M&M Cookies are chewy, dotted with M&Ms, and always a favorite cookie with the kids.
Before my sister had kids she would always say that she couldn’t WAIT to have kids so that she could “just sit on the couch all day eating bonbons” instead of having to go to work everyday.
I didn’t even go there. I knew that anything I tried to say to convince her that bonbon popping wasn’t really what it’s all about, would be greeted with deaf ears.
So I waited…patiently…until she got married and had her first kid.
And then I waited until she had two.
Then I said, “Um…so how are those bonbons?”
By that point she couldn’t eat bonbons because her mouth was too full eating her own words.
Although motherhood is hard, I love the flexibility of doing whatever activities that I, CEO of Mommydom, decide to do each day. The coolest thing about motherhood is that I can make these cookies in the middle of the day with my kids just because…
They were perfectly chewy and stayed soft because of the addition of cream cheese to the batter. I think these will be my go to for plain chewy sugar cookies from now on.
Something draws kids to M&M cookies. If you put these on a plate with any other cookie, I guarantee your kid will choose this one.
HOW TO MAKE M&M COOKIES
Cookie dough balls rolled in sugar.
Slightly flatten the dough with the back of a measuring cup.
You don’t want to flatten them too much.
OTHER COOKIE RECIPES:
- The Best Snickerdoodle Recipe
- Almond Cookies
- My Big, Fat, Chewy Chocolate Chip Cookies
- Monster Cookies
- Chewy Oatmeal Raisin Cookies
- No-Bake Cookies
- Chewy Coconut Lime Sugar Cookies
- S’mores Cookies
- Peanut Butter Cup Cookies
- S’mores Cookies
- Soft Sugar Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar, (plus 1/3 cup for rolling)
- 2 oz cream cheese
- 6 tablespoons unsalted butter,, melted and still warm
- 1/3 cup vegetable or canola oil
- 1 large egg, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1-1 1/4 cups M&M's
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar for rolling in a pie plate/bowl and set aside. Pour the warm butter over the cream cheese mixture and stir to combine - the mixture won't be completely smooth yet, that's fine. Stir in the oil then the egg, milk and vanilla extract. Mix until smooth.
- Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)
- Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to slightly flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!
- Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set. Do not overbake. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
- Makes about 24 cookies.