Easy Soft-Baked M&M Cookie Recipe

3 from 2 votes

Easy Soft-Baked M&M Cookie Recipe

This M&M Cookie Recipe is the easiest dessert you'll ever make. Soft, chewy, and full of chocolate flavor, they're a kid-friendly treat everyone will love!

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies, dessert, kid-friendly, m&m

Servings: -24 cookies

Author: Food Dolls

Ingredients

2 1/3 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon sea salt
1 cup unsalted butter room temperature
¾ cup packed light brown sugar
1 cup granulated sugar
1 large egg room temperature
1 egg yolk room temperature
1 teaspoon vanilla extract
1 cup mini M&M’s
1/2 cup mini chocolate chips optional

Instructions

Preheat the oven to 350° F.
Combine the all-purpose flour, baking soda, cornstarch and salt in a large bowl.
In a separate bowl, add the softened butter, brown sugar, and white sugar. Cream them together until smooth.
Add the whole egg to the bowl with the sugar mixture. Use a hand held or stand mixer to beat the egg into the mixture.
Scrape the edges of the bowl, and add the yolk and vanilla. Beat again until the ingredients are light and fluffy.
Mix the dry ingredients in with the wet, stirring until they are just blended. Note - It is important not to overmix the dough after combining the dry ingredients with the wet ingredients. If the dough is overmixed, the cookies may not be soft after baking.
Add the mini M&M’s and chocolate chips to the bowl, and gently fold them into the dough.
Place ¼ cup-sized dollops of dough on a baking sheet, making sure to space them out. At this point, freeze the cookie dough for at least 1 hour, or refrigerate overnight.
When you are ready to bake, bake for 13-14 minutes or until the edges are a light golden-brown. The inside will continue to bake as they cool. So, it’s okay if they are still a bit gooey!
Let the cookies cool on the baking sheet for a couple of minutes once out of the oven. This allows them to firm up and hold their shape. Then, transfer them to a wire rack to cool completely.

Notes

Make-Ahead Option: For an easy make-ahead option, scoop the cookie dough onto a baking sheet. Then, place them in the fridge to set before storing them in an airtight container for up to 1 week. Or, store the dough in the freezer for up to 6 months! Portioning out the dough makes it much easier to handle when it’s time to bake!

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