Soft Baked M&M Cookies Recipe
Are you looking for the perfect Soft Baked M&M Cookies Recipe that will have everyone asking for seconds? You’ve come to the right place! These cookies are not just any cookies; they are a delightful blend of crispy edges, gooey centers, and a burst of chocolatey colors in every bite.
Growing up, Sundays were baking days in our household. My mom would gather my siblings and me in the kitchen, where the air was filled with the sweet aroma of freshly baked cookies. The Soft Baked M&M Cookies quickly became a favorite, a cherished treat that we looked forward to every weekend. Now, as a parent myself, I’ve passed the tradition on to my kids, and seeing their faces light up when we bake them together is truly rewarding.
Why You’ll Love This Recipe
This recipe stands out for several reasons:
- Ease of Preparation: Whip these up in under 10 minutes with no chilling required.
- Perfect Texture: Enjoy the ideal balance of chewiness and crispiness.
- Colorful and Fun: A favorite at parties and a hit with kids thanks to the bright M&Ms.
Ingredients Notes
Using high-quality ingredients will make a big difference in the outcome of your cookies.
- Flour: Use unbleached all-purpose flour for the best results.
- Butter: Opt for unsalted butter to control the saltiness.
- M&Ms: Choose your favorite colors or seasonal varieties for a festive touch.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2
Cream together the butter and sugars until smooth and creamy. This will usually take about 2-3 minutes on medium speed.
Step 3
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
Step 4
Gradually add the flour, baking soda, and salt. Mix until just combined. Fold in the M&Ms, reserving a handful for topping.
Step 5
Scoop tablespoon-sized balls onto the prepared baking sheet, gently pressing a few extra M&Ms on top before baking for 10-12 minutes.
Storage Options
Once cooled, store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer before transferring them to airtight bags. To reheat, let them thaw at room temperature or warm them in the oven for a few minutes.
Variations & Substitutions
For a healthier option, substitute half of the flour with whole wheat flour. Use dark chocolate M&Ms for a richer flavor or mix in chopped nuts for added crunch. If catering to dietary restrictions, replace the butter with coconut oil or use a gluten-free flour blend.
Frequently Asked Questions
Can I use margarine instead of butter? Yes, margarine can be used as a substitute for butter in this recipe. However, it may alter the texture slightly, so try to use a margarine with a similar fat content to butter for the best results.
How do I prevent my cookies from spreading too much? Ensure your dough is not too warm by chilling it for 15-20 minutes before baking. Additionally, using parchment paper can help manage spreading. Avoid placing them on a hot baking sheet, as that can also cause excessive spreading.
Can these cookies be made vegan? Absolutely! Substitute the eggs with a flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water = 1 egg) and use a plant-based butter. Opt for vegan chocolate candies to keep it completely animal-product free.
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Soft Baked M&M Cookies Recipe
Ingredients
Main Ingredients
- 1 cup unsalted butter softened to room temperature
- 1.5 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 whole large eggs room temperature
- 3 cup all-purpose flour sifted
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup M&M's plus extra for topping
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually blend in flour, baking soda, and salt until just combined.
- Fold in the M&M's and scoop dough onto prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
