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Soft and Chewy M&M Cookies

These Soft and Chewy M&M Cookies are the perfect balance of soft centers and chewy edges, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour The base that gives structure.
  • 1 teaspoon baking soda Helps the cookies spread.
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 3/4 cup unsalted butter, softened For rich, tender dough; can use coconut oil for a dairy-free option.
  • 1 cup packed brown sugar Adds chew and caramel depth.
  • 1/2 cup granulated sugar Helps with crisp edges.
  • 1 large egg Room temperature.
  • 1 large egg yolk Enriches the chewiness.
  • 2 teaspoons vanilla extract Brightens the flavors.
Mix-ins
  • 1 1/2 cups M&M candies Use mini M&Ms for less breakage.
  • 1/2 cup chopped nuts (optional) For additional crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and slightly fluffy — about 2 to 3 minutes.
  4. Add the egg, egg yolk, and vanilla; beat until just combined.
  5. Gradually fold in the dry ingredients until you have a soft dough. Stir in the M&M candies and nuts, saving a few candies to press on top.
  6. Scoop 2-tablespoon mounds onto the prepared sheet, spacing them 2 inches apart.
  7. For thicker cookies, chill the scoops for 20–30 minutes.
Baking
  1. Bake for 9–11 minutes until edges are set and centers look slightly underbaked.
  2. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Store in an airtight container for up to 4 days; add a slice of bread to keep them soft.