M&M Cookies
Yields: 16 large cookies
Big, soft, chewy M&M cookies that not only look fantastic, but taste even better!
  • 2 cups (280 grams or 10 ounces) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1.5 sticks or 170 grams) butter, melted
  • ½ cup (100 grams or 3.5 ounces) granulated sugar
  • ¾ cup (150 grams or 5.3 ounces) brown sugar (preferably dark)
  • 1 large egg, plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup (200 grams or 7 ounces) M&M’s
  1. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
  2. In a large bowl, place the melted butter, granulated sugar, and brown sugar. Whisk until well combined. Whisk in the egg, egg yolk, and vanilla extract. Add flour mixture and mix just until combined; do not over mix. Fold in M&Ms.
  3. Chill the dough for a minimum of 2 hours, preferably 6 hours or overnight (or up to 3 days).
  4. Preheat oven to 325F/165C. Line pans with parchment paper.
  5. If the cookie dough is hard to handle, leave it on the counter for a few minutes to soften.
  6. Drop rounded balls of dough, around 3 tablespoons in size each, onto prepared baking sheet. Press extra M&Ms into the tops. Bake for 10-12 minutes, or until cookies begin to brown at the edges and the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
  7. Store cookies in an airtight container for up to 3 days.
  8. Cookies can be frozen for up to 2 months.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/mm-cookies/