Description
These Soft and Chewy M&M Cookies offer a perfect combination of a tender, chewy texture paired with colorful, crunchy M&M candies. Easy to prepare and delightful for all ages, these cookies deliver blissful joy with every bite, making them a wonderful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup M&M candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, which helps create the cookies’ tender texture.
- Add Eggs and Vanilla: Mix in the eggs one at a time followed by the vanilla extract, combining well to incorporate air and build structure.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in M&Ms: Gently fold the M&M candies into the dough, distributing them evenly without crushing the candy shells.
- Shape the Cookies: Drop tablespoon-sized balls of dough onto an ungreased baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft for that chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely, which helps them set perfectly.
Notes
- For extra softness, slightly underbake the cookies, checking at 10 minutes.
- You can substitute M&M candies with chocolate chips or other favorite candy pieces.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chilling the dough for 30 minutes before baking can help reduce spreading if needed.
