Soft mini-M&M Cookies

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Have I ever talked to you about my cookie preferences? Well, let’s get it out there officially: I like my cookies to be soft. Sure, if you throw a crunchy or crispy cookie at me, I’ll eat it, but it’s not going to steal my heart in the same way that a soft cookie will, especially one that’s still warm out of the oven.

I had a little free time yesterday afternoon, + decided it was the perfect time to do a little baking. Honestly, though, is there ever a bad time to do some baking? I remembered that I had some mini-m&ms in the house, begging to be used, so I was thinking about a recipe where I could use them, and finally had an epiphany. And let me say, I’m soooo glad I did.

These cookies have everything that my cookie-lovin’ heart adores. They’re delightfully soft + just the tiniest bit chewy, with a wonderful, buttery flavor.

Oh, + you know how some m&m cookies are super flat? These puppies have some serious height – they’re all over 1″ tall, which is pretty impressive. A cookie that both looks great + tastes amazing? I’ll take it! Actually, I’ll take a whole bunch of ’em. =)

Soft Mini-M&M Cookies

These cookies are delightfully soft and just the tiniest bit chewy, with a wonderful, buttery flavor. They have serious height – all over 1″ tall. A cookie that both looks great and tastes amazing!

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Cook Time 10 minutes mins

Servings: 34 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 sticks 12 tablespoons unsalted butter, melted + cooled
• 1 cup dark brown sugar lightly packed
• 1/2 cup granulated sugar
• 1 egg + 1 egg yolk both at room temperature
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup mini m&ms plus extra for adding more to the tops of the cookies

Method

 

1. Preheat oven to 325 degrees F.
2. Mix the flour + baking soda in a bowl + set aside.
3. In another bowl, whisk together the melted butter, brown sugar, + white sugar until they are combined.
4. Add the egg, egg yolk, salt, + vanilla + stir until mixed.
5. Gradually add flour + mix until a dough forms – it will look crumbly at first, but it will come together – i found that using my hands was the easiest way to mix it.
6. Fold in the m&ms.
7. Decide if you’re going to make giant cookies, or regular-sized cookies + divide dough accordingly – 1/4 cup portions for giant cookies or 2 tablespoon portions for regular-sized cookies.
8. Roll each portion into a ball then place on a non-stick/silpat-lined baking sheet, leaving about 2″ between cookies.
9. Depending on how many m&ms are visible in the dough balls, feel free to add a few more m&ms to the tops/sides of the cookies – that’s what i did, which resulted in the gorgeously m&m-y cookies above.
10. Amy’s optional step: put the baking sheet of cookies in the freezer for 5 minutes before baking. i do that with a lot of my cookies, which seems to result in them keeping a great shape + height.
11. Bake for 12-15 minutes (giant cookies) or 8-12 minutes (regular-sized cookies) or until the cookies are golden, but the centers are still soft + puffed. take care not to over bake, unless you like crispy cookies.
12. Let cool for about 5 minutes on the baking sheet, then transfer to a cooling rack.

Notes

Cookies will keep for about a week in an airtight container. For best shape and height, try freezing the shaped cookie dough for 5 minutes before baking (optional step).