M&M Cookies

The BEST M&M COOKIE recipe EVER! This is it! The perfect soft textured cookie to compliment the crunch of the M&M’s candies and chocolatey chocolate chips.

WHAT DOES M&M’S STAND FOR?

• M&M’s means Mars and Murrie. Forrest Mars was the son of Frank Mars, the founder of the Mars company and Bruce Murrie was the son of William Murrie, the founder of Hershey’s. The two sons collaborated in 1941 to create the candies that “Melts in your mouth, not in your hand”, M&M’s. It was first sold exclusively to the U.S. Armed Forces because the candies were heat resistant and didn’t melt while traveling. The soldiers came home and raved about the candies. This created a demand for M&M’s to be sold to the public and the rest is history. Today Mars owns the rights to M&M’s.

WHY DO SOME RECIPES CHILL COOKIE DOUGH?

One great thing about this recipe is that it’s a NO CHILL recipe! Although there are benefits to chilling cookie dough. If you decide to chill this dough before baking, it’s definitely okay. The main reason that cookie dough is chilled is to prevent the cookies from spreading too thin during baking because the fat in the cookies will melt slower if the dough is chilled.

Another reason that cookie dough is sometimes chilled is to allow the flour to hydrate and soak up the liquids in the dough. The eggs and vanilla are essentially the only moisture. This creates more concentrated flavor in the process.

The texture will change too. The longer the dough is chilled, the dough gradually dries out which is responsible for the texture change. The drier the dough becomes, the more concentrated the sugar. The higher sugar percentage will create chewy, crisp cookies, instead of the “no chill” soft, doughy textured cookies. Along with the texture change, the cookies will become more browned.

Cookie dough can be chilled for 30 minutes up to 72 hours. My recipe for Chocolate Chip Cookies is chilled up to 72 hours. This chilling creates a more flavorful chocolate chip cookie, but this M&M Cookie recipe needs to be somewhat soft. It’s loaded with M&M’s and chocolate chips, then more M&M’s are added to the tops after baking. If you find that the cookies spread to much, 30 minutes of chill time in the refrigerator should help them to spread less.

INGREDIENTS TO MAKE M&M COOKIES

• Butter
• Light brown sugar
• Granulated sugar
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Baking soda
• Kosher salt
• Mini or regular semi-sweet chocolate chips
• M&M’s candies, plus extra for tops

HOW TO MAKE M&M COOKIES

• Have butter and eggs at room temperature (or quick softened butter in microwave for 15 seconds).
• Preheat the oven to 350° F.
• Line 2 baking sheets with silicone mats or parchment paper.
• In a stand mixer or medium bowl with hand mixer, cream together softened butter, brown sugar, and sugar, until light and fluffy.
• Add eggs and vanilla; mix until blended.
• Add the flour, baking soda, and salt; mix until combined.
• Remove bowl from mixer stand or set hand mixer aside.
• Stir in chocolate chips and M&M’s with a rubber spatula until evenly incorporated.

• Use a 1-inch cookie scoop (about 1 to 1.5 Tablespoons) to drop 12 cookie dough balls on the baking sheet.
• Roll each cookie dough ball between your hands to make smooth.
• Place them 3 across and 4 down. Bake for about 11 minutes or until almost set in the center. (They will have a glossy look).
• Remove from oven and immediately place more M&M’s on top of each cookie.
• Let the cookies sit on baking sheet for 5 minutes before transferring to a wire rack to cool.

CAN I MAKE AHEAD AND FREEZE THE DOUGH OR BAKED COOKIES?

• It’s perfectly okay if you want to make the cookie dough ahead, cover with plastic wrap, and put it in the refrigerator.
• Refrigerate unbaked cookie dough for up to 3 days wrapped tightly in plastic wrap.
• Freeze unbaked cookie dough for up to 3 months. Defrost in the refrigerator overnight.
• Store baked cookies at room temperature, in an airtight container, for up to 3 weeks (these probably won’t last 3 days).
• Freeze baked cookies up to 3 months.