M&M Cookies
These delightful M&M Cookies are soft and chewy cookies packed with colorful M&M's, creating a delightful blend of chocolate and texture.
Servings 20 medium cookies
Calories 178kcal
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 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
- 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. Feel free to replace with mini M&M's or any other flavor you love!
- Ice Cream Scoop: The scoop used here creates medium or regular sized cookies with a diameter of 5 centimeters / 1.97 inches.
- 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
Calories: 178kcal