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Soft and Chewy Easter M&M's Cookies
4.4 from 183 votes

Soft and Chewy Easter M&M's Cookies

Soft and Chewy Easter M&M's Cookies combine creamed butter and sugars with eggs, vanilla, and a blend of flour, cornstarch, and baking soda to create dough studded with colorful M&M's. Chilling the dough before baking helps maintain cookie shape and texture, resulting in cookies with tender centers that hold their form. The colorful candy pieces melt lightly, adding bursts of chocolate and crunch throughout each cookie.

Prep Time
10 mins
Cook Time
8 mins
Chill Time
2 hrs
Total Time
2 hrs 18 mins
Servings: 22 servings
Calories: 155 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. Add the M&M's and fold in by hand.
  4. 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.
  5. 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.
  6. 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).
  7. 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

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%)

Nutrition Facts

Serving: 22 servings

Amount Per Serving

Calories 155

% 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.