M&M Cookies are thick, chewy, soft-baked, and loaded with miniature m&m’s. There are a couple tricks that make these the best m&m cookies.
THE BEST M&M COOKIES
If you’re a fan of soft-baked, thick, and chewy cookies then I know you will love these m&m cookies!
There are two “secret tricks” that really make these cookies better than the rest. Melted butter, stacking the cookie dough balls, and scooping large dough balls for baking.
If you’re a fan of m&m’s then be sure and check out this huge collection of M&M dessert recipes.
HOW TO MAKE THE BEST M&M COOKIES
Use a 1/4 cup measuring cup to scoop your dough. Roll it into a ball and then pull the dough ball in half so you end up with 2 smaller pieces. One side of each dough piece will be rough while the other side will still be smooth.
Place one piece, rough side down, on the cookie sheet and then smoosh the other pieces on top of it with the rough side up. I like to kind of pinch the dough pieces together where they connect so that they stay on top of each other instead of the top one falling off during baking.
The other secret is using melted butter! It provides a rich, almost velvety type texture to the cookies. Be sure and use room temperature melted butter. The tip I always share with people is to melt the butter in the microwave only until it’s half melted. Part of it is liquid/melted but you still have softer, more solid pieces of butter.
You then take a fork and just stir it until everything is melted and smooth. This way the butter is not scalding hot and usually by the time you mix it together and add your sugars to the bowl, the butter is cooled enough that it can be added.
I told you they were big cookies! 🙂 You will only be able to fit 6 to a cookie sheet. The recipe yields about 11 cookies.
And just to prove to you how good these are I will tell you that I made these for a bake sale for my daughter’s preschool fundraiser and not 5 minutes after putting them on the table they were gone!
My kids went up to the table a few minutes after we got there and they were so excited to buy the cookies I made….. imagine their disappointment when they were gone.
MY TIPS FOR MAKING THE BEST M&M COOKIES
- Be sure you are NOT using hot melted butter. It needs to be warmish, room temperature melted butter. TIP: Place your butter in a microwaveable bowl and melt for about 30 seconds. Half of it should be melted and the other half should still be soft piles of butter. Take a fork and mix it together until it’s all melted and combined. This makes it cool enough to use it because you’re not heating the butter for so long to get it all melted.
- Use a 1/4 cup measuring cup to scoop the dough. Roll it into a ball and then pull the dough ball in half to form 2 smaller pieces. Place one piece, rough side down, on the cookie sheet and then place the other pieces on top of it with the rough side up. Pinch the dough pieces together where they meet so that the top one does not topple over while baking. This method ensures a thick, puffy, chewy cookie that is also soft-baked. For a visual of this click here.
- Be sure and blend the sugars and butter until lighter in color and fluffy looking. It may seem like a long time, but you really need to beat them for at least 1 minute.
- When the cookies come out of the oven they might look a bit weird. That’s ok! Take a few additional mini m&m’s and press them into the tops of the cookies. This will help spread the cookies more into the shape that you see in the pictures above.
The Best Thick, Chewy, Soft-Baked M&M Cookies
- 12 tablespoons butter, melted & cooled to room temperature (I use salted)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup miniature m&m's (plus additional for tops of cookies)
- Preheat oven to 325 degrees. Prepare 2 cookie sheets by lining with parchment paper or a silpat liner.
- In a large mixing bowl, add melted and cooled butter and sugars. Beat with a handheld mixer until combined, creamy, and light in color. About 1 minute.
- Add egg, egg yolk, and vanilla. Beat together until combined. Add flour, baking soda, and salt. Mix together, on low speed, just until combined. Stir in the miniature m&m's just until combined.
- Take 1/4 cup of dough and shape into a ball. Pull each ball into two pieces using your hands. Place one half, rough side down, on the prepared baking sheet. Then place the other half, rough side up, on top of the first half. Use your fingers to gently press the dough balls together where they touch in the middle. This way the top dough ball does not fall over while baking.
- Bake 12-15 minutes. Edges will be very lightly browned while the middle will still be somewhat soft and pale. My cookies are perfect at 13 minutes.
- Immediately after baking, press a few additional miniature m&m's into the cookies. Let cool on the baking sheet for about 15 minutes. Remove to wire rack to cool completely, or eat them warm!