Home > Desserts > Bakery M&M Cookies Bakery M&M Cookies May 4, 2016 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. We love a good, super thick bakery-style cookie, but sometimes you need a thin, crispy cookie. And that’s where this Bakery M&M Cookies recipe comes in. They’re huge, exceptionally soft and chewy, and thin (not thick) throughout with incredible crisp edges. And with two types of chocolate chips and M&M’s, cookies from the bakery don’t stand a chance against these homemade ones! Bakery M&M Cookies These super-thick Bakery-Style Chocolate Chip Cookies I shared a couple of years ago have remained one of the most popular recipes on this site. And, for good reason! Ginormous, rich, chewy, and chocolate-chip studded cookies are wildly popular — no wonder so many cookie bakeries keep popping up around the U.S.! But sometimes you want to save yourself a trip to the bakery (or save the delivery fees) and make your own. Or perhaps you like homemade best, which is the camp I fall into. 🙂 Thin and crispy, but still soft and chewy Throughout the years since posting that original bakery-style cookie recipe, I’ve received numerous emails requesting a similar bakery-style cookie but thinner and crispier. You guys still want soft and chewy, huge cookies, but not so thick. And I’m happy to report — I finally cracked the code. It’s taken a lot of testing, but these are the PERFECT thin, crispy, soft, chewy, and chocolate-studded bakery-style cookies. Truthfully, this recipe is a little particular, but overall it is simple to make. And I’m sharing all the tips and tricks to perfectly execute bakery-style cookies (thin and crispy-style) from home. Bakery M&M Cookies Tools Needed Stand mixer or hand mixer. This dough needs the machine to whip the butter and sugars until creamy. This is essential for getting the right cookie texture. Take the time to thoroughly beat the sugars and butter at the beginning of making these cookies. LARGE sheet pan. We use this 15×21 inch sheet pan and I’m obsessed with this size. It allows space for more cookies to bake while ensuring the cookies don’t run into each other — be warned– they spread a lot! Silpat liner or parchment paper. This helps bake foods evenly without burning and allows the cookies to release from the pan and clean up effortlessly. Without the liner, we found the bottoms of the cookies crisped up more than we liked. Metal Spatula. This is my secret to getting the perfect crispy ridges on the cookies. More on this below! What’s up with the metal spatula? This is my “secret” to those perfect crispy rippling ridges on the edges of the cookies. Working quickly, right out of the oven, use the back of a large metal spatula to press the edges of the cookies into the center. (Watch the video or see the picture below for a visual!) You’ll need to work quickly since the cookies set up fast and are resistant to being pressed inwards after sitting out for more than a minute or two. If they are resisting, use two metal spatulas (one on each end of the cookie) to gently press the edges towards the center. In a pinch, use the back of a large soup spoon instead of a spatula. Bakery M&M Cookies Tips Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are likely packing in way too much flour, which will yield poofy, cake-like, and less-flavorful cookies — we want thin and crispy here! Spoon the flour into a measuring cup and level the top with the back of a table knife. I’ve also included gram measurements with this recipe if you prefer to measure using a food scale instead. Chill the dough: The chill time isn’t too long for these cookies — 30 minutes is all they need. We do need to chill for a little– otherwise, the batter is a little too wet and hard to shape into balls. Use a 1/4 cup measuring cup. The perfect size for each cookie ball is 4 tablespoons (1/4 cup). Pack the dough in the measuring cup and then use a spoon to scoop it all out of the measuring cup onto the lined sheet pan. Bakery M&M Cookies Tips, Continued Space the cookie dough. You’ll be amazed how much these cookies spread as they bake — they are thin and crispy after all! Leave ample room in between cookies so they don’t run together. Underbake. The other secret to these cookies is slightly underbaking them. When they first come out of the oven, they look pretty gooey in the center, but that center will firm up as the cookies sit on the sheet pan. The residual heat will bake the cookies a little more and then, as the cookie continues to set, you’ll end up with the crisp edges but a super soft and chewy center. Add M&M’s® and chocolate chips on top. The cookies you get at the bakery are pretty! And homemade should be no different. As you can see from the process photos, these cookies aren’t anything spectacular to look at straight out of the oven. I jazz up the appearance by pressing the edges inwards and then strategically pressing a few more M&M’s and chocolate chips into the tops of the cookies. Cookie Storage Store these Bakery M&M Cookies in an airtight container at room temperature. They’re best enjoyed within 3-4 days. Freeze cookie dough as opposed to baked cookies (see next bullet point). Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft. QUICK TIP One of our favorite ways to enjoy these Bakery M&M Cookies is using them in an ice cream cookie sandwich — they’re perfect for this! Put a big scoop of some good vanilla bean ice cream on the bottom of one cookie and add another cookie right on top. Press it together gently and enjoy! More Cookie Recipes Funfetti Cookies with sprinkles Oatmeal Scotchies with butterscotch baking chips M&M Cookies small (not bakery-style) cookies Magic Cookie Bars with a graham cracker crust Maple Cookies with a maple glaze FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Bakery M&M Cookies 5 from 2 votes - Review this recipe We love good, thick Bakery Style Chocolate Chip Cookies, but sometimes you need a thinner, crispier cookie so now we've got Bakery M&M Cookies. They're huge, exceptionally soft and chewy, but thin throughout with nice crisp edges. And with 2 types of chocolate chips and M&M's, cookies from the bakery don't stand a chance against these homemade ones! SAVE TO RECIPE BOX Print Recipe Bakery M&M Cookies 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe We love good, thick Bakery Style Chocolate Chip Cookies, but sometimes you need a thinner, crispier cookie so now we've got Bakery M&M Cookies. They're huge, exceptionally soft and chewy, but thin throughout with nice crisp edges. And with 2 types of chocolate chips and M&M's, cookies from the bakery don't stand a chance against these homemade ones! Course Dessert Cuisine American Keyword Bakery M&M Cookies Prep Time 30 minutes minutes Cook Time 10 minutes minutes Chilling Time 30 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 15 -17 cookies Chelsea Lords Calories 298kcal Author Chelsea Lords Cost $6.83 Ingredients▢ 1 cup (2 sticks) unsalted butter, at room temperature NOT softened/melted▢ 1 cup light brown sugar, packed▢ 1/2 cup white granulated sugar▢ 2 large eggs▢ 2 teaspoons vanilla▢ 4 tablespoons oat flour (oats that have been blended) Note 1▢ 1 teaspoon baking soda▢ 1/2 teaspoon baking powder▢ 1 teaspoon fine sea salt▢ 2-1/2 cups white, all-purpose flour Note 2▢ 1-1/2 cups milk chocolate chips▢ 1/2 cup miniature chocolate chips▢ M&MsUS - Metric USMetric InstructionsCREAM BUTTER AND SUGARS: Use a hand mixer (or a bowl attached to a stand mixer and the whisk attachment) to cream together the room-temperature (do not soften or melt!) butter, brown sugar, and white sugar. Beat until smooth, light, and creamy, about 3-4 minutes. EGGS AND VANILLA: Add in 1 egg. Beat until incorporated. Add in the other egg and the vanilla. Beat until incorporated.DRY INGREDIENTS: Add in the oat flour, baking soda, baking powder, and fine sea salt. Beat to combine. Add in the flour and mix until incorporated; do not overmix the dough. Finally, add in the milk chocolate chips and miniature chocolate chips. Mix through. Cover the dough and chill for 30 minutes. PREHEAT OVEN: Preheat the oven to 350 degrees. Line a large sheet pan with parchment paper or a Silpat liner and set aside. BAKE: Remove the dough from the fridge. Fill up a 1/4-cup measuring cup with dough. Use a spoon to scoop that dough out of the measuring cup onto the prepared baking sheet and shape into a ball. (The dough is sticky, so just do your best here!) Press 6 M&M's onto the top of each cookie. Repeat to get 3 more cookie dough balls, leaving ample room for cookies to spread. (I only bake 4 at a time -- they really spread!) Bake for 10 minutes; they will seem underbaked in the centers with messy edges. MAKE 'EM PRETTY: Remove pan from the oven and, working quickly, use the back of a metal spatula to press the edges of the cookies inwards into the cookie. If the cookie is resisting, use two metal spatulas to press the edges gently in towards the center. Press a few more M&M's and a few more miniature chocolate chips into the tops of the cookies here. Then let the cookies stand at room temperature for 10 more minutes. They are still "baking" with residual heat on the hot tray and firming up. After 10 minutes, remove the cookies to a wire cooling rack to finish cooling. Repeat this process with the remaining dough. STORAGE: Store Bakery M&M Cookies in an airtight container at room temperature. They’re best enjoyed within 3-4 days. Use leftover baked cookies as cookie ice cream sandwiches (Note 3) Freeze cookie dough as opposed to baked cookies (see next bullet point). Instead of freezing baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft. Video Recipe NotesNote 1: Oat flour: To make oat flour: Add old-fashioned or quick oats to a blender or food processor and blend until the oats resemble flour -- a fine powder. If needed, stir and re-blend to break up larger chunks of oats -- it should look like flour. Now measure to get 4 tablespoons for the dough. Note 2: Flour: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top. Note 3: Serving suggestion: One of our favorite ways to enjoy these Bakery M&M Cookies is to use them in an ice cream cookie sandwich -- they're perfect for this! Put a big scoop of some good vanilla bean ice cream on the bottom of one cookie and add another cookie right on top. Press it together gently and enjoy! Note 3: Calories do not include M&M's as the amount you use will vary on personal preferences. To estimate, 10 M&M's (6 in the dough and 4 on top) contain about 40 calories. Nutrition FactsServing: 1serving | Calories: 298kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 260mg | Potassium: 66mg | Fiber: 1g | Sugar: 25g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
