This is hands down the BEST M&M cookies recipe, they are buttery, chewy, chocolatey, and so good! These cookies are easy to make, and they give the right amount of crunch and chocolate goodness. In this recipe I used both mini M&M’s and the regular sized M&M’s and they both render their own part in the recipe. Lastly, this recipe requires no refrigeration after mixing AKA downtime, you can put them in the oven directly once done mixing.
Tips For Making The Perfect M&M Cookies……
I know that I did say that this recipe was quick and easy, but I want to make sure that when you step into the kitchen to create these, it goes off without a hitch. I want to give you a few tips before starting the recipe and ensure they turn out just right.
Properly measure the flour – It’s the number one reason why most recipes fail, especially for cookies. If you end up with too much flour, the cookies will turn out dry, cakey, and will not spread properly. If you can, measure the flour with a food scale. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge, or take a butter knife and go across the top of the measuring cup to ensure exact measurements. Try your best to not scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.
Room temperature butter – Leave the butter out at room temperature for a couple of hours before starting this recipe. It’s very important to use room temperature butter because this will help round out your cookie. When mixing softened butter with sugar, the granules push tiny air pockets into the butter. This allows the heat from the oven to get the cookie a nice crisp texture, and to spread just enough. Above all, if the butter is TOO soft or warm, the cookies will spread too much. If the butter is too cold, the cookies won’t spread enough.
More Instructions To Follow.
2 Sugars Are Better Than 1 There’s a reason why using two types of sugars works for this recipe, so don’t make any substitutions. The molasses in the light brown sugar is what gives these cookies that soft but chewy, crunchy texture. On the other hand, granulated sugar is what gives you that golden and crisp ring around the edge. Utilizing both sugars is what gives you a very well-rounded cookie, one that’s soft in the middle and chewy on the outside.
Mixing speeds – There are two levels of mixing when it comes to cookies – high for a long period of time, and low for a short period of time. Mix on medium-high speed for all of the wet ingredients. This includes the butter and sugar, followed by the addition of eggs. Each step should be mixed for a good 2-3 minutes as this provides a strong structure to the cookie. After the dry ingredients are added, mix on low speed for as short a period of time as possible. RIGHT when the dry ingredients are mixed in, stop mixing. Over mixing will lead to a tough cookie which we definitely do not want.
Why use two different types of M&Ms?
For this M&M cookie recipe, I use a mix of mini and original M&Ms. This is what gives the best M&M to cookie ratio, as the mini M&Ms are able to scatter evenly across each cookie, while the original M&Ms provide a stronger crunch and flavor.
But the original M&Ms can be a bit too chunky in these cookies. That’s why they’re roughly crushed before mixing into the dough. This just provides a more uniform spread of M&Ms throughout the cookies.
The most simple M&M cookie recipe.
Can I use flavored M&Ms?
If you want to get funky with this cookie recipe, there are TONS of different M&M flavors out there. I definitely encourage throwing in whichever flavors you like! But I suggest only swapping the original M&Ms and keeping the mini M&Ms as is since these help the cookie to M&M ratio. Otherwise, try out the coffee, cookies & cream, or peanut M&Ms in place of the original M&Ms, as long as they’re also crushed.
Can you freeze the cookie dough?
Yes, they store well, and you can pull them out for another day! These cookies hold up very well in the freezer and can be baked straight from frozen. First, scoop the dough and let it chill in the refrigerator for a couple of hours just to firm up. Then toss the cookie dough balls into a freezer-safe ziplock back and freeze for up to 1 month.
To bake, follow the same instructions but add on a couple of additional minutes to ensure they bake all the way through.
How to store M&M cookies
Once baked, keep the cookies in an air-tight container at room temperature. They’re extra chewy once they’ve cooled completely, but if you prefer a more buttery and crisp cookie I recommend heating a cookie for about 10 seconds in the microwave before eating.
Why Did I Use Two Different Types of M&M’s?
Using two different types of M&M’s renders a better ratio of the crunch that we want at the end of the cooking time. I also make sure to add more of the M&M’s at the end of the cooking to make sure that I have that fun crunch at the end. Having the regular and mini-sized M&M’s balances the cookie throughout.
Will Flavored M&M’s Work?
You can absolutely use any type of M&M that is out there. I mean there are so many flavors on the market, and fun ones too. The only thing that I wouldn’t change about this recipe would be the mini M&M’s. The minis give this cookie that great balance and crunch we need at the end. I find that they are handy, and still very fun to work with.
Can I Freeze The Cookie Dough?
A resounding absolutely!!! These cookies are freezer-friendly and last for a good minute in the freezer until you are ready to cook them again. When you are done with the balls after mixing, put them into the refrigerator for about an hour. Once they are done in the fridge, go ahead and put them into the freezer in a Ziploc bag, they will store for about 2 months.
How To Store The M&M Cookies..
Once baked, keep the cookies in an air-tight cookie container at room temperature. They’re extra chewy once they’ve come down to a complete cool, but if you prefer a more buttery and crisp cookie I suggest heating a cookie for about 10 seconds in the microwave before eating.
They will keep at room temperature for about 5-7 days. Here is the 2-inch scoop I use to scoop the perfect size cookie.
How To Make The Best Christmas M&M Cookies…
Arie Williams
This is hands down the BEST M&M cookies recipe, they are buttery, chewy, chocolatey, and so good! These cookies are easy to make, and they give the right amount of crunch and chocolate goodness.
Turn on your oven to 350, and line a baking sheet with parchment paper.
Fill a ziplock bag with the original M&Ms and seal shut. Use a rolling pin and wack the M&Ms to roughly crush into smaller pieces. Set aside.
In a mixing bowl add in your softened butter, brown sugar, and granulated sugar. Don't forget to keep scraping down the side of the bowl.
Once you have added in your butter and sugars, give these a mix on medium speed until the mix is nice and creamy.
Once you have gotten the batter mixed, add in a splash of vanilla, and also the 2 room temperature eggs.
Turn on the hand mixer, and get those things mixed, and ready for the dry ingredients.
Go ahead and add in all your dry ingredients to the batter, and mix with your hand mixer.
At then end of mising add in your crushed M&M's that you crushed with rolling pin.
Using a large 2 oz cookie scoop, or 1/4 measuring cup, scoop the dough out onto the baking sheet. Only bake about 4-5 cookies at a time and space them well apart as they spread quite a bit.
Make sure to give your cookies some room, and put them spaced apart onto your parchment paper. 9See post picture for better look)..
Top with more M&Ms (see picture in post as to what this should look like), and bake for 12-15 minutes. They’re ready when the edges are lightly golden and the center is pale, puffed, and slightly underdone.
Sprinkle the cookies with more M&M's when they are fresh out of the oven.
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