Easy M&M Cookies: Soft, Chewy, and Festive Fun for Every Occasion
M&M Cookies, bursting with vibrant, festive-colored M&M’s and rich chocolate chips, are more than just a simple treat – they’re an experience! These delightful cookies are incredibly fun to bake with kids, creating cherished memories in the kitchen, and undeniably delicious for adults to savor. Whether it’s for a holiday gathering, a cozy family night, or just because, these cookies are sure to bring smiles to everyone’s faces.
Imagine the ultimate Christmas cookie: irresistibly soft, wonderfully buttery, and utterly melt-in-your-mouth, boasting perfectly soft centers complemented by delightfully crispy, golden edges. These M&M Cookies are precisely that! They are the quintessential treat you’ll want to leave out with a tall glass of milk (or a comforting mug of rich hot cocoa) for Santa when he comes around delivering gifts. But why reserve such joy for just one holiday? Their vibrant colors and delightful taste make them a year-round favorite for any celebration or simply to brighten an ordinary day.
The Irresistible Appeal of Homemade M&M Cookies
What defines a truly great cookie? For most people, it’s that perfect harmony of textures: soft and delightfully chewy on the inside, wonderfully crispy and buttery around the edges, and generously studded with pockets of melty chocolate chips. Just like our widely popular chocolate chip cookies recipe, these M&M cookies effortlessly hit all the right notes, elevating them to a class of their own. They are meticulously designed to deliver maximum flavor and textural pleasure with minimal fuss, making them a go-to for home bakers.
One of the absolute best features of this M&M cookie recipe, especially for busy individuals or during hectic holiday seasons, is its incredible simplicity and speed. You won’t need any obscure ingredients that are hard to find, nor will you require the patience for lengthy chilling times often demanded by other cookie recipes. With just simple, readily available pantry staples and straightforward steps, you can achieve a supremely soft, perfectly chewy, and utterly delicious cookie experience in less than 15 minutes of actual baking time. Yes, you read that right – fresh, homemade cookies ready to enjoy in mere minutes! This recipe truly represents a classic M&M cookie, perfected for enjoyable and efficient modern baking.
How to Make Perfect M&M Cookies: A Step-by-Step Guide
Crafting these delectable M&M cookies is a surprisingly straightforward process, but paying attention to a few key steps ensures that perfect soft-chewy texture with those desirable crispy edges every single time. Let’s dive into the details:
1. Preparing the Butter and Sugars
You’ll begin your cookie journey with the butter. It’s absolutely crucial that your butter is softened, but specifically *not* fully melted. The ideal state is one where it’s still slightly firm but gives easily when gently pressed with your finger. This semi-softened consistency is key to achieving those signature crispy, golden outer edges while ensuring a wonderfully soft and tender interior. Beat the softened butter together with both the light brown sugar and granulated white sugar. The objective here is to thoroughly cream these ingredients until the mixture becomes light, creamy, and pale in color, indicating that the sugars are well incorporated and have begun to dissolve into the butter. Don’t be tempted to stop mixing too soon! If you have an electric mixer, definitely use it – it makes this step much easier and ensures proper aeration, which is vital for the cookie’s final texture. Continue beating for several minutes until the mixture is visibly light and fluffy.
The Secret to Unbelievably Soft and Chewy M&M Cookies
The magic ingredient that truly elevates these M&M cookies from good to absolutely *unbelievable* in terms of enduring softness and irresistible chewiness is a touch of syrup. It’s just one added ingredient, but it makes all the difference! The syrup acts as a humectant, helping to retain moisture within the cookies, preventing them from drying out and becoming crumbly after baking. This ensures they stay fresh and tender for days. While golden syrup is often the traditional choice, you have several excellent options that will achieve the same fantastic results:
- Golden Syrup: A classic choice, imparting a lovely caramel-like flavor and ideal texture.
- Rice Syrup: A great alternative, often milder in flavor, perfect if you prefer less sweetness.
- Maple Syrup: Adds a distinct, delicious depth of maple flavor to your cookies.
- Coconut Syrup: Offers a subtle tropical hint and works wonderfully for texture.
- Light Corn Syrup: A widely available and reliable option that works beautifully for achieving optimal cookie texture.
Any of these syrups will contribute significantly to the desired soft and pliable texture, ensuring your M&M cookies stay wonderfully fresh and tender for longer periods.
Crafting the Perfect Cookie Dough
Once your butter and sugar mixture is light, creamy, and perfectly aerated, it’s time to build the rest of your cookie dough. Beat in the pure vanilla extract and the room-temperature egg until they are *just* mixed through. Be mindful not to overmix at this stage, as excessive beating after the egg is added can sometimes lead to tougher cookies. Combine until barely incorporated. Next, gradually add the dry ingredients: the all-purpose flour, baking soda, and salt. Mix on the lowest speed of your mixer or by hand until the dry ingredients are just combined with the wet, forming a cohesive dough. The consistency of your dough is paramount for successful baking – it should be soft but perfectly manageable. If you find the dough too sticky, wet, or difficult to form into balls, add a little more all-purpose flour, one tablespoon at a time, mixing briefly after each addition, until it reaches a soft, pliable consistency that’s easy to handle without being dry or crumbly. The goal is a dough that holds its shape well but remains tender and moist.
Incorporating the Fun: M&Ms and Chocolate Chips
Now for arguably the most fun part – folding in the colorful M&M’s and rich chocolate chips! To ensure an even distribution throughout your cookies without overmixing the delicate dough, gently fold in about half of your chocolate chips and M&M’s with your hands or a sturdy rubber spatula. Save the remaining candies for pressing onto the tops of the cookie dough balls just before baking; this creates that beautiful, vibrant, and professional-looking presentation that makes these cookies so appealing.
Scooping and Shaping Your M&M Cookies
The size of your baked cookies will depend on your personal preference and occasion:
- To make jumbo-sized M&M cookies: Scoop out approximately 12 balls of dough, ensuring each is about 2 tablespoons in size. Arrange them on your prepared baking sheets, making sure they are spaced at least 3 inches apart. These larger cookies will spread more significantly in the oven and need ample space to bake evenly without merging into one giant cookie. You may need two or three large baking sheets to accommodate a full batch of jumbo cookies.
- For regular-sized festive Christmas cookies (as pictured in this article): Use a 1-tablespoon capacity cookie scoop to portion out 18-20 uniform cookie dough balls. Place them on your baking sheet, ensuring you still leave adequate space (about 2 inches) between each to allow for proper spreading.
Once scooped onto the baking sheet, take the remaining M&M’s and chocolate chips and gently press them onto the tops of each cookie dough ball. This simple yet effective step ensures every single baked cookie looks irresistibly festive and guarantees that delightful crunch and burst of color right on top.
Baking Your M&M Cookies to Perfection
Baking these delightful M&M cookies requires a keen eye and precise timing to achieve that ideal soft and chewy texture with perfectly set edges. Bake your cookies for approximately 10-12 minutes in your preheated 350°F (175°C) oven. When you check them, don’t be alarmed if they still look quite pale and somewhat puffed up in the center – they will likely appear nowhere near completely “done.” This is a crucial moment for achieving optimal texture: **DO NOT OVERBAKE!** The key indicator that they are ready to come out of the oven is when the edges have just started to turn a light golden brown. Even if the centers seem slightly underdone or too soft, trust the process. Your cookies will continue to set and firm up significantly as they cool on the hot baking sheet, transforming into that perfect soft and chewy consistency you crave.
Once removed from the oven, you can gently tap the baking sheet a couple of times on your countertop. This technique can help deflate the cookies slightly and often contributes to an even chewier texture throughout. Then, the most important step for achieving perfect M&M cookies: resist the urge to move them immediately! Allow your freshly baked M&M cookies to cool completely on the baking sheet for at least 20-30 minutes. This essential cooling period is vital, as it allows the cookies to finish baking gently from the residual heat of the pan and develop their structural integrity. Attempting to move them too soon will likely result in them falling apart. After this initial cooling, you can carefully transfer them to a wire rack to cool completely, if desired, but they are often best enjoyed slightly warm, when the chocolate is still wonderfully melty.
These truly are the softest Christmas cookies, and their simplicity and deliciousness will quickly make them a cherished baking tradition in your home, year after year.
Tips for Making the Best M&M Cookies Every Time
Achieving cookie perfection is easier than you think with these expert tips:
- Properly Measure Flour: This is one of the most common cookie-baking mistakes. Always spoon your flour into the measuring cup lightly, then level it off with the back of a knife or a straight edge. Never pack flour into the measuring cup, as this will result in too much flour, leading to dense, cakey, or dry cookies instead of the desired crispy-edged, chewy ones.
- Room Temperature Butter: Ensure your butter is softened but not completely melted. The ideal consistency allows for optimal creaming with the sugars, incorporating air that is crucial for a lighter, softer cookie texture. If it’s too cold, it won’t cream properly; if it’s too melted, your cookies will spread excessively.
- Don’t Overmix Dry Ingredients: Once the flour mixture is added to the wet ingredients, mix only until they are just combined and no streaks of dry flour remain. Overmixing develops gluten, which can lead to tough, rubbery cookies. Gentle handling of the dough is key.
- Customize Your M&M’s: Feel free to get creative and change the M&M colors to suit any holiday or occasion! Use pastels for Easter, red, white, and blue for patriotic celebrations, fall colors for Thanksgiving, or simply stick to classic milk chocolate M&M’s for everyday enjoyment.
- Add Other Mix-ins: While M&M’s and chocolate chips are a fantastic combination, don’t hesitate to experiment with other additions. Consider incorporating chopped nuts (pecans, walnuts), sprinkles, or even other small candies for extra texture and flavor complexity.
- Optimal Storage: To maintain their incredible softness and freshness, store cooled M&M cookies in an airtight container at room temperature. They will remain wonderfully delicious for up to 3-4 days, though they are arguably at their absolute best within the first two days after baking.
- Freezing Cookie Dough for Later: This recipe is perfect for make-ahead baking! You can scoop and form raw cookie dough balls, then arrange them on a baking sheet and freeze until solid. Once frozen, transfer the solid dough balls to a freezer-safe bag or container. When you’re ready to bake, simply place the frozen dough balls on a lined baking sheet and bake as directed, adding a couple of extra minutes to the baking time, as needed.
- Reheating for Freshness: If your cookies have lost a bit of their initial warmth and gooeyness after a day or two, a quick 10-15 seconds in the microwave can work wonders. This gentle reheat will bring them back to that warm, slightly gooey, fresh-baked state, making them feel brand new again.
Frequently Asked Questions About M&M Cookies
Can I use cold butter for M&M cookies?
While technically possible, using cold, hard butter will not yield the same superior results. Softened butter creams much better with sugar, allowing for the incorporation of air that is crucial for a lighter, softer cookie texture. Using cold butter will typically result in a denser, potentially tougher cookie and a less even bake.
Do I need to chill the M&M cookie dough?
No, one of the best features of this particular recipe is that it is specifically designed to be a no-chill recipe! This means you can enjoy fresh-baked cookies much faster without the waiting time. The inclusion of syrup in the recipe helps to achieve the perfect spread and texture without the need for refrigeration.
How long do M&M cookies stay fresh?
When stored properly in an airtight container at room temperature, these M&M cookies will remain wonderfully soft and fresh for about 3-4 days. For optimal enjoyment, we recommend consuming them within the first two days after baking.
Can I substitute the syrup with something else or omit it?
The syrup (whether golden, maple, corn, etc.) is a key ingredient in this recipe for achieving the signature softness and chewiness. While you can choose from the various types of syrup listed, we highly recommend against omitting it entirely or substituting it with a dry sweetener, as this will significantly alter the cookie’s intended texture and moisture content.
My M&M cookies spread too much. What went wrong?
Excessive spreading can be caused by a few factors. Over-melted butter, too little flour (or flour that was improperly measured by packing it too tightly), or baking the cookies on a warm baking sheet can all contribute to this issue. To prevent excessive spreading, ensure your butter is only softened (not liquid), measure your flour accurately (spoon and level), and always use parchment paper on a cool baking sheet for each batch.
Looking for more delicious cookie recipes? Try these!
Snowball Cookies
Best Fudgy Chocolate Crinkle Cookies
Peanut Butter Blossoms
Soft Peanut Butter Cookies
Chocolate Chip Skillet Brookie
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M&M Cookies (Soft Santa Cookies)
Ingredients
- 1/2 cup stick butter softened, not fully melted but very pliable
- 1/2 cup light brown sugar packed
- 1/4 cup granulated white sugar or a granulated sweetener that measures 1:1 with sugar
- 2 tablespoons golden syrup or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted
- 2 teaspoons pure vanilla extract
- 1 large egg at room temperature
- 1 1/2 cups all purpose or plain flour, scooped and levelled – add more as needed – only up to 1/4 cup extra
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 cup M&M’s red and green, divided (or your favorite colors)
- 1 cup semisweet chocolate chips dark or milk chocolates can be used
Instructions
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Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper. In a large mixing bowl, microwave the butter for about 30 seconds until it is *just* barely melted – you want it to be half soft and half melted, not fully liquid, to achieve the best texture.
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Using an electric mixer, beat the softened butter with the light brown sugar and granulated white sugar until the mixture is light, creamy, and pale in color. Ensure the sugars are well dissolved and the mixture is fluffy. Pour in the golden syrup (or your chosen alternative), pure vanilla extract, and the room-temperature egg. Beat lightly until these wet ingredients are just mixed through and fully combined. Avoid overmixing to prevent tough cookies.
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Add the measured all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed or by hand until the dry ingredients are just combined with the wet, forming a cohesive dough. If the dough appears too sticky or wet to handle, add one tablespoon of the ‘extra’ flour at a time until the dough is still soft and pliable but firm enough to easily form into balls. The dough should not be dry or crumbly. (For reference, the original recipe developer usually needs about 3 tablespoons of extra flour).
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Gently fold in half of the chocolate chips and half of the M&M’s with your hands or a rubber spatula. Be careful not to overmix the dough during this step; you want to maintain its tender consistency.
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Scoop out 18-20 balls of cookie dough using a 1-tablespoon cookie scoop for regular-sized cookies (or 12 balls, 2 tablespoons each, for jumbo cookies). Arrange them on your lined baking sheet, leaving at least 2-3 inches of space between each cookie to allow for spreading. Take the remaining M&M’s and chocolate chips and gently press them onto the tops of each cookie dough ball for a visually appealing and colorful finish.
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Bake for approximately 10-12 minutes. The cookies will look pale in the center and slightly puffed up, but the edges should be lightly golden. This is the crucial point to remove them from the oven. **DO NOT OVERBAKE** as this will result in hard, dry cookies once cooled. They will continue to set and firm up as they rest on the baking sheet.
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Once baked, allow the cookies to cool completely on the baking sheet for about 30 minutes. This allows them to firm up properly and maintain their soft, chewy texture without falling apart. After cooling on the sheet, you can transfer them to a wire rack to finish cooling, if desired, or enjoy them slightly warm for a truly decadent treat!
Notes
To make jumbo sized Christmas cookies (like these): Scoop out 12 balls (about 2 tablespoons of dough) and arrange them at least 3 inches apart to give them room to spread. You may need 2 or 3 large baking sheets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
