Soft and Chewy M&M Cookies
These Soft and Chewy M&M Cookies are a delightful blend of golden edges and chewy centers, perfect for brightening up any occasion or family gathering.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Brings rich flavor and keeps cookies soft.
- 1 cup granulated sugar For balanced sweetness.
- 1 cup packed brown sugar Adds moisture and depth.
- 2 large eggs, room temperature Bind and enrich the dough.
- 2 teaspoons vanilla extract Warms the dough with aroma.
- 3 cups all-purpose flour The base for chewy structure. Substitute 1:1 gluten-free flour for a gluten-free option.
- 1 teaspoon baking soda Helps cookies spread just right.
- 1 teaspoon baking powder For lightness.
- 1 teaspoon fine sea salt Balances sweetness.
Mix-Ins
- 1.5 cups M&M candies The signature colorful pop. Use mini M&Ms for more even color distribution.
- 1 cup chocolate chips Optional for extra melty chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the M&M candies and chocolate chips, saving a few candies to press on top of the dough balls for prettier cookies.
Baking
- Scoop generous tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- If you want thicker cookies, chill the scooped dough for 30 minutes before baking.
- Bake for 10–12 minutes, until the edges are set and just turning golden while the centers remain soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 4 days. Freeze unbaked cookie dough balls for up to 3 months, baking from frozen.