M&M Cookie Recipe
User Reviews
4.9
M&M Cookie Recipe
Description
Beginning with creaming together sugars, butter, and oil creates a moist foundation. Eggs added and beaten until fluffy incorporate air. Flour is combined with baking soda, baking powder, salt, and vanilla and mixed into the wet ingredients for structure. Incorporating chopped M&Ms into the dough distributes chocolate candy pieces internally, while pressing whole and mini M&Ms on top before baking adds a colorful, candy-studded surface.
The cookies bake at 350°F for 8–10 minutes, resulting in a soft yet chewy cookie with crispy edges. Pressing cookie edges into a circle while warm shapes uniform rounds.
To prevent spreading, chill the dough if butter is very soft. Store baked cookies in an airtight container with a slice of bread to maintain softness for several days. Both dough and baked cookies freeze well for extended storage.
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup butter just softened
- ½ cup vegetable oil
- 2 egg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 cups M&M's plain) chopped and whole, separated - with mini M&Ms too, if desired
Instructions
- Preheat oven to 350°F.
- In a stand mixer, cream together granulated sugar, brown sugar, butter, and oil.
- Add eggs and beat until fluffy.
- Add flour, baking soda, baking powder, salt, and vanilla. Mix until combined.
- Mix in chopped M&Ms (we chop about ½ cup M&Ms using a nut chopper).
- Using a medium cookie scoop, scoop dough balls onto a lightly greased pan and insert 6-9 M&Ms (regular and plain) on top before baking.
- Bake for 8-10 minutes.
- For picture-perfect cookies: Before the cookies cool, use a silicone spatula to gently press the circumference of the cookies into a perfect circle.
Notes
- If butter is too warm, chill the dough before baking to prevent cookies from spreading excessively.
- Store baked cookies in an airtight container with a slice of white bread to keep them soft for 3-4 days.
- Cookie dough can be refrigerated for 1-2 days or frozen in logs or balls for later use.
- Baked cookies can be frozen for 3-4 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 127mg | 5% |
| Potassium | 36mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 90IU | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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