This week, the temperatures dropped into the 40’s and 50’s and overnight, the leaves turned beautiful shades of red and gold. Autumn is officially here. For me, it means it’s time for slow cooker meals, casseroles, and COOKIES! Today, I made My Favorite M&M Cookies.
I love baking cookies and I research recipes like most people read novels! I came across this recipe on I Heart Naptime quite some time ago and have adapted it slightly over the years. This is a classic chocolate chip cookie recipe – the kind where the cookies have crisp edges and a delightfully chewy center. These cookies are studded with semi-sweet chocolate chips and brightly colored M&Ms. The fun part is you can use holiday themed M&Ms to change the colors throughout the year!
Bakery Style
I like to make these cookies about 3 inches, but they are also awesome as BIG cookies! If you want to make them much larger, like the ones you get at your favorite bakery, use a ¼ cup scoop and place on the cookie sheet 3” apart. Bake for 10-12 minutes. Cool for 2-3 minutes on the cookie sheet before transferring to a cooling rack.
How to Make My Favorite M&M Cookies
My Favorite M&M Cookies
Ingredients
Ingredients:
- 1 cup salted butter softened
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp. Vanilla
- 3 cups unbleached all-purpose flour
- 1 tsp. Baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup M&Ms + ¼ cup for garnish
Instructions
Instructions:
- In a large bowl, cream butter, brown and granulated sugars together until fluffy. Add in the eggs and vanilla. Mix until just combined.
- In a separate bowl, whisk together the flour and baking soda. Turn the mixer on low and gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the semi-sweet chocolate chips and M&Ms. Refrigerate the dough for 30 minutes.
- Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
- Scoop cookie dough onto cookie sheets using a medium cookie scoop or measure out dough, 2 Tbsp. for each cookie. Place 2 inches apart.
- *Add 2-3 extra M&Ms on top of each cookie.
- Bake the cookies for 8-10 minutes until the edges of the cookies begin to turn golden brown. Cool the cookies on the sheets for 2 minutes to allow for carryover cooking.
- Transfer the cookies to wire racks to cool completely. Makes 24-30 cookies.
