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 cookies to bring to parties, picnics or potlucks, or just enjoy for a special snack.
- 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
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Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
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Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
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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.
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On low speed, gradually add the dry ingredients to the butter/sugar mixture. Fold in the M&M’s.
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Drop balls of cookie dough onto the lined cookie sheet. I use about 2 tablespoons of dough for each cookie.
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Bake for 10-12 mins. Remove from the oven right when edges start getting golden.
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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.
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.
Photos by Sasha at Eat Love Eats.
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