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Chewy M&M Cookies

Remember when I made these graduation cupcakes four months ago? They were totally adorbz, right? Well anyways, I bought a pretty large package of mini M&Ms to use for their tassels and I was left with just as large of a package afterwards due to the minimal amount of M&M's I needed. So, that large package sat in my fridge for a month, after which I made these sweet & salty M&M pretzel bars. But still, I had more than half the bag left, so finally, this week, I said no to laziness and used up the rest of the bag because truthfully, I was going to go insane if I saw it in the fridge one more day.

If I wasn't a food blogger, there's no way that bag (or any other kind of chocolate) would have lasted more than a day after I was done with the cupcakes. But since I live, breathe, and sleep blogging, I've always got recipes on the brain. And I absolutely have to milk leftover ingredients for all their worth. I mean, I could get at least two or three posts on here out of them! And more posts means more traffic to your site! But this isn't a discussion about how to have a successful food blog. It's about cookies. M&M cookies to be precise. So let's talk about those.

These M&M cookies are chewy, as mentioned in the post title. They're also a little crispy on the outside, or a lot crispy if you slightly overbake them. But they're still wonderful. Wonderful when they're warm, wonderful when they're cold, wonderful when they're fresh out of the oven, and wonderful when they've been in a tupperware container for three whole days. My particular favorite is the kind of wonderful they are when they're fresh out of the oven, because seriously, how irresistible are gooey melted M&Ms?

Answer: Irresistible enough to burn the roof of your mouth. I honestly do follow recipe directions to a T but the part about letting the cookies cool completely in this recipe sounded more like a suggestion than a command. You know, like speed limit signs. No regrets though.

Btdubs, this is the best cookie recipe ever, just in case you were looking for an above average cookie base . And even if you weren't looking, I've just handed it to you on a silver platter. You're welcome :)

Chewy M&M Cookies

Yield: 18 large or 36 small cookies
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2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 and 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, room temperature
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1 cup mini M&M's (or desired mix-ins)


Preheat oven to 325 degrees F. In a small bowl, whisk together flour and baking soda. Set aside.

In a large bowl, whisk together the melted butter and sugars until blended and smooth. Add the egg, egg yolk, and vanilla and stir until well combined. Gradually add flour and mix until a soft dough forms – it will look crumbly at first, but it will come together. You may have to use your hands to thoroughly incorporate the flour into the dough. Fold in the M&M’s.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull apart each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then place the halves one on top of the other, slightly squishing them as demonstrated here. Place the dough rough-side up on a baking sheet. If you’re doing large cookies, leave about 2 inches in between each as they do expand quite a bit when baking.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Immediately transfer from pan to wire rack and let cool completely.

From How Sweet It Is

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