M&M Cookies

By Eric Kim

Published December 7, 2021

  • Anna Williams for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sarah Smart.
Media 1 of 2
Total Time
30 minutes
Rating
5(2,923)
Comments
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These easy one-bowl cookies make the best gifts and add nostalgia to any cookie plate. But they’re also great for when you just want a really good homemade cookie as quickly as possible. This part is essential: The butter must be soft enough to whisk by hand. Use butter that’s been sitting at room temperature for a long while, even overnight or up to 24 hours. Chopping the M&M’s into rainbow shards creates a more even distribution of chocolate and candy coating throughout the dough. When these cookies bake, they will rise slightly then fall as they cool, one of the most beautiful indicators of deep chewiness.

Featured in: 24 Days of Cookies

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Ingredients

Yield:About 16 cookies

  • ½ cup/115 grams unsalted butter, very soft

  • 1 cup/200 grams granulated sugar

  • ¼ packed cup/57 grams dark brown sugar

  • 1 large egg, at room temperature

  • 1 tablespoon vanilla extract

  • 1 teaspoon kosher salt (Diamond Crystal) or ¾ teaspoon coarse kosher salt

  • ¼ teaspoon baking soda

  • 1 ½ cups/185 grams all-purpose flour

  • ½ cup/96 grams M&M’s

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 27 milligrams cholesterol; 162 calories; 2 grams monounsaturated fat; 4 grams saturated fat; 6 grams fat; 90 milligrams sodium; 2 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees and line 2 large sheet pans with parchment.

  2. Step 2

    In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M’s, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.

  3. Step 3

    Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.

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Ratings

5 out of 5
2,923 user ratings
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Comments

Marge Keller

The only modification I would make with this delicious recipe would be to use mini M&Ms instead of the regular size candy. You end up with more chocolate per bite. I also use mini chocolate chips in my chocolate chip cookie recipe as well. People tend to enjoy the smaller chocolate addition.

Carlie

I just made these for the fam today. I used mini M&Ms and only 150 grams of sugar (cos I don’t love things overly sweet), but otherwise followed the recipe. They were a huge hit. We couldn’t stop eating them. :/

Kelly

I followed the recipe as written and aesthetically these cookies turned out puffier and less attractive than the photos. Flavor and texture-wise were OK, but my family agreed that they were too sweet, and didn’t have enough M&Ms. If I made them again, I would: - Double the amount of M&Ms, and leave more whole (fewer chopped) - Reduce the amount of vanilla, maybe by a teaspoon - Cut the sugar by 1/4 cup - Increase the salt by a 1/4 teaspoon

Monroe

I’m 7 and I used mini M&Ms and to chop them I used a nut chopper to make them small.Put them in the fridge for about 5 minutes then bake them.if you have any leftovers freeze them and when you are ready, bake them.

Pamela

Used regular sized M&Ms as noted, but also added shards of bittersweet chocolate to pump up the chocolate and tone down the sweetness. Perfect for us. Such a fun cookie. Thank you.

Ashley

The best cookie base of all time!

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