Cookies seem to be the quickest treat to disappear around here. These M&M cookies are so soft and chewy. They have a delicious vanilla boost, thanks to mexican vanilla. Mexican vanilla has a stronger, creamier flavor than regular vanilla extract and it really stands out in these cookies. This recipe makes 3 dozen cookies. They keep well at room temperature or up to 5 days and can also be frozen in freezer bags for I don’t know how long because they are always gone within a month.
Print Recipe
M&M Cookies
Equipment
- stand mixer
- 3 Baking pans
Ingredients
- 1 cup Butter (softened/room temperature)
- 1 cup Sugar
- 2/3 cup Brown sugar
- 2 Eggs (room temperature)
- 1 tbsp Mexican vanilla
- 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)
- 1/2 cup M&M's (for top of cookies)
Instructions
- Begin by beating butter, sugar, and brown sugar in the stand mixer with the paddle attachment.
- Add 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 sheet pans with plastic wrap and refrigerate for 1 hour.
- Scoop out cookie dough and roll to create a ball about the size of ping pong ball. There should be 36 cookie balls in total. Place 12 on each tray.
- Gently press 3 M&M's into each cookie ball.
- Preheat oven to 350℉.
- Bake for 10-12 minutes. I bake 2 pans at once in my oven. Dough should stay in the refrigerator until ready to bake. I start rolling last dozen cookies about 3 minutes before the first batch is ready to come out of the oven.
- Cool 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.
