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    Home » Desserts

    Easy M&M Cookies

    Published: Sep 8, 2022 by Nora Rey · This post may contain affiliate links · 4 Comments

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    Jump to Recipe Jump to Video Print Recipe

    These Easy M&M Cookies are thin and chewy with crispy edges. It's a quick and easy recipe that requires only a bowl and no mixer!

    You may also like Salted Chocolate Chunk Shortbread Cookies.

    Holding up an M&M cookie  with one hand.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions and tips
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for M&M cookies.

    Notes and substitutions

    • Granulated sugar: Aside from sweetness, it makes the cookies wrinkly on top and crispy around the edges.
    • Dark brown sugar: The molasses in brown sugar add flavor and color. Its acidity reacts with baking soda and helps in leavening.
    • Mini M&Ms: I used mini M&Ms, so you get plenty of them in each bite! You can use any multi-colored candy-coated chocolates.

    How to make this recipe

    Prep and organize

    • Measure the ingredients accurately. Use a kitchen scale or level measuring cups and spoons with a flat edge. Brown sugar should be packed down, but never flour.
    • Line a baking sheet (two, if you're baking all 12 cookies at once) with parchment paper.
    • Place the egg in a bowl of warm tap water for a few minutes until it is no longer cool to the touch.
    • Microwave the butter for 45 to 60 seconds until just melted. Let it cool.

    (1)Crush 2 tablespoons of M&Ms in a zip-top bag with the bottom of a glass.

    Using the bottom of a glass to crush M&Ms in a zip-top bag.

    (2)Combine ½ cup melted butter, ½ cup granulated sugar, ⅓ cup packed dark brown sugar, 1 egg, 2 teaspoons vanilla, and ½ teaspoon kosher salt (use half for table salt) in a bowl. Make sure the butter is not hot, or it'll cook the egg. (3)Whisk vigorously until lighter in color and slightly thickened, about a minute.

    Combining the ingredients in a bowl. Whisking the ingredients in a bowl.

    (4)Mix in ¼ teaspoon baking soda, then add 1¼ cups flour. (5)Switch to a rubber spatula and gently mix until little flour is visible. Do not overmix.

    Adding flour to the wet ingredients in the bowl. Folding the flour into the batter.

    (6)Fold ½ cup of M&Ms into the dough.

    Folding M&Ms into the cookie dough.

    (7)Cover and rest the dough in the fridge for 30 minutes to firm up slightly and develop the flavor.

    Chilled M&M cookie dough in a bowl.

    Preheat the oven to 350° F (177° C).

    (8)Portion out 6 cookie dough balls using a 1¼-ounce cookie scoop (2 tablespoons or about 50 grams). Place them evenly apart on the baking sheet. Sprinkle some flaky salt on top.

    Arranging cookie dough balls on a parchment paper-lined baking sheet.

    (9)Portion the rest for future baking if you are not baking it all at once. You can store them in the fridge for 3 to 5 days or up to 3 months in the freezer.

    Portioned cookie dough on a glass container

    (10)Bake for 10 minutes (plus or minus 1 minute, depending on your oven) until lightly golden around the edges and slightly underdone in the center. They will continue to bake as they sit on the baking sheet. Sprinkle crushed M&Ms on top while the cookies are warm.

    Baked M&M cookies on a parchment paper.

    Frozen cookie dough or one that has been refrigerated for some time will produce puffier cookies that won't spread as much. It will also require extra baking time resulting in crispier, darker cookies. If you like them thin, thaw the cookie dough at room temperature until slightly soft before baking.

    Comparison of three M&M cookies.
    Left: Cookie dough was chilled for 30 minutes and baked for 10 minutes. Middle: Cookie dough was chilled for 4 hours and baked for 12 minutes. Right: Cookie dough was baked frozen for 12 minutes

    Cookies are best when freshly baked and slightly warm. Store them at room temperature in an airtight container for up to 3 days. You may freeze them to extend their shelf life.

    Splitting M&M cookie in half.

    Frequently asked questions and tips

    Can I use less sugar?

    I have tried doing so, but the cookies don't come out the same way. Granulated sugar makes the cookies wrinkly, chewy, and crispy around the edges. On the other hand, brown sugar makes the color better, adds flavor, and keeps it from being too thin.

    Can I use granulated sugar for brown sugar?

    If you do, the cookie will be too flat, pale, and lacking flavor.

    Can I use brown sugar for granulated sugar?

    You can, but the cookie won't come out as crispy and wrinkly; instead, it will be cakey and puffy.

    Other dessert recipes you may like

    • Red Velvet Cupcakes
    • Classic Banana Bread
    • Salted Caramel Pretzel Brownies From Brownie Mix
    • Brookie Bars from Brownie Mix
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    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    m&m cookies on a parchment paper

    Easy M&M Cookies

    Thin and chewy M&M Cookies that require only a bowl and no mixer!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Chill Time: 30 minutes
    Total Time: 35 minutes
    Servings: 12 cookies
    Calories: 230kcal
    Author: Nora Rey
    Cost: $3-$4

    Equipment

    • Mixing bowl
    • Whisk
    • Rubber spatula
    • 1¼-ounce cookie scoop (#30)
    • Baking sheet(s)

    Ingredients

    • ½ cup unsalted butter melted & cooled
    • ½ cup granulated sugar
    • ⅓ cup packed dark brown sugar sub: light brown sugar
    • 1 egg at room temperature
    • 2 teaspoons vanilla extract
    • ½ teaspoon kosher salt use half for table salt
    • ¼ teaspoon baking soda
    • 1¼ cups all-purpose flour
    • ½ cup plus 2 tablespoons mini M&M candies
    • Flaky salt topping
    US Customary - Metric

    Instructions

    • Crush 2 tablespoons of M&Ms in a zip-top bag with the bottom of a glass.
    • Combine melted butter, granulated sugar, dark brown sugar, egg, vanilla, and salt in a bowl.
    • Whisk vigorously until lighter in color and slightly thickened, about a minute.
    • Mix in baking soda, then add flour. Switch to a rubber spatula and gently mix until little flour is visible. Do not overmix.
    • Fold the M&Ms into the dough.
    • Cover and rest the dough in the fridge for 30 minutes to firm up slightly and develop the flavor.
    • Preheat the oven to 350° F (177° C).
    • Portion out 6 cookie dough balls using a 1¼-ounce cookie scoop (2 tablespoons or about 50 grams). Place them evenly apart on a parchment paper-lined baking sheet. Sprinkle some flaky salt on top.
    • Portion the rest for future baking if you are not baking it all at once. You can store them in the fridge for 3 to 5 days or up to 3 months in the freezer.
    • Bake for 10 minutes (plus or minus 1 minute, depending on your oven) until lightly golden around the edges and slightly underdone in the center. They will continue to bake as they sit on the baking sheet.
    • Sprinkle crushed M&Ms on top while the cookies are warm.

    Video

    Nutrition

    Calories: 230kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 223mgPotassium: 32mgFiber: 1gSugar: 21gVitamin A: 381IUVitamin C: 1mgCalcium: 24mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
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    Reader Interactions

    Comments

    1. Theresa

      November 17, 2022 at 12:39 am

      5 stars
      Yum!!! Thanks!

      Reply
      • Nora Rey

        January 05, 2023 at 12:38 am

        Thank YOU! =)

        Reply
    2. Jomelyn

      September 13, 2022 at 4:36 pm

      5 stars
      This cookies with mnm looks delicious and Im sure my son will love this. I will make it soon for him. Yum!

      Reply
      • Nora Rey

        January 05, 2023 at 2:00 pm

        Hello Jomelyn! I really hope he does! I'd appreciate his feedback. =) Thank you!!!

        Reply

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