M&M Cookie Recipe
These chewy M&M cookies combine bread flour and all-purpose flour for the perfect balance of crisp edges and soft centers, delivering a bakery-style texture right at home. Loaded with colorful M&M candies this easy M&M cookie recipe is a fun, crowd-pleasing treat for any occasion.
Servings: 12
Calories: 373kcal
Ingredients
Dry Ingredients
- 160 grams All Purpose Flour 1 Cup
- 145 grams Bread Flour 1 Cup
- ½ tsp Salt
- ½ tsp Baking Soda
Wet Ingredients
- 1½ sticks Unsalted Butter 6 oz
- 110 grams Granulated Sugar ½ cup
- 145 grams Light Brown Sugar 1 cup
- 1 Egg Room Temperature
- 1 Egg Yolk Room Temperature
- 1 tsp Vanilla Extract or vanilla bean paste
Mix-Ins
- 1 cup M&M Candies Or mini M&M variation
Instructions
- Gather all of your ingredients before you begin. Make sure the butter and eggs are at room temperature so they incorporate smoothly. Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, granulated sugar, and brown sugar on low speed. Increase to medium and beat for about 5 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl halfway through mixing.
- Add the vanilla bean paste or vanilla extract. Mix in the egg and egg yolk one at a time, beating until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, bread flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing, as this can create a tough cookie. Gently fold in the M&M candies until evenly distributed throughout the dough.
- For deeper flavor and a chewier texture, refrigerate the dough overnight or up to 72 hours. If you are short on time, the dough can be baked immediately.
- Preheat the oven to 325°F (163°C). Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them a few inches apart. Bake for 15 to 20 minutes, until the edges are golden brown and the centers remain soft.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to aluminum foil to cool completely. Cooling on foil instead of a wire rack helps maintain soft centers.
Notes
Substitutions & Variations
- Swap m&m candies for chocolate chips for a chocolate chip cookies twist
- Use dark chocolate m&m candies for richer flavor
- Add chopped nuts for texture
- Replace vanilla bean paste with pure vanilla extract
- Gluten-free 1:1 flour blend may work, though texture will vary
Nutrition
Calories: 373kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 166mg | Potassium: 53mg | Fiber: 1g | Sugar: 32g | Vitamin A: 433IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg