M&M cookies are a lot like chocolate chip cookies except they use M&M chocolate candy’s instead of chocolate chips. I tried to find the history of how and when M&M cookies were invented but there is no information. If I had to guess someone somewhere had to make chocolate chip cookies and didn’t have chocolate chips but they did have M&M so on they went. Whoever that was was amazing because these cookies taste amazing and bring back fond memories from a lot of peoples childhood.
¾ Cup/170g Unsalted butter (Room Temperature)
1 Egg (room Temperature)
1 ½ Teaspoon Vanilla Extract
¾ Cup/150g Brown Sugar
½ Cup/100g Granulated
2 Cups/250g All-Purpose Flour
½ Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Cornstarch
1 Cup/230g M&M’s
Step 1 Add all of the wet ingredients into a stand mixer and mix until creamy.
Step 2 Slowly add in dray ingredients and mix until a smooth dough of formed.
Step 3 Add in M&M’s and slowly mix them in with a wooden spoon until well combine.
Step 4 Roll dough into a thick round tube shape and wrap with parchment paper. Place the warped dough in the refrigerator and chill for 2 hours or overnight.
Step 5 Heat oven to 350°F/175°C
Step 6 Take cookie dough out of the refrigerator and dice 1 inch thick cookies out of it with a knife. Roll each slice into a ball and place each ball on a parchment paper lined cookie sheet.
Step 7 Bake cookies in the oven at 350°F/175°C for 12 minutes or until cookies are slightly golden brown. Allow cookies to cool for five minute in the cookie sheet before serving.
Tips: 1. Refrigerate the cookie dough so the cookies will come out fluffy. If you miss that step they will be flat spread out to much and become crunchy.
2. Always use room temperature ingredients when making these cookies so the dough will mix and bake properly.
3. Allow the cookies to cool on the baking sheet so they will not get soggy on the bottom and so they will not fall apart.
4. Make sure to space cookies 3 inches apart to they will not melt together.