In uncertain times like these, perhaps a batch of warm, just-from-the-oven M & M cookies can help.
People of all ages enjoy these colorful, chewy cookies studded with M&Ms candies.
Why They’re Worth Making
- Comforting – M & M cookies are like pure Mom-style comfort food in a handy, portable size.
- Rich Flavor – These cookies taste buttery and chocolatey, with a hint of vanilla and a dash of sea salt.
- Great Texture – The edges are crisp, and the centers are soft and chewy.
- Easy Recipe – You can whip up the dough in about 15 minutes.
- Satisfying to Eat – Warm from the oven, they’re melty but not messy. Hey, that could be a new m&ms slogan!
A Retro M&Ms Cookie Color Mix
Take a careful look at the photo above. … Do you notice anything different about the M & M candies in these cookies?
That’s right, the blue M & Ms have been removed from the mix. Why, you ask?
It’s confession time: I loathe blue M & Ms.
These unnaturally blue interlopers were added to the mix in 1995.
Before that, M & Ms came in a classic assortment of red, yellow, orange, green, brown and tan candy-coated chocolates. I loved those tan M & Ms, and am still somewhat bitter that Mars decided to replace them with blue.
I’ve secretly dreamed that someday I would write something so profound my words would be immortalized in an internet meme. Since this gets more unlikely with each passing year, I’ve gone ahead and made my own meme:
Feel free to share! Together we can spread the word that blue M & Ms are just plain WRONG.
Also, blue M & Ms taste weird.
Hear me out. My children used to laugh at me and say this was a ridiculous claim, prompting my son to do a blind taste test for me last year. But three times in a row I was able to discern the difference between blue and non-blue M & Ms. Who’s laughing now?
Of course, you don’t have to remove the yucky blue candies when you make this recipe. But if you do, you’ll have a more attractive (and delicious) assortment of colors that’s pure O.G. happiness.
I like to use a mix of mini and regular M & Ms in the dough, and press extras on top for evenly-distributed deliciousness. (At this point you may be thinking that “Neurotic M & M Cookies” would be a better title for this recipe.)
Neurotic or not, shall we make some cookies?
Baking the M&M Cookies
The dough is based on Pinch of Yum’s heavenly soft chocolate chip cookie recipe, which calls for melted butter. Melting the butter makes for a chewier cookie. Since the butter is pre-melted, the dough spreads more quickly while baking which leads to that luscious chewiness.
The recipe is fairly straightforward. Lindsay at Pinch of Yum suggests using exactly 6.75 ounces of all-purpose flour for best results, which I weigh on the postal scale from my office. If you don’t have a scale, measure 1 1/2 cups by lightly scooping the flour in the cup and using a knife to level the top.
Here’s a trick for easier weighing: Put your bowl on the scale, and then turn the machine on. That way the weight showing for the flour you add won’t include the weight of your bowl.
Mix the melted butter with regular and brown sugar, add an egg and vanilla, whisk together flour, baking soda and salt, and combine the ingredients with an electric mixer until the dough comes together. It’s not especially stiff, making it easy to shape the cookies.
Stir in your regular and M&Ms minis by hand.
Scoop the cookies on the baking sheet. I use an ice cream scoop that measures exactly 2 tablespoons. Leave the bottom half flat, or gently flatten with the palm of your hand.
Now press some of the larger M & Ms into the tops of the dough.
Bake at 350 degrees F for 9 to 11 minutes, just until the edges of the cookies are barely beginning to brown and the centers are still a little soft.
Remove from the oven, cool on the pan for a minute or two, and use a sharp spatula to transfer to a wire rack so they can finish cooling.
Enjoy! This recipe makes about 20 larger cookies, and you can easily double it.
Let’s Get Baking
Here’s the printable recipe for m&m cookies:
*If you only have unsalted butter, you can simply add an extra 1/4 teaspoon of salt after melting the butter. This recipe can easily be doubled.
Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 80mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 2g
*If you only have unsalted butter, you can simply add an extra 1/4 teaspoon of salt after melting the butter.
This recipe can easily be doubled.
How to Save and Share this M&Ms Cookie Recipe
Are you on Pinterest? You can save or share the recipe with this handy pin:
Let’s keep this party going! I’d love to connect with you on social media:
How About You?
Are you a fan or foe of blue M & Ms? If you don’t care for them, what do you do with the blue candies after you pick them out of the mix? (I mail mine to Congress.)
What’s your favorite cookie right now? How are you faring during this crazy year? If you have any comments or recipes you’d like to share, I’d love to hear from you.
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