These M&M Cookies are seriously the best M&M cookies you'll ever make! They're soft and buttery on the inside with a slight crunch on the outside making them nice and chewy. The M&Ms also add a nice candy chocolate flavor that makes this truly the perfect cookie!
Yep! These are the best cookies ever. These M&M Cookies are Soft and buttery on the inside, slightly crisp on the outside - and the M&Ms really add a nice candy chocolatey crunch! You really can't go wrong with these cookies.
This M&M Cookie recipe is super simple and is made completely from scratch!
Start beating together salted butter that's room temperature with sugar and brown sugar. Add vanilla extract and eggs, one at a time.
In a separate bowl, mix together flour, salt, baking soda, and baking powder. Add flour mixture to the sugar mixture and mix together until both are fully incorporated, about 20 seconds. Take ½ cup of M&Ms and fold into the cookie dough. Cover the dough and refrigerate for 2-3 hours.
After cooling in the refrigerator, preheat the oven to 350 degrees °F. Take two tablespoons of cooking dough in your hand and roll it into a ball.
Press about 6-8 M&Ms into the rounded ball and set on a baking sheet. Each cookie ball should be about 2-3 inches apart.
Bake for approx 13 minutes. (idk why 13 minutes makes the perfect cookie, but it ensures that the cookie is soft on the inside and has a slight crunch on the outside!) Of course, if you prefer a crunchier cookie, I would recommend baking the cookies for 15 minutes.
Super simple, super delicious 🙂
Can I use regular M&Ms for baking?
Yes! For this M and M Cookie recipe, I used milk chocolate M&Ms. I bought the 38 ounce bag from the supermarket and I had a lot leftover. This recipe only calls for 1 ½ cups of M&Ms but of course if you would like to add more, please do!
But yes, you can use regular M&Ms for this recipe but also feel free to experiment with other types! Get creative, have fun. That's what cooking is all about!
Why do you have to chill cookie dough before baking?
When you cool the cookie dough in the refrigerator prior to baking, it allows the fats in the dough to cool, preventing the cookies from spreading too quickly and becoming flat. It also allows for the flavors of the dough to come together, making a tastier cookies that's truly delicious.
Think of chilling the dough as marinating. When you marinate a meat or vegetables, it becomes more flavorful! The same thing happens with cookie dough, just in a different way.
While the dough is chilling, the flour soaks up the butter and vanilla extract maximizing flavor in every bite. Think of it as concentrating the flavor and making the flavors of the cookies more potent. It's truly like magic if you ask me!
What do i need to make these chewy M&M cookies?
For these Chewy M&M Cookies, I highly recommend using:
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These Chewy M&M Cookies are seriously the best cookies you'll ever make! They're soft and buttery on the inside with a slight crunch on the outside making them nice and chewy. The M&Ms also add a nice candy chocolate flavor that makes this truly the perfect cookie!
Prep Time: 20 minutesmins
Cook Time: 13 minutesmins
1cupsalted butterroom temperature
2 ½cupsAll-Purpose Flour
1 ½tspBaking Soda
In a large bowl using a hand mixer or stand mixer using the paddle attachment, beat butter and sugar together for about 2 minutes, until fluffy. Add vanilla extract and continue to beat together. Add one egg at a time, beating each egg into the batter until it is fully incorporated.
In a separate bowl, combine flour, salt, baking soda, and baking powder. Whisk together and mix into the wet ingredients. Fold in ½ cup of M&Ms into the cookie dough using a silicone spatula. Cover with plastic wrap and chill in the refrigerator for 2 hours.
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper. Spoon out 2 tablespoons of cookie dough and roll into a ball. Press an additional 6-8 M&Ms into each cookie and place on the baking sheet about 2-3 inches apart.
Bake on the middle rack of the oven for 13 minutes for soft and chewy cookies and 15 minutes for crunchier cookies. After removing from the oven, let cookies sit on baking sheet for about 2-3 minutes to set and then remove onto a cooling rack to cool for 10 minutes.