Best M&M Cookies come out perfect every time and so easy to make with no chilling! These cookies are thick, soft, chewy and packed with M&M’s!
I had to squeeze in one more cookie before all of the holiday festivities begin! And by squeeze in, I actually did originally post this recipe back in December of 2016, and wanted to give it some new life. If you’re working on your baking list, be sure to check out our Thumbprint Cookies, the very best ever soft Sugar Cookies, and a reader fave, our Christmas Sprinkle Cookies!
One of my favorite things about these is that there is no chilling or rolling out of dough involved here! Cornstarch is the trick to thick, puffy, cookies without having to refrigerate your dough for hours. These are great for when you want a cookie and you want it NOW because they come together fast! Here are a few tips and tricks to make sure these turn out perfectly for you!
- You can use any kind of M&M’s here. I typically stick with the good old stand by of plain old regular chocolate. Mini or regular sized will work fine.
- Save some M&M’s for the top! It will take you a few extra minutes, but it looks really pretty if you save about 1/4 cup or so of your candies and put 3-4 on the top of each cookie before they go in the oven.
- As always, make sure your butter and eggs are at room temperature. It really does make a huge difference! I allow my butter and eggs to both sit out on the counter for 1 hour.
- This dough freezes well! You can just make as directed and place in a large zip lock bag, then freeze up to 3 months. The dough is also good covered in the refrigerator for up to 3 days.
Why Are My Cookies Flat?
I know I talk about this quite a bit, in several of my other cookie posts but it seems to be a really common issue for people. Fortunately, there are tips and tricks to keep this from happening. Because there is nothing worse than a flat, greasy, crunchy cookie when you were expecting something thick and soft!
- Butter and eggs at room temp. Like I said above, this is important. Do not leave your butter out for so long that it’s basically mush either. It should be soft, but still cold to the touch. Eggs can quickly be brought to room temp by placing in a bowl of warm water for just 2-3 minutes.
- Check your baking powder and baking soda (depending on what the recipe calls for) before you start baking! If either one of these are expired, you can end up with flat cookies. Remember once baking soda is opened, it’s best to change it every 30 days.
- Don’t bake cookies on a warm pan! If you pull your cookie sheet from the oven right after a batch of cookies come out, then place more dough on the hot pan the butter will melt too fast. Let your pan cool, or use 2 baking sheets as needed.
Best M&M Cookies
- 2 1/2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Teaspoons Corn starch
- 1 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Sticks Butter, softened
- 2 Large Eggs, at room temperature
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon almond extract
- 2 Cups M&M's
- Preheat oven to 350 degrees and prepare a large baking sheet with parchment paper or non stick cooking spray and set aside.
- In a large bowl with hand mixer, or bowl of stand mixer using paddle attachment, beat together the brown sugar, granulated sugar, butter, eggs, vanilla, and almond on low speed until well combined.
- In a medium bowl whisk together the flour, baking soda, corn starch, and salt.
- With mixer on low, slowly add dry ingredients to wet ingredients until well combined.
- Turn off mixer and stir in the M&M's.
- Roll cookies into walnut sized balls and place 2 inches apart on prepared baking sheet.
- Press extra M&M's into the top of the cookie dough as desired.
- Bake in preheated oven for 8-10 minutes (they will be slightly under-baked).
- Allow cookies to cool for 2-3 minutes on pan, remove to a wire rack and cool for 10-15 minutes before serving.