This M&M Cookies recipe is sure to satisfy any sweet tooth. This delicious recipe features a classic cookie base packed with colorful M&M's, perfect for a fun and festive treat. These cookies are easy to make and guaranteed to be a crowd-pleaser.
Why you’ll love these
Candy in cookies
Biting into one of these is to extend a bag of m&m’s in the best possible way.
Crisp on the edges and soft in the center
We only bake the cookies until they’re golden on the edges which means they’re still a little soft in the center for up to 3 days after baking.
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.
Variations
You can definitely change up the cookies by changing the following:
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.
More cookies you’ll love
Hundreds and Thousands Cookie Bars
How to make M&M Cookies:
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’s 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 ⅓ 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!
M&M Cookies
- Prep Time: 15 minutes
- Cook Time: 14 minutes per batch
- Total Time: 9 minute
- Yield: Makes 20 cookies 1x
- Category: Cookies
- Cuisine: American
Description
Golden edges and a chewy center speckled with candy make these M&M Cookies perfect for an everyday cookie.
Ingredients
130 grams / 4.58 ounces butter, chilled and cubed
135 grams / ⅔ cup brown sugar
60 grams / ⅓ cup superfine/caster sugar
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’s 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 ⅓ 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
Recipe by Roamingtaste
Nutrition
- Calories: 178 calories per cookie
Keywords: cookies, candy
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