Description
These Soft and Chewy M&M Cookies are the perfect blend of sweet, colorful candy and rich chocolate chips within a tender, melt-in-your-mouth cookie. With a buttery dough that stays soft and chewy even after baking, these cookies are easy to make and a delightful treat for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups (188g) all purpose flour* see note
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened but still cool
- 1/2 cup (100g) granulated sugar
- 1/3 cup (70g) brown sugar, lightly packed
- 1 large egg
- 2 teaspoons pure vanilla extract
Add-ins
- 1 1/2 cups (total) M&;M's and chocolate chips (approximately 1 cup M&M's and 1/2 cup chocolate chips)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). 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. This ensures even distribution of leavening agents and salt throughout the dough.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together for 1-2 minutes until light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Mix in the egg and pure vanilla extract until fully combined, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: On low speed, gradually add the dry flour mixture into the wet mixture until just combined, being careful not to overmix to avoid tough cookies.
- Fold in M&M’s and Chocolate Chips: Gently stir in about 1 cup of the M&M’s and chocolate chips into the dough. Reserve the remaining candies for topping later.
- Chill the Dough: Scoop 2-tablespoon portions of dough into balls, place them on a plate, and refrigerate for 30 minutes to 1 hour. Chilling thickens the dough for thicker cookies and helps control spreading during baking.
- Top with Additional Candies: Before baking, nestle 5 or so reserved M&M’s or chocolate chips onto the top of each dough ball to create an attractive finish and added candy bursts.
- Arrange on Baking Sheets: Place the dough balls on the prepared sheets, leaving a couple of inches between each to allow for spreading. Shape the dough mounds so they are taller rather than wider for rounder cookies.
- Bake: Bake for 9-12 minutes until the edges are set but the centers remain slightly underdone for softness. For crisper cookies, bake an additional 1-2 minutes.
- Cool: Transfer baking sheets to wire racks and let the cookies cool completely. The cookies will firm up as they cool, maintaining a soft and chewy texture.
Notes
- Use room temperature butter that is softened but still cool to help create a fluffy texture when creamed with sugars.
- Chilling the dough is essential for controlling spread and achieving the best texture. If you skip chilling, the cookies will spread more and be thinner.
- For perfectly round cookies, mound the dough balls higher rather than wider before baking.
- *When measuring flour, spoon it into the cup and level it off rather than scooping directly to avoid excess flour that can make cookies dry.
- You can mix M&M’s and chocolate chips according to preference for varied texture and flavors.
Nutrition
- Serving Size: 1 cookie (based on 16 cookies per batch)
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
