M&M Cookies
User Reviews
5
M&M Cookies
Description
The cookie dough is made by creaming softened salted butter with sugars, then mixing in egg and vanilla until fluffy. Dry ingredients including flour, cornstarch, baking soda, and salt are gently incorporated. One portion of M&M candies and all milk chocolate chips are stirred into the dough, with reserved M&M's placed atop each cookie before baking.
The cookies bake at 350°F until edges set and tops just begin to look no longer glossy, ensuring a soft center. A short cooling on the baking sheet lets them firm before transferring to a wire rack. This process produces cookies with soft, chewy centers studded with chocolate candy bits and a slight crispness around edges.
You can prepare the dough ahead by refrigerating or freezing portions. Cooled cookies keep well in an airtight container for several days and can be reheated briefly for a fresh-baked feel.
Ingredients
- 3/4 cup butter softened, salted
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 2 teaspoon vanilla extract pure
- 2 cups all-purpose flour scooped & leveled (282g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 cups milk chocolate M&M's divided
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, combine the butter, sugars, egg, and vanilla and beat on medium-speed until light and fluffy, about 3 to 4 minutes.
- Add the flour, cornstarch, baking soda and salt, then mix until just combined.
- Gently stir in 1 1/4 cups of the M&M's and all of the milk chocolate chips, reserving the remaining chocolate chips to place on top of the cookies before baking.
- Scoop dough into balls and roll between the palms of your hands if you want very uniform-looking "perfect" cookies (or just drop onto the parchment-lined baking sheet in mounds, which is what I usually do). Press some of the reserved M&M's into the top of each cookie, then bake for 9-11 minutes, until the edges have set and the tops are just beginning to set, even if the cookies look slightly glossy and underbaked in the center.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.
Notes
- Cookie dough can be wrapped and refrigerated up to 2 days or pre-scooped and frozen for up to 3 months.
- Allow frozen dough balls to thaw before baking for even cooking.
- Store baked cookies in an airtight container for 4-5 days to keep freshness.
- Reheat cookies in the microwave for 5 to 10 seconds to regain softness before serving.
- Freeze baked cookies up to 3 months; thaw at room temperature before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 139mg | 6% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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