mandm cookies

<em>Soft and chewy cookies filled with colorful M&amp;Ms. These are a cookie jar favorite!</em>

Rainbow M&amp;M Cookies

+ 2 Tablespoons (265 grams) all-purpose flour (spoon & leveled)

cornstarch

baking soda

salt

(1.5 sticks) unsalted butter, softened to room temperature

(200 grams) packed light brown sugar

(100 grams) granulated sugar

1 large egg + 1 egg yolk,

teaspoons pure vanilla extract

cup mini M&Ms

Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.

In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in the M&amp;Ms and beat on low speed for 20 seconds or until combined. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 30 minutes and up to 5 days.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, feel free to press a couple more M&amp;Ms into the tops. This is just for looks. Transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

I have made a handful of Sally recipes and have always been happy with the outcome. 
This is the first one that was just underwhelming. The bland taste of the finished product and uneven cooking were disappointing. I much prefer a straight white sugar cookie/M&amp;M combination, but thought I would give this a try.  The cookies are edible, but I won't be making this again.

I've made this recipe several times and it's always great.

Best chocolate chip cookie ever, this will be my go to recipe from now on. I used 1/2 cup mini m&amp;m, 1/4 regular chocolate chips and 1/4 mini chocolate chips. They disappeared overnight.

Quite possibly the best M&amp;M cookie I've ever tasted (and they're my favorite). Definitely top 10 cookies I've ever had. Wow! This will be my go-to for chocolate chips from now on. I want to try a variety of "chips" in these!!

Hi Sally, can i substitute self raising flour for cookies?

Delicious thick and chewy M&amp;M Cookies filled with chocolate chips and mini marshmallows.

M&Amp;M Cookies

(1/2 cup or 1 stick) unsalted butter, COLD (straight

(1 cup) brown sugar

teaspoon vanilla extract

1 large egg, cold

(1 and 3/4 cup) plain flour

teaspoon baking soda

salt,

(1 cup) chocolate chips

(1/2 cup) M&M’s

(1/2 cup) mini marshmallows, optional

M&amp;M Cookies

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.

Add flour, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate chips, M&amp;M&#8217;s and marshmallows and beat briefly.

Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.

Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool for 10 minutes before transferring to a wire rack to cool completely.

This has become my go to cookie recipe. Absolutely perfect!!

Amazing!!!!! Has been requested as birthday cookies and has become a family favourite. Yum yum

These easy eggless chocolate chip M&amp;M cookies are light, chewy, and perfectly sweet. They are Gluten-Free, and can be made Paleo, Vegan and Keto too.

Chocolate Chip M&M Cookies

almond butter

coconut oil

apple sauce

maple syrup **

almond flour (packed)

coconut flour

-3 tbsp coconut sugar ** (optional)

tsp baking soda

Chocolate chips

M&Ms *

Preheat the oven to 350 F

In a medium mixing bowl, combine all the...

In a medium mixing bowl, combine all the wet ingredients, almond butter, maple syrup, apple sauce, and coconut oil using a fork or a hand mixer.

In a separate bowl, whisk together the dry...

In a separate bowl, whisk together the dry ingredients - almond flour, coconut flour, coconut sugar, and baking soda. Make sure there is no clump left.

Slowly pour the wet ingredients into the dry...

Slowly pour the wet ingredients into the dry ingredients and gently stir until well combined. Fold in chocolate chips and half of the M&Ms

Cover and chill in the freezer for at...

Cover and chill in the freezer for at least 20 minutes or fridge for an hour.

Scoop cookie dough into 8- 10 balls (I...

Scoop cookie dough into 8- 10 balls (I used this medium-size cookie dough scooper) onto prepared baking sheets leaving an inch in between.  Using the remaining M&M's, press several onto the top of each mound of dough.

Bake 12 - 13 minutes or until the...

Bake 12 - 13 minutes or until the top is slightly cracked and browned.

Let the cookies cool for 5 minutes then...

Let the cookies cool for 5 minutes then transfer onto a cooling rack. They will firm up as they cool. Enjoy!

These are the BEST M&amp;M cookies! They're buttery, chewy, and loaded with both mini and crushed M&amp;Ms. There's also no down time, just mix and bake. 

BEST M&amp;M Cookies

unsalted butter, room temp

(220 grams) light brown sugar, packed

eggs, room temp

tsp vanilla extract

(290 grams) all purpose flour

tsp baking powder

original M&Ms,

mini M&Ms,

Flaky sea salt,

Preheat the oven to 350F and line a large baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder and set aside.

Fill a ziplock bag with the original M&amp;Ms and seal shut. Use a rolling pin and wack the M&amp;Ms to roughly crush into smaller pieces. Set aside.

In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars. Mix on medium-high speed for 2-3 minutes or until light and fluffy.

Scrape down the bowl and mix in the eggs one at a time on medium-high speed. Once combined, scrape down the bowl and mix for another good 2-3 minutes, followed by the vanilla. 

Scrape down the bowl again and mix in half of the dry ingredients on low-medium speed. Once almost combined, mix in the rest of the dry ingredients again on low-medium speed. Careful not to over mix. 

Pour in the crushed and mini M&amp;Ms and use a rubber spatula to gently fold into the dough. Again, careful not to over mix.

Using a large 2 oz cookie scoop, or 1/4 measuring cup, scoop the dough out onto the baking sheet. Only bake about 4-5 cookies at a time and space them well apart as they spread quite a bit. 

Top with more M&amp;Ms (see picture in post as to what this should look like), and bake for 12-15 minutes. They&#8217;re ready when the edges are lightly golden and the center is pale, puffed, and slightly underdone. Right when they&#8217;re pulled from the oven, use a fork to nudge in around sides of the cookies. This will give you crisp and wrinkly edges.

Sprinkle the cookies with even more M&amp;Ms and a pinch of sea salt (both optional but recommended).

Transfer to a cooling rack and allow the cookies to cool for about 15 minutes. Then dig in! 

I made these over the weekend and their practically gone! My family loved them, a perfect cookie if you ask me!

Yumm just made these and they were so good!! Love the mix of mini and regular M and Ms.

These Giant Chocolate Chip M&amp;M Cookies are thick, chewy, and about the size of your hand! With crisp edges and a gooey center, plus loads of chocolate. 

Chocolate Chip M&amp;M Cookies

cup(226 grams) unsalted butter,

½ cups (330 grams) light brown sugar, packed

(95 grams) granulated sugar

(30 milliliters) pure vanilla extract

½ cups(350 grams) all-purpose flour

M&M Candy (suggest getting a 10 ounces Sharing Size Bag)

chocolate chips

Flaky sea salt (optional)

Chocolate chips & M&Ms

Preheat the oven to 350° F. Allow the butter to soften for only about 20 minutes. Line a baking sheet with parchment paper or use a silicone baking sheet.

Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined.

Next add the eggs, egg yolks and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the remaining dry ingredients: flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. As the dough thickens, add the chocolate chips and M&amp;Ms. Beat until incorporated.

Using a large cookie scoop, place two scoops of the dough, one stacked on top of the other, and place on baking sheet at least 3 inches apart, 5 cookies will fit on a large baking sheet. Sprinkle with flaky sea salt. Place additional M&amp;Ms and chocolate chips on top

Bake for 15-16 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool. Cool for 1 hour before enjoying. 

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Rainbow M&M Cookies

M&Amp;M Cookies

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Chocolate Chip M&M Cookies

Top 5 mandm cookies recipes from across the web

The most viewed mandm cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rainbow M&amp;M Cookies

M&Amp;M Cookies

Chocolate Chip M&M Cookies

BEST M&amp;M Cookies

Chocolate Chip M&amp;M Cookies

The most viewed mandm cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Rainbow M&M Cookies

BEST M&M Cookies

Chocolate Chip M&M Cookies