M&M Cookie Recipe

These M&M Cookies are a classic treat that everyone loves! Soft, chewy, and loaded with colorful M&Ms and chocolate chips, they’re perfect for satisfying your sweet tooth. This recipe is easy to follow and yields a batch of delicious cookies that are sure to disappear quickly.

Ingredients

• Unsalted butter: Just barely softened for easy creaming.
• Light brown sugar: Adds sweetness and moisture, and creates a chewy texture.
• Granulated sugar: Sweetens the cookies and contributes to a crisp edge.
• Large eggs: Bind the ingredients together and add structure.
• Vanilla extract: Enhances the flavor of the cookies.
• All-purpose flour: The base of the cookie dough, providing structure and a soft texture.
• Baking soda: The leavening agent that helps the cookies rise.
• Salt: Balances the sweetness and enhances the flavors.
• Chocolate chips: Adds a classic chocolatey flavor.
• M&Ms: Adds a colorful crunch and a burst of chocolate flavor.

How to Make M&M Cookies

Step 1: Prep

1. Preheat your oven to 375°F (190°C). Line two baking sheets with silicone baking mats or parchment paper.

Step 2: Cream Butter and Sugars

1. In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for about 1 minute, or until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Add Dry Ingredients and Chill

1. In a separate bowl, whisk together the flour, baking soda, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
3. Fold in the chocolate chips and M&Ms until evenly distributed.
4. If time allows, cover the bowl with plastic wrap and refrigerate the dough for 15-60 minutes (or up to 24 hours) to allow the flavors to meld and the dough to firm up.

Step 4: Scoop and Bake

1. Using a large cookie scoop (about 3 tablespoons), scoop the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
2. If desired, press a few extra M&Ms on top of each cookie for decoration.
3. Bake for 7-10 minutes, or until the edges are golden brown and the centers are set.
4. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

How to Serve

These M&M Cookies are delicious served:

• Warm: Enjoy them fresh out of the oven for a soft and gooey treat.
• With milk: A classic pairing for cookies.
• With ice cream: Serve them with a scoop of vanilla ice cream for a delicious dessert.
• Packed in lunchboxes: A fun and satisfying treat for kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days.

Freezing

You can freeze the baked cookies for up to 3 months. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container.

You can also freeze the cookie dough. Form the dough into balls and freeze them on a baking sheet until solid. Then, transfer the dough balls to a freezer bag or container and freeze for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and let them thaw for about 30 minutes before baking as directed.

Reheating

You can reheat the cookies in the oven or toaster oven if desired.

FAQs

1. Can I use unsalted butter?

Yes, you can use unsalted butter, but you may want to add a pinch of salt to the dry ingredients to compensate.

2. Can I use a different type of chocolate chips?

Yes, you can substitute chocolate chips with milk chocolate chips, dark chocolate chips, or even white chocolate chips.

3. Can I add other mix-ins to the dough?

Absolutely! Feel free to add other mix-ins, such as chopped nuts, sprinkles, or different types of candies.

4. How can I prevent the cookies from spreading too much?

Make sure to chill the dough for at least 15 minutes before baking. You can also use a higher protein flour, such as bread flour, to help prevent spreading.

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