M&M Cookies
Published December 7, 2021
Anna Williams for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sarah Smart.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup/115 grams unsalted butter, very soft
1 cup/200 grams granulated sugar
¼ packed cup/57 grams dark brown sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
1 teaspoon kosher salt (Diamond Crystal) or ¾ teaspoon coarse kosher salt
¼ teaspoon baking soda
1 ½ cups/185 grams all-purpose flour
½ cup/96 grams M&M’s
Preparation
- Step 1
Heat the oven to 350 degrees and line 2 large sheet pans with parchment.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
The only modification I would make with this delicious recipe would be to use mini M&Ms instead of the regular size candy. You end up with more chocolate per bite. I also use mini chocolate chips in my chocolate chip cookie recipe as well. People tend to enjoy the smaller chocolate addition.
I just made these for the fam today. I used mini M&Ms and only 150 grams of sugar (cos I don’t love things overly sweet), but otherwise followed the recipe. They were a huge hit. We couldn’t stop eating them. :/
I followed the recipe as written and aesthetically these cookies turned out puffier and less attractive than the photos. Flavor and texture-wise were OK, but my family agreed that they were too sweet, and didn’t have enough M&Ms. If I made them again, I would: - Double the amount of M&Ms, and leave more whole (fewer chopped) - Reduce the amount of vanilla, maybe by a teaspoon - Cut the sugar by 1/4 cup - Increase the salt by a 1/4 teaspoon
These were a delicious treat for such a simple recipe! Also loved Eric Kim’s video and childlike enthusiasm 🍪 I’m in Denver so had to make adjustments as the first batch spread too thin. Hope this helps others baking at altitude! * Butter: still softened, but not “very soft” * Sugar: reduce granulated sugar from 200 g → 175–185 g * Baking soda: increase slightly from ¼ tsp → ⅜ tsp * Flour: increase from 185 g → 210–220 g (about +3 to 5 tbsp) * Bake at 365°F instead of 350°F
Made these for a graduation party and they were good + very easy to make! They were not as popular as my lemon cookies I made, but I thought they were nice and the perfect slightly crispy but chewy texture that I love my cookies to have. I used light brown sugar instead of dark brown sugar and swapped to use mini M&Ms which worked well.
I decided to go crazy and use sprinkles and mini m&ms for a rainbow cookie. They sold almost immediately at my bake sale (and I doubled the recipe)! I added probably around 2 cups mini m&ms and a cup sprinkles, and then before putting the cookies in the I rolled them in so many m&ms and sprinkles that you couldn’t see the cookie dough! So fun and rainbow and the perfect crunchy cookie.