M&M Cookies

Published Dec. 8, 2021

Total Time

30 minutes

Ingredients

  • ½ cup (115 grams) unsalted butter, very soft (pressable with a finger)

  • 1 cup (200 grams) granulated sugar

  • ¼ cup (packed, 57 grams) dark brown sugar

  • 1 large egg, at room temperature

  • 1 tablespoon vanilla extract

  • 1 teaspoon kosher salt (e.g., Diamond Crystal; use ¾ teaspoon if using coarse kosher salt)

  • ¼ teaspoon baking soda

  • 1½ cups (185 grams) all-purpose flour

  • ½ cup (96 grams) M&M’s (regular or mini size, as preferred)

Preparation

Step 1: Preheat & Prep Baking Sheets

Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper, ensuring even spacing between sheets to prevent overcrowding.

Step 2: Mix & Chill the Dough

In a large mixing bowl, combine the softened butter, granulated sugar, dark brown sugar, room-temperature egg, vanilla extract, and salt. Using an electric mixer or hand whisk, beat on medium speed for 1–2 minutes until the mixture is smooth, pale, and fluffy (air bubbles will form, increasing volume).

Add the baking soda and mix briefly with a rubber spatula. Gradually incorporate the all-purpose flour, stirring gently with the spatula until just combined (avoid overmixing to keep cookies tender).

Coarsely chop the M&M’s (e.g., into 2–3 small pieces per candy) and fold them into the dough. Transfer the dough to a covered bowl and chill in the refrigerator for 15–20 minutes. This step stabilizes the batter, preventing excessive spreading during baking.

Step 3: Bake the Cookies

Using a 2-tablespoon cookie scoop (or two spoons), portion the dough into 50-gram (2-tablespoon) rounds. Space them 2–3 inches (5–7.5 cm) apart on the prepared baking sheets (≈8 cookies per sheet).

Bake for 10–12 minutes, rotating the sheets halfway through, until the edges are lightly golden and the centers retain a slight "give" when touched. Remove from the oven and let the cookies cool on the sheet pans for 5 minutes before transferring to a wire rack to finish cooling (they will harden slightly as they cool).

User Feedback & Tips

Comment Highlights

  • Mini M&M’s: "Swap regular M&M’s for mini size to increase chocolate-to-dough ratio. More chocolate per bite = happier guests!"

  • Sweetness Adjustment: "Reduce sugar by ¼ cup for less intense sweetness. My family preferred 150 grams of sugar (vs. 200g) and loved the chewy texture."

  • Texture & Visual Fixes: "Baked cookies were puffier than expected (less attractive). Fixes: double M&M’s, reduce vanilla by 1 tsp, add ¼ tsp more salt, and leave M&M’s whole."

  • Chunky M&M’s: "Doubled M&M’s, left them whole, and got chewy, photo-worthy cookies. Texture was perfect!"

Pro Tips

  • Room-Temp Egg: Critical for fluffiness. Soak the egg in warm water for 1–2 minutes if needed.

  • Storage: Store cookies in an airtight container at room temperature for up to 3 days; freeze extras for longer shelf life.

Note: Adjust M&M quantities or sugar based on sweetness preferences—mini M&M’s and reduced sugar yield crowd-pleasing results!