I’ve never really met anyone who doesn’t love M&Ms or chocolate chip cookies, so this combo is a classic winner. I’m pretty religious about only ever serving chewy cookies (I just never understood crunchy cookies personally)–so, not over baking these is essential so that they stay nice and soft. I also love the idea of chopping up peanut or even caramel M&Ms for even more texture and flavor. The colorful candy makes for a great festive holiday dessert choice! When I serve cookies I like plating them with fruit and chocolate and serving on an overflowing dessert platter. Check THIS one out. Happy baking!
Soft Chewy M&M Cookies
- 2 ⅓ cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- ¾ cup light or dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1½ tsp pure vanilla extract
- 1 cup mini M&Ms (plus 2 tbsp for topping, optional)
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in 1 cup M&Ms and beat on low speed for 20 seconds or until combined. Once completely combined, scoop out into 1 ½" thick balls and chill in the refrigerator for 2 hours.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Flatten and arrange 3 inches apart on the baking sheets. Bake for 7-9 minutes or until lightly browned on the sides.
Remove from the oven and allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, press the remaining 2 tbsp of M&Ms into the tops of the cookies.
This recipe was adapted from Sally’s Baking Recipes Soft-Baked M&M Cookies.