M&M Cookies
User Reviews
5
M&M Cookies
Description
This recipe mixes softened butter with white and brown sugars until creamy, then incorporates egg and vanilla before folding in a flour mixture with baking soda and salt. M&Ms are gently folded into the dough. After shaping into uniform balls and chilling for at least 30 minutes, the cookies bake at 350°F until edges are lightly golden, ensuring a tender but structured cookie.
Immediately pressing extra M&Ms on top after baking adds a visually appealing pop of color and texture. The chilling step prevents excessive spread and produces a chewier, thicker cookie. Optionally, you can include mini chocolate chips for additional chocolate flavor.
Spring-loaded scoops aid in even portioning to ensure consistent cookie size and bake quality. These cookies are ideal for snacking or sharing and store well.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup butter softened (113g, unsalted
- ½ cup granulated sugar (100g)
- ¼ cup light brown sugar 55g, packed
- 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
- Chilling the dough for at least 30 minutes prevents spreading and enhances chewiness and flavor.
- Press extra M&Ms onto the cookies immediately after baking for visible, colorful tops.
- Use a scoop for even-sized dough balls to bake uniformly sized cookies.
- Optional: Add ½ cup mini chocolate chips or mini M&Ms for extra chocolate bursts.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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