M&M Cookies – Soft, Chewy, and Loaded with Chocolate

These M&M Cookies are the perfect balance of chewy and crunchy, combining the rich texture of chocolate chip cookies with the added sweetness and crunch of colorful M&M candies. The buttery dough is infused with a hint of vanilla and brown sugar, creating a cookie that’s both soft in the center and crisp at the edges. The addition of both chocolate chips and M&Ms ensures that every bite is full of chocolatey goodness. Ideal for parties, family gatherings, or simply indulging with a glass of milk, these cookies are guaranteed to impress. You can substitute the M&Ms with any candy or chocolate of your choice, making them versatile for every occasion.

Ingredients:

For the Cookies:

• 1 cup (226g) unsalted butter, room temperature
  
  

• 1 cup (200g) brown sugar, gently packed
  
  

• 3/4 cup (150g) granulated sugar
  
  

• 2 large eggs
  
  

• 1 tablespoon vanilla extract
  
  

• 3 1/4 cups (390g) all-purpose flour
  
  

• 1 teaspoon salt
  
  

• 1 teaspoon baking soda
  
  

• 1 cup (170g) chocolate chips
  
  

• 1 1/2 cups (336g) M&M’s candies, divided
  
  

Directions:

1. Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or a silicone baking mat.
   
   

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
   
   

3. Add the eggs and vanilla extract, mixing until fully combined.
   
   

4. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
   
   

5. Fold in the chocolate chips and 1/2 cup of M&M’s.
   
   

6. Using a cookie scoop, portion the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet, spaced about 3 inches apart.
   
   

7. Press the remaining M&M’s into the tops of the cookie dough balls.
   
   

8. Bake for 8–10 minutes or until the edges are golden and the centers are slightly soft. For thicker cookies, press the edges inward while they are still warm.
   
   

9. Let the cookies cool on the baking sheet for 1–2 minutes before transferring to a wire rack to cool completely.
   
   

Nutritional Value (per cookie):

• Calories: 178 kcal
  
  

• Carbohydrates: 33g
  
  

• Protein: 3g
  
  

• Fat: 4g
  
  

• Saturated Fat: 3g
  
  

• Polyunsaturated Fat: 2g
  
  

• Cholesterol: 14mg
  
  

• Sodium: 133mg
  
  

• Fiber: 1g
  
  

• Sugar: 21g