The Best M&M Cookies

The Best M&M Cookies

Best M & M Cookies
I’ve been looking for a great, no, the best M&M cookie, and not the peanut butter kind that are all around; Although for the record I do love a good Peanut butter cookie. This is it! Thanks to Jessica from How Sweet Eats for sharing this one. It has changed my life. Seriously, every time I make these I’ve been asked for the recipe. So here it is:

The Best M&M Cookies

makes 18 large or 36 small cookies

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 cup mini m&m’s (or something else that you love)

Preheat oven to 325 degrees F.

In the mixer, mix the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and baking soda and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in the m&m’s.

Take a heaping scoop of the dough with a basic cookie scoop (about a 1 1/2 or 2 Tbs. scooper), but then here’s one of the best cookie baking tips I have ever gotten. I know it sounds crazy, but just try it (and not just for these cookies):

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Shape each scoop into a ball with your hands then pull each ball into two equal pieces.

Best M & M Cookies

Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough ‘snowman’ rough-side up on a baking sheets.

M & M Cookies

 

Bake for about 10 -12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then enjoy!

Just as a side note, This usually makes about two dozen cookies (depending on who is eating the dough helping me).

M & M Cookies

 

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7 Comments
  1. Shannon from Montana November 9, 2013 at 5:29 am

    Made these for my family and they couldn’t get enough! Had to make a second batch this time I used chocolate and butterscotch chips turned out just as great. Loved your tip about pulling the dough apart!

  2. teresa November 14, 2013 at 3:09 am

    do you know what affect the half of a yolk in this recipe has on the cookies? I was looking for a smaller recipe but I didn’t want to cut out the half of the yolk if it made a big impact on how good the cookies are. ThIanks!

    • sarah November 20, 2013 at 6:40 pm

      I’m not sure, Sorry! I think it would work out…let me know if you try it. I have never had a reason to cut the recipe in half because there’s never a shortage of people willing to eat these! If I don’t want extras around the house though I take them to neighbors.

    • Katie December 16, 2013 at 8:54 pm

      I’m not sure about the science behind it but I add an extra yolk to my sugar cookies. I made a batch for Halloween and they were okay, then I made a batch for Thanksgiving with an extra yolk and there were (and I quote) “Oh my gosh, what did you do to these? They are so good!” :)

  3. Katie December 22, 2013 at 5:54 pm

    These cookies were wonderful. I ended up adding m&ms and chocolate chips. Weird thing but I swear they were more delicious the next day.

    • Sarah April 3, 2014 at 4:19 pm

      Can you go wrong with a little more chocolate? I think you’re right about the next day thing. They are delicious day-of, but they do seem even better the next day!