Best M&M cookie recipes

 M&M chocolate chip cookies 

We love chocolate. Here are three recipes for M&M cookies anyone can make. 

1 cup unsalted butter

1 cup light brown sugar

3/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of chocolate chips

1 cup M&M’s, plus more for tops if desired

DIRECTIONS

Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.

In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.

Add the flour, baking soda, and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes if time allows.

Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.

Bake for 7-10 minutes, or until the edges are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack.

Store in an airtight container for up to 3 days.

Big batch recipe Gooey M&M cookie

72 cookies!!! Yes this recipe yields 72 servings

Ingredients

1 cup packed brown sugar

½ cup white sugar 

1 cup shortening 

2 eggs

1 ½ teaspoons vanilla extract 

2 ½ cups all-purpose flour 

1 teaspoon baking soda 

1 teaspoon salt

1 ½ cups candy-coated milk chocolate pieces (such as M&M's®)

Directions

Instructions Checklist

• Step 1

  In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.

• Step 2

  Drop dough by teaspoonful onto the baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.

• Step 3

  Bake at 350 degrees F (175 degrees C) for 9 to 12 minutes.

#3 Soft M&M cookie

I

ngredients

▢1 1/2 cups all-purpose flour, see note

▢1 teaspoon baking powder

▢1/2 teaspoon baking soda

▢1/4 teaspoon salt

▢1/2 cup unsalted butter, softened but still cool

▢1/2 cup granulated sugar

▢1/3 cup brown sugar, lightly packed, make sure it's fresh and soft

▢1 large egg

▢2 teaspoons pure vanilla extract

▢1 1/2 cups M&M's or a mixture of M&M's and chocolate chips, divided

Instructions

Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat butter and both sugars for 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.

Gently stir in M&M's/chocolate chips  - I usually add about 3/4 cup into the batter, the rest get pressed on top of the cookies before baking.

Scoop balls of dough, between 1.5 and 2.5 tablespoon portions (a little smaller or a little larger than a golf ball). Drop dough onto prepared baking sheets leaving an inch or two for spreading. Using the remaining M&M's, press several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so is generous with the M&M's. 

Bake for 8-11 minutes (see note), until the edges of the cookies are set but the center is still slightly underdone, this will create a soft cookie. For a crispier cookie, continue baking for another minute two. 

Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool. Optional: for a slightly thicker cookie, you can gently press the edges of each cookie inward (just a bit!) while they are still warm.