Description
Soft and chewy M&M cookies with crispy edges, colorful candy-coated chocolate pieces, and bursts of sweetness in every bite.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (250 g) M&M candies
- 1/2 cup (90 g) chocolate chips (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Fold in the M&M candies and chocolate chips, if using, until evenly distributed.
- Scoop portions of dough onto the prepared baking trays, leaving space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- You can refrigerate the dough for up to 48 hours before baking.
- For variety, try peanut M&Ms, white chocolate chips, or seasonal-colored candies.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft, place a small piece of bread in the container.
- Reheat cookies in the microwave for about 10 seconds for a warm, fresh-baked texture.
- The dough can be frozen for up to 2 months and baked later.
Nutrition
- Serving Size: 1 cookie
- Calories: 222
- Sugar: 21.7 g
- Sodium: 95 mg
- Fat: 9.2 g
- Saturated Fat: 5.7 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 25.9 g
- Fiber: 0.6 g
- Protein: 2.4 g
- Cholesterol: 18 mg
