Soft M M Cookies Recipes

SOFT AND CHEWY M&M COOKIES

Steps:

• Cream together shortening and sugars until light and fluffy.
• Add eggs and vanilla and beat until combined.
• Add combined flour, salt, and baking soda and mix until well combined.
• Stir in 1/2 cup M&Ms.
• Drop by Tbsp onto ungreased cookie sheet.
• Press 2-3 M&Ms onto top of each cookie.
• Bake in 375°F for 10-12 minutes.

THE BEST SOFT AND CHEWY M&M'S COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, and add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
• Add the M&M'S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.*
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
• Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

SOFT M & M COOKIES

Steps:

• Preheat oven to 400 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy.
• Add eggs and vanilla. Mix for 1 minute longer.
• Stir in flour, cornstarch, baking soda, and salt. Mix just until combined. Fold in M & M's.
• Scoop cookie dough onto baking sheets. I suggest using parchment paper or Silpat silicone baking sheets on light-colored baking sheets. Place extra M & M's on top of cookie dough balls so the M & M's show up after baking.
• Bake for 9-11 minutes or until the edges just begin to turn a light golden color. Remove from oven and let set for 5 minutes before removing from the cookie sheet.

SOFT AND CHEWY M&M COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper.
• In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
• Gently stir in M&M's/chocolate chips - I usually add about 3/4 cup into the batter, the rest get pressed on top of the cookies before baking.
• Scoop balls of dough, between 1.5 and 2.5 tablespoon portions (a little smaller or a little larger than a golf ball). Drop dough onto prepared baking sheets leaving an inch or two for spreading. I like to mound the dough balls so that they're higher rather than wider (for thicker cookies). Using the remaining M&M's/chocolate chips, nestle several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous.
• Bake for 8-11 minutes (see note), until the edges of the cookies are set but the center is still slightly underdone, this will create a soft cookie. For a crispier cookie, continue baking for another minute or two. See note about getting perfectly round cookies.
• Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

SOFT M&M COOKIES

Steps:

• Preheat oven to 350°F and line a cookie sheet with parchment paper.
• Using an electric mixer, cream your butter and shortening for about 2 minutes, until pale.
• Add sugars and mix until well combined.
• Add your eggs, vanilla and milk & mix.
• Whisk together flour, pudding mix, baking soda and salt.
• Pour into butter mixture and mix until flour is completely incorporated.
• Stir in mini chocolate chips and half the bag of mini M&M's. (Place the other half of the M&M's in a small bowl.
• Scoop dough level using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M's, so that candies coat the top part of the cookie dough ball.
• Place balls about 1.5-2" inches apart on the baking sheet.
• Bake for 11-12 minutes until cookies just barely begin to lightly brown on the sides. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

SOFT BATCH CHEWY M&M COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment paper or silicone liner; set aside.
• Add butter and both sugars and cream together until fluffy.
• Add in the vanilla, then add in the eggs one at a time, mixing in between each egg.
• Mix in the flour, baking soda, and salt until just combined. If the dough is sticking to the edge of the bowl, add a little more flour.
• Fold in chocolate chips and M and M candies.
• Using a cookie scoop, drop scoops of dough onto prepared baking sheet. If desired, press additional M and M's on top of each cookie.
• Cook for 8-9 minutes, making sure to not over bake. Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack.

M&M COOKIES

Steps:

• Heat the oven to 350 degrees and line 2 large sheet pans with parchment.
• In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M's, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.
• Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.