Best M&M Cookies

M&M Cookies spread out on parchment paper

These delicious M&M cookies have a slightly crisp exterior and a soft and chewy center, brightened up with our favorite chocolate candies. The perfect treat to bring to parties, picnics or potlucks, or just enjoy for a special snack.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings Cookies

Calories 218

Author Kim

Ingredients

3 ¼ cup (390g) all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup 2 sticks, (226g) unsalted butter softened to room temperature
1 ½ cups (288g) light or dark brown sugar
½ cup (100g) granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
2 cups M&M’s, plus more for tops if desired

Instructions

Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
On low speed, gradually add the dry ingredients to the butter/sugar mixture. Fold in the M&M’s.
Drop balls of cookie dough onto the lined cookie sheet. I use about 2 tablespoons of dough for each cookie.
Bake for 10-12 mins. Remove from the oven right when edges start getting golden.
If desired, while the cookies are still warm, press a few extra M&M’s into the tops of each cookie. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Chilling dough: As long as the butter is not too soft and the room you are working in is not too warm, this dough does not need to be chilled before baking. However, I strongly encourage you to chill the dough balls in the refrigerator for 2-3 hours and up to 3-4 days. Your cookies will be thicker, fluffier and have the best consistency.

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