An easy recipe for the best, homemade M&M cookies made with real, unsalted butter, and no shortening. Simple to make and kid-friendly, this is the perfect holiday cookie!
SWAPPING CHOCOLATE CHIP COOKIES FOR M&M COOKIES
If you think you can take your prized chocolate chip cookie recipe and simply replace the semi-sweet chocolate chips with M&M’s….think again. Replacing the chocolate chips with M&M’s had a greater impact on the cookie than one might expect.
You’d soon find out the base of the cookie would be one note — and that note is sweet. Really sweet.
M&M’S VS. CHOCOLATE CHIPS
When you think about it, the overt sweetness actually makes sense. M&M’s are made with milk chocolate, not to mention that whole candy shell thing, and chocolate chip cookies call for semi-sweet chocolate chips.
The bitterness from the semi-sweet chips helps to balance the sweetness in the cookie base, so reducing the sugar for the M&M cookies made sense, and makes for a perfectly balanced cookie.
HOW TO MAKE M&M COOKIES
M&M cookies have all the same elements as a chocolate chip cookie, minus the chocolate chips (actually, if you wanted to throw in a few semi-sweet chocolate chips, you could totally get away with that), and they are made using an identical method.
WHISK DRY INGREDIENTS TO COMBINE
To make the M&M cookies, you first mix your dry ingredients: Flour, baking powder, and salt. A whisk is all you need to mix the dry ingredients. Then, you’ll move on to your wet ingredients: Butter, granulated and brown sugar, eggs, and vanilla extract.
MIX WET INGREDIENTS WITH CARE
If you want a picture-perfect, chewy M&M cookie, you’ll need to pull in some equipment right about now. Either a handheld mixer or a stand mixer will do. To help get some air in those cookies, we’ll beat the butter and the sugars together on medium-high speed for no less than two minutes.
After the sugar and butter mixture is all light and fluffy, scrape down the bowl, mix once more, and the eggs go in. One. At. A. Time. Mixing well in between each addition. The whole “scraping down the bowl” and “eggs one at a time” thing is actually kind of important. It’s what ensures the cookie batter is evenly mixed. Properly mixed wet ingredients are like insurance against random spreading and burning when baking.
Then the vanilla extract goes in, and the wet ingredients are mixed once more.
DON’T OVERMIX WHEN ADDING THE DRY INGREDIENTS
Once the wet ingredients are evenly incorporated, the dry ingredients are mixed in on low, just until dry flour is no longer visible. And, finally, the time has come — M&M time, that is. A hefty serving of M&M’s go into the batter and it’s time to bake.
CRACKS IN THE M&M’S
Cracks — my arch nemesis. I baked these cookies at all different sizes, temperatures, and times, and there was one common denominator between all the batches — the cookies with M&Ms exposed on the surface had cracks in the candy.
If you aren’t an O.C.D. perfectionist type personality, you should be totally fine here. However, if you don’t like the look of cracked M&M’s, try one of these other desserts, cause honey, there is no getting around those cracks.
5 MORE COOKIE RECIPES TO TRY
- Peanut Butter No-Bake Cookies are the ultimate quick and easy peanut butter dessert, coming together completely in one saucepan…in less than 10 minutes! No baking, no mess, and full of salty-sweet deliciousness — this classic truly checks all the boxes.
- Brownies with Cream Cheese Icing & Berries are topped with a whipped strawberry cream cheese frosting and fresh berries. Plus, the secret to a perfectly whipped cream cheese frosting!
- Egg Hunt Blondies is a cute Easter dessert recipe featuring the best, chewy blondies topped with buttercream icing and M&M candies. Plus, an easy trick to make the frosting look like grass for an Easter egg hunt topping!
- Strawberry Cake Cookies feature homemade cookies made with real strawberries. Plus, an optional lemon glaze to go on top for an extra special touch!
- Chocolate Sandwich Cookies with Raspberry Filling are seriously decadent! Featuring a creamy raspberry filling sandwiched between two homemade chocolate wafers.
An easy recipe for the best, homemade M&M cookies made with real, unsalted butter, and no shortening.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 teaspoon fine sea salt
- 1 cup unsalted, room temperature butter (preferably, use a high-quality butter)
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cup M&M candies
Preheat the oven to 350° and have ready a baking sheet lined with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and sea salt. Set aside until ready to use.
Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl. Beat the butter and sugars together for 2-3 minutes on medium-high, or until light and fluffy.
Scrape down the sides of the bowl and mix once more. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl once more, add the vanilla and mix again.
Add the dry ingredients, and mix on medium-low speed just until combined. Add the M&M candies and mix once more.
Add a scant tablespoons of dough to the baking sheet, spacing each dough round at least an inch apart. Bake for 10-12 minutes, or until sides of the cookies are golden brown.
Do not use salted butter.
Makes 35-40 cookies.