Easy cookie recipes are the best. These soft and chewy M&M cookies are no-frills, but full of flavor. Learn how to make the best cookies with colorful m&ms in less than 30 minutes. Plus how to keep them fresh longer.
Preheat the oven to 350°F / 177°C / Gas Mark 3. Line a large baking tray or 2 baking sheets with parchment paper.
Dry ingredients - In a medium bowl, combine flour, baking powder, baking soda, and salt – Set aside.
In the bowl of a stand mixer, with the paddle attachment, cream butter and both white and brown sugars until almost light and fluffy. Pro tip - It is important to cream until the sugar has almost dissolved. Otherwise, the cookies will not spread much.
Next, add the eggs one at a time followed by the vanilla extract and flour mixture. Pro tip - Once you add the flour, do not overmix as we do not want to activate the gluten in our flour.
Finally, add the M&M candy and combine the dough with a spatula to prevent them from breaking. Pro tip - This cookie dough can be kept in the refrigerator for up to 3 days or frozen for up to a month in freezer bags
Use a cookie scoop or tablespoon drop balls of cookie dough onto the prepared baking tray leaving enough space for them to spread. Then, add a few additional M&Ms on top if desired.
Bake for 10 to 12 mins or until the edges are lightly golden brown. Cool on a cookie tray for 5 minutes. Then, transfer to a cooling rack to cool completely before you transfer to a cookie jar.Pro tip - I like to add a few more M&Ms on top of the hot cookie too.
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