Go Back
+ servings

Soft M&M Cookies

Whip up a bakery-worthy recipe for the best Soft M&M Cookies with all of my tips and tricks for guaranteeing confection perfection!
5 from 3 votes
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 27 minutes
Servings 20 cookies

Ingredients  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter, at room temp
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup M&Ms

Instructions 

  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, white sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the M&Ms.
  • Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days. (See Kelly’s Notes.)
  • When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper.
  • Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
  • Bake the cookies for 9 to 12 minutes, rotating the baking sheets halfway through, until the cookies are golden brown and barely set in the centers. Cool the cookies on the baking sheets for 5 minutes then transfer them to a wire rack to cool completely. (See Kelly’s Note.)

Kelly’s Notes:

  • I prefer to scoop my dough onto a lined baking sheet right after mixing it and then cover it with plastic and refrigerate it. Scooping the dough right after it has been mixed means it’ll be much softer (read: easier to scoop!) than in its’ chilled stage.
  • The number 1 tip to ensuring your cookies are soft and chewy (rather than crispy) is to underbake them. Remove them from the oven when they are barely set in the center and then allow them to continue baking on the hot baking sheets outside the oven for 5 minutes.
  • Cookies not uniformly circle in shape after baking? Five minutes after removing the cookies from the oven, use a large circular ring (or glass) to place on top of each cookie then rotate it in a circular motion so that the edges of the cookie hit the sides of the ring, making each cookie perfectly circular in shape.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!