Soft and Chewy M&M Cookies
User Reviews
4.8
Soft and Chewy M&M Cookies
Description
This recipe for Soft and Chewy M&M Cookies begins by whisking flour, baking soda, and salt, which are gradually incorporated into a butter and sugar mixture creamed until light and fluffy. An egg and vanilla add moisture and flavor. The dough comes together as M&Ms are gently folded in, distributing candy pieces throughout each cookie. Dough is portioned into balls and baked at 350°F until the edges are set but the cookies remain light in color, resulting in cookies that are soft and chewy rather than crisp.
The texture offers a pleasant chew with bursts of chocolate from the M&Ms, making these cookies appealing for a sweet snack or dessert. They are suitable for sharing or holiday treats, and can be adapted with various candy or chip combinations for different occasions.
Cookies keep well in airtight containers at room temperature for several days. Cookie dough balls freeze well for up to three months and can be baked directly from frozen. Baked cookies also freeze for similar durations and thaw quickly at room temperature without losing texture.
Ingredients
- 1¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cup M&M candies or combo of M&Ms and chocolate chips
Instructions
- Preheat the oven to 350 degrees F; line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- Using an electric mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla extract and beat to combine, another 1 minute.
- Reduce the mixer speed to low and gradually add the flour mixture, beating until the dough just comes together. Using a wooden spoon or rubber spatula, mix in the M&Ms.
- Scoop 2 tablespoons of dough and roll into a ball, placing them 2 inches apart on the baking sheets.
- Bake until the edges are set but the cookies are still quite pale, 12 to 14 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- You can customize the mix-ins by substituting or mixing candy pieces like semisweet chocolate chips, mini M&Ms, or butterscotch chips according to taste.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain softness.
- Freeze cookie dough balls in airtight containers layered with parchment paper for up to 3 months and bake from frozen for about 12-14 minutes at 350°F.
- Wrap baked cookies tightly for freezing; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 155mg | 6% |
| Potassium | 33mg | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
