Description
This Soft and Chewy M&M Cookies recipe yields delightful cookies with a tender, chewy center surrounded by gently crisp edges. Combining classic chocolate chips with colorful M&M’s, these cookies offer a fun and tasty treat perfect for any occasion, baked to perfection with a soft texture maintained by chilling the dough before baking.
Ingredients
Scale
Dry Ingredients
- 1½ cups (188g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (113g) unsalted butter, softened but still cool
- ½ cup (100g) granulated sugar
- â…“ cup (70g) brown sugar, lightly packed
- 1 large egg
- 2 teaspoons pure vanilla extract
Add-ins
- 1½ cups (total) M&M’s and chocolate chips (about 1 cup M&M’s and ½ cup chocolate chips)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as it forms the base structure for the cookies.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter with both granulated and brown sugars for 1-2 minutes until the mixture is light and fluffy, creating an airy base.
- Add Wet Ingredients: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing until well combined and scraping down the sides of the bowl to ensure even blending.
- Combine Dry and Wet Ingredients: On low speed, gradually add the dry flour mixture into the wet ingredients and mix just until combined to avoid overworking the dough and keeping the cookies tender.
- Add M&M’s and Chocolate Chips: Gently fold in about 1 cup total of M&M’s and chocolate chips into the dough, reserving the remaining ½ cup for topping the cookie dough balls before baking.
- Shape and Chill Dough: Scoop 2-tablespoon portions of dough into balls, place them on a plate, and refrigerate for 30 minutes to an hour. Chilling helps the cookies maintain thickness and develop a better texture during baking.
- Top Dough with Remaining Candies: After chilling, place the dough balls on the lined baking sheets spaced a couple of inches apart and press 5 or so M&M’s or chocolate chips onto the tops of each mound to enhance appearance and chocolate distribution.
- Bake the Cookies: Bake the cookies for 9-12 minutes until the edges are set but the centers remain slightly underbaked for softness. For crisper cookies, add 1-2 more minutes of baking time.
- Cool and Set: Transfer the baking sheets to wire racks to let the cookies cool completely; they will firm up as they cool, ensuring the perfect soft and chewy texture.
Notes
- Chilling the dough before baking is essential for maintaining cookie thickness and achieving a chewy texture.
- Do not overmix the dough once you add flour to avoid tough cookies.
- You can adjust M&M’s and chocolate chip quantities to preference or substitute with other chocolate candies.
- For softer cookies, bake on the shorter end of the time range and allow them to cool on the baking sheet.
- Store baked cookies in an airtight container at room temperature up to 4 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
