Why Make This Recipe
Chewy, soft-baked M&M cookies are a delightful treat that will please both kids and adults alike. Their chewy texture combined with colorful M&Ms makes them visually appealing and delicious. These cookies are perfect for parties, after-school snacks, or as a little pick-me-up. Plus, they are easy to make, making them a great choice for bakers of any skill level.
How to Make Chewy, Soft-Baked M&M Cookies
Ingredients
- 2 cups all-purpose flour (2 Tablespoons, spooned & leveled)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (12 Tbsp; 170g, softened to room temperature)
- 3/4 cup packed light or dark brown sugar (150g)
- 1/2 cup granulated sugar (100g)
- 1 large egg (at room temperature)
- 1 egg yolk (at room temperature)
- 1.5 tsp pure vanilla extract
- 1 cup mini M&Ms
- 2 Tbsp mini M&Ms (for topping)
Directions
Step 1: Get Your Dry Ingredients Ready. In a medium bowl, whisk together your flour, cornstarch, baking soda, and salt. Set this bowl aside for a moment.
Step 2: Cream the Butter. Grab a large bowl. Beat your softened butter on medium speed for about a minute until it’s nice and creamy using a stand mixer with the paddle attachment or a hand-held mixer.
Step 3: Add the Sugars. Add both the brown sugar and the granulated sugar to the creamy butter. Increase the mixer speed to medium-high and beat until everything is well combined and the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl with a spatula.
Step 4: Mix in the Wet Stuff. Add the egg, egg yolk, and vanilla extract. Beat these in until they are just combined. Again, scrape down the sides and bottom of the bowl.
Step 5: Combine Wet and Dry. Lower your mixer speed to low. Slowly add the dry ingredients you mixed up in Step 1 to the wet ingredients. Mix just until the flour streaks disappear. Don’t overmix!
Step 6: Fold in the M&Ms. Pour in the first cup of mini M&Ms. On low speed, beat for just about 20 seconds, or until the M&Ms are evenly distributed throughout the dough. You can give it a final gentle fold with your spatula.
Step 7: Chill Time! Cover your bowl of cookie dough tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 5 days.
Step 8: Preheat Your Oven. Once your dough is properly chilled, preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone baking mats.
Step 9: Roll and Place. Take out your chilled dough. Roll it into balls, using about 1.5 tablespoons of dough for each cookie. Place them on your prepared baking sheets, leaving about 3 inches of space between them.
Step 10: Bake ‘Em! Bake for 11-12 minutes, until the edges are lightly browned, but the centers still look a little soft and slightly underbaked.
Step 11: Cool on the Sheet. Leave the cookies on the hot baking sheet for 5 minutes after removing from the oven.
Step 12: Add Extra M&Ms (Optional but Recommended!). While the cookies are still warm and sitting on the baking sheet, gently press the reserved 2 tablespoons of mini M&Ms onto the tops.
Step 13: Final Cooling. After the 5 minutes on the baking sheet, carefully transfer the cookies to a wire rack to cool completely.
How to Serve Chewy, Soft-Baked M&M Cookies
These cookies are best served warm, straight from the oven. They pair wonderfully with a glass of milk or a cup of tea. You can also pack them in lunchboxes for a sweet treat during the day or serve them at parties to impress your guests.
How to Store Chewy, Soft-Baked M&M Cookies
To store your cookies, place them in an airtight container. They will stay fresh for about a week at room temperature. You can also freeze them for up to three months. Just make sure to separate layers with parchment paper before freezing to prevent sticking.
Tips to Make Chewy, Soft-Baked M&M Cookies
- Use room temperature ingredients for better mixing.
- Don’t skip the chilling step; it helps in achieving chewy cookies.
- For a richer flavor, you can brown the butter before mixing it with the sugars.
- Add more M&Ms for extra color and sweetness!
Variation
Feel free to switch out the mini M&Ms for chocolate chips or nuts to give your cookies a different taste and texture. For a festive touch, use seasonal M&Ms for holidays!
FAQs
Q: Can I use regular M&Ms instead of mini M&Ms?
A: Yes, regular M&Ms can be used, but keep in mind the texture may be a bit different and they may not spread as evenly.
Q: How do I make these cookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a binding agent included.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough. Just roll it into balls, freeze them on a baking sheet, then transfer to a ziplock bag. Bake them straight from the freezer, adding a minute or two to the baking time.
