Crispy m&m Cookies

5 from 2 votes

These thin and crispy m&m cookies match the bite of the candy shells. Don’t forget to press extra m&ms into the warm cookies right after you you pull them out of the oven, so they have just the right amount of chocolate.

Prep Time15

Cook Time14

Total Time29

Course: Cookies & Bars

Cuisine: American

Servings: cookies

Author: Paige Adams

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups m&ms

Instructions

Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper.
In a medium bowl, combine the flour, baking soda, baking powder and salt.
Using an electric mixer, cream the butter and both sugars in a large bowl until light and fluffy, about 4 minutes.
Beat in the eggs and vanilla extract until fully combined.
Either on low speed or by hand with a wooden spoon, stir the dry ingredients into the wet ingredients. Stop when only can see a few streaks of the flour mixture.
Stir in 1-1/2 cups m&ms.
Drop the dough by the scant 1/4-cup spacing 3-inches apart on the sheet pans.
Bake for 12-14 minutes until golden brown. Press the remaining m&ms into the tops of the warm cookies immediately after you take them out of the oven.
Cool on the cookies on the sheet pans for 5 minutes before transferring to a wire rack to cool.

Notes

If you want to make chocolate chip m&m cookies, stir 1 cup m&ms and 1 cup semisweet chocolate chips into the dough. Then only press m&ms into the tops of the warm cookies.

Let the cookies cool completely before transferring to an airtight container. You can keep them for 2-3 days at room temperature. The longer you store them the softer they will become.

You can freeze baked or unbaked cookies. Thaw frozen baked cookies at room temperature. To freeze unbaked cookies, portion out the dough onto a pan lined with parchment or wax paper. Then put them in the freezer. Once they are frozen, you can put them in the same container. Frozen dough will take 2-3 minutes extra time to bake.

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