M&M Cookies

5 from 5 votes

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.

Prep Time20

Cook Time20

Total Time40

Servings: cookies

Calories: 167kcal

3 cups all purpose flour scooped into the measuring cups and then leveled off (360 grams)
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons unsalted butter room temperature (198 grams)
3/4 cup granulated sugar (148.5 grams)
3/4 cup light brown sugar (159.8 grams)
2 large eggs room temperature
2 teaspoons vanilla extract
1 1/2 cups M&Ms divided (312 grams)

Preheat your oven to 350 degrees Fahrenheit and line rimmed baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
In the bowl of a stand mixer fit with a paddle attachment, or in a large mixing bowl with a hand mixer beat together the butter with the granulated sugar and brown sugar until it is light and fluffy, about 3 to 6 minutes.
14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
One at a time add the eggs and then the vanilla extract. Make sure to scrape down the sides of the bowl as necessary.
2 teaspoons vanilla extract, 2 large eggs
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.
1 1/2 cups M&Ms
Form the dough into balls using a 1 1/2 tablespoon cookie scoop. Place on the prepared 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.