M&M Cookies
Published Dec. 8, 2021

- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter, very soft
- 1cup/200 grams granulated sugar
- ¼packed cup/57 grams dark brown sugar
- 1large egg, at room temperature
- 1tablespoon vanilla extract
- 1teaspoon kosher salt (Diamond Crystal) or ¾ teaspoon coarse kosher salt
- ¼teaspoon baking soda
- 1½cups/185 grams all-purpose flour
- ½cup/96 grams M&M’s
Preparation
- Step 1
Heat the oven to 350 degrees and line 2 large sheet pans with parchment.
- Step 2
In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M’s, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.
- Step 3
Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.
Private Notes
Comments
The only modification I would make with this delicious recipe would be to use mini M&Ms instead of the regular size candy. You end up with more chocolate per bite. I also use mini chocolate chips in my chocolate chip cookie recipe as well. People tend to enjoy the smaller chocolate addition.
I just made these for the fam today. I used mini M&Ms and only 150 grams of sugar (cos I don’t love things overly sweet), but otherwise followed the recipe. They were a huge hit. We couldn’t stop eating them. :/
Just made these with the idea that if the NYT has 24 days of cookies, we should eat 24 days of cookies. Made as written except I doubled the M&Ms (I had chopped mine - no minis to be found). Was the easiest thing ever - butter definitely needs to be soft and they were consumed immediately. Day one: check.
I love this recipe and make it all the time. The perfect cookies.
Crazy good! Tripled the recipe to bring to two holiday potlucks. Used M&M minis, a smidge less sugar, and a 1 tbsp cookie scoop that enabled me to get 15 cookies per sheet. I experimented with adding extra M&Ms on top as some other commenters did, but found I preferred the aesthetic of the M&Ms fading into the dough. If you put them on top the dye bleeds around the shells more obviously which looks less appetizing. Truly can't go wrong with these.
100% agree with the idea of using mini m&m's instead, as chopping is just too messy and a little dangerous. I think there was something just a little too sweet about these, or maybe it was the lack of chocolate in every bite to offset the specific sweetness of the cookie base... with the m&m's they were a perfect flavor.