Soft and Chewy M&M Cookies
These Soft and Chewy M&M Cookies are fast to prepare and deliver a melt-in-your-mouth texture that’s sure to delight both kids and adults alike.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour for structure and tender crumb.
- 1 teaspoon baking soda gives a gentle lift without crisping.
- 1/2 teaspoon salt balances sweetness.
Wet Ingredients
- 3/4 cup unsalted butter, softened for rich, chewy texture (substitute coconut oil for a dairy-free option).
- 1 cup packed brown sugar adds moisture and that deep caramel note; swap part for coconut sugar for subtle nuttiness.
- 1/2 cup granulated sugar helps with slight crisp edges while keeping the center soft.
- 2 large eggs, room temperature bind and enrich (use flax eggs for a vegan version, though texture will vary).
- 2 teaspoons vanilla extract the flavor anchor.
Mix-ins
- 1 1/2 cups M&M candies the colorful star of the show (use peanut M&M for crunch or mini M&M for more candy per bite).
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and slightly fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla.
- Gradually add the dry ingredients to the wet, mixing on low until just combined.
- Fold in the M&M candies gently.
- Scoop dough into rounded tablespoons and place 2 inches apart on the prepared sheets.
- For thicker cookies, chill scooped dough for 15–30 minutes.
Baking
- Bake for 9–11 minutes, until edges are set but centers still look soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewy cookies, do not overbake and let them cool on the baking sheet initially. Can be frozen for later use.