M&M Cookies
These M&M Cookies are a colorful delight! Soft, chewy, and bursting with chocolatey goodness, they're perfect for any occasion.
Servings: 24 servings
Ingredients
- 3 cups all-purpose flour fluffed, spooned, and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter at cool room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups M&Ms plus more for pressing on top
- Flaky sea salt for sprinkling on cookies
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the M&Ms until they're evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden but the centers are still soft.
- Sprinkle a pinch of flaky sea salt on top of each cookie as soon as they come out of the oven.
- Allow to cool on baking sheets for about 5 minutes before transferring to a cooling rack.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling rack
Notes
- For thicker cookies, chill the dough for at least 30 minutes before baking.
- Do not overbake; cookies will continue to cook slightly on the baking sheet.
- These cookies freeze well; store in an airtight container for up to 3 months.