It’s impossible to deny the sheer deliciousness of a warm, freshly-baked M&M cookie! There’s nothing like biting into one and feeling the chocolate chips burst in your mouth. The tasty mix of soft dough, crunchy M&Ms, and melted chocolate can make even the grumpiest person crack a smile. And if you’re anything like me and have an endless craving for sweet treats, then it’s time to roll up your baking sleeves and whip up some homemade chewy m&m cookies in no time!
Here’s my most trusted recipe for a chewy cookie you just can’t say no to.
Why Do We Love M&M Cookies?
First, this recipe will give you the best M&M cookies you’ve ever tasted. As the cookie bakes, the M&M’s get warm and soft while maintaining their crunchy outer shell. The cookie itself is thick, chewy, and slightly crisp around the edges.
Since the cookie dough is made with melted butter instead of oil, it pairs beautifully with the sweet M&Ms.
Plus, these cookies are robust enough to stand up against a variety of combinations, from just basic chocolate chips and M&M candies to cookie dough balls and peanut butter chips.
The options are endless! So, make these sweet treats the showstoppers of your cookie platter this Valentine’s day, and watch in awe as it gets devoured in no time!
Ingredients – What You Need
I understand that cookie cravings don’t call before knocking, so these ingredients are mostly pantry staples you can find in your kitchen. And honestly, that’s the case with all my delicious cookie recipes!
So, let’s see what you’ll need for this one.
The base for this cookie is all-purpose flour. Make sure to spoon and sweep the measurements for accurate amounts. Use measuring cups and sift exactly 1.5 cups to avoid a dry cookie.
It’s essential to use baking soda to make a cookie rise properly. Too much or too little, and your cookie will be a flat disaster. The recipe calls for half a teaspoon of baking soda.
Like baking soda, baking powder is essential to a fluffy cookie. For this recipe, you’ll need one teaspoon of baking powder.
Salt helps bring out the flavor in all kinds of desserts. And for our M&M cookie recipe, a pinch of salt does wonders! If you’re really going for measurements, 1/4 teaspoon will do the trick.
Granulated sugar is common in baking. Combine it with brown sugar to get that amazing texture and flavor. For our purposes, use 1/2 cup granulated white sugar and 1/3 cup brown sugar.
The colorful candies are the star of the show – these M&M candies are a must, of course! You can use original M&Ms, peanut butter M&M, whole peanut M&M, mini M&M…you pick!
Optional: You can also add a teaspoon of cinnamon for an extra kick of flavor.
For a delicious and rich taste, use melted butter instead of oil. Use 1/2 cup of melted butter for the cookie dough.
One large egg is the perfect addition to get the dough’s texture just right. The egg yolk also gives a chewy texture and golden color to the cookies.
Pair it with eggs, and you’ll get perfectly flavored best m&m cookies. Add two teaspoons of vanilla extract for a sweet and aromatic cookie dough.
Tips to Bake the Perfect Chocolate M&M Cookies
Follow these effective tips for the best results. I guarantee you’re in for a treat!
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl whisk the flour, baking powder, baking soda, and salt together – set aside.
In a mixing bowl cream the butter and both sugars together until smooth, add in the egg and vanilla.
Stir in the flour mixture then fold in the regular-size M&M chocolate candies.
Use a cookie scoop and scoop onto the prepared baking sheet then press the mini M&M’s on top of the cookie.
Place the baking sheet with the cookies in the fridge to chill for about 10-15 minutes.
Bake for 8-10 minutes then let cool on a wire rack.
Frequently Asked Questions
How Can I Store M&M Cookies?
You can store your M&M cookies (the chances of leftovers are thin, though) in an airtight container at room temperature for up to a week. And if there is leftover dough, you can freeze it for up to 3 months. Just plastic wrap them or use a freezer bag.
Should I Give M&M Cookies Dough a Chill Time?
Yes, chilling the cookie dough is a great idea. It will prevent the cookies from spreading too much in the oven. About 30-45 minutes in the refrigerator should do the trick. But don’t leave it in there for more than two hours; otherwise, your cookies will be too hard to enjoy.
How Can I Make My M&M Cookies Chewy?
Adding more sugar or egg yolk will make your M&M cookies chewier. You can also bake the cookies a little longer to make them chewy.
Enjoy Deliciously Soft and Chewy M&M Cookies!
Your patience has paid off – you can finally enjoy homemade M&M cookies! I hope you follow these steps and tips for the perfect batch of soft and chewy cookies. If you have any queries or feedback, feel free to reach out. Happy baking!
How to Make Perfect M&M Cookies Every Time
The recipe is a spin on a classic chocolate chip cookie with a flavorful twist. So, you’ll need to gather the ingredients and preheat your oven before you start.
Pull out a large bowl from your cabinets and sift all the dry ingredients. It’s best if you precisely measure – because the thing with cookies is that too much or too little of anything will throw off the texture and flavor in a big way.
In another medium bowl, cream butter with both the sugars – white sugar and brown sugar – until you get a light and fluffy texture. Once you get the desired consistency, mix the wet ingredients: eggs and vanilla extract. You can use a stand mixer or an electric hand mixer for this. Set the setting to medium-high speed so the butter and sugar blend properly.
Take a spatula and slowly start incorporating the flour mixture into the wet mixture. Keep stirring until you have smooth and homogenous cookie dough.
Finally, add in your M&Ms and stir until everything is evenly distributed. Yum yum yum!!
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup M&M chocolate candies
- 1/2 cup mini M&M chocolate candies
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a bowl whisk the flour, baking powder, baking soda, and salt together – set aside.
- In a mixing bowl cream the butter and both sugars together until smooth, add in the egg and vanilla.
- Stir in the flour mixture then fold in the regular-size M&M chocolate candies.
- Use a cookie scoop and scoop onto the lined baking sheet then press the mini M&M’s onto each scoop
- Place the baking sheet with the cookies in the fridge to chill for about 10-15 minutes.
- Bake for 8-10 minutes then let cool on a wire rack.