Chewy M andM Cookie Recipe

A stack of colorful m & m cookies on a white plate.

Peanutty, chocolatey, chewy goodness - these cookies are perfect for lunch boxes and after school snacks. M & Ms and Reese's Pieces make them colorful and extra special. Be sure to check out the peanut butter free option.

Course cookies

Cuisine Amercian Heritage

Prep Time 40

Cook Time 10

Resting time 5

Total Time 55

Servings

Calories 138kcal

Author Marye Audet-White

Equipment

Ingredients

Peanut Butter Version

2 cups All-purpose flour
¾ teaspoon Baking soda
½ teaspoon Kosher salt
¾ cup Butter
½ cup Peanut butter
1 cup Sugar
¾ cup Brown sugar
2 teaspoons Vanilla
2 Eggs
1 cup m & ms chocolate candies
½ cup Reese's Pieces optional
½ cup peanuts optional - chopped

Plain Version

2 cups All-purpose flour
½ teaspoon Baking soda
½ teaspoon Kosher salt
¾ cup Butter
1 cup Sugar
¾ cup Brown sugar
1 ½ teaspoons Vanilla
1 Egg
1 Egg yolk
2 cups m &m's candies

Instructions

Let butter and eggs come to room temperature.
Preheat the oven to 350F
Grease a cookie sheet and dust with flour
Mix the flour and baking soda
Beat the butter and peanut butter on medium speed until it is smooth and well combined
Add the sugars and beat until the mixture is well blended and most of the graininess is gone
Beat in the vanilla
Beat in the eggs, one at a time
Stop and scrape the bowl
With the mixer on low add the dry ingredients
Mix just until well blended
Stir in the candies and peanuts
Chill for 30 minutes
Drop by rounded tablespoonfuls onto the prepared cookie sheet
Bake for 8-10 minutes, or until done the way you like
Cool for 5 minutes before removing from sheet

Plain m & m Cookies

Follow the instructions above using the "plain cookie" ingredients.

Notes

Do not use homemade or all natural peanut butters - they just don't blend right.

Butter should be room temperature BUT make sure it is still cool to the touch. When butter is too soft your cookies will spread too much.
I usually dust the sheet with flour after I grease it. This keeps the cookies from sticking and it helps keep them from spreading. You just need to make sure you don't use too much flour and you shake the excess of the sheet.
Or you can use parchment or silpat.
If you have time put the cookie sheet with the dough balls on it in the freezer for 5 minutes or so before baking.
They'll be prettier if you save out a few of the candies to press (GENTLY) into the tops of the cookies before baking.
Don't overbake! The trick is to bake them enough that they are not raw in the middle but they are not quite done either. They will cook a little as they cool. It may take some practice but pretty soon you will be able to figure out when to take them out by the way they look.
Let them sit on the cookie sheet for 5 minutes or so after baking so they don't fall apart.
Freeze the raw cookie dough balls on the cookie sheet then put into freezer containers. You can then just bake a few as needed for fresh cookies whenever.

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