Description Indulge in the simple pleasures of homemade cookies with these irresistibly soft-baked M&M cookies. This recipe delivers a delightful combination of chewy edges, a soft, melt-in-your-mouth center, and bursts of colorful M&M candies in every bite. Perfect for an afternoon treat, a lunchbox surprise, or a delightful dessert, these cookies are sure to become a family favorite. The secret to their soft texture lies in the combination of cornstarch, chilling the dough, and slightly underbaking them – a technique that ensures a perfect balance of textures. The generous addition of M&Ms adds a playful touch and a satisfying crunch, making these cookies a guaranteed crowd-pleaser.
Ingredients:
- 2 cups + 2 Tablespoons (265g) all-purpose flour, spooned and leveled
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tablespoons; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup mini M&Ms, plus 2 Tablespoons for topping (optional)
Preparation:
Step 1: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dough, which is crucial for a consistent rise and flavor. Set the bowl aside for later use.
Step 2: In a large bowl, using either a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 1 minute until it becomes creamy and smooth. Adding the sugars to the creamed butter is the next important step. Add the packed light or dark brown sugar and the granulated sugar to the bowl. Continue to beat on medium-high speed until the mixture is light, fluffy, and well combined. This process incorporates air into the batter, contributing to the cookies’ soft and chewy texture. Make sure to scrape down the sides and bottom of the bowl as needed during mixing to ensure that all ingredients are evenly incorporated.
Step 3: Beat in the egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed to ensure that all ingredients are fully incorporated. The egg and egg yolk contribute to the richness and moisture of the cookies, while the vanilla extract enhances the overall flavor profile. Adding an extra egg yolk will result in a chewier cookie.
Step 4: With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. Overmixing is a common mistake that many bakers make, so it’s important to be mindful of this step.
Step 5: Pour in 1 cup of mini M&Ms and beat on low speed for about 20 seconds, or until the M&Ms are evenly distributed throughout the dough. Once the M&Ms are incorporated, cover the cookie dough tightly with plastic wrap and chill it in the refrigerator for at least 2 hours, or up to 5 days. Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also helps to prevent the cookies from spreading too much during baking.
Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Using parchment paper or silicone baking mats helps to prevent the cookies from sticking to the baking sheet and makes for easy cleanup. These also help cook the cookies more evenly.
Step 7: Roll the cookie dough into balls, using about 1.5 tablespoons of dough per cookie. Arrange the dough balls about 3 inches apart on the prepared baking sheets. This spacing allows the cookies to spread evenly during baking without sticking together. Using a medium cookie scoop can help to ensure that all of the cookies are the same size, which will promote even baking.
Step 8: Bake the cookies for 11-12 minutes, or until the edges are lightly browned. The centers of the cookies will still look soft. It is important not to overbake the cookies, as this will result in dry, crumbly cookies. Slightly underbaking the cookies will help to keep them soft and chewy.
Step 9: Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for about 5 minutes. While the cookies are still warm, gently press the remaining 2 tablespoons of M&Ms into the tops of the cookies. This step is optional, but it adds a decorative touch and ensures that there are plenty of M&Ms in every bite.
Step 10: After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely. This prevents the bottoms of the cookies from becoming soggy.
Why You Will Love This Recipe
These soft-baked M&M cookies are incredibly easy to make and require minimal effort, making them perfect for busy weeknights or impromptu baking sessions. The recipe uses simple ingredients that you likely already have in your pantry. The soft, chewy texture and the delightful bursts of M&M candies create a symphony of flavors and textures that will leave you craving more. Kids and adults alike will adore these cookies, making them a guaranteed crowd-pleaser for any occasion. Plus, the recipe is highly customizable. You can experiment with different types of M&Ms, add chopped nuts, or even drizzle the baked cookies with melted chocolate for an extra touch of indulgence.
COOKING Rating:
Easy
Serving Suggestions:
Serve these cookies warm with a glass of cold milk for a classic combination. They are also delicious with a scoop of vanilla ice cream or as part of a dessert platter at parties and gatherings. Pack them in lunchboxes for a sweet treat, or enjoy them as an afternoon snack with a cup of coffee or tea. These cookies also make a thoughtful homemade gift for friends and family.
Tips:
- For the softest cookies, make sure your butter is softened to room temperature but not melted.
- Chilling the dough is crucial for preventing the cookies from spreading too thin and for developing a chewier texture.
- Don’t overbake the cookies! They should still look slightly soft in the center when you remove them from the oven.
- Feel free to experiment with different types of M&Ms, such as peanut, pretzel, or dark chocolate.
- Store the cookies in an airtight container at room temperature for up to 1 week to maintain their freshness.
Prep Time: 20 minutes
Cook Time: 11-12 minutes
Total Time: 2 hours, 31 minutes (includes chilling time)
Nutritional Information: (per cookie, approximate)
- Calories: 180-220
- Protein: 2-3g
- Sodium: 80-100mg
Conclusion
These soft-baked M&M cookies are a testament to the simple joy of baking. With their soft, chewy texture, colorful M&M candies, and easy-to-follow recipe, they are sure to become a staple in your baking repertoire. Whether you’re baking for yourself, your family, or a special occasion, these cookies are guaranteed to bring smiles and create lasting memories. So, preheat your oven, gather your ingredients, and get ready to experience the magic of homemade M&M cookies! Enjoy!
5 Questions and Answers About This Recipe:
Q1: Can I use margarine instead of butter in this recipe?
A: While butter is highly recommended for its flavor and texture contributions, you can substitute with margarine in a pinch. However, be aware that margarine may alter the final texture of the cookies, potentially making them slightly flatter or less flavorful. Opt for a high-quality margarine with a high fat content for best results.
Q2: What if I don’t have cornstarch? Can I still make the cookies?
A: Cornstarch is a key ingredient for achieving that signature soft-baked texture. If you don’t have cornstarch, you can try substituting it with an equal amount of arrowroot powder or tapioca starch. These alternatives have similar thickening properties and can help to create a soft and chewy cookie. If you don’t have any of these substitutes, you can still make the cookies without cornstarch, but they may be slightly crispier and less tender.
Q3: Can I freeze the cookie dough for later use?
A: Yes, you can definitely freeze the cookie dough! This is a great way to have freshly baked cookies on hand whenever you want them. Simply roll the dough into balls, arrange them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container and store for up to 2-3 months. When you’re ready to bake, simply bake the frozen dough balls as directed in the recipe, adding a minute or two to the baking time.
Q4: Why is it important to chill the cookie dough?
A: Chilling the cookie dough is essential for several reasons. First, it allows the gluten in the flour to relax, which results in a more tender cookie. Second, it helps to prevent the cookies from spreading too much during baking. Third, it allows the flavors to meld together and intensify, resulting in a more flavorful cookie. Chilling the dough also makes it easier to handle and roll into balls.
Q5: Can I add other ingredients to customize these cookies?
A: Absolutely! These cookies are a blank canvas for your creativity. Feel free to add chopped nuts, such as walnuts, pecans, or macadamia nuts, for added flavor and texture. You can also add chocolate chips, peanut butter chips, or dried fruit. For a festive twist, try using seasonal M&Ms, such as peppermint M&Ms during the holidays. You can even drizzle the baked cookies with melted chocolate or sprinkle them with sea salt for an extra touch of indulgence. The possibilities are endless!
