How To Make The Best Christmas M&M Cookies...
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.
Ingredients
- 1 cup butter room temperature (salted)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs (room temp)
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup M&M's (regular size)
- 3/4 cup mini M&m size
- 1 tsp vanilla
Instructions
- 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.
- Transfer the cookies to a cooling rack. Enjoy!