These cookies are majorly addicting. I’m warning you up front. Just writing about them is making me want to go take some out of the freezer. I have tried so many recipes claiming to be the absolute best M&M cookies, but I have been disappointed until I finally took the job into my own hands. The result was so good that I could not stop eating cookies for days.
These cookies are so soft and fluffy with a slightly crunchy exterior, the ultimate cookie if you ask me. I prefer using mini M&M’s because they add the perfect chocolate crunch without making the cookie too chunky. The recipe is super simple and while I recommend chilling the dough for 20 minutes or so, these cookies can still easily be made in under an hour. If you are an M&M lover or a cookie fanatic in general, then you have to give these cookies a try!
The Best M&M Cookies
Yield: 20-24 cookies (size shown above)
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted butter, melted
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp. pure vanilla extract
2 large eggs
1 cup of mini M&M’s (adjust depending on how much chocolate you like in each cookie)
Preheat oven to 375 degrees F.
In a small bowl, combine flour, baking soda and salt.
In a medium bowl, combine melted butter, sugars and vanilla. Then add eggs one at a time. Add flour mixture and then add M&M’s. Chill dough in refrigerator for 20 minutes. Form dough into equal balls and bake 9-11 minutes or until slightly golden, but a little under baked. Allow to cool on cookie sheet for 5 minutes and then transfer to a cooling rack.