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Soft and Chewy M&M Cookies Recipe

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4.4 from 9 reviews

These Soft and Chewy M&M Cookies offer a perfect balance of sweet chocolatey flavors and a tender, chewy texture. With a simple preparation combining classic cookie ingredients and colorful M&M’s, these cookies bake to golden perfection with slightly underdone centers for ultimate softness, making them an irresistible treat for all ages.

Ingredients

Dry Ingredients

  • 1½ cups (188g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (113g) unsalted butter (softened but still cool)
  • ½ cup (100g) granulated sugar
  • ⅓ cup (70g) brown sugar (lightly packed)
  • 1 large egg
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1½ cups (total) M&M’s and chocolate chips (about 1 cup M&M’s and ½ cup chocolate chips)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and help with even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until well combined. Set aside for later.
  3. Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened but still cool butter with granulated sugar and brown sugar for 1 to 2 minutes until the mixture is light, fluffy, and creamy.
  4. Add Egg and Vanilla: Add the egg and pure vanilla extract to the creamed butter mixture. Continue mixing until fully incorporated, scraping down the sides of the bowl as necessary to combine evenly.
  5. Combine with Dry Ingredients: On low speed, gradually add in the flour mixture to the wet ingredients. Mix just until the flour is fully incorporated without overmixing to keep the cookies tender.
  6. Fold in M&M’s and Chocolate Chips: Gently stir in about 1 cup of the M&M’s and chocolate chips into the dough. Reserve the remaining M&M’s and chips for topping the cookies before baking.
  7. Chill the Dough Balls: Using a tablespoon or cookie scoop, portion 2-tablespoon-sized dough balls and place them on a plate. Transfer to the refrigerator and chill for 30 minutes to one hour. Chilling the dough thickens it and helps the cookies spread less during baking, resulting in a chewier texture.
  8. Prep Cookie Balls for Baking: Remove chilled dough balls from the refrigerator. Press about 5 reserved M&M’s or chocolate chips on top of each mound of dough. Place dough balls on the prepared baking sheets, leaving a couple of inches between each to allow spreading during baking. Shape dough balls to be taller rather than wider for thicker cookies.
  9. Bake the Cookies: Bake in the preheated oven for 9-12 minutes. The edges should be set and the centers still slightly underdone to keep the cookies soft. For crispier edges, bake 1-2 minutes longer. Remove from oven once done.
  10. Cool Completely: Transfer the baking sheets to wire racks and let the cookies cool completely. They will firm up as they cool while remaining chewy inside, ready to enjoy!

Notes

  • All purpose flour is preferred for the perfect texture, but you can experiment with unbleached flour for a slight variation.
  • Chilling the dough is optional, but it helps prevent cookies from spreading too thin and enhances chewy texture. If skipped, expect thinner, slightly crispier cookies.
  • Pressing extra M&M’s on top before baking gives a colorful, attractive finish and ensures each cookie has plenty of candy pieces.
  • For rounder cookies, mound dough balls taller rather than wider before baking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Find it online: https://bitezly.com/soft-and-chewy-mandm-cookies-recipe/