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Soft and Chewy M & M Cookies

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These soft and chewy m & m cookies truely live up to their name and they make a wonderful two bite snack.

chocolate chip cookie 3

There is something so warm and inviting when serving a plate full of freshly baked cookies straight out of the oven. It evokes memories of a time when my children were little, and the aromas permeating the house from baking these cookies would have them running into the kitchen shouting ” mommy, are they ready yet?” Oh, how I miss those days!

If your taste for chocolate chip cookies tend to lean more towards a soft and chewy variety then you will simply love this recipe. They are sweet and buttery with a lovely crunch from the m&ms. Do give these remarkable soft and chewy m & m cookies a try. They are truly simple to make and amazingly delicious. I promise, your children will squeal with delight and proclaim you the best mommy yet 🙂

TIP: To ensure that the cookies do not thin out and spread too much during baking, use cold butter and eggs straight out of the fridge.

Ingredients:

  • 1 1/3 cups cold unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 2 large cold eggs
  • 1 tablespoon pure vanilla extract
  • 3 3/4 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups mini m&ms or semi-sweet chocolate chips

To bake two sheets at a time, position your oven racks on the top and middle portion of your oven.

Line 2 cookie sheets with parchment paper or silpat mat. If you have 1 or 2 more cookie sheets all the better as this recipe makes a huge batch of cookies.

Preheat the oven to 375*F.

With a stand mixer or hand held mixer, beat the butter, light brown sugar and granulated sugar together. Start on low speed (so that you don’t have a huge splatter everywhere) and slowly work your way up to high speed and mix until light and fluffy for about 3 minutes. Scrape down the bowl and beater. Add in the eggs and vanilla extract, beating on low just until blended. Then beat on high speed for 1 more minute. Scrape down the bowl and beater.

In a separate bowl, whisk in the flour, salt and baking soda. Add the flour mixture to the butter mixture, stirring with a wooden spoon just until blended. The dough will be stiff. Stir in the m&ms or chocolate chips.

chocolate chip cookie

I used a 1 1/4 inch cookie scoop to form small rounds of dough and placed them about 2 inches apart on the prepared cookie sheets. Refrigerate the remaining dough in between batches.

chocolate chip cookie 2

Bake until golden brown for about 8 to 10 minutes and rotate the cookies sheets halfway through for even results. Remove the cookie sheets from the oven and let them sit for 3 to 5 minutes. (The cookies are very soft and if you try lifting them off the sheet too quickly they will break apart.) Then transfer the cookies using a spatula onto a cooling rack.

M&M cookies

In between batches, make sure your cookie sheets are completely cooled, otherwise your cookies will spread too much if you use a still warm pan.

chocolate chip cookie 5

Bake these soft and chewy m & m cookies for kids or adults and watch them disappear.

They will keep in an airtight container for about 5 days at its freshest but also freeze extremely well in a tupperware lined with wax paper in between layers.

Yields about 9 dozen 2 1/2 inch cookies.

Recipe is adapted from Fine Cooking Magazine.

Copyright © 2015 Marisa’s Italian Kitchen

Reader Interactions

Comments

  8. The Roadtrip Cowgirl

    February 24, 2016 at 1:33 am

    these look incredible! I used to make M & M cookies at Christmas (with the red/green M & Ms) and they were always one of my faves. But since I had to cut out gluten from my diet, I haven’t make these in a lonnnnnng time. I think I will try these with my GF flour mix, thanks for sharing your recipe. Btw your photos are amazing…one of the best chocolate chip cookies pics I’ve ever seen. They look perfect!

    Reply

    • Marisa

      February 24, 2016 at 9:34 am

      Thanks so much! I would love to hear how they turn out with the GF flour mix. My sister is gluten intolerant and am always looking for ways of tweaking recipes for her special diet. 🙂

      Reply

      • The Roadtrip Cowgirl

        February 24, 2016 at 3:21 pm

        I will definitely let you know. I actually plan to make them soon as I have a friend who keeps nudging me to make them again (it’s been way too long) so finding your recipe was perfect timing! I’ve found that now that I’ve had a few years practice with GF baking and converting many of my old fave recipes, it’s working out very well (and many people can’t tell the difference at all–yay!). I use diff flour mixes depending on the recipe (my flour for pie crust is much diff than cookies, for example). In case you want to make a version of these for your sister, I use a mix of brown rice flour, sorghum flour, potato starch (can sub arrowroot or tapioca starch if necessary) tapioca starch and a wee bit of xanthan gum. I can give you my recipe if you’re interested. I’ve had better luck making up my own mixes than the store-bought GF mixes. But will let you know how it turns out. Thanks again 😀

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