Soft & Chewy M&M Cookies
User Reviews
5
Soft & Chewy M&M Cookies
Description
The recipe combines flour, cornstarch, baking soda, and salt for the dry mix, while butter and sugars are creamed to create a fluffy base. Eggs and vanilla extract emulsify the dough, which is then combined with the dry ingredients and studded with M&M candies and semisweet chocolate chips. Chilling the dough enhances flavor development and helps maintain cookie shape during baking.
Baked at 350°F until the edges are lightly browned and the centers still soft, the cookies have a slightly crisp exterior with a chewy, soft middle. The chocolate chips and M&Ms provide colorful texture and bursts of melting chocolate embedded in each bite.
These cookies work well as a sweet snack or dessert, enjoyed on their own or alongside milk. Their texture and rich chocolate presence make them a familiar treat for all ages.
Ingredients
- 3 cups all-purpose flour 380 grams
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt fine sea salt
- 2 unsalted butter at cool room temperature, sticks (227 grams
- 1/2 cup granulated sugar 100 grams
- 1 1/4 cups light brown sugar lightly packed, (247 grams
- 2 teaspoons vanilla extract
- 2 egg at room temperature, large
- 1 egg at room temperature, yolk
- 1 M&M candies 12 oz or 340 grams) bag
- 1/2 cup semisweet chocolate chips 85 grams
Instructions
- If baking the cookie dough immediately, preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large mixing bowl, use an electric stand or hand mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the bowl as needed. Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
- For best results if time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This will improve both the flavor and texture of the cookies. Let dough sit at room temperature just until it is soft enough to scoop.
- Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon-sized balls and drop onto prepared baking sheets. Press a few extra M&M candies into the top of each ball of dough.
- Bake at 350°F for about 11 to 13 minutes, or until golden brown but still ever so slightly wet looking on top. Cool for 5 minutes before removing to a cooling rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
User Reviews
Overall Rating
5
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