M&M Cookie Recipe
M&M Cookies have chewy centers, crispy edges, and are loaded with crunchy M&M’s and melty chocolate chips. Customize the colors for any occasion!
Servings: 16 cookies
Cost: $5.69
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt reduce if using table salt or if sensitive to salt
- 1-3/4 cups all-purpose flour
- 1 cup M&M’s
- 1/2 cup milk chocolate chips divided; or semi-sweet or dark chocolate—whichever is your favorite
Instructions
- Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
- Once butter is cooled to room temperature, stir in the light brown and granulated sugars. until smooth. Stir in the egg, vanilla extract, and maple syrup until smooth.
- Add cornstarch, baking soda, baking powder, and salt. Stir until smooth. Add the accurately measured (see note 1) flour and mix until just combined. Don’t overmix.
- Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.
- Cover the bowl tightly and chill for 1 hour.
- Preheat oven to 350°F. Line a pan with parchment paper or use a nonstick liner.
- Roll dough balls into tall, cylindrical balls. Place 6–8 cookie balls on the pan to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.
- Bake for 8–12 minutes, erring on the side of underbaking, which keeps them soft and chewy (I like mine right at 9 minutes)! Remember, the cookies will continue to bake a little more out of the oven, so take them out as soon as the edges start to lightly brown.
- Remove from oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.
Notes
Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.
Storage: I like these cookies best on days 1 and 2. They do last up to 1 week, but they begin to lose texture and flavor. Wait until cookies are completely cooled, then place in an airtight container and keep at room temperature.
Nutrition
Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg