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m&m chocolate chip cookies

M&M Cookies

  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These Small Batch m&m cookies are soft and chewy, and filled with m&m candy. The recipe comes together quickly and requires no chill time. This m&m cookie recipe uses melted butter and has an egg yolk chocolate chip cookie base for a perfectly chewy cookie!


Ingredients

Scale
  • 100g unsalted butter, melted and cooled (re-weigh after melting and add a little extra butter if needed)
  • 120g light or dark brown sugar
  • 45g granulated sugar
  • 2 large egg yolks, at room temperature (about 45g egg yolk)
  • 1 tsp vanilla bean paste or extract
  • 135g all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 2g salt (1/2 tsp kosher salt)
  • 180g m&ms plus a few more for the tops, optional
  • 85g dark chocolate, chopped. 

Instructions

  1. Preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper. 
  2. In a medium bowl, combine the melted butter, brown sugar, granulated sugar, egg yolks, and vanilla. Whip well with a whisk or a handheld electric mixer until the mixture has thickened and lightened in colour slightly. 
  3. Add the flour, baking powder, baking soda, and salt, and mix to combine with a spatula until just a few streaks remain. 
  4. Add in the m&ms and chopped chocolate and mix to incorporate with a spatula. 
  5. Using a 2 Tbsp cookie scoop, scoop balls of dough onto the prepared baking sheets. If you do not have a cookie scoop, the balls of dough should weigh approximately 60g each. I do 6 per sheet and bake one tray at a time. You are welcome to do both at once if you trust your oven.
  6. Gently roll the dough into balls and space apart on the baking sheet. 
  7. Bake the cookies for 10-12 minutes, until they are set around the edges and lightly golden brown. If you like them a little more done, bake them for closer to 12 minutes, if you like them still quite soft, start checking after 10 minutes. 
  8. Remove the pan from the oven and, if desired, take a cookie cutter slightly larger than the cookie and use it to 'scoot' the cookies into a perfect circle. Bang the pan lightly on the counter to help the cookies deflate.
  9. Repeat the baking process with the remainder of the cookies.
  10. Leave the cookies to cool on the pan for 10-15 minutes before transferring to a wire rack to cool completely. 
  11. Store leftovers in an airtight container at room temperature.

Keywords: Cookies, m&m cookies, small batch cookies, egg yolk chocolate chip cookies