M&M Cookies

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Colorful bakery style M&M Cookies with chewy edges and soft-baked middles. These cookies are practically irresistible and always a favorite at events and gatherings.

Prep Time20

Cook Time13

Chilling1

Total Time1 33

Course: Cookie, Desserts

Cuisine: American

Keyword: cookies, dessert

Servings:

Calories: 240kcal

Author: Tricia

Ingredients

3 cups all purpose flour (378g)
2 teaspoons cornstarch
1 ½ teaspoons baking soda
1 teaspoon salt
1 ¼ cups light brown sugar packed (282g)
½ cup granulated sugar (110g)
1 cup unsalted butter melted and cooled (226g, 16T or 8oz)
2 large eggs room temperature
1 egg yolk room temperature
2 teaspoons vanilla extract
2 cups M&M’s any color (15oz or 425g) we suggest buying an 18oz bag to have extra for topping

Instructions

In a medium bowl whisk together the flour, cornstarch, baking soda and salt. Set aside.
Combine the sugars and melted butter in the large mixing bowl. Using an electric mixer beat on medium speed until the ingredients are well blended and lightened in color. Add the eggs and egg yolk one at a time beating well after each addition. Add the vanilla and mix until blended.
Add the flour mixture to the batter in three additions mixing just until blended. Scrape down the sides and bottom of the bowl. Fold in the M&M’s with a wooden spoon until combined. Cover and refrigerate the dough for at least 2 hours or up to 3 days.
When ready to bake preheat the oven to 350℉. Line a cookie sheet with parchment paper and set aside.
Using a cookie scoop portion out 2 and 1/2 tablespoons of dough (about 55g each). Roll the dough into a tall-ball and place on a parchment lined baking sheet at least 2-inches apart. (At this point the dough balls can be frozen or refrigerated for baking later.)
Bake for 12 to 14 minutes or until the edges are light brown and the middle is just set and looks slightly under-baked. Don’t over-bake the cookies. Once removed from the oven immediately top with additional M&M’s pressing down gently into the baked cookie. Remove to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days.
Once dough balls are formed they can be frozen for up to 3 months. Store well sealed in an airtight container.
Add a minute or two to the total baking time when baking frozen cookie dough balls.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition