M&M cookies are a fun and colorful treat that satisfies chocolate cravings. These cookies are so soft and chewy, making them a delightful snack or dessert.
These M&M cookies can be made with all natural ingredients, without preservatives or food dyes. These cookies are made with pure Mexican vanilla for a robust vanilla flavor in the cookie. Mexican vanilla has a bold, rich, creamy flavor that is unlike other vanilla products. While the best Mexican vanillas are a bit pricy, the flavor is well worth the investment. This recipe only uses one tablespoon, so it won’t break the bank to keep a bottle in the cabinet. Additionally, pure Mexican vanilla does not have a shelf life because of the alcohol content. Some of the best brands of Mexican vanilla extract include Mexican Pure Vanilla Extract – Nielsen-Massey Vanillas, Orlando Vanilla Premium | The best natural vanilla from Mexico, and Blue Cattle Truck | Purveyors of the world’s finest vanilla.
M&Ms are the other ingredient in these cookies that can be substituted to a dye free, more natural product. Unreal ® Milk Chocolate Gems are a natural product that is similar in taste and texture to M&Ms. To find where these chocolates are sold and the list of ingredients in this product see: UNREAL® | milk chocolate gems.
Total yield and storage
Preparation time for these cookies is about 10 minutes followed by a one-hour refrigeration of the dough. It is important to refrigerate the dough because it improves the texture of the cookies, as well as prevents them from spreading flat on the pan. These cookies bake in about 10 minutes and two pans can bake in a standard oven at one time.
This recipe yields four dozen cookies. They can be stored in an airtight container at room temperature or up to 5 days and can also be frozen in freezer bags for up to three months.
Interested in other cookie recipes:
Perfect Chocolate Chip Cookies
M&M Cookies
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Equipment
- 3 Sheet pans
Ingredients
- 1 cup Butter (softened/room temperature)
- 1 cup Sugar
- 2/3 cup Brown sugar
- 2 Eggs (room temperature)
- 1 tbsp Mexican vanilla extract
- 3½ cups Flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 cup Chocolate chips
- 1 cup M&M's (to mix in dough) or Unreal ® Milk Chocolate Gems
- 1/2 cup M&M's (for top of cookies)
Instructions
- Begin by creaming together the butter, sugar, and brown sugar in the stand mixer with the paddle attachment.
- Add the eggs and Mexican vanilla. Beat until ingredients are combined.
- Add flour, baking powder, baking soda, and salt.
- Mix until ingredients are combined.
- Remove mixing bowl from mixer and stir in chocolate chips and M&M's with a rubber spatula.
- Cover the mixing bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350℉.
- Scoop out about 2 tablespoons of cookie dough and roll to create a ball. There should be 48 cookie balls in total. Place 12 on each tray.
- Gently press 3 M&M's into each cookie ball.
- Bake for 10-12 minutes. Dough should remain refrigerated until ready to bake.
- Cool the cookies on the baking pans for 5 minutes before transferring to a cooling rack.
- Store in an airtight container for up to 5 days or in freezer bags for up to 3 months.
Nutrition
