Nothing beats the simple joy of biting into a perfectly baked cookie studded with colorful M&Ms. This recipe combines the nostalgic appeal of M&Ms with a buttery, soft-baked cookie base that stays chewy for days. Through countless testing sessions in my kitchen, I’ve perfected the ratio of ingredients to create cookies that are crisp at the edges, soft in the middle, and loaded with candy-coated chocolate pieces.
Why This Recipe Works
The magic lies in the details: brown sugar for moisture and chewiness, an extra egg yolk for richness, and a specific mixing method that creates the perfect texture. Plus, we’ll use a few special techniques to ensure your M&Ms stay vibrant and don’t crack during baking.
Ingredients
For the Cookie Base:
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs plus 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1½ cups M&Ms, plus extra for topping
- ½ cup semi-sweet chocolate chips
Essential Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop
- Wire cooling rack
- Measuring cups and spoons
Making The Perfect M&M Cookies
Step 1: Mixing the Dry Ingredients
Whisk together flour, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents and salt throughout your cookies.
Step 2: Creaming
Beat softened butter in your stand mixer until creamy, about 1 minute. Add both sugars and cream together until light and fluffy, 3-4 minutes. This step is crucial for achieving the perfect texture.
Step 3: Adding Wet Ingredients
Beat in eggs one at a time, then add the extra yolk and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
Step 4: Combining Dry and Wet
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Don’t overmix – this can lead to tough cookies.
Step 5: Adding M&Ms
Gently fold in M&Ms and chocolate chips by hand. Save some M&Ms for pressing into the tops of the cookies before baking.
Step 6: Chilling
Chill the dough for at least 2 hours or overnight. This step is non-negotiable – it prevents spreading and develops flavor.
Step 7: Baking
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop chilled dough (about 3 tablespoons each) onto prepared sheets. Press extra M&Ms into the tops.
Bake for 11-13 minutes until edges are lightly golden but centers still look slightly underbaked. Let cool on baking sheets for 5 minutes before transferring to wire rack.
Pro Tips for Success
- Temperature Matters
- Room temperature ingredients ensure proper mixing
- Chilled dough prevents excessive spreading
- Don’t place dough on warm cookie sheets
- M&M Placement
- Save some M&Ms for pressing into tops just before baking
- Press any exposed M&Ms slightly into dough to prevent cracking
- Use holiday colors for seasonal cookies
- Storage
- Keep in airtight container at room temperature up to 5 days
- Freeze baked cookies up to 3 months
- Freeze dough balls for fresh-baked cookies anytime
Variations to Try
- Double Chocolate
- Add ¼ cup cocoa powder to dry ingredients
- Use peanut butter M&Ms instead of regular
- Monster Cookie Style
- Add ½ cup quick oats
- Include ½ cup chopped peanuts
- Mix in ¼ cup mini M&Ms with regular ones
- Holiday Special
- Use seasonal M&M colors
- Add appropriate extracts (peppermint for Christmas, etc.)
- Include complementary mix-ins
Troubleshooting Guide
If cookies spread too much:
- Add 2-3 tablespoons more flour
- Chill dough longer
- Check oven temperature accuracy
If cookies don’t spread enough:
- Reduce flour by 2-3 tablespoons
- Let dough warm slightly before baking
- Gently press dough balls before baking
Perfecting Your Technique
Remember these key points:
- Don’t rush the creaming process
- Chill your dough thoroughly
- Watch your first batch carefully to gauge timing
- Let cookies cool on sheet for proper setting
Make-Ahead Options
The dough can be:
- Refrigerated up to 3 days
- Frozen as dough balls up to 3 months
- Baked and frozen up to 3 months
These M&M cookies are perfect for:
- Bake sales
- Birthday parties
- Holiday cookie platters
- After-school treats
- Cookie swaps
Every baker needs a reliable, delicious cookie recipe in their repertoire, and this one delivers consistently excellent results. The combination of classic cookie dough with colorful M&Ms creates treats that appeal to both kids and adults. Whether you’re an experienced baker or just starting out, these cookies are sure to become a favorite in your recipe collection.
Remember, patience is key when baking these cookies. Take your time with each step, especially the creaming and chilling phases, and you’ll be rewarded with perfectly soft, chewy cookies that disappear as quickly as you can make them. Happy baking!
