M&M Cookies

M&M Cookies

M&M’s have been a childhood favourite of mine and in particular the peanut M&M’s. I’ll be honest, the reason I decided to make these cookies was because I had a bag of M&M’s in the house and I wanted to jazz up the cookies I was planning to make. I figured I couldn’t go wrong with using these delicious chocolates so I whipped up a batch of M&M cookies and they did not disappoint. The cookies were soft, chewy and golden brown and the M&M’s added a crunchy and chocolatey flavour which tasted amazing! If you eat them warm then the M&M’s remain melted in the centre but if you prefer a more solid texture then allow the cookies to cool completely.

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Why you’ll love M&M Cookies

• Quick and easy to make – Any time I have guests coming around and I need a quick and easy sweet treat, I always make cookies. Not only is the batter only a few ingredients, it’s just a cake and mixing everything together and rolling small dough balls. You can make the batter ahead of time and store in the fridge or freezer as well so its just a case of popping them in the oven when the guests arrive. They will only take between 10-12 minutes in the oven so you can put them in whilst you’re making the tea. You can serve them warm with some ice cream as well which tastes unbelievably delicious!
• Make ahead of time – Like I mentioned in the point above, you can easily make the cookie dough ahead of time and simply store it in the fridge or freezer. This is especially great if you only want to make one or two cookies rather than a whole batch. You can store the cookie dough in the freezer and only take the amount you’d like to bake.

How to make M&M Cookies

1. To make these delicious and chunky M&M cookies you need to follow a few simple and easy steps. Start by whisking together softened butter and both sugars. Using softened butter makes it so much easier to mix in the sugar and avoids any lumps in the batter.
2. Once the mixture is light and fluffy, add in the egg and vanilla extract and whisk until combined. You can change the extract if you don’t have vanilla. I’ve often used Salted Caramel when I don’t have any vanilla left over.
3. Add in the M&M’s and fold until combined (reserve a few M&M’s for the topping of the cookie). It’s a good idea to add in the M&M’s before the flour because it makes it much easier to mix in properly. You don’t want to have an even amount of M&M’s in each of the cookies and this is an easy way to make that happen.
4. Sift in the dry ingredients; plain flour, baking powder, baking soda and fold then in to the batter until combined.
5. I like to use a medium sized ice-cream scoop to get even cookie dough balls or you could simple roll out 75g dough balls. Place the dough balls onto a baking tray lined with greaseproof paper. This is essential for baking because it ensures that the cookies don’t stick to the tray.
6. Using the reserved M&M’s, place a few on the cookies before baking in any patter you like. I like to use a variety of colours for each of the cookies to make them look bright and colourful.
7. Chill them in the refrigerator for at least 30 mins to harden. This is a game changer because this ensures that the cookies don’t spread out too much in the baking tray.
8. Finally, once they have been chilled, place into a pre-heated oven at 180°C for 14 mins. They should be slightly soft when you take them out but give them 10 minutes to set before tucking in. Enjoy!

Why you should make M&M Cookies

• Budget-friendly – Cookies are quite inexpensive because you tend to have most of the ingredients in the house already. I know cookies are my go to when I want something sweet but don’t want to go to the shop to buy specific ingredients. I’m bound to have eggs, butter, flour and sugar in the house and if I don’t have any chocolate chips, I’ll simply chop up a chocolate bar and throw that it.
• Be Creative – The best thing about cookies is how versatile they are. You can experiment with so many different flavours and designs. There’s chocolate chip cookies, iced cookies, chocolate bar flavoured cookies (Kinder, Twix, Mars, Snickers etc.), dark chocolate, milk chocolate and white. There’s so many different options the possibilities are endless.

Top Tips on how to make the best cookies

Soft and Chewy Texture: To achieve that soft and chewy texture that makes M&M cookies don’t overmix the cookie dough. It will lead to a tougher texture so mix until just combined.

Distribute the M&M’s equally: Be sure to mix the M&M’s into the cookie dough well so that they are evenly distributed.

Save Some M&Ms for the Tops: Before baking, press a few additional M&Ms onto the tops of the cookie dough balls. This not only makes the cookies visually appealing but also ensures that there are plenty of M&Ms on the surface.

Other recipes you might like

Jam Heart Cookies: Jam Heart Cookies – My Simple Eats

Kinder Chocolate Cookies: Kinder Chocolate Cookies – My Simple Eats

Single Serve Cookie – Single Serve Cookie – My Simple Eats

How to store the cookies

The best way to store the cookies to ensure they stay fresh is to keep them in an air-tight container. They don’t need to be kept in the fridge and should be fine to eat for up to 5-7 days.

Conclusion

The cookies are soft, chewy and golden brown and the M&M’s add a crunchy and chocolatey flavour which taste amazing! You can eat them warm right out of the oven or wait for them to cool and harden.