The Best Soft and Chewy M&M Cookies Ever

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The Best Ever Soft and Chewy M&M Cookies: Made with melted butter, these M&M cookies are so soft and chewy they practically melt in your mouth. They have the crinkled top that every good cookie should have. These cookies are sure to be your new go-to easy to prepare dessert!

The Best Soft and Chewy M&M Cookies Ever: Made with melted butter these soft and chewy cookies are my favorite M&M cookies ever.

Do you need a go-to dessert to bring to any party from a beach party to a bonfire to Father’s Day Dinner? Well then I have the perfect recipe for you! I have personally brought these M&M cookies to all of the aforementioned parties and they have not only been a hit, but they have been the star of the meal. It’s pretty hard to imagine a cookie being that popular, so you know these cookies are really special. Trust me, you need to make these cookies at some point in the near future. Who needs a summer diet when you can have the best M&M cookies ever? June is National Dairy Month, so celebrate by pairing these cookies with an ice cold glass of milk!

The Best Soft and Chewy M&M Cookies Ever: Made with melted butter these soft and chewy cookies are my favorite M&M cookies ever.

These are the best M&M cookies ever for many reasons. For starters, they’re extremely soft and chewy. And if you’re like umm no I only like flat, crispy cookies, no worries you can just bake these a couple minutes longer and they will be the perfect crispy cookie. What gives these M&M cookies they’re soft, chewy texture? The melted butter is the key here. The reason they’re made with melted butter is simple. In grad school I never planned ahead enough to take the butter out of the fridge and let it warm to room temperature so I had to use the microwave. For some reason I couldn’t figure my microwave out and alway ended up melting the butter. After tasting the cookies I realized I liked the cookies better this way. They’re really chewy and soft in the center, but the top is crispy and crinkled.

The Best Soft and Chewy M&M Cookies Ever: Made with melted butter these soft and chewy cookies are my favorite M&M cookies ever.

We’re using two eggs because we want the rich taste and tender crumb that the second yolk gives, but also we need the added stiffness from the egg white to help hold the cookie together, so it doesn’t crumble and fall apart in your hand. There is only baking soda in this recipe because I didn’t want the cakey texture that comes from using baking powder. By using only baking soda, we get a denser cookie with that delicious crispy, crinkled top.

The Best Soft and Chewy M&M Cookies Ever: Made with melted butter these soft and chewy cookies are my favorite M&M cookies ever.

Some important tips to remember when making these cookies:

  • Cream the butter and sugars together until well mixed! If you see a ring of melted butter around the outside of the bowl, you need to mix longer!
  • Once you add the dry ingredients, do not over-mix! Stir just until combined. I like to make my cookies by hand using a wooden spoon so that I can ensure that I do not over-mix.
  • Let the dough cool in the fridge for at least 30 minutes or until it begins to firm up almost to the point of chocolate chip cookie dough. I know this is not ideal, but trust me because we’re using melted butter, you need to do this or you will have flat crispy cookies that stick to the pan. I will let you in on a little secret, I NEVER let any other cookie dough sit in the fridge, so you know if I’m telling you this dough needs to go in the fridge, it is an absolute necessity.
  • Use a room temperature baking sheet. If you use a warm baking sheet, the sugars will begin to break down before you even put it in the oven.
  • I used to bake these on a greased baking sheet, however I have been having some difficulty with them sticking. Now I use my silpat and bake them for precisely 9 minutes and 40 seconds and they come out perfectly. Trust me finding the optimal time to bake your cookies requires some trial and error (a.k.a. eating a lot of cookies for “research”). Usually what I do with a new recipe is bake 1 or 2 cookies at a time until I figure out the ideal length of time in the oven.
  • Take your cookies out a little early because they will continue to cook during the 5 minutes they are cooling on your baking sheet.
4.5 from 4 votes
The Best Soft and Chewy M&M Cookies Ever: Made with melted butter these soft and chewy cookies are my favorite M&M cookies ever.
Print
The Best Soft and Chewy M&M Cookies Ever
Prep Time
15 mins
Cook Time
8 mins
Total Time
1 hrs 30 mins
 
Made with melted butter, these M&M cookies are so soft and chewy they practically melt in your mouth. They have the crinkled top that every good cookie should have. These cookies are sure to be your new go-to easy to prepare dessert!
Course: Dessert
Servings: 2 1/2 dozen
Author: Carolyn
Ingredients
  • 2 1/4 cups (324 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (8 ounces) unsalted butter
  • 3/4 cup (135 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups M&M's
Instructions
  1. Preheat oven to 350°
  2. In a medium mixing bowl, combine flour, baking soda and salt. Set aside
  3. In a microwave safte bowl, melt butter completely
  4. Add to a medium mixing bowl with brown sugar and granulated sugar. Cream together with a wooden spoon until the butter is completely mixed in.
  5. Add the eggs and vanilla and beat until combined
  6. Pour the dry ingredients into the sugar mixture and stir just until combined. Do not over-mix!
  7. Gently fold in the M&M's.
  8. Cover the dough and place it in the fridge for at least 30 minutes or until it starts to form up and looks like your chocolate chip cookie dough usually does.

  9. Drop cookies by rounded tablespoonfuls onto a baking sheet lined with a silpat, leaving 1-inch between the sides of the pan and between the balls of cookie dough.

  10. Bake at 350° for 9-10 minutes. The cookies may be slightly underdone, but they will continue cooking once you remove from the oven!

  11. Remove from the oven and place the baking sheet on a wire rack. Let cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack and allow them to cool completely.

 

The Best Soft and Chewy M&M Cookies Ever: Made with melted butter these soft and chewy cookies are my favorite M&M cookies ever.

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13 comments

  1. Isabella T says:

    These cookies are amazing! I’m going to be bringing these to my 4th of July celebration for sure (with red, white, and blue M&M’s of course!).

    Thank you so much for sharing this recipe!

    *And the melted butter tip!*

    • cookies & cows says:

      I’m so glad you like them!! I love that you’re using red, white, and blue M&M’s! I always customize these for different occasions too ?. Happy 4th of July! Thanks for making my recipe and leaving a comment! That always makes my day!

  2. Melissa Walker says:

    I followed the directions….except, I used salted butter instead of unsalted butter and added salt…it’s what I had. My cookies came out puffy and cakey. I don’t know what I did wrong. I melted the butter, I put them in on cool, we’ll greased pans, I let them cool properly on the pan and then racks. I had to bake them in 3 batches. I actually gave up on the 3rd batch and trashed what was left, since the previous two didn’t turn out right. I guess they taste okay, but not the texture I wanted at all. I’ll try again one day.

    • cookies & cows says:

      Hi! I am so sorry about that!! I’m in the middle of making a cake right now, but I will go buy some m&ms once I finish so I can work on this recipe. This is one of the last recipes I created using cups instead of grams, which could be causing some inconsistency with the recipe. I know that some people have made this recipe and said the cookies turned out well, so it’s most likely a mistake on my part for measuring my ingredients using cups. I will be sure to add the gram measurements as well! Again, I am so sorry your cookies didn’t turn out well!

  3. Jean says:

    I just made these tonight and followed your recipe exactly. They are the best M&M cookies I’ve ever made. Thank you this recipe is going in the vault!

  4. Kim says:

    Well, I followed the directions completely, even refrigerated the dough for 30 minutes, they didn’t come out at all, completely flat, a complete mess 😞
    Unfortunately, I decided to make these for my nieces birthday party, I’m going to have to disappoint her and not bring them 😒

    • Decadence Baking Co. says:

      I’m so sorry they didn’t turn out for you! I make these at least once a month and have never had them be flat. I’ve had other problems with them sticking and not baking them long enough (see changes and comments in post and recipe). Any chance you live in at high altitude? Were your baking sheets cool when you put the dough on them? Maybe there was a measuring error with the flour? I updated the recipe to include metric measurements. This will help reduce the risk of measuring error from me to you. I added a note in the post about making sure the dough is firm before taking it out of the fridge, not everyone’s fridge is at the exact same temperature, so 30 minutes may not be accurate for everyone. I hope this helps!!

  5. Sabrina says:

    Used up some of our M&M speckled eggs from Easter and the cookies turned out amazing! I smashed the eggs up before adding to the recipe since the eggs were a bit big to put in whole. The cookies were soft and chewy and delicious Thanks for the recipe.

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