Soft & Chewy M&M Cookies

Hello friends!

Are you sad the cookie fest is coming to a close?

(cue sad voices shouting ‘we need more cookies, Jess!’)

We all need more cookies in our lives; I totally agree with you there. But I do have some awesome recipes to share with you that are not cookies next week…

and maybe one is another cookie, but we won’t talk about that one just yet. ;)

For today, let’s focus on these classic, comforting, chewy M&M Cookies!

Soft and Chewy M&M Cookie Recipe - On Sugar Mountain

This is one of those recipes that is so easy it’s sort of shocking that we pay for giant M&M cookies at the mall or buy those sad, dry, brittle ones at the store.

I’m looking at you, Chips Ahoy! I know you make Chocolate Chip and not M&M cookies, but still, why must half the container be filled with pulverized cookies by the time I get home?!

That is single-handedly one of the saddest moments of my grocery shopping experience: coming home to crushed cookies.

It’s like my heart, not the cookies, was crushed.

Soft and Chewy M&M Cookie Recipe - On Sugar Mountain

(eye roll)

Sorry, couldn’t help myself there. These Soft & Chewy M&M Cookies, on the other hand, are the opposite of crumbly, crunchy, sad cookies.

These are the kind of cookies you can love for an entire week; that is, if they last that long! I brought these into work earlier this week and they disappeared by the next morning.

Just so we are clear: I only work with about 2 other people in the afternoons. There’s the chance that a few other people in the English department came by the following morning, but I wonder who could have eaten all those cookies…

Soft and Chewy M&M Cookie Recipe - On Sugar Mountain

Soft and Chewy M&M Cookie Recipe - On Sugar MountainSoft and Chewy M&M Cookie Recipe - On Sugar Mountain

I pounced on these Autumn-y M&Ms as soon as I saw them at the grocery store last week. All the colors of falling leaves and cool weather, with the added bonus of chocolate, how could I resist?

So, in case you were wondering, any kind of M&M could work in this recipe. So, as the weather continues to change and you begin to notice a shocking variety of awesome M&Ms (candy corn, peppermint, etc) feel free to throw in whichever ones float your boat at the moment.

Personally, they all float my boat, so my problem stems from how to avoid throwing every flavor into one cookie…

Soft and Chewy M&M Cookie Recipe - On Sugar Mountain

Am I allowed to say #foodbloggerproblems here without sounding like a millennial or a jerk?

Oh, are you saying I just succeeded in sounding like both?

Duly noted. I shall keep the hashtag language within my brain and on Twitter.

Unless, well, I can’t help myself. It’s not like that ever happens or anything, right?

RIGHT?!

Soft and Chewy M&M Cookie Recipe - On Sugar Mountain

Okay, I believe I’ve subjected you to enough ramblings for the day/week/forever. I hope you all have a lovely weekend and I’ll be back Monday.

Happy Baking!

OSM Signature

Soft & Chewy M&M Cookies

Yield: Makes Approximately 2 dozen cookies

Soft & Chewy M&M Cookies

Nothing beats a classic drop cookie like these Soft & Chewy M&M Cookies! Super simple to bake and enjoy all week long.

Ingredients:

  • 2 cups flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 3/4 tsp salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 1/2 tsp vanilla
  • 3/4 cup m&m candies, or more depending on your preferences

Directions:

  1. Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, cornstarch, and salt until well mixed.
  2. In the bowl of your stand mixer (or a large bowl with a hand mixer) beat butter and both sugars until light and fluffy, approx 3-5 minutes. Scrape bowl as needed.
  3. Beat in egg and egg yolk, followed by vanilla, until well incorporated. Slowly mix flour mixture into butter mixture, scraping down the sides of the bowl as needed. Fold in m&m candies.
  4. Scoop out rounded tablespoonfuls of dough and place at least 2 inches apart on prepared baking sheets. Bake at 350 for 12-14 minutes or until edges are set/just beginning to brown. Let cool on pan for 3-5 minutes before carefully removing to wire rack to cool completely.
http://onsugarmountain.com/2013/09/27/soft-chewy-mm-cookies/

Comments

  1. says

    Cornstarch is the secret ingredient for chewy cookies. I love how thick and perfectly round these are! There are so many different kinds of m&ms now, you could make lots of different flavored cookies with a good base recipe like this one and different flavors of m&ms. I like the original chocolate flavor best but the mint good for variety. :)

  2. Samantha says

    Just tried these after seeing them on Pinterest. My cookies always ended up flat and greasy, but these were perfect! (internal celebratory screaming) Now I’m going to go stalk the rest of your blot and see what else I can get help improving on.

  3. Julie says

    I have made this receipe three times in the past month for different holiday occasions. I followed the recipe with no changes or adjustments and my cookies always look just like the pictures! This is my new go to cookie recipe!! Best cookies I have ever made hands down! Five stars!

  4. Tanisha says

    Made these with my four year old just now. They were super easy but they are currently in the oven so hoping they turn out ok. Thanks for sharing your recipe.

  5. Mary says

    Just came across these on pinterest and I am going to whip up a batch using my new kitchenaid mixer my hubby got me :) I racked up on m&m’s in the Christmas clearance isle last night for .40 cents a bag! I am going to make a regular and a mint batch, and since I’m the only one who likes mint I won’t have to share!

  6. Lori says

    This recipe is awesome! I’ve been looking for a thick, chewy cookie. I had no idea about adding corn starch, thanks for the great recipe!

  7. Lan Bausano says

    I made these tonight with green and blue m&ms for Super Bowl tomorrow. Absolutely delicious!! Thank you for the recipe.

  8. says

    I had to use tapioca starch, which says on the package that it is a substitute for corn starch. I followed everything else to a t so I have to assume this substitution is the reason they turned out completely flat and crunchy…truly the opposite of what I wanted them to be. Oh, baking is such a delicate process! I didn’t think it would have such an effect.

  9. Vicky says

    Mine came out really round. Not sure why, I kinda wanted them to be shaped like a normal flat-ish cookie. I wonder why that happened. I also didn’t put them in a paper cause I didn’t have any, just the pan; but they didn’t stick! Does that make a difference not putting it on paper?

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