Eric Kim, a writer for the New York Times Cooking and food sections, shared this recipe for M&M Cookies in the New York Times’ 24 Days of Cookies in 2021. It’s one of my favorites not only because the cookie itself is delicious, but because the entire bag of M&Ms is not used. Definitely enjoyed having some M&Ms to snack on while baking.
This recipe could be made in one bowl without a mixer if desired; however, I opted for my trusty Kitchen Aid to help whip the butter until it was extra light. I also highly recommend Mr. Kim’s suggestion to chill the dough even a little bit.
A nicely crisp sugar cookie, these are great year-round.
- ½ cup (115 grams) unsalted butter, very soft
- 1 cup (200 grams) granulated sugar
- ¼ packed cup (57 grams) dark brown sugar
- 1 large egg, at room temperature
- 1 TBSP vanilla extract
- 1 tsp kosher salt or ¾ teaspoon coarse kosher salt
- ¼ tsp baking soda
- 1 ½ cups (185 grams) all-purpose flour
- ½ cup (96 grams) M&M’s
- Heat the oven to 350 degrees and line 2 large sheet pans with parchment.
- In a large bowl*, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute.
- Whisk in the baking soda, then switch to a rubber spatula.
- Add the flour, then carefully and coarsely chop the M&M’s, and add them, too. Gently stir to combine.
- Place the bowl in the refrigerator while you wait for the oven to finish heating. (Don’t skip this step)
- Using two spoons or a cookie scoop, plop out 2-tablespoon or 50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.)
- Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.
* I used my stand mixer with paddle attachment. Switch to hand stirring in the M&Ms so they don’t become too pulverized.