M&M Cookies
Let’s Talk: M&M Cookies and Sweet, Nostalgic Chaos
Have you ever baked something just because the weather’s gloomy—or maybe because you need an excuse to buy another bag of M&Ms? That’s pretty much where this M&M Cookies situation started for me. I remember being a kid and squabbling with my brother over who got the cookie with the most blue M&Ms (why blue? It’s a mystery). Anyway, now I’m the one hunched over the mixing bowl… and yes, I still fish for the blue ones. Call it tradition or poor self-control, I dunno.
Last week my kiddo said “these taste like happiness but crunchy”—who am I to argue with that? Oh, and I once dropped an entire sheet pan face-down because I tried to move it while balancing a mug of tea. Learn from me, friends.
Why These Cookies Make Me Smile (And Maybe You Too)
I make this recipe when: someone needs cheering up, or I’ve run out of gift ideas for teachers, or I just want the kitchen to smell like cookies and childhood. My family goes bananas for these because—let’s be honest—they’re loaded with chocolate and color, and, if you grab one straight out of the oven (no judgment), the centers are ridiculously soft.
Sometimes the dough sticks to my fingers like glue and I grumble about it, but then I remember it means the cookies turn out extra chewy. Honestly, I’ve tried a few fancy versions, but for everyday life? This recipe’s my old reliable. Well, unless the bag of M&Ms is half-eaten. Oops.
So, What Goes In These Bad Boys?
- 1 cup (225g) unsalted butter, softened – I’ve used salted in a pinch; just skip extra salt.
- 1 cup brown sugar (light or dark – dark just gives a bit more oomph, but I barely notice, honestly)
- 1/2 cup white sugar – although once I subbed in coconut sugar, and no one noticed
- 2 big eggs (jumbo is fine; medium if you don’t mind a crumbly cookie)
- 2 teaspoons vanilla (I use the cheap stuff when I must; it’s rarely a dealbreaker)
- 2 and 1/4 cups (280g) all-purpose flour – My grandmother swore by King Arthur, but store-brand’s fine by me
- 1 teaspoon baking soda
- 1/2 teaspoon salt – or a smidge less, if you used salted butter
- 1 and 1/2 cups M&Ms (plus a few more for squashing on top, for that “Instagram look”—totally optional, but fun)
- 1/2 to 1 cup chocolate chips – if you’re feeling extra. Sometimes I skip these and just double down on M&Ms
How I (Usually) Make M&M Cookies
1.
First things first—preheat your oven to 350°F (175°C). Give it a good ten minutes. Cold ovens? Disaster. Then grab two baking trays. I use parchment if I can find it (don’t go to the shops just for that), but greased trays work okay.
2.
In a big mixing bowl, cream your butter and sugars together. Honestly, it helps if the butter is genuinely soft—not just “I left it out for ten minutes” soft. I once tried microwaving it and ended up with a puddle. Whoops. Beat it till it’s light and fluffy; electric beaters or elbow grease, whatever suits you.
3.
Add those eggs, and vanilla, one by one. Don’t stress if it looks a bit lumpy at this point—mine always does. Not sure why, but it works out in the end.
4.
Now, tip in the flour, baking soda, and salt. I usually measure straight into the bowl because who wants more dirty dishes? If you’re feeling fancy, mix them together first in a separate bowl; sometimes, I do when I want to feel like I’m in a cooking show.
5.
Mix till just combined. No dry patch should be left, but don’t overmix or the cookies get tough. Trust me. Fold in M&Ms now (and choc chips if using). This is the step where I “test” a lump of dough. Quality control!
6.
Scoop out balls of dough (two tablespoons or so per cookie, or just grab a handful and hope for the best). Place them spaced out on your trays—about 2 inches apart. They spread a bit. Sometimes I press a few extra M&Ms into the tops for flair.
7.
Bake 10–12 minutes. Edges should look set, middles a tiny bit squishy. My oven runs hot (or maybe I’m impatient?), so watch the first batch. If you like ‘em crispier, you can cheese it for an extra minute or so, but I’d rather under than overbake.
8.
Cool five minutes on the tray. Or don’t—if you’re a daredevil, just eat ‘em warm (careful, hot sugar burns like the devil). Then, transfer to a rack. That’s the whole show.
The “I Learned the Hard Way” Notes
- If your butter’s too melty, the cookies go pancake-mode. Actually, a fridge-chill (20–30 minutes) of the dough helps shape. Worth it.
- M&Ms on top are cute, but if you push them in too deep, they can split on baking. Press gently, and all’s well.
- Sometimes I halve the sugar for toddlers. Turns out, no one really noticed (except me—I ate them anyway).
Experiments and Cookie Twists (Some Better Than Others)
Tried peanut butter M&Ms once—bit of a mess, but tasty. Sometimes, I add a handful of oats (surprisingly good! Chewy in the best way). I also did a marshmallow version… but everything glued itself to the tray, so maybe skip the marshmallows unless you’re a risk-taker.
Kit You Might Need (But Improv is Fine)
- Big mixing bowl (or a not-so-big one, but you’ll be chasing dough)
- Electric mixer (or wooden spoon if you’re feeling bold—your arm will know about it)
- Baking trays—don’t have two? Just bake in turns. No one’s timing you.
- Cookie scoop (I use a tablespoon half the time. Even my neighbor uses an ice cream scoop, so that works too)
- Parchment paper—or foil, or just some extra butter for greasing if you forgot
Storage (But They Never Last Long)
In theory, these cookies keep in a tin or airtight tub for 3–4 days. But honestly, in my house they barely make it to tomorrow’s breakfast. For longer storage, you can freeze baked cookies for a month-plus, or just stash raw dough balls in the freezer (bake from frozen, add 1–2 mins; life hack).
My Kinda Serving Traditions
We pile these high on a plate and have them with cold milk, obviously—and yes, I dunk them. My partner likes theirs with strong coffee (which baffles me). On birthdays I sometimes stick candles in a stack of cookies because why not?
Pro Tips: Mishaps Included
- I once tried rushing the cooling—bad idea. They fell apart when warm (still ate them, but still…)
- Don’t dump all the flour at once. Turns into a snowstorm—been there.
- If the dough feels way too sticky, refrigerate for a bit; it makes scooping 800 percent easier (okay, probably not really 800%—but a lot).
Offbeat FAQ: Real Questions, Real Answers
- Can I double the recipe?
Yup! My aunt does it all the time. Just use a big bowl and you’ll probably need to swap trays in the oven halfway, depending on the size of your oven (’cause I once fused two cookies together into one mega-cookie—fun, but not practical). - Can I use dark chocolate M&Ms?
Sure! Actually, I think it adds a nice rich kick. Peanut or caramel ones can work too; just be ready for a little chaos in your mix. - Why are my cookies so flat?
I’ve found that too-soft butter or over-mixing are the culprits. Or maybe the baking soda’s a dud—check the date (I once used a tub form who-knows-when, and regretted it). Chilling the dough helps too. - Can I make these gluten-free?
Yep! I’ve swapped in a cup-for-cup GF blend and it was totally fine. Maybe a hair more crumbly. But tasty’s tasty.
One last thing: M&M Cookies seem like humble home treats, but every batch is a fresh story. So try it, change it, run wild, and—if you accidentally eat half the dough? That’s just part of the journey.
Happy messy baking, mate!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup M&M’s candies
- 1/2 cup semi-sweet chocolate chips
Instructions
-
1Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, and salt.
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3In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and light.
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4Add eggs and vanilla extract to the butter mixture and beat until combined.
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5Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in M&M’s and chocolate chips.
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6Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 10-12 minutes, or until edges are golden. Cool on wire racks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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