Soft and Chewy M&M Cookies

Soft and Chewy M&M Cookies | browneyedbaker.com #recipe

I’ll be honest… there are very few things that can get me to stray from a plain ol’ chocolate chip cookie… They are (in no particular order): oatmeal and raisins, peanut butter, more chocolate, and candy. That’s really about it. I don’t need things like cinnamon, icing, nuts, or the myriad of other things that are sometimes stuffed inside cookies. Just give me chocolate, oatmeal, peanut butter or candy, and I’m happy.

Admittedly, I wasn’t an M&M freak as a kid, but I grew into a huuuuuuuge Peanut Butter M&M freak in college (not so shocking, I know). My grandma had a habit of keeping whatever she knew we loved stashed away in a tin on her stairway, and there was always a steady supply of peanut butter M&Ms waiting for me. Grandma’s are just the best, aren’t they?

Soft and Chewy M&M Cookies | browneyedbaker.com #recipe

I didn’t eat a lot of M&Ms in cookie form growing up, but now I’m totally enamored by how pretty they are. Perfectly round, soft and chewy cookies, speckled on top with a rainbow of colored candies. Having chocolate in them helps, too, of course.

I adapted Alton Brown’s “The Chewy” recipe to make them M&M friendly and I think they were the absolute perfect base for these. They baked up to the exact thickness and consistency as I was hoping, and were a perfect vehicle for loads of candy-coated chocolates.

Soft and Chewy M&M Cookies | browneyedbaker.com #recipe

With school coming to an end, these cookies would be an awesome snack to have on hand for the kids during the summer, or to bring to summer picnics…

… for the adults, too, of course :)

One year ago: Dirt Dessert
Two years ago: Mocha Brownies
Three years ago: Soba Noodle Stir-Fry with Spicy Almond Butter Sauce
Four years ago: Chocolate Thumbprint Cookies and Honey-Oatmeal Sandwich Bread
Five years ago: Anadama Bread
Six years ago: Chicken Fajita Enchiladas

Soft and Chewy M&M Cookies

Yield: About 24 cookies

Prep Time: 1 hour 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes

Perfectly soft and chewy cookies dotted with M&M's.

Ingredients:

1 cup unsalted butter
12 ounces (about 2¾ cups + 1 scant tablespoon) bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces (about ¼ cup) granulated sugar
8 ounces (about 1 cup) light brown sugar
1 egg
1 egg yolk
1 ounce (2 tablespoons) whole milk
1½ teaspoons vanilla extract
1 cup M&M candies, divided

Directions:

1. Melt the butter and set aside to cool slightly.

2. Sift together the flour, salt and baking soda in a medium bowl; set aside.

3. Beat together the melted butter and both sugars on medium speed for 2 minutes.

4. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup or small bowl. Reduce the mixer speed to low and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

5. Gradually add the dry ingredients, scraping down the sides of the bowl as needed. Once the flour mixture is incorporated, add ½ cup of the M&Ms and stir in by hand with a rubber spatula or wooden spoon. Refrigerate the dough for 1 hour.

6. Preheat the oven to 375 degrees F; place oven racks in the top third and bottom third of the oven.

7. Scoop the dough into 1½-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and press extra M&Ms onto the tops of the cookies. Allow to cool for at least 10 minutes before serving. Leftover cookies can be stored in an airtight container at room temperature.

(Recipe adapted from "The Chewy")

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48 Responses to “Soft and Chewy M&M Cookies”

  1. amanda @ fake ginger on May 19, 2014 at 12:33 am

    M&M cookies are my all-time favorite! I have some mini M&Ms in my pantry that may be destined for this recipe!

    Reply

  2. Marla on May 19, 2014 at 1:35 am

    What is bread flour? Is there a way to just use regular flour?
    Thanks!

    Reply

    • Jeanne The Baker on May 19th, 2014 at 10:03 am

      Bread flour has a higher protein and gluten content that adds to the “chewy” of chewy. It also rises a bit higher.
      You can certainly use AP, but if you want something chewier stick to the bread flour.

      Reply

    • Michelle on May 19th, 2014 at 2:07 pm

      Ditto Jeanne above, I was going to say the same thing. Using all-purpose will definitely alter the texture of the cookie.

      Reply

      • Marla on May 19th, 2014 at 2:12 pm

        Okay. Thank you very much!

        Reply

  3. Averie @ Averie Cooks on May 19, 2014 at 3:11 am

    What gorgeous cookies! Who can say no to those M&MS :) pinned And I love that you used the Chewy as the base!

    Reply

  4. lori on May 19, 2014 at 6:21 am

    I am going to make a batch today for my son who says I never bake him cookies. Thanks for posting. They look delicious!

    Reply

  5. Mir on May 19, 2014 at 6:30 am

    I am so with you on peanut butter M & Ms! I keep them in the freezer and they’re so good all cold and crunchy!
    These cookies are the best. I agree with you: the only thing to take me away from a chocolate chip cookie is an amazing M & M cookie just like this!

    Reply

  6. Lynds on May 19, 2014 at 6:42 am

    O.M.G, yesterday I was finding this recipe. You read my mind! Can’t wait to try baking it this wkend! Btw I tried your Blueberry muffins recipe and it turned out very well!
    Simply love your recipes ! U are brilliant !!

    Reply

  7. My Linh on May 19, 2014 at 6:49 am

    Oh goodie! We don’t buy mm’s that often, because when we do they disappear a bit too fast if you know what I mean ;) mm cookies are one of my favorites! (A sucker for cinnamon cookies too)

    Reply

  8. Laura @ Raise Your Garden on May 19, 2014 at 7:11 am

    Colored foods will always be my first love.
    And what is it about kids (and adults who still have a lot of kid in them) who need M&Ms in a cookie?

    Reply

    • Virginia on May 19th, 2014 at 3:50 pm

      I so agree! Just don’t understand adults who’ve “outgrown” M&Ms :)

      Reply

  9. Katrina @ Warm Vanilla Sugar on May 19, 2014 at 9:58 am

    These look so chewy!! So yuumy!

    Reply

  10. Nina @ Ambrosia on May 19, 2014 at 11:13 am

    These are seriously my favorite cookies ever- I can never ever ever turn down a cookie studded with colorful M&M’s! They’re so pretty and I love that slight crunch you get from the M&M’s. I need to make myself some soon!

    Reply

  11. Marcie on May 19, 2014 at 12:40 pm

    I was so into peanut m&m’s when I was younger, and still have a big weakness for them! I love using dark chocolate ones in trail mix. I haven’t added m&m’s to cookies in ages, which I need to fix. There’s nothing like a colorful, delicious cookie to brighten your day!

    Reply

  12. Nicole on May 19, 2014 at 3:09 pm

    I love a good soft and chewy cookie. And I am an M&M addict! These look fabulous!

    Reply

  13. Nicole @ Just Live It on May 19, 2014 at 7:40 pm

    YUM! :) I’m definitely making these soon!!

    Reply

  14. Renee @ Awesome on $20 on May 21, 2014 at 1:08 pm

    It’s definitely the burst of color that makes M&M cookies so fun. These ones look adorable.

    Reply

  15. Kerri on May 21, 2014 at 6:29 pm

    I’m so happy you posted this! I have a request for some cookies that have pink in them for a cancer fundraiser bake sale next week. I managed to find some pink M&Ms for the job.
    Originally I was just going to use your amazing chocolate chip cookie recipe (which is the ONLY recipe I use anymore!) and sub in M&Ms for the chocolate chips. But, now I see you have a totally different recipe for these bad boys.
    Would it not work to sub out the M&Ms for the chocolate chips in your other recipe, or would this one be better?
    Thanks in advance! :)

    Reply

    • Michelle on May 22nd, 2014 at 10:22 pm

      Hi Kerri, That might work, too. I think for the prettiest appearance, only use half the M&Ms in the cookies, and then press the remaining on the top after they come out of the oven.

      Reply

    • Angela on May 26th, 2014 at 12:10 am

      I make M&M cookies all the time. I use my favorite chocolate chip cookie recipe and just substitute a bag of M&Ms for the chocolate chips. I’ve never had any problems – been doing it for years.

      Reply

    • Lyndsey on August 4th, 2014 at 1:18 pm

      Also consider cherry chips — they are pink and delicious. They are so good, in fact, that we have quit making chocolate chip cookies altogether. Depending on where you live, you may need to find them online though instead of the grocery store. My favorite is the mini sweet cherry chips by a MN company. Enjoy!

      Reply

  16. dionisia silverberg on May 21, 2014 at 8:13 pm

    Besides this recipe, and bread……what else can I use bread flour for? …I’m asking because it comes in 5 pounds bags and unfortunately I don ‘t know how to make bread. . I’ll appreciate your answer. Thanks.

    Reply

  17. lucy on May 21, 2014 at 10:12 pm

    Hi, Michelle. I’m wondering if you smushed yours down before baking them. I just made these for my husband (tomorrow is his bday and he’s an M&M aficionado), and they baked up puffy, not spread out like your picture. I live at sea level – would that make the difference?

    Reply

    • Green Eyed Goddess on May 22nd, 2014 at 9:03 pm

      Doesn’t always dear,
      Depends on the brand of yeast and /or flour you use for them.
      I could e-mail l you a picture/chart thing that shows the difference between different types of flour in cookies :)

      Reply

    • Michelle on May 22nd, 2014 at 10:27 pm

      Hi Lucy, I did not press on them at all. The altitude might be a factor, I’m at about 1100 feet above sea level.

      Reply

    • CL on June 23rd, 2014 at 4:26 pm

      I just baked these — and had the same outcome. Puffed up….and not chewy. I’m in Ottawa, canada and used Robin Hood Bread Flour.

      Reply

  18. Susie on May 22, 2014 at 7:30 pm

    Just made these, they turned out super thin and greasy. I weighed everything out, refrigerated it for an hour…they have a good flavor but something seems off. *I only baked for 9 minutes, didn’t want to have crispy thin greasy cookies. Yours looks great but mine definately did not have the same color, mine were darker in color and way thin.

    Reply

    • Dena on August 1st, 2014 at 11:07 am

      I had this same thing happen to me last night. I was so disappointed. In addition, I rotated them halfway through and then checked them with 2 minutes left (of the 15 she mentioned) and they were already too done for my liking. I had one and it was fine, but not as pictured which is what I was going for. I regret running out to buy bread flour specifically for this. I’ve tried many recipes from this site and I think this is the first fail.

      Reply

  19. Green Eyed Goddess on May 22, 2014 at 9:01 pm

    I just wanted to say, I love this sight, please tell me how you made it!!
    We can be blog buddies, because I love baking myself.
    I could also promote your site and stuff.
    I could be Green Eyed Baker.
    We can have a chain like that!
    If you would like to discuss, please email me :)
    P.S I LOVE YOUR WORK IM SO GOING TO TRY THESE AND THE CHOCOLATE DIPPED CUPCAKES. (The Hi-Hats ;) )

    Reply

  20. Hase on May 24, 2014 at 6:50 am

    Hi Michelle,
    Your blog is fantastic. It is different to other blogs in your country because many cookie and cake recipes from them are very sweet. I have baked cookies with M&Ms a few weeks ago and they were yummy, too. But yours seem to be pretty exciting, too. Maybe you want to visit my blog, too.

    Reply

  21. CookieBlue on May 25, 2014 at 12:46 pm

    Hello, thank you so much for the great blog ♡ I hope you don’t mind using one of ur photos as a profile pic. Im using the first photo in this article as my profile pic on instagram and twitter.

    Reply

    • Michelle on May 26th, 2014 at 11:49 am

      I’m so thrilled that you love the blog and the photos! However, I would prefer if the photos were not used as profiles, as they are copyright protected and would need to have credit associated with them, which is impossible as a simple avatar.

      Reply

      • CookieBlue on May 26th, 2014 at 12:53 pm

        I can mention you in the bio itself? if not I’ll take them down for you =)

        Reply

      • Sara B on May 27th, 2014 at 6:06 am

        Nevermind I took it down =) thanks again for the cute blog :D

        Reply

  22. Jena on May 29, 2014 at 3:59 am

    Fantastic cookies- recipe worked perfectly & everyone loved them. Thanks!

    Reply

  23. Emily @ Life on Food on May 31, 2014 at 12:50 pm

    I am an M&M freak. My favorite cookies are plain old chocolate chip but if one of these were in front of me I would ask for 5!

    Reply

  24. Amy on September 7, 2014 at 10:27 pm

    Had the same problem as some of the other folks – the cookies turned out almost like cake as opposed to cookies. I live at about 5,000 feet above sea level. I think using all bread flower was too much. I love your NY times chocolate chip cookie recipe which calls for part bread, part cake flower. I wonder if this recipe would be better with a mixture as well.

    Reply

  25. Connie on September 14, 2014 at 10:56 am

    Too cake like. Too much fussing with. Wouldn’t recommend

    Reply

  26. Bad Cookie Haterz.... on October 16, 2014 at 4:01 pm

    These are the absolute worst cookies ever! Taste like bread… Look like bread…. I think this may a recipe for bread… Cookie imposters!

    Reply

  27. Nicole on October 18, 2014 at 6:48 pm

    This is a horrible recipe. They taste like bread, not cookies.

    Reply

  28. Bakedwithlove on October 19, 2014 at 7:21 pm

    These turned out great! I just made them. I weighed everything, and didn’t chill the dough before hand – just scooped them onto a disposable sheet pan lined with parchment when ready (using a large toaster oven, since our regular oven is a piece of junk). The first set of cookies I didn’t press down, and they came out thick, with a slight dome. The subsequent sets I pressed down, and they came out thinner and more even, like in your picture. I’m in SF Bay Area, about 100-200 above sea level, if anyone is wondering. I think weighing the ingredients makes a big difference. Thanks for sharing!

    Reply

  29. Sarah on November 1, 2014 at 10:03 pm

    I made these for a party I’m going tomorrow and I’m embarrassed. They came out so gross, and I followed the recipe exactly. I even tried different methods with baking since the recommended method made them puffy. Do yourselves a favor and do a trial run to make sure they’re going to come out ok before you try to make them for a party!

    Reply

    • Sarah on November 1st, 2014 at 10:20 pm

      Ok I just made the last batch this way and they came out the most decent:

      Bake at 325
      After 7 minutes, pull them out, smush them down a little with a spoon, and place m&ms (placing them too late makes them fall off)
      Bake for an additional 6 minutes

      Reply

  30. laurie on November 6, 2014 at 4:26 pm

    These were seriously disappointing. Followed the directions and they came out way overdone and very flat- not at all like the photo. I was hoping for a sugar cookie with m&ms. These cookies are a waste of m&ms.

    Reply

  31. Gill on November 20, 2014 at 12:54 pm

    Hey Michelle, I made this today, I thought it was fantastic. Mine were more chunky, turned out sort of like the new your times choc chip cookie.i reduced the heat to 325, .after 10 mins the cookies had browned.my only doubt was the middle seemed a bit undone, is that normal?

    Reply

  32. Kristen on December 10, 2014 at 9:22 am

    Wish I had read more of the comments before baking…. what a disaster. Directions followed to the T — yet my first batch was chunky and dry. Second batch, I flattened each ball of dough before baking — pretty, but over cooked even with reduced time. Third batch flattened, severely reduced cooking time — pretty, but still dry, dusty cookies. Not moist and chewy at all – so disappointing. The flavor is all right, so we crumbled on ice cream and tossed the rest. The hunt continues for the perfect M&M cookie recipe.

    Reply

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