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M&M Cookies
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Easy M&M Cookies

Thin and chewy M&M Cookies that require only a bowl and no mixer!
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 (see note)
  • ⅓ cup packed dark brown sugar sub: light brown sugar (see note)
  • 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 (see note)
  • 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

Notes

  • 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.

Nutrition

Calories: 230kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 223mg | Potassium: 32mg | Fiber: 1g | Sugar: 21g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg