These M&M cookies are the perfect combination of soft, chewy, and colorful. The butter you use plays a big role in the texture and flavor, and Land O’ Lakes butter has a reputation for giving consistent, delicious results. Here’s a detailed breakdown of how to make them!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened (Land O’ Lakes recommended for consistent results)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups M&M candies (plus extra for topping)
Instructions:
- Prep Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and to ensure even baking. - Cream Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat them on medium speed until the mixture is light, fluffy, and well-combined. This should take about 2-3 minutes. This step helps incorporate air into the dough, making the cookies light and tender. - Add Wet Ingredients:
Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Continue mixing until the dough is smooth and all the wet ingredients are fully incorporated. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This helps evenly distribute the leavening agents throughout the dough. Slowly add the dry ingredients to the wet mixture, beating on low speed to prevent flour from flying everywhere. Mix until just combined—do not overmix, as this could lead to dense cookies. - Add M&M Candies:
Gently fold in the M&M candies, using a spatula or spoon. Be careful not to overwork the dough. You want the M&Ms to be evenly distributed throughout the dough, but it’s okay if a few end up near the top. - Shape and Chill:
Scoop out about 2-inch dough balls (around 3 tablespoons each). Roll them between your hands to create even, smooth balls. Place them on a baking sheet, spaced about 2 inches apart. For best results, refrigerate the dough for at least 30 minutes. Chilling helps the cookies retain their shape while baking, preventing them from spreading too much. - Bake:
After chilling, take the dough balls out and place them on the prepared baking sheet. Gently press a few extra M&Ms into the top of each dough ball to give them that extra burst of color. Bake the cookies for 8-10 minutes, adjusting for your oven’s heat. The cookies should look slightly underbaked in the center—that’s key for a chewy texture. - Cool:
Let the cookies cool on the baking sheet for about 5 minutes to set. Then, transfer them to a wire rack to cool completely. This resting time ensures the cookies firm up but remain soft in the center.
Tips for Perfect M&M Cookies:
- Butter temperature: Make sure the butter is softened but not melted. Room temperature butter helps incorporate air, making the cookies light and fluffy.
- Chilling the dough: Don’t skip the chilling step! It helps prevent the cookies from spreading too much and ensures a thicker, chewier texture.
- Customize the M&Ms: If you want to get creative, you can use seasonal M&Ms (like peanut butter or dark chocolate) or even mix in some mini chocolate chips.
- Underbake slightly: These cookies will continue to cook on the baking sheet after you take them out of the oven, so it’s important to pull them out just before they’re fully done to keep them chewy.
Enjoy your colorful, chewy M&M cookies, perfect for snacking or sharing with friends and family!