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!
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!
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.
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.
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.
- 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
Preheat oven to 350°
In a medium mixing bowl, combine flour, baking soda and salt. Set aside
In a microwave safte bowl, melt butter completely
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.
Add the eggs and vanilla and beat until combined
Pour the dry ingredients into the sugar mixture and stir just until combined. Do not over-mix!
Gently fold in the M&M's.
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.
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.
Bake at 350° for 9-10 minutes. The cookies may be slightly underdone, but they will continue cooking once you remove from the oven!
Remove from the oven and place the baking sheet on a wire rack. Let cookies cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack and allow them to cool completely.