Soft M&M Cookies
Soft, chewy, and loaded with chocolate M&M candies, these Soft M&M Cookies are the ultimate crowd-pleaser. It is easy to make and even easier to devour.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups M&M's plus more for topping
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2-3 minutes.
- Beat in the vanilla and eggs one at a time until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Fold in 1 1/2 cups M&M's with a rubber spatula.
- Scoop rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Top each dough round with a few extra M&M's.
- Bake for 10-12 minutes, until lightly golden on the edges but still soft in the centers.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra soft and gooey centers, bake for 9-10 minutes only.
- Don't overmix the dough once the dry ingredients are added.
- Use room temperature eggs and butter for best results.
- Cookies stay fresh for up to 5 days stored in an airtight container at room temperature.