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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
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).