M&M Cookies
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About this recipe
These M&M cookies take the classic chocolate chip cookie to the next level with pops of colour and extra crunch. The golden, slightly crisp edges give way to a soft, chewy centre, making every bite a perfect combination of textures. Whether you're making them for a party, a lunchbox treat, or just because you're craving something sweet, these cookies never disappoint.
What makes them even better? They're super easy to make! With no need for fancy ingredients or complicated steps, this fool-proof recipe will have you baking batch after batch of irresistibly delicious cookies. Plus, they store well, making them perfect for preparing in advance.
FAQ: M&M Cookies
1. Can I use different types of M&Ms?
Absolutely! While classic milk chocolate M&Ms work best, you can experiment with peanut, crispy, or even peanut butter M&Ms for extra flavour and texture.
2. How do I keep my cookies soft and chewy?
To maintain a soft and chewy texture, avoid overbaking. Remove the cookies from the oven when they look slightly underdone in the centre—they will continue to set as they cool. Storing them in an airtight container with a slice of bread also helps keep them fresh.
3. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. Chilling the dough enhances the flavours and helps prevent the cookies from spreading too much in the oven. You can also freeze pre-scooped cookie dough balls for up to three months.
4. Why did my M&Ms crack in the oven?
M&Ms may crack due to the high oven temperature. To minimise this, try pressing some M&Ms onto the cookies after baking rather than mixing them all into the dough.
5. Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free 1:1 baking flour. The texture may vary slightly, but they’ll still be delicious!
Ingredients
- 450g unsalted butter, melted
- 240g caster sugar
- 240g light brown sugar
- 3 large eggs
- 3 tsp vanilla extract
- 585g plain flour
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 300g mini M&Ms
- 300g milk chocolate chips
- Sprinkle of sea salt
Ingredients
- 5.3oz unsalted butter, melted
- 2.8oz caster sugar
- 2.8oz light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 6.9oz plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 3.5oz mini M&Ms
- 3.5oz milk chocolate chips
- Sprinkle of sea salt
- 10.6oz unsalted butter, melted
- 5.6oz caster sugar
- 5.6oz light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 13.8oz plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 7oz mini M&Ms
- 7oz milk chocolate chips
- Sprinkle of sea salt
Instructions
- In a bowl, beat the softened butter and sugar together for at least 3 minutes until the mixture becomes lighter in colour and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the M&Ms and chocolate chips until evenly distributed.
- Cover the dough and chill in the fridge for 1 hour to enhance flavour and prevent spreading.
- Preheat the oven to 170°C (fan) and line a baking tray with parchment paper.
- Scoop the dough into balls and place them on the tray, leaving space between each one. Optionally, press a few extra M&Ms on top for a bakery-style look.
- Bake for 15 minutes, or until the edges are lightly golden but the centre is still soft.
- Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
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