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Perfect M&M Cookies – Tried & True!

These M&M cookies are perfect! Chewy centers, crispy edges, simple to make and even easier to eat. You’ll love this easy and delicious cookie recipe. 

Perfect M&M Cookies | RachelCooks.com

The perfect cookie is a hard thing to find and definitely something to hang on to once you do find it. These M&M cookies fit the bill. Soft, chewy, but still with crispy edges. Sweet (of course) and crunch little bits of chocolate M&M’s — the mini kind so as to not overwhelm you.

I reallllly wish I had one right now. As I write this, E is at the park with my husband, aka the perfect time to eat cookies without hearing non-stop whining. From E, not my husband.

I’m a closet snack/sweet eater and proud of it!

Okay…not so proud. Minor details.

These cookies bake up quickly and deliciously. I am soooo craving a cookie. I have dough in the freezer just calling my name.

M-and-M-cookies-600

I’d highly recommend a very large glass of ice cold milk with these. Or a steaming mug of hot coffee. Or both, because you’ll be making these often!

Dip.

Dip.

Dip.

PS: Have you guys read the comments on these cookies?

Nothing makes me happier than hearing your feedback on my recipes – and I’m so glad these cookies are a hit with so many of you!

More great recipes using M&M’s:

 

Perfect M&M Cookies | RachelCooks.com

Perfect M&M Cookies

Yield: 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

These M&M cookies are perfect! Chewy centers, crispy edges, simple to make and even easier to eat.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup brown sugar
  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
  • one 12-ounce package of mini M&Ms

Instructions

  1. In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
  2. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
  3. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand. Refrigerate dough for at least 30 minutes.
  4. Preheat oven to 350°F and line baking sheets with parchment paper or Silpat and set aside.
  5. Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling. Store in airtight container.
Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 143Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 125mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 2g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: Love these! Colorful, chewy, perfect. Just look at that crackled top!!!
Husband’s take: They are pretty closely related to his favorite chocolate chip cookies, so he’s obviously all for them.
Changes I would make: None.
Difficulty: Easy.