M&M Cookies

Chocolate chip cookies are great, but there is something about M&M cookies (the colors, the candy crunch) that adds another dimension, especially for kids. I adapted my favorite chocolate chip cookie recipe for these cookies. While I prefer the chocolate chip version in larger form and slightly under baked, these work well as smaller cookies.

M&M Cookies

  • Servings: 12
  • Difficulty: easy
  • Print

Soft and flavorful cookies with a candy crunch.

This makes about a dozen small cookies, but feel free to scale the recipe as needed. The dough keeps well in the refrigerator for a few days, so you can make as many as you need. I can fit about 6-8 on a standard cookie sheet.

Ingredients

  • 112 g (8 tablespoons or one stick) unsalted butter, at room temperature or microwaved for about 15 seconds to soften)
  • 100 g packed light brown sugar
  • 60 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg (at room temperature)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 175 g all-purpose flour
  • 100 g M&Ms

Directions

  1. Using a hand mixer or stand mixer with the paddle attachment, beat the butter for a few minutes until smooth.
  2. Add in the sugars and beat until the sugars are completely blended and the mixture is homogenous.
  3. Add in the vanilla and eggs and beat until homogenous.
  4. Add in the baking soda and salt and beat until the ingredients are well-distributed (many recipies combine these ingredients with the flour, but I this approach easier).
  5. With a rubber spatua, gently fold in the flour.
  6. When the flour is nearly incorporeal but the surface still has some dry flour, add in the M&Ms and fold to distribute evenly.
  7. Tightly wrap the dough in plastic wrap (or a storage container) and store in the refrigerator until chilled. Overnight works well, though will test your patience.
  8. When ready to bake, line a sheet pan or pans with parchment or a silicone mat, and preheat the oven to 350.
  9. Scoop mounds of dough using a cookie or ice cream scoop, leaving a couple inches between each.
  10. Bake for about 12 minutes, rotating the pan halfway through. The edges should be just turning brown.
  11. Let the cookies cool on the sheet pan for a few minutes to set, then transfer to a rack to continue cooling. I find the texture is best when they have completely cooled (resting for at least 30 minutes on the rack).

I work on new medications, new recipes, and new uses for technology. And sometimes some old things.

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