Bakery M&M Cookies

5 from 1 vote

These Bakery M&M Cookies are huge, soft, chewy, and thin with perfectly crisp edges. Loaded with two kinds of chocolate chips and plenty of M&M’s, these homemade cookies give the bakery a run for its money!

Prep Time30

Cook Time10

Chilling Time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Bakery M&M Cookies

Servings: cookies

Author: Chelsea Lords

Cost: $6.83

Equipment

Hand mixer or stand mixer
Large sheet pan (15" x 21")
Parchment paper or silicone baking mat

Ingredients

16 tablespoons unsalted butter at room temperature, not softened or melted
1 cup light brown sugar firmly packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
4 tablespoons oat flour oats that have been blended, see note 1
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2-1/2 cups flour see note 2
1-1/2 cups milk chocolate chips
1/2 cup mini chocolate chips
M&M’s
Serving suggestions see note 3

US - Metric

Instructions

Use a hand mixer (or a stand mixer with the whisk attachment) to cream together the room-temperature (not melted) butter, brown sugar, and granulated sugar. Beat until smooth, light, and creamy, about 3–4 minutes.
Add in 1 egg. Beat until incorporated. Add in the other egg and vanilla. Beat until incorporated.
Add oat flour, baking soda, baking powder, and salt to the mixture. Beat to combine. Mix in flour without overmixing, then fold in the milk chocolate chips and mini chocolate chips. Cover dough and let chill 30 minutes.
While chilling, preheat oven to 350°F. Line a large sheet pan with parchment paper or a silicone baking mat.
Remove dough from fridge and fill a 1/4-cup measuring cup with dough. Use a spoon to scoop that dough onto the prepared baking sheet, shaping it into a ball. Press 6 M&M’s onto each cookie. Repeat to make 3 more cookie dough balls, leaving space for spreading. (I only bake 4 at a time—they really spread!) Bake for 10 minutes; cookies will appear underbaked in the centers with messy edges.
Remove pan from oven and, working quickly, use the back of a metal spatula to press the edges of the cookies inward. If the cookie is resisting, use two spatulas to gently push the edges. Press a few more M&M’s and mini chocolate chips into the cookies. Let cookies sit at room temperature for 10 minutes to firm up, then transfer to a wire cooling rack. Repeat with remaining dough.

Video

Notes

Note 1: To make oat flour, add old-fashioned or quick oats to a blender or food processor and blend until the oats resemble flour. If needed, stir and reblend to break up larger chunks of oats—it should be a fine powder. Then measure to get 4 tablespoons for the dough.

Note 2: 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: One of my favorite ways to enjoy these Bakery M&M Cookies is to use them in an ice cream cookie sandwich! Put a big scoop of vanilla bean ice cream on the bottom of one cookie and add another cookie on top. Press it together gently and enjoy!

Nutrition Note: 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.

Storage: Store Bakery M&M Cookies in an airtight container at room temperature. They’re best enjoyed within 3–4 days. Freeze cookie dough instead of baked cookies. Drop cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer frozen dough balls to an airtight container or bag and freeze for up to 3 months. You can bake these cookies straight from the freezer—no need to thaw, but you may need to add a few extra minutes to the bake time.

Nutrition