Here’s a little midweek cheer! I mean, is it possible to be anything but cheerful when there are M&Ms Cookies around? I think not!These are simply a homemade version of my favorite bakery cookie. They’re super easy to make and oh-so-colorful and the happiest thing to come out of my kitchen in months. I can’t look at them without smiling. I can’t eat one without smiling either!Buttery and heavier on granulated sugar than brown, these cookies have crispy edges and puffy, tender centers that melt in your mouth. And that’s to say nothing of the glut of M&Ms scattered throughout! Soft cookie + melty candy-coated chocolate—YUM.M&Ms Cookies hold up extremely well for days. I’m a bit of a diva about leftover cookies, but I was still reaching for these four days post-bake!The rest of the batch were taken to an event and placed alongside a coffee pot and a box of Oreos. It’ll come as no surprise that these went first. I suppose homemade cookies almost always go first, but I think M&Ms Cookies are especially hard to resist. Their appeal could be chalked up to a lot of things (homemade, filled with candy, etc.) but I’m choosing to believe it’s the cheer.
makes about 18 medium cookies
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
10 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoon pure vanilla extract
1 cup M&Ms candy
Preheat oven to 350F. Line two rimmed baking sheets with parchment, set aside.
In a small-medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a medium-large mixing bowl, use an electric mixer to beat butter until fluffy. Add granulated and light brown sugars, and beat to combine. Mix in egg and vanilla. Add dry ingredients in two installments, mixing to combine. Use a silicone spatula or wooden spoon to fold in M&Ms.
Scoop dough by in 2 tablespoon increments, roll into balls, and set 3-inches apart on prepared pans.
Bake cookies for 10 minutes, rotating pans top-to-bottom and front-to-back at the 5 minute mark. Let cool on the pan for 5 minutes before removing to a rack to cool completely. Repeat rolling, crosshatching, and baking with remaining dough, letting the pans return to room temperature between batches.
Cookies will keep in an airtight container at room temperature for up to a week.