Observant bakers, study the ingredient list. Yes, it’s just a nibble different than the classic Toll House chocolate chip cookie recipe, America’s favorite for 75 years. But oh, the difference!
My friend Kathy has tweaked the M&M Cookies variation for a decade, achieving a perfect balance of crispy chewiness and chocolaty sweetness. If it stirs an irresistible urge to clip, bookmark or print – now! – you’re not alone for the recipe rouses otherwise rational cooks into the kitchen at odd hours.
Kathy makes 15 – 20 batches a year and at Christmas, shares ten dozen at my friends’ annual cookie swap where new recipes may be ooo-ed and aaah-ed over but Kathy’s cookies are coveted. Topped with red and green M&Ms, they’re just so eye-catching – the ones kids snatch up and grown-ups reach for first. Fights have been known to break out over the last cookie on the plate.
Place the M&Ms gently atop the partially baked dough, they’ll settle in perfectly. If you press, even lightly, they’ll be buried. Seasonal M&Ms transform favorite Christmas cookies into black and orange Halloween treats and pastel Easter goodies. For anyone courting Leprechaun Luck, for St. Patrick’s Day, consider the mythical aphrodisiac seduction of all-green M&Ms. I save a perhaps obvious tip for last, a double batch.
PERFECT M&M COOKIES
Start-to-finish: 1¼ hours
Makes 3½ dozen cookies, easily halved
- 2-1/4 cups all-purpose flour, fluffed to aerate before measuring
- 1 teaspoon table salt
- 1-1/8 teaspoons baking soda
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup white sugar
- 1/2 cup brown sugar, golden or dark
- 1 generous teaspoon vanilla
- 2 eggs at room temperature (or warmed in warm water for 5 minutes)
- M&Ms, 6 per cookie
Preheat oven to 375F.
In a small bowl, stir together flour, salt and baking soda.
In a large bowl, cream butter and sugars with an electric mixer until creamy. Add vanilla, then one at a time, the eggs, mixing well after each. Mix in flour mixture til fully combined.
Spray a baking sheet with cooking spray (Kathy uses Pam, I use Baker’s Joy). Form balls a tad smaller than a golf ball and arrange well apart (see TIPS) on a baking sheet. Place in oven for about 9 minutes. Remove and lightly place M&Ms on top (see TIPS). Return to oven for 3 – 5 minutes. (Cookie sheets vary in performance. Track the exact number of minutes so your cookies neither under- nor over-bake.) Remove from oven and let cool before transferring to a rack to cool.
Perfect M&M Cookies: Perfect for Holiday Occasions
Both Kathy and I use Land O' Lakes unsalted butter for baking. Be sure to fully incorporate the flour. At least with a 1970s-vintage Kitchen Aid mixer, this means wiping down the sides three or four times. • Cooking Spray | Parchment paper is an okay substitute but cooking spray works better.
Favorite Christmas Cookie Recipes
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Your Comments:
Why do I feel the urge to bake at midnight?
See what you've started? ;)
Taste great but just wondering. Thanks for all your great recipes. The Oatmeal Raisins are the BEST......Mary Brooks
Since Kathy makes them SO much and I tested her recipe myself three times, it isn't likely the recipe. I suspect that the baking issue is related to the dough, too, rather than its own issue.
I wish I could rush over and bring you some cookies!
I found that a 14 oz bag of M&Ms was just shy of enough for the double batch. I put some chocolate chips on top of the last few and it turned out fine.
1. My cookies looked gorgeous until I put the M & M's on them after 9 minutes of baking time. Then they collapsed flat as a, err... crepe! Flavor was great but I would have liked them to have stayed thick. Should I cook them another minute or two?
2. I followed Alyssa's suggestion about using the dark chocolate M & M's. They were yummy but to my surprise there were no white candies, only red, dark green and light green. Do the regular chocolate candies include white in the holiday mix? The white adds nice contrast, so in the future I may add some white sprinkles if I use the dark chocolate.
Adriana ~ Flat as a crepe. Hmm, no, I don't think that they'd fluff up again. Re: the white M&Ms, I bet I know that answer. The pictures were taken with a batch I tested with Christmas Reese's pieces, the candy-coated peanut butter thingies. They weren't half so good as plain M&Ms (though I'm much looking forward to trying Alyssa's recommendation for dark M&Ms) so I didn't include them in the recipe but the pictures were good, so I let them run. I do apologize for that surprise.
I think these are just completely delicious, I don't think you'll get any complaints, no matter!
I had the same problems as two other people's comments.
1) The dough was a bit too gooey to roll into a ball (I read the comments before I started, so I was very careful about my measurements--I definately used the right amount of flour and the butter was room temp, not melted). So instead I used a spoon and made little mounds on the cookie sheets.
2) The cookies came out very flat. After cooking several sheets worth of cookies, I discovered that cooking them a bit less worked well. Also, I enlisted my husband to help put the candy on so the cookies were out of the oven a minimal amount of time. They were still very flat, but not as bad as the first few batches.
I have one question: might refrigerating the dough help? I make snickerdoodles a lot, and the dough has to be cold to roll into balls. Otherwise, it sticks to your hands. Has anyone tried this recipe with cold butter and eggs?
And one final suggestion: I used an airbake cookie sheet and a baking stone. The cookies cooked more evenly on the stone. However, I only have one, and it takes a while to cool.