M&M Cookies
Deliciously chewy cookies bursting with colorful, chocolatey M&Ms that are perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Can substitute with coconut oil for a Halal-friendly option.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 1 1/2 cups M&M candies
- 1/2 cup chopped nuts (e.g., walnuts or pecans) Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Fold in the M&M candies (and nuts, if using) until evenly distributed within the cookie dough.
Baking
- Using a cookie scoop or tablespoon, drop rounds of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake in your preheated oven for 9-11 minutes, or until edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze them for up to 3 months. Reheat in a microwave for a few seconds or in a preheated oven at 350°F (175°C) for about 5-7 minutes.