M&M Sugar Cookies! This original recipe is a keeper loaded with M&M candy coated chocolate pieces. Take a bite and enjoy a burst of soft sugar cookie in your mouth in every bite. Even the little girl or little boy in you will love these delicious cookies.
If truth be told, this recipe has been adapted from the famous Mrs. Fields Chocolate Chip Cookie recipe. Sugar Cookie M&M will put a spark in your eye with those rainbow m&m colored candy pieces spread throughout.
These cookies turn a little chewy, and a little crispy around the edges. A perfect cookie for Birthday Parties, Holiday Events, or just because.
And the best part is how easy and versatile they are. Pick up any Holiday bag of M&M's and add to this recipe for some Spooky fun at Halloween, or maybe the Easter Bunny is coming to town with pastel candy pieces.
Make a cookie tray and enjoy M&M Christmas Cookies with your friends and neighbors too. The possibilities are endless. And if you love this wonderful recipe make sure to check out my Monster Cookies recipe loaded with Oats and all your favorite candy pieces. They are also delicious and a favorite recipe.
Shopping List for M&M Sugar Cookies
Dry Ingredients. Granulated Sugar, Brown Sugar, All Purpose Flour, Baking Soda, Salt
Wet Ingredients. Butter, large Egg, Vanilla Extract
Additional. M&M Chocolate Candies
How to make Sugar Cookies with M&M's
Grab the needed ingredients along with a few supplies and we can dive in to making these cookies. Start by preheating the oven and prepare a cookie sheet with parchment paper. It's easiest to mix everything together in a large bowl too.
I like to use a medium cookie scoop when making the best M&M cookies and it's handy to have a wire cooling rack, electric mixer, a silicone spatula to scrape down the sides of the bowl.
Cream together room temperature softened unsalted butter and sugars until light and creamy. Make sure to scrape down sides of bowl so that all the ingredients are mixed together.
Add egg and vanilla extract into butter mixture and continue creaming in the large mixing bowl.
Gradually combine flour, baking soda and salt to butter mixture and combine. Carefully hand mix M&M Candies into cookie dough. You can use mini M&M or the regular M&M candy pieces.
Scoop cookie dough balls and place on ungreased cookie sheet making sure to space cookies apart for spreading and bake as directed. Place additional M&M candies on the tops of the cookies before baking.
Allow cookies to cool on prepared baking sheet for a minute and then move to a wire rack to finish cooling.
Soft Sugar Cookies are best stored in a sealed airtight container or plastic ZipLoc Bag for up to a week. But these sweet treats are best if enjoyed within 2-3 days.
For the Holiday Season use Red and Green milk chocolate M&M Christmas Cookies and don't forget Valentine's Day with Red, White and Pink candies.
And don't forget to try the Peanut Butter M&M's, Peanut M&M's, or even the Crispy M&M's too. It's fun to change it up with a different type of bag of seasonal M&M candies.
Christmas: Red & Green M&M candies
Valentines Day: Red, White, & Pink M&M Candies
Patriotic: Red, White and Blue M&M's
Halloween: Orange, Purple, and Green M&M's
Easter: Pastel Pink, Pastel Blue, Pastel Yellow
Baby Shower: Blue or Pink M&M s
Room Temperature Ingredients. It's best to use Room Temperature Softened Butter and Egg
Measuring Ingredients. Always properly measure ingredients for the best most consistent results. A kitchen scale is preferred. Or use the Stir, Scoop and Level method.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Baking Time. Cookies are done when edges of cookies are set and center of cookie dough is no longer glossy. Do not over bake cookies. Cookies continue to bake on hot cookie sheet when out of the oven.
Extra Candy and Chocolate Pieces. Press extra M&M candies onto cookie dough before baking. Chocolate Chips can be added and stirred into cookie dough for an added treat (optional).
Cookie Scoop. I like to use a medium cookie scoop or use a large cookie scoop for Giant M&M Cookies. Cookies bake evenly when all scooped in the same size.
Mound Cookie Dough. Mound Cookie Dough helps prevent spreading while being baked which results in a more moist soft and chewy M&M sugar cookies.
I've never been to a Holiday Parties without these fun cookies with soft centers. Next time you plan a party or attend an event make sure to bring these favorite cookie that everyone loves. They are a huge hit.
It's always fun to add more. So add in some Milk Chocolate Chips or Semi Sweet Chocolate Chips. We also enjoy White Chocolate too.
Using the Mini M and M's are also fun. Use a small scooper and make mini cookies too!
- Milk Chocolate Chips
- White Chocolate
- Mini M&M
Storage and Freezing
Store cookies in a sealed container or ZipLoc Bag. Cookies can also be wrapped in plastic wrap for up to a week. Cookies are best if enjoyed within 2-3 days.
Do not store cookies in a cookie jar with a loose lid. They will try out quicker. Place in a ZipLoc Bag first.
Freeze Cookies for up to 3 months. Place parchment paper between layers when stacking to prevent sticking.
M&M Sugar Cookies
- 10.5 Tablespoons Butter Softened
- ½ Cup Granulated Sugar 100g
- ½ Cup Brown Sugar Plus 3 Tablespoons
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 ¾ Cup All Purpose Flour 210g Plus 2 Tablespoons
- 1 ½ Cup Chocolate Candies M&M's Divided
- Preheat Oven to 350 Degrees
- Cream together softened Butter and Granulated Sugar. Scrape sides of bowl as needed and cream until light and fluffy
- Add egg and mix until combined. Then add Brown Sugar and Vanilla and cream for 2-3 minutes.
- In a separate bowl combine All Purpose Flour, Baking Soda and Salt
- Gradually add dry ingredients to butter mixture until combined
- Hand mix 1 cup of M&M Candies
- Using a medium size #50 cookie scoop place cookie scoop on ungreased baking sheet. Repeat with a second scoop for a large cookie pressing second scoop of cookie dough onto top of first scoop.
- Press 3 or 4 M&M candies into top of cookie dough before baking
- Bake at 350 degrees for 9-11 minutes or until edges are set and top is no longer glossy.
- Remove from oven and allow to cool on baking sheet for a minute before moving to a wire cooling rack.
- Store cookies in an air tight container for up to a week. Freeze for up to 3 months.
Pro Tips:Room Temperature Ingredients. It's best to use Room Temperature Softened Butter and Egg Measuring Ingredients. Always properly measure ingredients for the best most consistent results. A kitchen scale is preferred. Or use the Stir, Scoop and Level method. Baking Time. Cookies are done when edges of cookies are set and center of cookie dough is no longer glossy. Do not over bake cookies. Cookies continue to bake on hot cookie sheet when out of the oven. Extra Candy and Chocolate Pieces. Press extra M&M candies onto cookie dough before baking. Chocolate Chips can be added and stirred into cookie dough for an added treat (optional). Cookie Scoop. I like to use a medium cookie scoop or use a large cookie scoop for Giant M&M Cookies. Cookies bake evenly when all scooped in the same size. Mound Cookie Dough. Mound Cookie Dough helps prevent spreading while being baked which results in a more moist soft and chewy M&M sugar cookies.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.