M&M Cookies Recipe
User Reviews
5
M&M Cookies Recipe
Description
The M&M Cookies Recipe features a rich dough made with softened unsalted butter and a combination of brown and granulated sugars for balanced sweetness and texture. Eggs and vanilla provide binding and flavor, while all-purpose flour with baking powder and baking soda ensure proper rise and softness. Mixed chunks of semi-sweet chocolate, white chocolate, peanut butter chips, and walnuts add layers of flavor and texture, with colorful candy-coated chocolates creating visual appeal. Cookies are scooped generously and baked at 350°F until edges turn light brown, yielding a chewy, tender interior that steams slightly in the center during baking, enhancing moisture.
These cookies offer a mix of flavors and textures and can be enjoyed freshly baked or stored at room temperature for several days. Their sizeable portions make them suitable for sharing or casual snacking.
The recipe advises against flattening the dough before baking to allow natural spreading, which helps create layered textures. Frequent scraping of the mixer bowl ensures thorough ingredient incorporation. The dough and baked cookies freeze well, and mixing the add-ins by hand preserves larger pieces. These tips support a consistent texture and ease of preparation or storage.
Ingredients
- 2 unsalted butter sticks, softened
- ¾ cup sugar
- ¾ cup light brown sugar packed
- 2 egg large
- 1 tablespoons vanilla
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup white chocolate chips or chunks
- 1 cup candy covered chocolates
- 1 cup peanut butter chips
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350°.
- Add the butter and sugars to a stand mixer with the paddle attachment and mix on medium to high speed for 5-7 minutes or until light and fluffy.
- Add 1 egg at a time until combined, and then add in the vanilla.
- In a separate bowl mix together the flour, baking powder, baking soda, and salt. Then add it to the mixer on low speed in 3 batches until mixed in. Stop the mixer in between, adding the flour to scrape the sides.
- Remove the bowl and fold the chocolate chips, candy, peanut butter chips, and walnuts with a rubber spatula until completely mixed in.
- using a 1/4 cup scooper (#16 scoop), scoop out the dough onto cookie sheet trays 4 to 5 inches apart from one another to allow them to spread out. It will take 3 sheet trays to get to 18 cookies
- Bake in the oven for 16-18 minutes or until there is a light brown edge around the outside.
- Cool to room temperature on a rack and serve
Notes
- You can prepare the dough up to 2 days in advance to maintain freshness.
- Store baked cookies in plastic bags at room temperature for up to 5 days or refrigerate for up to 7 days.
- Dough and cookies freeze well when properly wrapped; freeze for up to 3 months.
- Frequent scraping of the mixer bowl ensures even mixing of ingredients.
- Mix the final chips and nuts by hand to keep them from breaking up too much.
- Avoid pressing or flattening the dough before baking; it will naturally spread and develop layers during baking.
- For smaller cookies, adjust the scoop size and baking quantity accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 234mg | 10% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
