M&M Cookies

Why you’ll love these M&M Cookies

1. Soft, chewy centres with perfectly crisp edges
2. Loaded with melty chocolate and colourful M&M’s
3. Easy, no-fuss recipe using simple ingredients
4. Bakery-style look with minimal effort
5. Fun, nostalgic treat that everyone will enjoy

How to make M&M Cookies

Ingredients (10–12 cookies)

• 115g unsalted butter, melted (½ cup)
• 150g light brown sugar (¾ cup)
• 50g caster sugar (¼ cup)
• 1 large egg
• 1 tsp vanilla extract
• 190g plain flour (1½ cups)
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 100g chocolate chips (½ cup)
• 120g M&M’s (¾ cup)

---

Instructions

1. Preheat oven to 180°C (160°C fan) / 350°F.
2. In a bowl, whisk melted butter with both sugars until glossy.
3. Add egg and vanilla, whisk until smooth.
4. Stir in flour, bicarbonate of soda, and salt until a dough forms.
5. Fold in chocolate chips and half of the M&M’s.
6. Scoop into large dough balls (about 50–60g each).
7. Press remaining M&M’s on top for that bakery look.
8. Bake for 10–12 minutes until edges are set and centres still soft.
9. Let cool on the tray for 10 minutes before moving.

---

Tips for Soft & Chewy Cookies

• Slightly underbake for a gooey centre
• Use more brown sugar than white for chewiness
• Chill the dough for 30 minutes if you want thicker cookies

Storage tips

1. Room temperature (best): Store in an airtight container for up to 4–5 days
2. Keep them soft: Add a slice of bread to the container to maintain moisture
3. Avoid the fridge: It can dry them out and make them firm
4. Reheat to refresh: Microwave for 10–15 seconds for a soft, gooey texture
5. Freeze the dough or baked cookies: Up to 2 months, bake or thaw when needed