Soft and Chewy M&M Cookies are the ultimate lunch box treat. Small is size but big is flavor and personality, these bite size cookies are made with melted butter, light brown sugar and granulated sugar for a soft texture, loaded with chocolate chips and mini M&M's and can be baked in under 10 minutes.
Chocolate chip cookies are always the best (really all cookies are the best), but Soft and Chewy M&M Cookies are even better! The small colorful gems of mini m&m's make everything so much better when you are a kid (and adult) and when they are added into the softest and chewiest cookie, you are in for the ultimate treat.
The Ultimate Lunch Box Cookie
As the school year begins for most, whether virtual or in person, lunch boxes are always top of mind. I know that we are always so ambitious at the beginning of the year to make the perfect lunch and it might start to dwindle as the year goes on but heres the deal…these Soft and Chewy M&M Cookies will be a lunch box favorite all year long. These cookies are just the right size, chewy in texture and mixed with color mini m&m's for a special surprise.
Ingredients
All Purpose Flour- There is no need for any fancy flours for this cookie, just a traditional all purpose flour
Baking Soda- The leavening agent for cookies and it is important not to substitute for baking powder
Unsalted Butter- In This recipe the butter is melted to create a soft and chewy texture
Sugar- Light brown sugar and granulated sugar are used to make this a perfectly sweetened cookie
Egg- Yes, only one egg is needed in this recipe!
Step-by-Step Instructions
- In a medium bowl, combine the flour, baking soda and salt; set aside
- In a small microwave safe bowl, melt the butter to be almost fully melted but not hot
- In a mixing bowl with paddle attachment, combine the melted butter, light brown sugar, granulated sugar and vanilla extract; mix until combined and creamy
- Add the egg to the butter mixture and mix until fully combined
- Slowly add the dry ingredients into the butter and sugar mixture and beat on medium speed until smooth
- With the mixer on low speed, add in the chocolate chips and mini M&M’s
- Using a 1 tablespoon scoop or spoon, scoop the batter into a ball and place on the prepared sheet pan about 3 inches apart.
- Place the sheet pan in the preheated oven for 6-7 minutes (cookies will still be very light in color...do not over bake)
- Remove the cookies from the oven and allow them to cool completely
How To Store The Cookies
These soft and chewy m&m cookies are small in size so can dry out very easily. Once the cookies are baked, they are best enjoyed warm or within 1-2 days of baking them. Store the cookies in an airtight container and for best results, add a slice of bread in the container to keep the moisture.
Expert Tips and FAQS
- Room Temperature ingredients will give you the best outcome when baking M&M Cookies
- Refrigerate the dough before scooping and baking for a nice and thick texture
- Use a small ice cream scoop to ensure that all cookies bake the same size
- To make these even better, add extra m&m's and chocolate chips to the top of the unbaked cookie dough balls
Two options: freeze the cookie dough balls before baking or if they are baked you can freeze them in a ziplock bag or airtight container
Yes! Just be sure to add baking time on so that they bake all the way through
More Cookie Recipes You Will Love
The Best Soft and Chewy M&M Cookies
Ingredients
- 1 ½ Cup All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ Cup Unsalted Butter Melted
- ½ Cup Light Brown Sugar
- ¼ Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg
- ¾ Cup Semi Sweet Chocolate Chips
- ½ Cup Mini M&M
Instructions
- Preheat oven to 350 degrees F and prepare a sheet pan with parchment paper
- In a medium bowl, combine the flour, baking soda and salt; set aside
- In a small microwave safe bowl, melt the butter to be almost fully melted but not hot
- In a mixing bowl with paddle attachment, combine the melted butter, light brown sugar, granulated sugar and vanilla extract; mix until combined and creamy
- Add the egg to the butter mixture and mix until fully combined
- Slowly add the dry ingredients into the butter and sugar mixture and beat on medium speed until smooth
- With the mixer on low speed, add in the chocolate chips and mini M&M’s
- Using a 1 tablespoon scoop or spoon, scoop the batter into a ball and place on the prepared sheet pan about 3 inches apart.
- Place the sheet pan in the preheated oven for 6-7 minutes (cookies will still be very light in color...do not over bake)
- Remove the cookies from the oven and allow them to cool completely
- Store in an airtight container for 3-4 days or freeze if you are not enjoying immediately
Notes
- Room Temperature ingredients will give you the best outcome when baking M&M Cookies
- Refrigerate the dough before scooping and baking for a nice and thick texture
- Use a small ice cream scoop to ensure that all cookies bake the same size
- To make these even better, add extra m&m's and chocolate chips to the top of the unbaked cookie dough balls
Nutrition
Leave a Reply