These M&M cookies are soft and chewy, with a slightly crispy edge and a tender, moist center. If you’re looking to switch it up from the more classic chocolate chip cookie, this can be a colourful twist!
Can I just Melt the Butter?
Using melted butter will change the texture of your cookies. It will result in super flat, toffee-like cookies. This recipe is for chewy cookies which can be achieved with the use of room-temperature softened butter. If you would like more flat and less chewy cookies, melted butter is the way to go but I personally prefer the chewy kind. It is completely up to you and your preferences for cookie texture!
What You Need
You probably know the basic ingredients that go into a standard cookie but here are some of the reasons why we use certain ingredients and how you can ensure you’re making the most of what you have!
- All-purpose flour: This is the basic ingredient that is responsible for the texture and consistency of your cookies.
- Baking soda: Also known as the leavening agent that will impact how much your cookies rise and how chewy they’ll be!
- Unsalted butter: gives your cookies delicious flavor and also affects the cookies’ structure and ability to rise.
- White sugar + Brown Sugar: the combo and ratios of the two sugars strike a perfect balance for taste and texture!
- Cornstarch: this ensures the cookies have a structure by holding them together. Cornstarch combined with all-purpose flour helps create cookies that are light and chewy!
- Vanilla extract: the perfect addition to your cookies for some added flavor!
- Eggs: Eggs are the primary binding ingredient for your cookies and also contribute to the rising of the cookies!
- Extra Egg Yolks: helpful in creating a velvety texture.
- M&Ms (mini and/or regular): the MOST important ingredient!
- Semi-sweet chocolate chips: These will add some more body to the cookies as well as some of that pure chocolatey goodness we all crave from time to time!
What add extra egg yolks to the cookies?
Egg yolks contribute to the texture of the cookies. They add moisture and richness, which can help to create a softer, more tender cookie. They also contribute to the overall flavor of the cookies, adding a subtle, eggy taste. They also help to leaven the cookies slightly, creating a more tender crumb. They also contribute to the color of the finished product, helping to create a golden brown, attractive cookie.
Can I Make Ahead and Freeze this?
Yes! You can scoop your dough into balls and freeze them on a baking sheet. Then, space permitting, either leave them like that or store the frozen dough balls in a Ziploc bag or a plastic container. The key here is to not put the dough balls into a container where they will touch without freezing them separately first to avoid sticking.
How to freeze cookie dough
To freeze cookie dough, you can follow these steps:
- Shape the cookie dough into balls (or logs, depending on your preference)
- Place the dough balls on a baking sheet lined with parchment paper or a silicone baking mat.
- Freeze the dough for about 1 hour, or until it is firm.
- Once the dough is frozen, transfer it to a ziploc bag or an airtight container.
- Label the bag or container with the type of cookie dough and the date.
- Store the frozen cookie dough in the freezer for up to 3 months.
To bake the frozen cookie dough, remove the dough balls from the freezer and let them thaw slightly. Preheat the oven to the temperature specified in the recipe, and bake the cookies as directed, adding a few extra minutes to the baking time if necessary. Enjoy!
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M & M Bakery Cookies (inspired by Costco!)
- Total Time: 45 minutes
- Yield: 26–32 cookies 1x
Description
These M&M cookies are soft and chewy, with a slightly crispy edge and a tender, moist center. If you’re looking to switch it up from the more classic chocolate chip cookie, this can be a colourful twist!
Ingredients
- 3.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1.75 cups unsalted butter, let it sit out for 15 minutes (3.5 regular sticks)
- 1 cup white sugar
- 1.5 cups brown sugar, packed
- 1 tbsp vanilla extract
- 2 large eggs, right from the fridge
- 2 egg yolks only, right from the fridge
- 2 cup M&Ms (I use 1 cup regular M&Ms + 1 cup mini M&Ms)
- 0.5 cup mini semi-sweet chocolate chips
Instructions
- To a bowl, add the flour, baking soda, cornstarch and salt. Use a whisk to mix it all together and put this to the side.
- In a separate bowl, add the butter, white sugar, brown sugar and vanilla extract. Use a hand mixer, cream together the butter and sugars. It might take a little extra nudging around since the butter is cold.
- Add the 2 eggs + 2 egg yolks to the bowl with the butter. Use the hand mixer to mix for 1 and a half minutes (I usually put a timer).
- Add the bowl with the flour to the bowl with the eggs and butter. Mix until everything is incorporated. Add in M&Ms and chocolate chips, stir to combine. Freeze for 10 minutes or refrigerate for 20 minutes.
- Make 1.5-2 tbsp sized balls of cookie dough. Spread them apart on a parchment lined baking tray. Bake for 14-16 minutes at 350F. Once baked, allow to cool for 5 minutes before transferring to a cooling rack.
If you make this recipe, be sure to tag me @eatsbyramya or DM me a picture & let me know how it went!