Easy M&M Cookie Recipe
These M&M cookies are soft and chewy with crispy edges! Packed with tons of M&M candies and no chilling! We loved making these M&M cookies for Easter but because M&M's come in so many colors you can easily switch up the colors and make them for any special occasion.
Servings: 16 cookies
Calories: 2447kcal
Equipment
- Stand mixer with paddle attachment
Ingredients
- 9 ounces all-purpose flour 2 cups spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 ounces unsalted butter ½ cup, room temperature
- 4 ounces granulated sugar ½ cup
- 2 ounces brown sugar ¼ cup
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 10 ounces M&M candy 2 cups
- ½ tsp salt
Instructions
- Preheat your oven to 350ºF and line two cookie sheets with parchment paper.
- Cream the softened butter, white sugar and brown sugar together in the bowl of your stand mixer with the paddle attachment until light and fluffy. About 2 minutes.
- Add in your egg, egg yolk and vanilla and cream on low until combined. Scrape the bowl to make sure everything is combined evenly.
- Add in the flour, baking powder, baking soda and salt and mix on low until combined.
- Scoop the dough onto your cookie sheet using a #20 scoop (about two tablespoons per scoop) and place a few M&M's on top so you can see the colors when they bake.
- Bake for 10-12 minutes or until the center of the cookie is no longer shiny. Cookies will be pale.
- Allow your cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool the rest of the way. Store at room temperature in an air tight container for up to two weeks.
Video
Notes
Room temperature is essential: Soft butter and room-temperature eggs prevent flat cookies.
Do not overbake: Pull when centers are no longer shiny. They set up as they cool.
For thicker cookies (optional): Refrigerate scooped dough balls for 30 minutes before baking.
Freeze dough balls: Freeze in a single layer until solid, then bag. Bake from frozen at 350º F for 12 to 14 minutes.
M&M variations: Mini M&Ms, peanut M&Ms (chopped), pretzel M&Ms, caramel M&Ms, or half M&Ms and half mini chocolate chips all work.
Storage: Room temperature, airtight, up to 2 weeks. Frozen (baked) up to 2 months. Frozen (dough) up to 3 months.
Nutrition
Serving: 1cookie | Calories: 2447kcal | Carbohydrates: 346g | Protein: 33g | Fat: 103g | Saturated Fat: 62g | Cholesterol: 614mg | Sodium: 748mg | Potassium: 892mg | Fiber: 6g | Sugar: 170g | Vitamin A: 3349IU | Calcium: 375mg | Iron: 13mg
