M&M cookies. Try these cookies loaded with your favorite M & Ms once and you’ll be hooked forever. Soft, chewy and incredibly delicious, these are a cinch to make.
Have you been looking for the perfect cookie recipe apt for this time of the year? Well, here’s one of my all-time favorites using simple ingredients but with an extra dose of deliciousness.
M & M cookies loaded with your favorite M & Ms. Don’t you love the multitude of colors and extra addition of chocolate in these cookies? Super yum!
Start with beating together butter and sugar. Make sure butter is at room temperature and has no added salt. I used brown sugar in this recipe, and it adds more richness to the cookies. Beat in egg and vanilla extract.
Now, beat in the dry ingredients - flour, baking soda and salt. Next up, fold in the special ingredient of these cookies - M & Ms. You’ll need to bring together the dough using your hands. The dough needs to be soft and not sticky.
At this point, we’ll refrigerate the dough for these M & M cookies for about 15-30 minutes. Scoop about 3tbsp of dough onto baking sheets. I made large cookies, however, use more or less dough to customize the size of the cookies.
The M & M cookies I made turned out to be soft and chewy with crispy edges. I also added a few more M & Ms on the top of the dough to make them really beautiful.
And there you go. The perfect holiday cookies just for you.
Ingredients
- 150 g unsalted butter softened
- 1 cup brown sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup M & Ms
- M & Ms to place on top of dough
Instructions
- In a large bowl, cream together butter and sugar. Add egg and vanilla extract. Beat until combined. Add flour, baking soda and salt. Beat again until combined. Fold in 1 cup M & Ms. Using your hands bring the dough together. Cover and refrigerate the dough for 15-30 minutes.
- Preheat oven to 190 C or 375 F. Line two baking trays with parchment paper. Scoop small balls of dough (about 3 tbsp) onto the baking sheets. Place them 2” apart to allow enough space for the dough to spread. Place more M & Ms on top of the dough balls. Bake for 8-10 minutes. Allow cookies to set on the pan for 2 minutes. Transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for about 3 days.
Video
Nutrition
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Pat @ Wholesome Kitchen says
I never tried making it yet but I will this time, thanks for the recipe you just shared!