ingredients
  • All-purpose flour 1 ½ cups
  • Baking powder 1 teaspoon • 156 kcal
  • Baking soda ½ teaspoon
  • Salt ¼ teaspoon • 1 kcal
  • Unsalted butter ½ cup, softened
  • Granulated white sugar ½ cup
  • Brown sugar ⅓ cup, lightly packed
  • Egg 1, large • 130 kcal
  • Vanilla Extract 2 teaspoons
  • M&M’s or a mixture of M&M’s and chocolate chips 1 ½ cups
Calories refers to 100 gr of product

Crispy but soft, buttery cookies are finished off with a crunch of sweet chocolate chips and M&M’s in this simple dough-based cookie recipe. They’re chewy while still soft, and have a rich chocolate flavor that makes them irresistible and a family friendly classic. By utilizing both M&M’s and chocolate chips, dueling textures with similar flavors play well off of one another in each bite of the familiar cookie.

How to make M&M Cookies

Mix together flour, baking soda, baking powder, and salt in a medium bowl.

In a different large bowl, beat softened butter and sugars until smooth and fluffy.

Add eggs and vanilla extract, mixing and scraping the sides of the bowl to combine. Add dry ingredients and mix on low speed (if using an electric mixer or beater) until combined.

Stir in M&M’s and chocolate chips, gently folding to evenly distribute pieces throughout the dough. If desired, put a few aside (maybe a dozen) to press gently into cookies before baking.

Scoop balls of dough in about 2 tablespoon portions. Drop dough onto a parchment-lined baking sheet about two inches apart. Press remaining M&M’s gently onto top of cookies.

Bake for 8-10 minutes until the edges are set but slightly underdone. Remember that the cookies will continue cooking for a couple minutes after you take them out, so be sure not to overbake. Allow to cool completely before serving.

How to store M&M cookies

These M&M cookies should be stored in a sealed container for three to five days at room temperature to stay fresh and soft. In the fridge, they’ll last a few more days, and can be frozen for up to three months.

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Mix together flour, baking soda, baking powder, and salt in a medium bowl.

In a different large bowl, beat softened butter and sugars until smooth and fluffy, about two minutes. Add eggs and vanilla extract, mixing and scraping the sides of the bowl to combine for another minute or so.

Add dry ingredients and mix on low speed (if using an electric mixer or beater) until combined.

Stir in M&M’s and chocolate chips, gently folding to evenly distribute pieces throughout the dough. If desired, put a few aside (maybe a dozen) to press gently into cookies before baking.

Scoop balls of dough in portions about 1½ to 2½ tablespoons in size and drop onto a parchment-lined baking sheet about two inches apart. Press remaining M&M’s gently onto top of cookies.

Bake in the preheated oven for 8-10 minutes until the edges are set but slightly underdone. Remember that the cookies will continue cooking for a couple minutes after you take them out, so be sure not to overbake.

Allow to cool completely before serving. Transfer to a wire rack after a few minutes.

Notes

Take them out before they look done: because they’ll stay warm and firm up a couple minutes after removing from the oven. It’s easy to overbake cookies like these because they don’t appear done when they are.

Change scoop size depending on how big and thick you want your cookies. Start with 1 ½ tablespoons and work your way up to 2 ½ tablespoon portions for thicker cookies.

Any M&M’s work and you can get creative with seasonal colors, peanuts, or anything other kind.