Updated on April 3, 2014
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):
Shape each scoop into a ball with your hands then pull each ball into two equal pieces.
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.
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).