M&M cookies are my all-time favorite type of cookie! While I really love just about any kind of cookie, for as long as I can remember I have been especially fond of M&M. I love using the seasonal M&M colors to turn this classic cookie into a festive dessert. I especially love the Christmas and the Valentine’s Day M&M colors, but Halloween, Fourth of July, and Easter have some great seasonal M&Ms as well. After perfecting my Chocolate Chip Cookie recipe, I started experimenting with the addition of M&Ms. There were many iterations of M&M cookies, but I found that when I use a 1-inch cookie scoop, 6 M&Ms placed in a flower pattern is the perfect ratio. This way you have a bite of M&M with every bite of the cookie. My Chocolate Chip Cookie recipe has proven to be a great base for many variations of cookies and it works particularly well for M&M. Enjoy! xoxo
Images via Alex Phillips.
1/2 cup softened butter
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 bag of Regular M&M’s
Cream the butter with sugar until fluffy.
Beat in the egg and vanilla extract.
Combine and sift all dry ingredients, then beat into the butter mixture.
Use a cookie scoop to place dough on a cookie sheet about an inch apart.
Place 6 M&M’s on each cookie in a flower shape.
Bake at 375 degrees for 8-10 minutes. I use a convection oven, and they are done in 8 minutes.
Makes about 2 dozen cookies.
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