These M&M cookies are buttery, chewy, and topped with chocolate candies. I use red and green M&Ms for a holiday twist, but you can use your favorite colors to match the cookies to any holiday or event.
I’ve been on the search lately for M&M cookies. And I mean real M&M cookies and not just chocolate chip cookies with M&M’s added. Not that I mind those types of cookies. I make them all the time. But I wanted true M&M cookies like the kind that I used to get at the cafeteria that are super sweet, buttery, and chewy and topped with M&Ms.
While browsing through recipes, I came across a recipe for Perfect M&M cookies. And suddenly my search was over. These cookies were perfect. The dough was slightly crispy on the outside and chewy and sweet on the inside. The M&M’s look so pretty and festive on top.
I used red and green candies to make these holiday cookies, you can use regular M&Ms or other holiday-colored ones to customize them.
- All-purpose flour
- Baking soda
- Softened unsalted butter
- Granulated sugar
- Brown sugar
How to Make Them
Combine the flour, salt, and baking soda in a bowl. In a large bowl, beat the butter with both kinds of sugar until the mixture is creamy.
Add the vanilla and then add the eggs one at a time, mixing thoroughly after each addition. Add the dry ingredients and mix until combined.
Form the dough into golf ball-sized balls and place them on a baking sheet. Bake them for nine minutes at 375°F. Take them out of the oven and carefully press M&Ms on top of each one. I do about six per cookie.
Bake the cookies for three to five minutes longer or until they are set. Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
When I measure flour, I like to stir it in the container first to fluff it up and then lightly spoon it into the measuring cup before leveling it with a dinner knife. This ensures you don’t compact the flour in the cup which can make your cookies dry.
The butter needs to be softened so you can easily cream it with the sugars. Leave it out at room temperature for 30 minutes or, if you forget to do this, you can warm it for a few seconds in the microwave.
Once the cookies are cooled, store them in an airtight container. You can also freeze the baked cookies for up to a month.
These cookies were gone in a flash. I left some at home and I gave some to BF to bring to his coworkers. And they were all eaten up.
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M&M Holiday Cookies
- 2 1/4 cups all-purpose flour 11-oz, stir the flour first to aerate it before lightly spooning it into a measuring cup.
- 1 tsp table salt
- 1 1/8 tsp baking soda
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar golden or dark
- 1 generous tsp vanilla
- 2 eggs at room temperature
- M&Ms for decorating the cookies
- Preheat oven to 375°F. Spray cookie sheets with baking spray.
- Combine the flour, salt and baking soda together in a small bowl.
- In a large bowl, beat the butter and both sugars together until creamy. Add the vanilla and stir to combine. Add the eggs one at a time to the mixture, mixing thoroughly after each. Add the flour to the butter mixture and stir until combined.
- Break off enough dough to form a golf ball-sized ball. Repeat with the rest of the dough. Place the dough balls on the cookie sheets with space in between as the cookies will spread as they bake.
- Bake the cookies for 9 minutes. Remove them from the oven and gently press a few M&Ms into each cookie (about 6 each). Place them bake in the oven and bake them for another three to five minutes or until the cookies are set.
- Cool the cookies for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.