These M&M Cookies are sweet with chewy interiors and crispy edges. They've got bright pops of crunchy M&M's and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They're also great to customize for holidays or special events by using certain color M&M's.
Course Dessert, Snack
Keyword m and m cookies, m&m cookies
Prep Time 15minutes
Cook Time 9minutes
Chilling Time 1hour
Total Time 1hour24minutes
Servings 16-18 cookies
8tablespoons (113g)unsalted butter
1/2cup (133g)light brown sugarpacked
1/3cup (67g)white sugar
1/2tablespoonpure vanilla extract
2tablespoons (34g)pure maple syrup
3/4teaspoonsea saltreduce if using table salt OR if sensitive to salt
1 and 3/4cups (213g)white all-purpose flour
1cup (212g)M&M's candies
1/2cup (85g)milk chocolate chipsseparated (OR use semi-sweet or dark chocolate -- whichever is your favorite)
Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it 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.
Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.
Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don't over mix.
Gently stir in 1 cup of M&M's and 1/4 cup chocolate chips until combined.
Cover the bowl tightly and chill for 1 hour.
Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.
Roll balls of dough into tall cylindrical balls. 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.
Bake for 8-12 minutes, erring on the side of underbaking, 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.
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 also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
STORAGE: We like these cookies best on days 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.
Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.