M&M Cookies
User Reviews
4.7
M&M Cookies
Description
The dough preparation involves creaming butter with sugars until smooth, blending in eggs and vanilla, then gently incorporating dry ingredients to avoid overmixing. Adding M&M candies last ensures even distribution without crushing. Portioning dough into 2-tablespoon balls, spaced on a lined baking sheet, the cookies bake for 10 to 12 minutes, achieving soft and tender centers with slightly crisp edges. Sprinkling flaky sea salt on warm cookies creates a balanced flavor contrast.
These cookies can be served as a colorful sweet snack or dessert. Optional chilling of dough for up to 72 hours can deepen flavor complexity, though it's not required. Leftovers store well at room temperature for several days or can be frozen as dough or baked cookies for up to three months. Adding cornstarch to dry ingredients is a tip for extra soft texture.
Ingredients
- 3 cups all-purpose flour fluffed, spooned, and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter at cool room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 2 cups M&M’s plus more for pressing on top of baked cookies
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
- Add the eggs and vanilla extract and mix until combined. Scrape down the sides of the bowl with a spatula.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. It is ok if there are still a few flour streaks left. Add the M&M’s and stir with a spatula.
- Use a cookie scoop or roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.
- Remove from the oven and sprinkle with flaky sea salt. Gently press a few M&Ms on top of the warm cookies. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
- Chilling the dough for up to 72 hours can develop flavors but is not necessary.
- Store baked cookies in an airtight container for up to 3 days at room temperature.
- Both dough and baked cookies freeze well for up to 3 months.
- For softer cookies, 2 teaspoons of cornstarch can be added to the dry ingredients.
- Avoid overbaking to keep centers soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 174mg | 7% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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