Soft and Chewy M&M Cookies
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.91 out of 5 stars
(22)
Ingredients
20 cookies
- 2 1/2 cups (355 grams) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 12 tablespoons (1 1/2 sticks or 170 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (150 grams) brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 7 ounces (200 grams) M&M chocolate candies
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Preparation
Step 1
Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and mix until smooth. Add the flour mixture and beat on low speed until just combined. Add the chocolate and mix into the batter on low speed.
Step 4
Form the dough into 1 1/2-ounce (45-gram) balls (2 tablespoons) and place 8 cookies on each sheet pan.
Step 5
Bake one pan at a time, rotating halfway through baking. Bake for 8 minutes, until the cookies are slightly puffed in the center. Give the pan a slight tap in the oven. Bake the cookies until the edges are just turning golden brown but the center is still soft, 2 or 3 minutes more (10 to 11 minutes total).
Step 6
Give the pan one final tap in the oven and then transfer the pan to a wire rack to cool. Let the cookies cool completely before removing from the pan. When pulled from the oven, the cookies will look puffed and light in color, but they will slowly deflate as they cool on the pan. Store cookies in an airtight container at room temperature for up to 5 days.
Step 7
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Chef's notes
These cookies are perfect for freezing. Allow them to cool completely, then transfer to a ziplock bag or freezer-safe container, placing parchment paper between layers to prevent sticking.
