cookies
Absolutely! One of the best things about M&M's Cookies is their versatility. You can experiment with various M&M's flavors like peanut, caramel, crispy, or even seasonal ones to add exciting twists to your cookies. Simply swap out the classic M&M's candies in the recipe with your preferred flavor to create a unique and delicious treat.
Yes, you can easily customize the M&M's Cookies recipe to suit your preferences. Besides using different M&M's flavors, you can also mix in chopped nuts like walnuts or pecans for added crunch. Another option is to drizzle melted chocolate on top of the cookies once they are baked for an extra touch of indulgence. Feel free to get creative and make these cookies your own!
To keep your M&M's Cookies fresh and delicious, store them in an airtight container at room temperature. This will help maintain their texture and flavors for several days. For longer storage, you can also freeze the cookies in a freezer-safe container or zip-top bag. Just make sure to thaw them at room temperature before enjoying.
Absolutely! Using mini M&M's candies in your M&M's Cookies is a fantastic idea. The smaller size will distribute the colorful candies more evenly throughout the cookies, creating a delightful burst of flavor in every bite. Just follow the recipe as instructed, but feel free to substitute regular-sized M&M's with mini ones for a slightly different texture and appearance.
Yes, you can freeze both the dough and baked cookies. Just make sure to wrap them tightly or place them in an airtight container before freezing. Simply place frozen cookie dough onto a lined baking tray into a preheated oven and bake for 18 minutes or until golden.
More cookies you’ll love
M&M Cookies
Ingredients
- 130 grams / 4.58 ounces butter chilled and cubed
- 135 grams / ⅔ cup brown sugar
- 60 grams / ⅓ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 2 teaspoons vanilla extract
- 267 grams / 1 ⅔ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea or kosher salt
- 165 grams / ¾ cup + 1 teaspoon m&ms
Instructions
- Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and baking soda and combine until no dry portions remain in your bowl.
- Add ⅔ of the m&m’s and stir until combined and strewn through your cookie dough.
- Roll the top of your cookie dough into the remaining ? of m&ms, flattening slightly as you place it on the tray.
- Continue scooping and rolling into the remains chocolate chunks, pressing flat light when you place onto the tray, ensuring there is 1 ½ inches between each cookie.
- Bake for 14 minutes or until golden at the edges.
- Remove from the oven and press a couple of remaining m&m’s into the tops of your cookies.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve alongside a glass of milk.
- Dig in and enjoy!
Notes
- M&M’s: We’re going with the real deal normal sized ones here because lots of people don’t have easy access to mini’s in their supermarkets or convenience stores and there shouldn’t be anything in your way when making a batch of these.
- Freezing your dough or cookies: You can freeze both the dough and baked cookies. Just make sure to wrap them tightly or place them in an airtight container before freezing. Baked cookies will keep for 3 months in the freezer.
- Baking from frozen: Simply place frozen cookie dough onto a lined baking tray into a preheated oven and bake for 18 minutes or until golden.
- Staying fresh: If kept covered in a container, these cookies will be good for up to 1 week.
Nutrition
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