M&M Cookie Recipe
A soft, chewy and colorful cookie.
Ingredients
- 1 ½ cups unsalted butter (339 grams) softened to room temperature
- ½ cup white granulated sugar
- ½ cup brown sugar or muscovado sugar
- 1 tsp vanilla extract or ½ tsp vanilla paste
- 1 egg large
- 1 ½ cups all purpose flour
- 2 cups quick oats
- 1 cup smooth peanut butter
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup M&Ms no peanuts
Instructions
- Preheat the oven to 350 F.
- In a large bowl combine butter, sugars and egg. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
- Add peanut butter and vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.Stir in M&Ms. The batter will be thick and a little sticky. I recommend refrigerating or freezing it. Freeze for 30 minutes to 1 hour or place in the fridge for 2 hours. (2-3 hours even better). It is important to chill the batter between the batches too.
- The batter will resemble playdough and should not be sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- Let cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
- The cookies will have a very soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy and buttery.
Tried this recipe?Let us know how it was!