M&M Cookies

It’s been so long since I’ve shared- too long!

I am sure you know all too well how busy life can get. All the twists and turns, ups and downs it can take. Sometimes things we love doing can take a back burner. We have to reorganize priorities. It’s an understatement to say that I have experienced some of the most incredibly difficult trials over the past decade. But through everything, I have experienced God’s grace and have witnessed amazing miracles. I have personally come to know nothing is impossible with God. He is so good and so loving- a God of hope who restores!

That being said, I’m very excited that I recently had the time to update the site and get it working again! And I’m looking forward to sharing more recipes with you!

I figured this delicious M&M cookie recipe would be a great recipe for my first post back. My family has been loving this one…. So much it was hard to snap some pictures before they were gone!

These Cookies are so good and incredibly easy to make. I love that these cookies start with melted butter because I don’t have to wait for butter to soften. I hope I’m not the only one to accidentally melt the butter in the microwave, trying to hurry the process along 🙂

These don’t even need a mixer. Just a bowl, a whisk and a spatula to mix. The higher cooking temp in the recipe gives them a quick baking time too.

The recipe calls for 1 1/4 Cups of M&M’s. I usually hold some back or just use extra to press on top of each cookie before it bakes. It doesn’t change the taste but they look so much prettier this way. I like these with a mix of M&M’s and chocolate chips too.

I hope you love these just as much as my family does!

M&M Cookies

Quick and delicious bakery style M&M cookies

Print Recipe Pin Recipe

Course Dessert

Servings 24 cookies

Ingredients

  

• 2 ¼  Cup All Purpose Flour 319 grams
• 1 tsp Table Salt
• 3/4 tsp Baking Soda
• 12 Tbsp Unsalted Butter Melted (can use salted butter just cut salt by about 1/4 tsp if you want)
• 1 Cup Packed Light brown sugar 198 Grams
• 1/2 Cup Granulated Sugar 99 Grams
• 1 Large Egg plus 1 Large Egg Yolk
• 2 tsp Vanilla
• 1 1/4 Cup M&M candies (reserve some for tops of cookies-see note) 9oz/255 Grams

Instructions

 

• Adjust oven rack to middle position and heat oven to 425 degrees. Line 2 baking sheets with parchment paper.
• Combine flour, salt, and baking soda in bowl. Whisk to Combine.
  2 ¼  Cup All Purpose Flour, 3/4 tsp Baking Soda, 1 tsp Table Salt
• In another large bowl, Whisk melted butter, brown sugar, and granulated sugar until thoroughly combined, about 30 seconds.
  12 Tbsp Unsalted Butter Melted, 1 Cup Packed Light brown sugar, 1/2 Cup Granulated Sugar
• Whisk in egg and yolk and vanilla until fully combined and mixture looks emulsified, about 30 seconds.
  1 Large Egg plus 1 Large Egg Yolk, 2 tsp Vanilla
• Stir in half of flour mixture with rubber spatula or wooden spoon. Stir in M&M's and remainder of flour mixture . Mix until just combined.
  1 1/4 Cup M&M candies (reserve some for tops of cookies-see note)
• Scoop cookies in 2 Tablespoons size portions ( you can go bigger or smaller if you want). Roll dough portions between your hands to make smooth balls and place evenly on prepared cookie sheets, 8 per sheet. Gently press each ball with your hand- slightly to about 3/4 inch. Press extra M&M's into tops of each cookie.
• Bake cookies, 1 sheet at a time, until centers of cookies are puffed and still very light without browning, about 6-8 minutes; they may still seem underdone. Let cookies cool on sheet for 5 minutes. Using spatula, transfer cookies to wire rack and let cool.
• These store well for several days in an airtight container and they freeze great too!

Notes

I usually reserve some M&M’s ( probably about 1/4 cup) for the top of cookies or often I will use the full 1 1/4 cup in the batter and just use extras for the top

These are also great with a mix of M&M’s and chocolate chips.

The cookies may seem underdone when you pull them from the oven. This is OK; they continue baking as they cool on the baking sheet for 5 minutes. I find they may even brown around the edges a bit as they cool. 

I usually get about 24 cookies when I use my 2 Tbsp cookie scoop. The original recipe made 16. 

Adapted from Americas Test Kitchen

Keyword bakery, cookies, dessert, easy, M&M, quick