BEST M&M Cookies: chewy and soft on the inside, crispy edges and loaded with m&ms. These taste like true homemade cookies! olgainthekitchen.com

BEST M&M Cookies

5 from 2 votes
Servings: 24 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

BEST M&M Cookies: chewy and soft on the inside, crispy edges and loaded with M&Ms. These M&M cookies are absolutely incredible and kids love them! These taste like true homemade cookies!

Ingredients

  • 2 cups all-purpose flour, sifted (I use Bob's Red Mill)
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/2 teaspoon fine salt
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temp
  • 2 egg yolks, room temp
  • 1 cup mini M&Ms + 1/4 to top cookies

Instructions

  1. Preheat the oven to a 325°F. Line two baking sheets with parchment paper and set aside.

  2. Using a mixer, cream together 1/2 cup unsalted melted butter, 1/2 tsp fine salt, 1 cup brown sugar and 1/3 cup granulated sugar on low-medium speed for about 2 minutes.

  3. Next, add 1 tsp vanilla extract, 1 large egg and 2 egg yolks and mix until combined (about 30 seconds).

  4. In a separate bowl, combine and whisk 2 cups all-purpose flour and ½ tsp baking soda. Then add to wet ingredients and beat on low just until combined. Fold in 1 cup mini M&Ms.

  5. Scoop cookie dough with a large cookie scoop onto baking sheet, about 2 inches apart. Place 5 extra M&M’s on top of each cookie ball.

  6. Bake M&M cookies for 13-15 minutes, until tops are barely golden. Transfer cookies to a cooling rack to cool. Serve fresh and warm!

Recipe Notes

  • To freeze cookies: let cookies cool completely then seal in a ziploc freezer bag or freezer container and store in freezer for up to 3 months.  
  • To freeze cookie dough: simply scoop out dough and add to a tray or baking sheet. Freeze for about 30 minutes until cookie dough balls have hardened. Then add to a ziploc bag and store in the freezer for up to 3 months. When ready to eat, place cookie balls onto baking sheet lined with parchment paper while oven warms up. Bake them 1-2 minutes longer than usual since the dough was frozen.

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