Soft and Chewy Easter M&M's Cookies
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
8 mins
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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
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Easter M&M's Cookies
Description
This cookie recipe begins by creaming softened unsalted butter with light brown and granulated sugar until light and fluffy. Eggs and vanilla are added, then dry ingredients including all-purpose flour, cornstarch, baking soda, and optional salt are incorporated. The dough is folded with milk chocolate M&M's to add color and texture.
Forming dough into rounded mounds and refrigerating for at least two hours ensures the cookies bake up thick without spreading excessively. Baking at 350°F for 8 to 10 minutes yields cookies with set edges and soft centers. Cooling on the baking sheet before transferring preserves their shape and chewiness.
The cookies are suitable for storing in an airtight container at room temperature for up to a week or freezing for longer storage. The dough can also be refrigerated for up to five days before baking, allowing flexibility in preparation timing.
Ingredients
- ¾ cup butter unsalted, softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 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 baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Unbaked dough can be refrigerated in an airtight container for up to 5 days for baking later.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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