M&M Cookies
These M&M Cookies are absolutely perfect! They are soft and chewy with the right amount of buttery goodness and an M&Ms in each bite.
Servings: 34 cookies
Ingredients
- 3 cups all purpose flour scooped into the measuring cups and then leveled off (360 grams)
- 1 teaspoon baking soda 6 grams
- 1/2 teaspoon salt 3 grams
- 14 tablespoons unsalted butter (198 grams) room temperature
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup light brown sugar (165 grams)
- 2 teaspoons vanilla extract (9.9 ml)
- 2 large eggs room temperature
- 1 1/2 cups M&Ms
Instructions
- Preheat your oven to 350 degrees and line baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl beat together the butter with the sugars until it is light and fluffy, about 3 to 6 minutes.
- One at a time add the eggs and then the vanilla extract. Make sure to scrape down the sides of the bowl as necessary.
- Add all of the flour mixture and either fold it in with a spatula at first or turn on the mixer very low until it begins to combine, then turn the mixer on high and beat until just fully combined. Fold in 1 cup of the M&Ms.
- Form the dough into balls using a 1 1/2 tablespoon cookie scoop. Place on the parchment lined baking sheets. Add 2 or 3 M&Ms to the top of each dough ball. Bake for 10 minutes or until the cookies begin to turn golden brown around the edges.
- Allow to rest outside of the oven on the baking sheet for 2 minutes and then transfer to a cooling rack to cool completely. These are best when enjoyed after cooling. Store in an airtight container for up to one week.