Soft and Chewy M&M Cookies made like basic chocolate chip cookies with m&m’s instead of chocolate chips. You can make regular sized or mini cookies!
Prep Time 25 minutesminutes
Cook Time 12 minutesminutes
Total Time 37 minutesminutes
Servings 30cookies
Ingredients
2cups(260g)all-purpose flour
1teaspoonbaking soda
1teaspooncornstarch
½teaspoonsalt
½cup(113g)unsalted butter, softened
½cup(110g)light brown sugar, packed
½cup(100g)granulated sugar
1large egg
1large egg yolk
1 ½teaspoonsvanilla extract
2cups(416g)M&M’s
Instructions
In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
Beat the butter and both sugar sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined.
Beat in the egg, egg yolk, and vanilla. Stir in the flour mixture just until well blended. Fold in the m&m's.
Roll cookie dough into 1 and 1/2 to 2 tablespoon sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. Cover and refrigerate for 2 hours.
Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet.
Bake cookies for 10-12 minutes or until lightly brown and just underdone.
Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Notes
Make mini M&M cookies
Use mini m&m’s instead of the regular ones.
Shape the dough into 1 teaspoon-sized balls.
Bake for 7 to 8 minutes.
Make ahead tip
The cookies will keep for up to one week stored at room temperature in an airtight container.
The dough can be made ahead and stored in the refrigerator for up to 3 days. Bring the dough to room temperature and continue with step 3, skipping the instruction to refrigerate for 2 hours.
Freeze baked cookies for up to 3 months. Thaw in the refrigerator overnight.
Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed