Soft Baked M&M Cookies: The Ultimate Recipe for Gooey Perfection

Soft Baked M&M Cookies: Is there anything more comforting than a warm, chewy cookie studded with colorful M&Ms? I think not! These aren’t just any cookies; they’re a nostalgic trip back to childhood, a simple pleasure that brings joy with every bite. Forget those crispy, crunchy cookies that crumble at the slightest touch. We’re talking about melt-in-your-mouth, pillowy soft cookies that stay soft for days (if they last that long!).

The beauty of a classic chocolate chip cookie, or in this case, an M&M cookie, lies in its simplicity and adaptability. While the exact origins are debated, cookies, in general, have been around for centuries, evolving from simple test cakes used to gauge oven temperature. The addition of chocolate chips and candies like M&Ms transformed them into the sweet treats we adore today. These Soft Baked M&M Cookies are a testament to that evolution.

People love these cookies for so many reasons. The combination of the soft, buttery dough with the satisfying crunch of the candy shell is simply irresistible. Plus, they’re incredibly easy to make, perfect for a quick weeknight dessert or a fun baking project with the kids. The vibrant colors of the M&Ms add a playful touch, making them visually appealing as well as delicious. Get ready to experience cookie perfection!

this Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups M&M’s (plus extra for topping, optional)

Preparing the Dough:

1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be pale and airy.
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Don’t overmix at this stage, just combine until everything is incorporated. Overmixing can lead to tougher cookies.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is crucial for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until you see the flour disappear, then stop.
5. Fold in the M&M’s: Gently fold in the M&M’s until they are evenly distributed throughout the dough. I like to use a rubber spatula for this to avoid breaking the M&M’s. Reserve some M&M’s to press into the tops of the cookies before baking, if desired. This makes them look extra pretty!
6. Chill the Dough (Important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough prevents the cookies from spreading too thin during baking and helps to develop the flavors. If you chill it longer than 2 hours, you may need to let it sit at room temperature for a few minutes before scooping.

Baking the Cookies:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper helps prevent the cookies from sticking and makes cleanup a breeze. Silicone mats provide even heat distribution.
2. Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This gives them room to spread without running into each other.
3. Add Extra M&M’s (Optional): If desired, gently press a few extra M&M’s into the tops of the cookies before baking. This makes them look more appealing and adds a pop of color.
4. Bake the Cookies: Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to bake slightly as they cool on the baking sheet. Keep a close eye on them, as baking times can vary depending on your oven.
5. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up slightly and prevents them from breaking when you move them.

Tips for Perfect Soft Baked M&M Cookies:

• Use Softened Butter: Make sure your butter is softened, but not melted. It should be soft enough to easily cream with the sugars. If the butter is too melted, the cookies will spread too thin.
• Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too thin and for developing the flavors. Don’t skip this step!
• Underbake Slightly: For soft and chewy cookies, underbake them slightly. They will continue to bake as they cool on the baking sheet.
• Use Parchment Paper or Silicone Baking Mats: This prevents the cookies from sticking and makes cleanup easier.
• Add Extra M&M’s: Pressing extra M&M’s into the tops of the cookies before baking makes them look more appealing.
• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Variations:

• Chocolate Chips: Substitute some of the M&M’s with chocolate chips for a richer chocolate flavor.
• Nuts: Add chopped nuts, such as walnuts or pecans, for added texture and flavor.
• Different Flavored M&M’s: Experiment with different flavors of M&M’s, such as peanut butter or pretzel.
• Espresso Powder: Add a teaspoon of espresso powder to the dry ingredients for a subtle coffee flavor.
• Sea Salt: Sprinkle a pinch of sea salt on top of the cookies before baking for a sweet and salty treat.

Troubleshooting:

• Cookies are too flat: This could be due to using melted butter, not chilling the dough, or overmixing. Make sure to use softened butter, chill the dough for at least 30 minutes, and avoid overmixing.
• Cookies are too dry: This could be due to overbaking. Reduce the baking time slightly.
• Cookies are too tough: This could be due to overmixing. Mix until just combined.
• Cookies are not spreading: This could be due to using too much flour. Measure the flour accurately.

Detailed Explanation of Key Ingredients:

Butter:

The type of butter you use can significantly impact the final result. I always recommend using unsalted butter so you can control the amount of salt in the recipe. Softened butter is crucial for creaming with the sugars, creating air pockets that contribute to the cookie’s texture. Make sure it’s not melted, just pliable.

Sugars:

The combination of granulated and brown sugar is what gives these cookies their characteristic flavor and texture. Granulated sugar provides sweetness and crispness, while brown sugar adds moisture, chewiness, and a subtle molasses flavor. The packed brown sugar ensures you get the right amount of moisture.

Eggs:

Eggs act as a binder, holding the ingredients together. They also add richness and moisture to the cookies. Using large eggs ensures consistent results.

Vanilla Extract:

Vanilla extract enhances the other flavors in the cookies, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor.

Flour:

All-purpose flour is the standard flour for most cookie recipes. Be sure to measure it accurately, as too much flour can result in dry, tough cookies. I recommend using the spoon and level method: spoon the flour into the measuring cup and then level it off with a knife.

Baking Soda:

Baking soda is a leavening agent that helps the cookies rise and spread. It reacts with the acids in the brown sugar to create carbon dioxide, which creates air pockets in the dough.

Salt:

Salt enhances the other flavors in the cookies and balances the sweetness. Don’t skip it!

M&M’s:

M&M’s add color, texture, and a fun chocolate flavor to the cookies. You can use any variety of M&M’s you like, such as milk chocolate, peanut, or dark chocolate.

Conclusion:

And there you have it! These Soft Baked M&M Cookies are truly something special, and I genuinely believe they deserve a spot in your regular baking rotation. Why? Because they deliver that perfect combination of chewy, soft texture and bursts of chocolatey goodness that everyone craves. They’re incredibly easy to make, requiring minimal effort for maximum reward, and they’re guaranteed to be a crowd-pleaser, whether you’re baking for a family gathering, a potluck, or simply a cozy night in.

But beyond the simplicity and deliciousness, these cookies offer a nostalgic comfort that’s hard to beat. They remind me of childhood, of after-school treats and special occasions. And I think that’s a big part of what makes them so irresistible. They’re not just cookies; they’re a little piece of happiness.

Now, let’s talk about serving suggestions and variations because the possibilities are endless! Of course, they’re fantastic enjoyed warm, straight from the oven, with a tall glass of cold milk. But they’re also amazing crumbled over ice cream, used as the base for an ice cream sandwich, or even dipped in melted chocolate for an extra decadent treat.

For variations, consider swapping out the classic M&Ms for peanut M&Ms, pretzel M&Ms, or even dark chocolate M&Ms for a richer flavor. You could also add a teaspoon of vanilla extract or almond extract to the dough for a subtle twist. If you’re feeling adventurous, try incorporating chopped nuts, like pecans or walnuts, for added texture and flavor. Another fun idea is to sprinkle a little sea salt on top of the cookies before baking to enhance the sweetness and create a delightful salty-sweet contrast.

And don’t be afraid to experiment with different types of flour! Using bread flour will result in even chewier cookies, while using cake flour will make them even softer and more delicate. You can even try using a combination of different flours to achieve your desired texture.

I’m so excited for you to try this recipe and experience the joy of baking these Soft Baked M&M Cookies for yourself. I truly believe you’ll love them as much as I do. They’re the perfect treat for any occasion, and they’re sure to bring a smile to everyone’s face.

So, go ahead, preheat your oven, gather your ingredients, and get ready to bake up a batch of these irresistible cookies. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much everyone enjoyed them. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your creations and hear your stories. Happy baking! I hope you enjoy these Soft Baked M&M Cookies as much as I do!