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.
Soft and flavorful cookies with a candy crunch.
- 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 bread flour
- 100 g M&Ms
- Using a hand mixer or stand mixer with the paddle attachment, beat the butter for a few minutes until smooth.
- Add in the sugars and beat until the sugars are completely blended and the mixture is homogenous.
- Add in the vanilla and eggs and beat until homogenous.
- 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).
- With a rubber spatua, gently fold in the flour.
- When the flour is nearly incorporeal but the surface still has some dry flour, add in the M&Ms and fold to distribute evenly.
- 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.
- When ready to bake, line a sheet pan or pans with parchment or a silicone mat, and preheat the oven to 350.
- Scoop mounds of dough using a cookie or ice cream scoop, leaving a couple inches between each.
- Bake for about 12 minutes, rotating the pan halfway through. The edges should be just turning brown.
- 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).