Description
These Soft and Chewy M&M Cookies are a delightful treat featuring a perfect balance of tender, chewy texture and colorful candy-coated chocolate pieces. With a simple mix of classic cookie ingredients including a blend of M&M’s and chocolate chips, this recipe yields an irresistible cookie that’s soft in the center with slightly crisp edges, ideal for any cookie lover.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups (188g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened but still cool
- 1/2 cup (100g) granulated sugar
- 1/3 cup (70g) brown sugar, lightly packed
- 1 large egg
- 2 teaspoons pure vanilla extract
Add-ins
- 1 1/2 cups (total) M&M’s and chocolate chips (about 1 cup M&M’s and 1/2 cup chocolate chips)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as it forms the base structure for the cookies.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter with both granulated and brown sugars for 1-2 minutes until the mixture is light and fluffy, creating an airy base.
- Add Wet Ingredients: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing until well combined and scraping down the sides of the bowl to ensure even blending.
- Combine Dry and Wet Ingredients: On low speed, gradually add the dry flour mixture into the wet ingredients and mix just until combined to avoid overworking the dough and keeping the cookies tender.
- Add M&M’s and Chocolate Chips: Gently fold in about 1 cup total of M&M’s and chocolate chips into the dough, reserving the remaining ½ cup for topping the cookie dough balls before baking.
- Shape and Chill Dough: Scoop 2-tablespoon portions of dough into balls, place them on a plate, and refrigerate for 30 minutes to an hour. Chilling helps the cookies maintain thickness and develop a better texture during baking.
- Top Dough with Remaining Candies: After chilling, place the dough balls on the lined baking sheets spaced a couple of inches apart and press 5 or so M&M’s or chocolate chips onto the tops of each mound to enhance appearance and chocolate distribution.
- Bake the Cookies: Bake the cookies for 9-12 minutes until the edges are set but the centers remain slightly underbaked for softness. For crisper cookies, add 1-2 more minutes of baking time.
- Cool and Set: Transfer the baking sheets to wire racks to let the cookies cool completely; they will firm up as they cool, ensuring the perfect soft and chewy texture.
Notes
- Using room temperature but still cool butter helps achieve a light, fluffy texture in the dough for softer cookies.
- Chilling the dough balls is essential for thicker, chewier cookies but can be skipped for faster baking with slightly thinner cookies.
- Pressing extra M&M’s or chocolate chips on top before baking makes the cookies look more colorful and appealing.
- Mound the dough balls rather than flattening them to keep the cookies thick and prevent too much spreading during baking.
- For crispier cookies, increase baking time by 1-2 minutes, but avoid overbaking to maintain softness inside.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
