This was one of the first recipes ever published on my website. It’s always been a favorite, but I recently began adding a little extra baking soda and flour so the cookies hold shape better. (You’ll see 1 teaspoon of baking soda and an extra 2 Tablespoons of flour listed in the written recipe below.) I figured you’d want a reminder about these cookies or, if you’re new to my website, a little encouragement to try them!
Here’s What to Expect:
Texture: Think about a soft-baked chocolate chip cookie. Truly, does anything compare? These M&M cookies have the same tender, melt-in-your-mouth texture. They’re extra chewy with dozens of mini M&Ms packed in each cookie. Do you crave even more texture? You’ll enjoy my oatmeal M&M cookies. Flavor: I use extra brown sugar in this cookie dough, so you’ll taste that warm and classic flavor in each bite. Pair that with plenty of butter and oodles of chocolate candies. Ease: We have a pretty straightforward cookie dough here. After chilling the dough, roll into balls, then bake. A beginner could easily master this recipe. Time: Set aside enough time to chill this cookie dough. It’s a fairly sticky dough and without time in the refrigerator, your cookies will melt all over the baking sheet.
Soft-Baked M&M Cookies – Key Ingredients
A few ingredients add to their signature flavor and texture. Here’s how:
Flour: I used to prepare this cookie dough with 2 cups of flour, but started adding another 2 Tablespoons. This helps soak up more liquid (butter, egg) so the cookies stay thicker. Cornstarch: A touch of cornstarch helps create a softer, thicker cookie. I add it to many of my cookie recipes, including these super soft chocolate chip cookies. By the way, that cookie dough is pretty similar to this one. Here we’re using a little more flour, sugar, and an extra egg yolk. (And thus yields more cookies.) Butter: Room temperature butter is the base of this cookie recipe. Granulated & Brown Sugar: Sugar does more than sweeten the cookies. The granulated sugar helps them spread and the brown sugar keeps them soft. For extra soft and tender cookies, we use more brown sugar than white granulated sugar here. 1 Egg + 1 Extra Egg Yolk: Have you ever baked my chewy chocolate chip cookies before? They’re the most popular cookie recipe on this website. I swear by using 1 extra egg yolk in that dough because it helps bind the ingredients and maintains a moist, chewy cookie. We’re doing the same thing here. Mini M&Ms: You can use any M&Ms, but I recommend mini so there’s more in each bite. If the M&Ms are larger, such as peanut M&Ms or peanut butter M&Ms, roughly chop them first. If desired, grab an extra 2 Tablespoons of M&Ms and press a few into the top of each cookie when they’re warm from the oven. This is purely for looks!
Success Tip: Chill The Dough!
The cookie dough is pretty soft, so make sure you take the time to chill it in the refrigerator. The cookies will spread into puddles otherwise. If you don’t have time to chill the dough, I recommend making these soft baked M&M cookie bars instead. After chilling, roll the cookie dough into balls and bake:
Small, Medium, & Large
Do you have a copy of Sally’s Cookie Addiction cookbook? If so, you’ll see Giant M&M Cookies on page 31. My cookbook recipe yields massive cookies, but today’s are regular/medium size. Do you like teeny tiny treats? Try these mini M&M cookies instead. They’re bite-size cookies and the dough doesn’t require chilling in the refrigerator. All 3 recipes pretty much use the same exact ingredients, just in different quantities and ratios. You can’t go wrong with any, especially if you love M&M cookies! And if you need a gluten free option, try these flourless monster cookies.
