M&M Cookies
Quick and delicious bakery style M&M 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