M&M Cookies
These soft, chewy M&M cookies are packed with colorful candies, adding a vibrant burst of chocolate to every bite.
Servings: 12 cookies
Equipment
- electric beaters optional but helpful
- 1 7/8 - 2 inch cookie or ice cream scoop
Ingredients
- 1/2 cup butter
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all purpose flour
- 1 cup mixed M&Ms plus more for popping onto the cookies before baking.
Instructions
- Preheat the oven to 350F.
- Cut the butter into tablespoon pieces and put in a large microwave safe mixing bowl. Microwave for about 30-40 seconds until it's mostly but not completely melted.
- Beat in the two sugars until light and fluffy, a couple of minutes.
- Blend in the egg and vanilla, and then the baking soda and salt. With your mixer on low, blend in the flour. When the flour is almost incorporated, go ahead and add the M&M candies. Switch to a silicone spoonula and continue to fold everything together just until evenly mixed. Don't over mix your cookie batter, but do make sure everything is blended in.
- I use a 1 7/8 cookie scoop to scoop up the dough, and then roll it in my hands to make a round ball. You should have enough dough for about 12-14 cookies. If yours are smaller or larger, adjust the baking time accordingly. Note: I like to pop in a few extra candies on the top side of my balls of dough. This gives the baked cookies that chock full of candy look.
- Place on an un-greased cookie sheet, about 3 inches apart. Don't crowd your pan, it's better to bake your cookies in batches.
- Bake for 11 minutes. The cookies will be puffy and pale, with just a few cracks starting to be visible along the edges. I like to sharply rap the baking sheet on a hard surface immediately after it comes out of the oven. This deflates the puffed cookies a bit.
- Let cool on the pan a few minutes and then move to a rack. Dig in while they are warm, or wait for them to cool, you're the boss!
Notes
- Be sure your oven is at the correct temperature. An inexpensive oven thermometer is a good investment, I look at mine every time I'm about to put something into the oven. It saves a lot of frustration.
- Measure your flour accurately. The easiest way to do this is to fluff the flour first, and then scoop it and lightly level off with your finger.
- The easiest way to make sure cookies are of uniform size, and therefore cook evenly, is to use a cookie scoop. I have them in several sizes, and used my 1 7/8 inch scoop for these large cookies.
- Invest in decent (not necessarily expensive) cookie pans, like these.
- Save a few extra M&Ms aside, and pop them in on the tops of your cookie balls, before baking.
- Don't over cook, this is particularly important with soft cookies. I found that 11 minutes was perfect. They will look puffy and pale but will shrivel down as they cool. One of the hallmarks of a soft cookie is that it is pale, not golden, so don't go by color to judge baking time. If you're going for soft cookies, err on the side of under-baking. Over cooking = crunchy cookies.
Nutrition
Calories: 257 kcal · Carbohydrates: 34 g · Protein: 2 g · Fat: 13 g · Saturated Fat: 8 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 36 mg · Sodium: 163 mg · Potassium: 75 mg · Fiber: 0.4 g · Sugar: 21 g · Vitamin A: 259 IU · Calcium: 22 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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