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–+ servings
Cookie with M&Ms on top of more.
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4.69 from 44 votes

Perfect M&M Cookies

These M&M cookies are perfect with chewy centers and crispy edges. They're easy to make and even easier to eat.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time55 minutes
Course: Cookies & Bars
Cuisine: American
Servings: 54
Author: Rachel Gurk

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup packed brown sugar
  • ¾ cup unsalted butter, softened (1 ½ sticks)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste (or 1 tablespoon vanilla extract)
  • 1 package (10.7 ounces) M&Ms (about 1 ½ cups)

Instructions

  • In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
    2 cups all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt, 1 teaspoon baking soda
  • In the bowl of a stand mixer, or using a hand mixer (see note), cream together butter and both sugars on medium speed until light and fluffy (2 to 3 minutes). With the mixer on low, add egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
    ¾ cup packed brown sugar, ¾ cup unsalted butter, softened, ½ cup granulated sugar, 1 large egg, 1 teaspoon vanilla bean paste
  • With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand (see note). Refrigerate dough for at least 30 minutes.
    1 package (10.7 ounces) M&Ms
  • Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat, and set aside.
  • Form each ball from approximately 1 tablespoon of dough. Place dough balls evenly spaced on prepared baking sheet. Allow room for spreading.
  • Bake for 9 to 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 when completely cooled.

Video

Notes

  • Butter: The butter should be softened to room temperature. It should still hold its shape when you press it with your finger. Using butter that's too warm or melted will make the cookies spread too much. 
  • Mixer: I usually use my stand mixer (with the flat beater/paddle attachment) to make cookies but a good hand mixer works well, too. If you'd rather use arm power, that works, too. 
  • Bakery-style cookies: To really showcase the colorful M&Ms, don't mix them all into the dough. Set a few aside to press into the surface of each cookie immediately after you take them out of the oven.
  • Yield: The yield will vary, depending on how large you make the cookies. I use a 1 tablespoon scoop and usually get about 4 ½ dozen.
  • Variations: Change it up and use mini M&Ms or another variety such as peanut butter M&Ms, dark chocolate M&Ms, mint M&Ms, and so on. M&M's in seasonal colors are fun, too. 
  • Storage: Cookies can be kept on the counter in an airtight container for up to a week or frozen for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 48mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 96IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.3mg

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