Easy Recipe for M&M Cookies
These M&M cookies are ready in under 30 minutes from start to finish with no need to chill the cookie dough. These large, soft and chewy cookies always impress a crowd and can be customized to make Christmas M&M cookies each holiday season!
Servings: 20 cookies
Ingredients
- 3 ¼ cups (390g) all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups M&Ms (regular or mini)
- ¾ cup (170g) unsalted butter, room temperature 1 1/2 sticks
- ¾ cup (161g) brown sugar
- ¾ cup (149g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.3 1/4 cups (390g) all purpose flour, 1 tsp cornstarch, 1 tsp baking soda, 1/4 tsp salt
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.3/4 cup (170g) unsalted butter, room temperature, 3/4 cup (161g) brown sugar, 3/4 cup (149g) granulated sugar
- Add in the eggs and vanilla extract, beat for 30 seconds.2 large eggs, 1 tsp vanilla extract
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. Use a spatula to hand mix in 1 cup of M&Ms. The other cup of M&Ms I use to press on the outside of the dough balls.2 cups M&Ms (regular or mini)
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of M&Ms on the outside of the dough balls. I like to load mine with M&Ms! Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.
- For the cookies in the photos, the dough balls were about 3 heaping tablespoons (golf ball sized), so that’s a large cookie! I baked those for 13-16 minutes – just until the edges of the cookies would begin to firm up and brown slightly. The result is a soft and chewy cookie! If you make smaller dough balls, you should reduce the baking time to 12-14 minutes since the baking estimates are for golf ball sized dough balls.
- Allow the cookies to cool for 15 minutes on the baking sheet before removing. Make sure the baking sheet is cool before adding more dough balls and returning to the oven. Using 2 baking sheets allows one to cool while the other is in the oven.
Nutrition
Calories: 308kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 109mg | Potassium: 42mg | Fiber: 1g | Sugar: 29g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg