These M&M cookies are very soft and “chewy” with that texture that we all love cookies to have. They are neutral flavored cookies that are a little sweet, which are perfectly complemented by the M&Ms.
Who doesn’t like M&Ms, because so far I don’t know anyone who doesn’t like them. They are chocolates with a sweet coating on top in different colors, which makes them a lot of fun.
These cookies themselves are fun and are actually perfect for little kids, because visually they are very eye-catching. And flavor-wise, these cookies are like those typical big, soft, American cookie-like cookies.
In Spain, it seems to be a bit complicated to find classic M&Ms (the brown ones) in any supermarket. You have to go to a large supermarket or a store specializing in American products. In Mexico they are quite easy to find, because they are a classic. Now, the important thing is to use M&Ms, and not lacasitos, because in our experience, when they are used for this kind of recipes, the lacasitos lose a lot of the candy coating and outer color, which makes the cookies not look so good. Of course, they can be used, but we don’t recommend them for this.
These cookies expand as they bake, and they look great, just like the big cookies we all love.
They are very easy to make, but you have to make them with time, because the dough needs to rest in the fridge or refrigerator for at least 2 hours before baking, and if it is overnight is even better, so that the dough rests for longer. Then simply roll the dough into small balls and place on a baking sheet.
If you like this recipe, you have to go see our double chocolate cookies recipe. Cookies made with chocolate with pieces of chocolate or chocolate chips, so good!
- 1 C (225 gr) unsalted butter, at room temperature
- 1 C (200 gr) white sugar
- 3/4 C (150 gr) brown sugar
- 2 eggs, big
- 2 tsp (10 ml) vanilla extract
- 3 C (390 gr) all purpouse flour
- 1 1/2 tsp (7.5 gr) baking soda
- 1 tsp (5 gr) salt
- 2 C (340 gr) m&m chocolates
In a medium bowl, sift the flour with the baking soda and salt.
In a large bowl, cream the butter with the two types of sugar with an electric mixer or hand whisk for 3 minutes until it turns light in color and fluffy.
Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla extract.
Mix in the flour with a rubber spatula until smooth. Add the m&m's* chocolates and integrate with the same spatula until they are incorporated throughout the batter.
Portion the dough into 36 small balls the size of 2 tablespoons each, place on a plate, cover with plastic wrap and refrigerate for 2 hours or overnight.
Preheat the oven to 374º F (190° C). Place baking paper on a large baking tray. Place the cookies on the tray at least 2 inches (5 cm) apart from each other as they spread a lot during baking.
Bake the cookies for 8-10 minutes until they are firm and lightly browned on the edges but not quite in the center. Remove them from the oven and let them cool down completely on a wire rack.
The cookies can be stored in a well-sealed tupperware container for up to 1 week.