Description
These soft and chewy M&M Cookies are packed with colorful chocolate candies and rich chocolate chips. With crisp golden edges and tender centers, they’re a fun, bakery-style treat perfect for parties, holidays, or everyday baking.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips
- 1 1/4 cups (250 g) M&M chocolate candies
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips and 1 cup M&M candies. Reserve remaining 1/4 cup for topping.
- Scoop 2 tablespoons of dough per cookie and place 2 inches apart on baking sheets. Press extra M&Ms on top.
- Bake 10–12 minutes until edges are golden and centers slightly soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
- Do not overbake to keep cookies soft and chewy.
- Chilling dough 30 minutes creates thicker cookies.
- Store in airtight container up to 5 days.
- Freeze baked cookies or dough balls up to 3 months.
- Measure flour carefully to avoid dry cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
