Soft and Chewy M&M Cookies

I don’t know what it is about M&M Cookies, but they make me feel like a kid again. Maybe it’s all the bright colors. These M&M Cookies are soft and chewy and have a generous amount of M&M candies.

I used the recipe for Chewy Chocolate Chip Cookies which is from Cook’s Illustrated and added M&M’s (lots of them) instead of chocolate chips.

My daughter and I made these (along with Oreo Brownies and Banana Chocolate Chip Muffins) for a fundraiser my son organized a few weeks ago (Note: Originally published February 23, 2015.) to raise money for cancer research. I wanted a trusty recipe that I knew would turn out well. And this one always does. The texture of these M&M Cookies is perfectly soft and chewy. No dry, brittle cookies like the ones at the store. I used regular size M&M’s but you could also use those cute little mini ones. And how perfect would pastel colored M&M’s be for Easter if you can find them? My daughter’s first and last initials are both M and I thought it would be super fun to give her a middle name with the initial N as a play on the candy-coated pieces (or the rapper). But instead we went with a family name and her middle initial is C. She has her initials on her backpack and lately she’s been complaining that kids at school call her Man Candy Monday. I’ll admit I had to ask her what that was. And now that I know and since it’s Monday, we’re having M&M Cookies for Man Candy Monday. I’ll have to keep my Man Candy Monday choice to myself or my teenage daughter won’t speak to me for you know, at least 3 days.

Recommended Equipment

You will need an electric stand mixer or a hand-held mixer to mix the dough.
To bake these cookies, I like to use these baking sheets .

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More Delicious Cookie Recipes

Soft and Chewy M&M Cookies

These M&M Cookies are soft and chewy and much better than store bought. Always popular with the kids.

Course Cookies

Cuisine American

Keyword m&ms

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings

Calories 249kcal

Author Christin Mahrlig

Equipment

Ingredients

2⅛ cups all-purpose flour (10⅝ ounces)
½ teaspoon salt
½ teaspoon baking soda
12 tablespoons unsalted butter , melted and cooled slightly
1 cup light or dark brown sugar ( 7 ounces)
½ cup granulated sugar (3½ ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1-2 cups candy covered chocolate pieces, of course you know 2 cups is best!

Instructions

Heat oven to 325 degrees with racks in the upper-middle and lower-middle positions.
In a medium bowl mix flour, salt, and baking soda. Set aside.
With electric mixer, beat butter and sugars until thoroughly blended. Mix in egg, egg yolk, and vanilla. Add dry ingredients and mix just until combined. Stir in M&M’s.
Roll a scant ¼ cup of dough into a ball. Holding the ball in both hands, pull ball apart into 2 equal halves. Rotate just 90 degrees so jagged edges face up and press the two pieces back together again. Place on baking sheet with jagged edges facing up, spacing 2½ inches apart.
Bake 15-18 minutes. Cookies should be slightly undercooked when you remove them from the oven. Cool cookies on baking sheets.