Recipe For M&M Cookies
These m&m cookies are soft and chewy with a buttery, melt-in-your-mouth texture. They start with my favorite no-chill sugar cookie base, and using mini m&m's means you have the most chocolate candies per bite as possible.
Servings: 24 cookies
Ingredients
- 2 cups (240g) all-purpose flour1
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg room temperature preferred2
- ¼ cup (56mL) vegetable oil
- 1 Tablespoon vanilla extract
- 1 cup mini m&m's3
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups (240g) all-purpose flour1, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.½ cup (113g) unsalted butter, 1 cup (120g) powdered sugar
- Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.1 large egg, ¼ cup (56mL) vegetable oil, 1 cup mini m&m's3, 1 Tablespoon vanilla extract
- Reduce the mixer speed to low, then add the dry ingredients in two additions, ensuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Add the mini m&m's and stir until evenly dispersed.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough onto the prepared baking sheet.
- Bake the cookies for 8-9 minutes, just until edges are set. Press a few more m&m's into the hot cookies for aesthetics. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 1 week. Cookies freeze well, up to 3 months. Unbaked dough balls also freeze well, up to 3 months. Thaw in refrigerator overnight.
Notes
- Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
- Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily. It is not required, just encouraged.
- Mini m&m's: we tested this recipe with standard size m&m's and felt there weren't enough m&m's per bite. You can certainly still use standard size, but know our preference is mini. If you want to use a larger m&m like peanut or peanut butter, coarsely chop them first.
- Add chocolate chips: turn these into m&m chocolate chip cookies by replacing about ¼ cup of the m&m's with mini chocolate chips.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 128IU | Calcium: 11mg | Iron: 1mg
