Soft and Chewy Easter M&M's Cookies
User Reviews
4.4
183 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
22 servings
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Calories
155 kcal
-
Course
Baked Goods
-
Cuisine
American
Soft and Chewy Easter M&M's Cookies
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🍪💛🐰 Super soft, chewy, buttery M&M’s cookies that are totally irresistible! Loaded with M&M’s and perfect for springtime, Easter, Mother’s Day, and more!
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Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 ½ cups milk chocolate M&M's or another variety of M&M's, or chocolate chips may be substituted
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the M&M's and fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place them on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.
- Bake for 8 to 10 minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than ten minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled for two days, allowed to come to room temp for 15 minutes, and were baked for 8 1/2 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1serving
Calories
155kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Cholesterol
12mg
(4%)
Sodium
82mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 22servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 155kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 12mg | 4% |
| Sodium | 82mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
183 reviews
Good
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