M&M Cookies
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5.0
339 reviews
Excellent
M&M Cookies
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These classic soft and chewy M&M Cookies are great for parties or an anytime dessert! They feature a melt-in-your-mouth dough with a satisfying chocolate candy crunch.
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Ingredients
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter softened (113g)
- ½ cup granulated sugar (100g)
- ¼ cup packed light brown sugar (55g)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup M&Ms plus more for the tops
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a large bowl and set aside.
- In a large mixing bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, scraping the bowl down as needed, about 3 minutes.
- Beat in the egg and vanilla, then scrape the bowl down and add the flour mixture. Mix on low speed until just combined, then use a spatula to fold in the M&Ms.
- Portion the dough into into 2 tablespoon-sized balls and roll into smooth balls between your palms. Refrigerate the dough balls for at least 30 minutes for the best texture, or cover them and chill for up to 72 hours.
- Place the dough balls on the prepared baking sheets about two inches apart. Bake for about 9 minutes or until the edges are a light golden brown.
- As soon as the cookies come out of the oven gently press more M&M's onto the tops, if desired, and allow the cookies to cool completely on the baking sheet set on a wire rack.
Notes
- Chill the dough. Don't skip this crucial step for the best M&M cookies! Chilled dough prevents the cookies from spreading and losing their shape when baking on the cookie sheet, which makes a thicker cookie with a chewier consistency. The longer the chill time, the better the flavor too. If chilling for more than 30 minutes, be sure to tightly cover the pan so the dough balls don't dry out.
- Stir in mini chocolate chips. If desired, stir ½ cup of mini chocolate chips or mini M&Ms into the batter before chilling for even more chocolaty goodness!
- Optional: Top with M&Ms after baking. Gently press the candies onto the top of the hot cookies right after they come out of the oven to add a more visible pop of color.
- Evenly portion the cookie dough. I like to use a spring-loaded scoop so I know each dough ball is the same size. This means I'll bake up perfectly even cookies in every batch! You can find them sold as ice cream scoops or cookie dough portion scoops online or in stores that have a specialty baking section.
Nutrition Information
Show Details
Calories
185kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
28mg
(9%)
Sodium
118mg
(5%)
Potassium
24mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
216IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 118mg | 5% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
339 reviews
Excellent
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