M&M Cookies

These M&M cookies are the bakery-style, loaded-with-candy version that kids and adults both go wild for. A full 18 ounces of chocolate candies packed into a buttery dough means every cookie is bursting with color and chocolatey crunch.

Creaming the butter with both white and brown sugar until fluffy is what builds the soft, chewy texture. Brown sugar adds moisture and chewiness, white sugar adds spread and crispness at the edges. Together, they create that ideal cookie that’s crispy around the rim and soft in the center.

Adding the eggs one at a time and beating after each keeps the dough emulsified and smooth. Dump them all in at once and the dough can turn greasy or separate.

Pro Tips

• Press a few extra M&Ms into the tops of the cookie dough balls before baking. The ones mixed into the dough get hidden, but the ones on top show off those bright colors.
• Bake at 325°F (165°C), which is lower than most cookie recipes. The lower temperature lets the cookies bake through without the candy shells cracking and the chocolate inside leaking out.
• Pull them when they look slightly underdone in the center. They firm up as they cool on the pan.

Variations

• Use peanut M&Ms for a nuttier cookie with bigger candy pieces.
• Add mini M&Ms instead of regular for more even candy distribution throughout the dough.
• Skip the nuts and add an extra half cup of M&Ms for a purely candy-loaded cookie.