Chewy M&M Cookies: Easy to Make, Colorful, and Delicious!
M&Ms are such a classic candy and make the perfect cookie mix-in. I made these M&M cookies using regular M&Ms, but you could also make them with the mini’s, peanut butter, or any M&M you prefer.
Start by mixing up your cookie dough and roll into 1.5″ balls. Arrange the cookie dough on a baking sheet and bake them for about 13 minutes, or until they start to look a little golden on the edges and still soft in the middle. Once the cookies come out of the oven, I like to tap them down to make them a little less puffy.
This recipe makes about 43 cookies. I always bake a small sheet of cookies and then I freeze the rest. That way we don’t need to eat so many cookies before they get a little sad and we can easily grab some out of the freezer to enjoy freshly baked cookies whenever we’re craving them. You can bake them at the same temperature as you would if you were making them from scratch for about the same amount of time (roughly 14-15 minutes from frozen).
I hope you enjoy these craveable M&M cookies as much as my family!
Chewy M&M Cookies
Ingredients
- ½ cup sugar (113 g)
- 1 cup light brown sugar (200 g)
- 1 cup unsalted butter (2 sticks) room temperature
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 ¼ cups all purpose flour (350 g)
- 1 tsp cornstarch
- 1 tsp baking soda
- ¾ tsp salt
- 2 cups M&Ms (470 g) I used the regular M&Ms, but you could use any kind you like!
Instructions
- Preheat oven to 350 ℉ and line with parchment paper.
- Mix sugars and butter in with an electric/stand mixer on low until creamy (about 1-2 minutes).
- Add egg, yolk, and vanilla. Mix well.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Add to sugar and butter mixture.
- Folk in M&Ms and then roll into roughly 1 TBSP sized balls and arrange evenly on baking sheet (about 6-9 cookies at a time depending on the size of your baking sheet).
- Bake 12-14 minutes or until soft in the middle and golden on the edges.
- Tap tops of cookies with the back of a spoon if they're too puffy when they come out. Cool for about 5 minutes on the baking sheet before moving to a wire rack to cool completely. Store in an airtight container.
