Food for Everyone

Fresh Baked M&M Cookies

Fresh Baked M&M Cookies are the best. Simple to make with only 9 ingredients and all the fun of your favorite candy coated chocolate. M&M’s add an extra layer of sweetness that chocolate chips can not deliver.


Fresh Baked M&M Cookies

Why do Fresh Baked Cookies have the ability to make you feel better in the worst times?
Neither do I but here’s the recipe.

For this recipe, I added 2 of my favorite things together. M&M’s and cookies! I used the mini size M&M’s and mixed them into the batter but I also added them on top of the batter after I formed the cookies on the cookie sheet before baking them for more added chocolaty deliciousness.

You can switch up this recipe for different holidays or events by using Special Holiday M&M bags (Christmas – red & green) or by simply only using holiday colors (Thanksgiving – Brown, yellow, orange) you are baking for.

Click here is you are interested in more Treats or Cookies recipes


Step by Step Instructions:

How to Make Fresh Baked M&M Cookies

First, Gather all your ingredients to make M&M Cookies.


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Next, Whisk the flour, baking soda, and salt in a medium bowl. Put this bowl aside for later.


SET OF 6 – STAINLESS STEEL MIXING BOWLS


In a mixing bowl, add the melted butter, white sugar and brown sugar. Whisk for 5 minutes on low or until well blended.


Next, Add 1 egg to the bowl and beat batter until egg is mixed through.


KITCHENAID CLASSIC PLUS SERIES 4.5-QUART STAND MIXER, WHITE


Crack the second egg into the bowl and add the vanilla extract. Beat well until all the ingredients are blended.

Fresh Baked M&M Cookies Vanilla extract and 1 egg

Add the dry bowl we mixed earlier, slowly introduce the flour mixture into the wet batter. Beat the batter for 3-5 minutes on low to fully combine the ingredients.

Fresh Baked M&M Cookies in mixer

Fold 1 cup of M&M minis into the batter. Be gentle and try not to break the shell of the M&M’s. Cover the bowl and place in the refrigerator for 30-60 minutes.

Fresh Baked M&M Cookie dough

Preheat oven to 375°F . Line a baking sheet with parchment paper or grease a pan. Remove from the fridge and start scooping your batter onto the parchment paper. I use a 1¼ inch cookie scoop to measure my batter. Place cookies 1 – 1½ inches apart. Use the ½ cup of M&M’s to gently press into the tops of the batter balls.


Bake at 375°F for 8-10 minutes. Remove from oven and let cool on pan for 5 minutes. Transfer cookies to cooling rack and let stand for 5-10 minutes. Cookies will get slightly firmer over the next hour as they cool.

Fresh Baked M&M Cookies on cooling rack

3-Tier Cooling Rack for Cookies and Cakes


Finally, enjoy your delicious treat!

Fresh Baked M&M Cookies

Fresh Baked M&M Cookies

Fresh Baked M&M Cookies are the best. Simple to make with only 9 ingredients and all the fun of your favorite candy coated chocolate. M&M's add an extra layer of sweetness that chocolate chips can not deliver.
Prep Time16 mins
Cook Time9 mins
Fridge Time30 mins
Total Time55 mins
Course: Appetizer
Cuisine: American

Ingredients

  • Cups M&M Minis
  • Cups All-Purpose Flour
  • ¾ Cup White Granulated Sugar
  • Cups Light Brown Sugar
  • 1 Cup Melted Butter Room Temperature
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 2 Large Eggs
  • 2 tsp Vanilla Extract

Instructions

  • First, gather all your ingredients to make M&M Cookies.
  • Whisk the flour, baking soda, and salt in a medium bowl. Put this bowl aside for later.
  • In a mixing bowl, add the melted butter, white sugar and brown sugar. Whisk for 5 minutes on low or until well blended.
  • Next, Add 1 egg to the bowl and beat batter until egg is mixed through.
  • Crack the second egg into the bowl and add the vanilla extract. Beat well until all the ingredients are blended.
  • Add the dry bowl that was set aside earlier, slowly introduce the flour mixture into the wet batter. Beat the batter for 3-5 minutes on low to fully combine the ingredients.
  • Fold 1 cup of M&M minis into the batter. Be gentle and try not to break the shell of the M&M's. Cover the bowl and place in the refrigerator for 30-60 minutes.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a pan. Remove from the fridge and start scooping your batter onto the parchment paper. I use a 1¼ inch cookie scoop to measure my batter. Place cookies 1 – 1½ inches apart. Use the ½ cup of M&M's to gently press into the tops of the batter balls.
  • Bake at 375°F for 8-10 minutes. Remove from oven and let cool on pan for 5 minutes. Transfer cookies to cooling rack and let stand for 5-10 minutes. Cookies will get slightly firmer over the next hour as they cool.


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