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M&M Cookies

These M&M cookies are sweet with chewy interiors and crispy edges. They've got bright pops of crunchy M&Ms and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixers required! They're also great to customize for holidays or special events by using certain color M&Ms.

Course Dessert
Cuisine American
Keyword m and m cookies, m&m cookies
Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 1 hour
Total Time 1 hour 24 minutes
Servings 16 -18 cookies
Calories 181 kcal

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate -- whichever is your favorite)

Instructions

  1. In a very large, microwave-safe bowl, melt the butter. Once melted, stick it in the fridge for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
  2. Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.
  3. Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (Note 1) flour and mix until JUST combined. Don't over mix.

  4. Gently stir in 1 cup of M&Ms and 1/4 cup chocolate chips until combined.

  5. Cover the bowl tightly and chill for 1 hour.
  6. Preheat the oven to 350 degrees Line a pan with parchment paper or use a nonstick liner.
  7. Roll balls of dough into tall cylindrical balls (see picture above for shape and size). Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.
  8. Bake for 8-12 minutes erring on the side of under-baking which keeps them soft and chewy (We like ours right at 9 minutes)! Remember the cookies will continue to "bake" a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  9. Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate AND makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
  10. STORAGE: We like these cookies best on day 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: spoon the flour into a measuring cup and level the top with the back of a butter knife.