Description
Enjoy these Soft and Chewy M&M Cookies that boast a perfect balance of buttery richness, a slight crunch from M&M’s, and delightful chunks of chocolate chips. Perfectly baked to a light golden brown for a tender, chewy texture that’s irresistible to both kids and adults.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (softened)
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips (milk chocolate baking chips preferred)
- 1 1/4 cups classic M&M’s
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or use Silpat non-stick mats to ensure cookies don’t stick.
- Cream Butter and Sugars: Using an electric mixer, beat the softened butter with granulated sugar and light brown sugar in a large bowl until fully combined and slightly grainy in texture.
- Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until the mixture is smooth and well incorporated.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt into the wet ingredients on low mixer speed. Mix just until the dough starts to form—do not overmix to keep your cookies soft and chewy.
- Fold in Chocolate Chips and M&M’s: Using a spatula, gently fold in the chocolate chips and M&M’s until evenly distributed throughout the dough.
- Scoop Dough onto Baking Sheets: Using a standard cookie scoop, place the dough balls on the prepared baking sheets spaced about an inch apart. Place about 15 cookies per baking sheet. Press a few extra M&M’s on top of each dough ball and gently press them down with your hand.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are a light golden brown but the centers are still soft.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheets for several minutes before transferring to a wire rack. Serve warm or at room temperature and enjoy!
Notes
- Do not overmix the dough once the flour is added to avoid tough cookies.
- You can substitute salted butter with unsalted butter and add a pinch more salt if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake and let them finish cooking on the hot baking sheet.
- Feel free to swap chocolate chips for white or semi-sweet chocolate according to taste.
