M&M Cookies
Soft, chewy M&M Cookies loaded with chocolate chips. This classic cookie recipe can't be beat!
Servings: 36
Calories: 175kcal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 1 cup chocolate chips
- 1 cup M&Ms plus more for tops if desired
Instructions
- Preheat the oven to 350 degrees F.
- Mix flour, baking soda and salt in a medium bowl and set aside.
- Mix butter with sugars in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.
- Add flour mixture to wet ingredients and mix to combine. Then add chocolate chips and M&Ms.
- Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place about 5 extra M&M’s on the top of each cookie if desired.
- Bake for 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to a wire rack and let cool.
Notes
Room Temperature: Keep the cooled cookies in an airtight container. They will keep well for two to three days.
Freezer: Store them in a freezer bag or container and they will keep for several months in the freezer! Thaw them at room temperature when you’re ready to serve them.
The first thing to check is your baking soda. Is it expired? If it is, your cookies won’t puff up when they bake.
The other reason your cookies may be flat is the temperature of the cookie dough. If it is very warm or hot in your kitchen, the butter will be too soft making the cookies spread too much as they bake. If you notice this, you should chill the dough to firm it up before baking the cookies.
- Be sure to use two bowls for the dry and wet ingredients. This will ensure you don’t overmix the dough which can make your cookies tough instead of soft.
- To make mixing easier, use room temperature ingredients. This is especially important for the butter, but room temperature eggs are easier to mix into other ingredients.
- Top the cookies with a few extra M&Ms and/or chocolate chips after you scoop them onto the baking sheet. This is completely optional and makes them look like those bakery cookies!
- Keep an eye on the cookies while they bake. If you overbake them, they will be dry and not as soft. The cookies may not look done on top once the edges and bottoms are golden – that’s what you want. They will continue to bake on the sheet when you take them out of the oven.
Nutrition
Calories: 175kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 108mg | Potassium: 23mg | Fiber: 1g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg