The best M&M Cookie recipe is a classic soft and chewy cookie that deserves a place in every recipe box. Check out my tips and adaptations in the post below.
Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together.
Add egg and vanilla and mix until combined.
Gradually mix in the flour and mix until combined.
Stir in chocolate chips and m&m’s.
Scoop dough into large balls (about 3 Tablespoons) and place on prepared baking sheet about 2 inches apart.
Bake for 8 to 10 minutes or until light golden brown around the edges (Do not over bake.)
Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely
Video
Notes
To Make Ahead: Prepare the best M&M cookie dough up to 5 days in advance and store in the refrigerator. Or bake the cookies 1-2 days in advance.To Freeze Cookie Dough: Scoop the cookie dough into dough balls and place them on a baking sheet. "Flash freeze" the dough by covering it loosely with plastic wrap and putting it in the freezer for 1 hour. Once the dough has hardened, move the dough balls to a freezer safe container and freeze for up to 3 months. Allow M&M cookie dough to thaw on the counter before baking, or bake from frozen, adding a few additional minutes to bake time.To Freeze M&M Cookies: Allow soft M&M cookies to cool completely and store in a freezer safe container for up to 3 months.