Description
Soft, chewy M&M cookies loaded with colorful candy pieces. Thick bakery-style cookies with crispy edges and gooey centers.
Ingredients
Scale
- ¾ cup (170g) Unsalted butter (melted)
- ¾ cup (150g) Brown sugar (packed)
- ¼ cup (50g) White granulated sugar
- 1 large + 1 yolk Egg
- 2 tsp Vanilla extract
- 2¼ cups (280g) All-purpose flour
- 1 tsp Baking soda
- 1 tbsp Cornstarch
- ¾ tsp Salt
- 1½ cups M&M’s (regular size)
Instructions
- Mix Wet Ingredients (3 Minutes) — In a large bowl, whisk melted butter with both sugars until smooth and slightly thickened — about 1 minute of whisking. Add the whole egg, extra yolk, and vanilla. Whisk vigorously for 30 seconds until the mixture is glossy and well combined. The sugar partially dissolves into the warm butter, creating a toffee-like base.
- Add Dry Ingredients (2 Minutes) — In a separate bowl, whisk flour, baking soda, cornstarch, and salt. Pour the dry ingredients into the wet mixture and fold with a spatula until just combined — stop mixing when you see the last streak of flour disappear. Over-mixing develops gluten and makes cookies tough. Fold in 1 cup of M&M’s (reserve ½ cup for pressing on top).
- Chill the Dough (30 Minutes Minimum) — Cover the bowl with plastic wrap and refrigerate at least 30 minutes, up to 72 hours. Cold dough spreads less during baking, producing thicker cookies. If you’re impatient, pop it in the freezer for 15 minutes instead. The dough should be firm enough to scoop into balls without sticking to your hands.
- Scoop and Bake (12 Minutes) — Preheat oven to 350°F (175°C). Scoop dough into 1.5-tablespoon balls (or use a cookie scoop) and place on parchment-lined baking sheets, spaced 2 inches apart. Bake 10–12 minutes until the edges are set and lightly golden but the centers still look slightly underdone. This is key — they firm up as they cool. Pulling them out when they look “done” means they’ll be overbaked once cooled.
- Press M&M’s on Top (Immediately After Baking) — Remove from oven and immediately press 3–4 additional M&M’s onto the top of each warm cookie. They’ll sink in slightly and stick as the cookie cools. This keeps the candy shell colors vibrant and intact — M&M’s baked inside the cookie tend to crack and lose their color. Let cookies cool 10 minutes on the baking sheet before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 29g
- Protein: 3g