M&M Cookies
Indulge in the ultimate treat with these soft and chewy M&M Cookies. Loaded with colorful M&Ms and rich chocolate, they're perfect for satisfying your sweet cravings. Easy to make and even easier to share, these cookies are a must-try for any cookie lover!
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (softened)
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2 units eggs
- 1 cup chocolate chips
- 1 cup M&Ms (plus more for tops if desired)
Instructions
- Preheat your oven to 350 degrees F. This is an important step; a correctly heated oven ensures even baking, resulting in cookies that are perfectly golden.
- In a medium bowl, mix together flour, baking soda, and salt. Whisking these dry ingredients together helps to evenly distribute the baking soda and salt, ensuring consistent flavor throughout.
- In another, larger bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to beat until the mixture is smooth and fluffy. This process incorporates air into the dough, giving your cookies that wonderful light texture.
- Add in the vanilla and eggs. Mix until fully combined. The proteins in the eggs help bind the ingredients together, adding richness to the dough.
- Slowly fold in the flour mixture to the wet ingredients. Be careful not to overmix; you want to combine just until you no longer see any flour. Overmixing can result in tougher cookies.
- Gently stir in the chocolate chips and M&Ms. This is my favorite step! I love the burst of color and sweetness that the M&Ms add to the mixture.
- Using a large cookie scoop (about 3 tablespoons), scoop the cookie dough onto a baking sheet lined with parchment paper. Leave about 2 inches between each scoop to allow for spreading.
- If desired, place about 5 extra M&Ms on top of each cookie before baking. This gives them that bakery-style look and an extra pop of flavor!
- Bake in the preheated oven for 10 to 12 minutes, or until the bottoms are golden brown. The tops might look a bit doughy, but don’t worry! They will firm up as they cool on the baking sheet.
- Once baked, let them sit on the cookie sheets for about 5 minutes before transferring to a wire rack to cool completely. This step is crucial; it allows the cookies to set, ensuring they maintain their shape.
Notes
- Tip 1: Be sure to use two bowls for the dry and wet ingredients. This will ensure you don’t overmix the dough which can make your cookies tough instead of soft.
- Tip 2: To make mixing easier, use room temperature ingredients. This is especially important for the butter, but room temperature eggs are easier to mix into other ingredients.
- Tip 3: Top the cookies with a few extra M&Ms and/or chocolate chips after you scoop them onto the baking sheet. This is completely optional and makes them look like those bakery cookies!
- Tip 4: Keep an eye on the cookies while they bake. If you overbake them, they will be dry and not as soft. The cookies may not look done on top once the edges and bottoms are golden – that’s what you want. They will continue to bake on the sheet when you take them out of the oven.