Description
These BEST M&M Cookies are soft, chewy, and packed with colorful mini M&M’s and semi-sweet chocolate chips. With a perfect balance of buttery richness and a hint of vanilla, these cookies are easy to make and bake in just over 30 minutes, making them a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 1 ⅓ cups (175g) all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup (115g) unsalted butter, melted and cooled
- ½ cup (100g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
Add-ins
- ¾ cup (135g) mini M&M’s
- ½ cup (80g) mini semi-sweet chocolate chips
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until thoroughly mixed. Set aside.
- Mix wet ingredients: In a large bowl, combine the melted and cooled butter with the brown sugar and granulated sugar. Whisk until the mixture is smooth, the sugars are fully incorporated, and the batter leaves a smooth trail when stirred.
- Add vanilla and egg: Stir in the vanilla extract and then the egg. Whisk until everything is well combined and the batter is smooth.
- Combine dry and wet mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Mix just until combined, being careful not to overmix.
- Fold in mix-ins: Gently fold in the mini M&M’s and mini semi-sweet chocolate chips for bursts of chocolate and colorful candy in each bite.
- Portion dough: Using a large 2 oz cookie scoop, portion 5 to 6 cookie dough balls onto the prepared baking sheet. Leave at least 3 inches between each to allow for spreading.
- Bake cookies: Bake in the center of the preheated oven for 10 to 12 minutes or until the edges are lightly browned. The centers may look slightly underbaked but will firm up as they cool.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature egg for better mixing and texture.
- Melting and cooling the butter ensures the batter mixes evenly and produces a chewy texture.
- Do not overbake; cookies continue to cook on the hot baking sheet after removal.
- For more colorful cookies, use mini M&M’s as they disperse more evenly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
