Why You’ll Love This Recipe

These Soft-Baked M&M Cookies are everything you want in a cookie: soft, chewy, and full of sweet surprises. The addition of cornstarch ensures a pillowy texture, while the blend of brown and granulated sugar creates the perfect balance of flavor. Each cookie is packed with mini M&Ms, making them extra fun and flavorful. Plus, they can be made ahead of time and stored for later, making them a great option for cookie lovers who enjoy fresh-baked goods at any time!

Ingredients

2 cups 2 tablespoons (265g) all-purpose flour, spooned & leveled
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 egg yolk, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 cup mini M&Ms (plus 2 tablespoons for topping, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the softened butter on medium speed for about 1 minute until creamy.
Add the brown sugar and granulated sugar, and beat on medium-high speed until well combined and creamy. Scrape down the sides and bottom of the bowl as needed.
Add the egg, egg yolk, and vanilla extract to the mixture. Beat until fully incorporated, scraping the bowl as necessary.
With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Once combined, gently stir in 1 cup of mini M&Ms and mix on low for about 20 seconds.
Cover the cookie dough tightly and chill it in the refrigerator for at least 2 hours (or up to 5 days).
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Roll the chilled dough into balls, about 1.5 tablespoons per cookie, and place them 3 inches apart on the prepared baking sheets.
Bake for 11-12 minutes, or until the edges are lightly browned, but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. While still warm, press the remaining 2 tablespoons of M&Ms into the tops of the cookies (optional). Transfer the cookies to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 2 hours 27 minutes (including chilling time)
Servings: 24 cookies

Variations

Add-ins: You can add chopped nuts like walnuts or pecans for extra crunch, or even some chocolate chips for a double chocolate experience.
Colorful M&Ms: You can use any type of M&Ms, including peanut M&Ms or seasonal varieties, for different flavors and colors.
Darker cookies: For a richer, more intense flavor, try using dark brown sugar instead of light brown sugar.

Storage/Reheating

These cookies store well in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. Just place them in a freezer-safe bag or container, and reheat in the microwave for a few seconds when you’re ready to enjoy. You can also freeze the cookie dough in individual portions and bake fresh cookies whenever you crave them!

FAQs

Can I skip chilling the dough?

Chilling the dough is important for achieving the soft, thick texture of these cookies. If you’re in a hurry, try chilling for at least 30 minutes, but for the best results, chill for the full 2 hours.

Can I use regular M&Ms instead of mini M&Ms?

Yes, you can use regular M&Ms if you prefer. Just chop them into smaller pieces to help them distribute evenly throughout the dough.

Can I make these cookies without egg yolk?

While the egg yolk helps create a richer and chewier texture, you can still make the cookies without it. Just use an additional whole egg in place of the egg yolk.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute it with an extra tablespoon of flour, but the texture may not be as soft and chewy.

Can I freeze the dough before baking?

Yes! You can freeze the dough in individual cookie dough balls. When ready to bake, just place them on a baking sheet and bake as usual, adding an extra minute or two to the baking time.

Can I use margarine instead of butter?

While butter is recommended for the best flavor and texture, you can use margarine in place of butter if needed, though the cookies may be slightly less rich.

How do I store cookies if they’re soft in the center?

To ensure your cookies stay soft in the center, store them in an airtight container at room temperature. You can also layer parchment paper between the cookies to prevent sticking.

Can I add coconut or oats to the dough?

Yes, you can add shredded coconut or oats for a different texture and flavor, but keep in mind this will alter the cookie’s consistency and appearance.

What can I do if my dough is too sticky?

If your dough is too sticky to roll into balls, simply chill it for a bit longer, or you can sprinkle a little extra flour to help firm it up.

Can I use different types of sugar?

Yes, you can substitute the sugars for coconut sugar, or even try using a sugar substitute like Stevia, though it may affect the texture and flavor slightly.

Conclusion

These Soft-Baked M&M Cookies are a fun, colorful, and irresistible treat that’s perfect for any occasion. Whether you’re baking for a party, an afternoon snack, or just because, these cookies offer the perfect combination of chewy centers, crispy edges, and bursts of sweet M&Ms. With a few simple ingredients and a little chilling time, you can enjoy these delicious cookies any time you need a sweet pick-me-up!