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M&M Cookies
Yield: 21 cookies
There’s nothing quite like M&M cookies with crisp edges, soft chewy centers, and a colorful candy crunch in every bite. Covered in mini M&M candies, these cookies are not only delicious but bring a fun and nostalgic vibe to any occasion. This easy M&M cookie recipe will quickly become a favorite!
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 1 tbsp (15 ml) vanilla extract
- 12 oz (340 g) mini M&Ms
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, dark brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the eggs and vanilla extract and mix on medium speed until combined and smooth. Pour in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Roll the rounded part of the cookie dough balls in mini M&Ms, pressing the M&Ms into the dough, and covering the entire surface. Place the M&M covered cookie dough balls on a parchment-lined baking sheet pan and chill the cookie dough in the refrigerator for 30 minutes
- While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared pans, allowing room for spreading. Bake the cookies for about 12 to 13 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Store the cookies in an airtight container or in a resealable storage bag at room temperature for 2 to 3 days.
Scroll up the blog post to check out my expert cookie baking tips, learn more about storing and serving, and to see frequently asked questions to make the most out of this recipe!
Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition
Calories: 310kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 186mg | Potassium: 49mg | Fiber: 1g | Sugar: 30g | Vitamin A: 329IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
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