Soft Baked M&M Cookies

These soft baked M and M cookies were exactly what I craved as a kid and now I love sharing them with my own family They are thick but tender full of melty chocolate chips and bright crunchy M and Ms making them an irresistible staple for holidays or after school treats

My kids and I started baking these on Saturday afternoons and now it is a tradition that brings us together Everyone likes picking out extra candies to press on top for that classic bakeshop look

Ingredients

• All purpose flour: gives the cookies their hearty soft structure Choose a fresh bag for best rise
• Cornstarch: creates an extra tender crumb so do not skip it
• Baking soda and baking powder: ensure a nice lift with soft centers
• Salt: balances the sweetness and sharpens the flavors
• Unsalted butter: brings rich flavor when used at room temperature for best creaming
• Light brown sugar: adds moisture and depth for a chewier bite Use packed brown sugar for accuracy
• Granulated sugar: sweetens and helps the edges crisp up
• Large eggs: bind the dough and create that classic cookie chew Use good quality fresh eggs for structure
• Vanilla extract: enhances all the other flavors with warmth and comfort
• M and Ms: bring crunchy candy coating plus colorful fun Hope you find the classic kind for best nostalgia
• Chocolate chips: provide melty pools of chocolate with every bite Opt for semisweet for nice contrast

Step by Step Instructions

Preheat the Oven:

Heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius and line baking sheets with parchment paper so cookies do not stick

Combine Dry Ingredients:

Whisk together flour cornstarch baking soda baking powder and salt in a medium bowl until well mixed This step prevents lumps and helps the cookies rise evenly

Cream the Butter and Sugars:

In a large mixing bowl beat room temperature unsalted butter with both sugars on medium speed for two to three minutes The mixture should turn pale and fluffy which is key for thick cookies

Add Eggs and Vanilla:

Beat in the eggs one at a time making sure each is fully blended before adding the next Then pour in vanilla extract and mix just until combined

Incorporate the Dry Ingredients:

Gradually add the flour mixture to the wet mixture Mix gently just until no dry spots remain Do not overwork the dough or your cookies might become tough

Fold in M and Ms and Chocolate Chips:

Use a silicone spatula to gently fold in the candy and chocolate until evenly distributed The dough will be thick but that is perfect for these cookies

Shape the Cookies:

Measure out large balls of dough about four tablespoons each Place them spaced apart on the baking sheets Smooth the tops for a perfect round shape since they do not spread much as they bake

Bake:

Bake the cookies for eight to ten minutes Watch closely and pull them from the oven when the edges start turning golden but the centers still look soft That is the secret for gooey middles

Cool:

Let cookies cool on the baking sheets for about five minutes before moving to a rack This keeps them from breaking while still hot

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My favorite ingredient is the M and Ms because they bring back the best memories of trick or treating Many weekends my youngest would sneak extra into the dough and we would laugh while decorating them together before baking

Storing Your Cookies

These cookies stay soft for up to five days in an airtight container at room temperature For a straight from the oven feel microwave them for a few seconds before serving If freezing stack cooled cookies with parchment between layers and thaw on the counter for best texture

Ingredient Swaps

If you only have salted butter just reduce the salt slightly in the recipe Peanut butter candies or butterscotch chips are great additions for variety Gluten free flour blends also work well here just ensure xanthan gum is included for structure

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Serving Suggestions

Serve these cookies warm topped with a scoop of vanilla ice cream for an extra treat They travel well for picnics and potlucks and are always a hit when tucked into a lunchbox For festive occasions use seasonal M and Ms to match the holiday

Baking Tradition and History

M and M cookies are a classic twist on the American chocolate chip cookie popularized by bakers who wanted to add extra color and crunch They have become a favorite at bake sales and parties because they look as fun as they taste Every batch brings a wave of nostalgia for simpler times and family kitchen rituals

Recipe FAQs

→ How do I get soft, chewy cookies?

Use a mix of all-purpose flour and cornstarch, cream butter and sugar until fluffy, and avoid overbaking for soft centers.

→ Can I substitute the M&Ms?

Yes. You can swap in other candy-coated chocolates, regular chocolate chips, or even chopped nuts for personalized cookies.

→ Why is there no chill time needed?

The dough’s ratio of dry to wet ingredients creates thick cookies that hold their shape without needing extra refrigeration.

→ What size should I make the dough balls?

For bakery-style cookies, use about 4 tablespoons per dough ball. For smaller ones, use 2 tablespoons each and adjust the bake time.

→ How do I store the cookies for freshness?

Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in freezer-safe bags.