Soft & Chewy M&M Cookies
30-minute Soft and Chewy M&M Cookies are an all-time family favorite! Just like your favorite bakery cookies, with tons of flavor - and a crave worthy texture you'll dream about for days. Foolproof recipe!
Servings 27 large cookies
Ingredients
- 3 cups (380 grams) all-purpose flour, measured correctly*
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 1/4 teaspoons fine sea salt
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1 (12 oz or 340 gram) bag M&M® candies
- 1/2 cup (85 grams) semisweet chocolate chips
Instructions
- If baking the cookie dough immediately, preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon-sized balls and drop onto prepared baking sheets. Press a few of the saved M&M candies into the top of each ball of dough.
- In a large mixing bowl, use an electric stand or hand mixer fitted with the paddle attachment to beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the bowl as needed.
- Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
- OPTIONAL CHILL TIME: For extra soft, chewy, and flavorful cookies, wrap dough balls in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Bake directly from the fridge, adding a minute to the bake time if needed.
- Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon-sized balls and drop onto prepared baking sheets. Press a few of the saved M&M candies into the top of each ball of dough.
- Bake at 350°F for about 11 to 13 minutes, or until golden brown but still ever so slightly wet looking on top for soft cookies. Cool for 5 minutes before removing to a cooling rack to cool completely before serving for the chewiest texture.
- Cookies can be stored in an airtight container at room temperature for up to 3 days. Store with a tortilla or slice of white bread to keep soft.
Notes
*I highly recommend using a digital scale to measure your flour, to avoid hard, dry cookies that don’t spread. If you don’t have a scale, learn how to use the spoon and level method here.