These M&M cookies, are soft and chewy, loaded with M&Ms and dark chocolate chips. They’re colorful, delicious and perfect for holiday season! Plus you can make the dough ahead of time to make your life easier!
Chewy M&M Cookies
Ingredients
- ½ cup unsalted butter at room temperature - 113 grams
- ½ cup brown sugar - 100 grams
- ¼ cup granulated sugar - 50 grams
- 1 large egg - at room temperature
- 1 tsp vanilla extract
- 1¼ cup all purpose flour - 150 grams
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp instant coffee granules
- ½ cup M&Ms (red and green M&Ms if you're making these for the holidays) - 100 grams, plus more for top of the cookies
- ½ cup Chocolate chips (semi-sweet or dark) - 80 grams, plus more for top of the cookies
Instructions
- Line a baking sheet with parchment paper and set aside.
- Whisk the flour, baking soda, instant coffee granules and salt together in a bowl, and set aside.
- In a large bowl, add room temperature butter, brown sugar, and granulated sugar and beat on medium for about 3 minutes. Make sure to scrape the sides of the bowl in between mixing to get all the ingredients incorporated. After 3 minutes of beating, butter and sugar will become fluffy and lighter in color.
- Add the egg and vanilla extract, mix until incorporated.
- Add in the dry ingredients, mix on low until the flour is just combined. It's ok if you still see traces of flour left, we'll fold those in with chocolate later on.
- Fold in the M&Ms and chocolate chips with a spatula.
- With a cookie scoop or a spoon, scoop the cookies on the parchment paper, no need to leave space between them for now. Cover with plastic wrap and refrigerate for 1 hour or overnight.
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper. Place cookies on the baking sheet. Make sure to leave enough room between the cookies because they spread while baking. Bake in the preheated oven for 6 minutes, rotate the baking sheet and bake 4 more minutes (Total bake time: 10 minutes). The edges will be a lightly browned but the center should be soft.
- Once you take the cookies out of the oven and they're still hot, press a few more M&Ms and chocolate chips on top (optional).
- Let the cookies cool down on the baking sheet for 10 minutes.
- You can keep these cookies in an air tight container, at room temperature for a week.
Notes
Freezing:
- If you'd like to freeze the cookies, do it before baking them. After you scoop and place the cookies on a baking sheet, cover with plastic wrap and freeze for an hour. Then take the baking sheet out and transfer the cookies to a Ziploc bag. These cookies will keep in the freezer for 3 months.
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