M&M Sugar Cookies
Recipe from Two Peas and Their Pod
Soft and chewy M&M Sugar Cookies rolled in sugar and packed with colorful M&M chocolate candies. This easy cookie recipe creates tender centers, lightly crisp edges, and the perfect sweet crunch in every bite.
Servings: 24 cookies
Calories: 223kcal
Ingredients
- 2 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at cool room temperature
- 1 3/4 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 1/4 cups mini M&M’s, plus more for pressing on top*
- 1/3 cup granulated sugar, for rolling cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute. Add 1 3/4 cups of the sugar and beat until light and fluffy, about 2 minutes. Stop and scrape down the sides of the bowl with a spatula, as necessary. Add the egg, egg yolk, vanilla extract and mix until well combined.
- With the mixer off, add the dry ingredients. Mix on low until just combined.
- Gently stir in the M&M’s with a spatula. Don’t over mix.
- Put the 1/3 cup of sugar in a small bowl. Form the dough into balls, about 2 tablespoons per cookie. Roll each ball in the sugar until well coated.
- Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes or until the cookies start to crack. They will be soft in the centers and slightly set around the edges. Check early, every oven is different. Don’t over bake or the cookies won’t be soft and chewy.
- Remove the pan from the oven and gently press extra M&M’s on top to make them look pretty and colorful. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
Notes
- You can use regular sized M&M’s, but I like the mini!
- Store the cooled cookies in an airtight container for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.
Nutrition
Calories: 223kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 130mg | Potassium: 31mg | Fiber: 1g | Sugar: 21g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg