I made both of these cookies with the girls last weekened and we will absolutely be making them again very soon. We ate them all in a matter of three days. Both recipes produced soft, chewy (and pretty!) cookies! So grab your aprons, measure out your ingredients and get baking!
Double Chocolate M&M Cookies
Ingredients
- 1 cup salted butter (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpous flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups M&M chocolate candies mini m&ms or regular size candies
Instructions
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Preheat the oven to 350ºF.
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Using a stand mixer or an electric hand mixer, cream together the butter and sugars for about 4 minutes. The mixture should be light in color and fluffy.
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Add the eggs and vanilla and mix again for 1 minute.
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Add in the dry ingredients: flour, cocoa, baking soda and salt. Mix for 30 seconds, just until the mixture is combined. Do not overmix.
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Using a rubber spatula, fold in the M&M's until combined.
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Drop the batter onto baking sheets (about 2 inch scoops) lined with a silicone baking mat or parchment paper. Space the cookie dough balls about 2" apart. These cookies will not spread much, but if you want them to be extra thick, refrigerate the dough about an hour. This is not necessary though and in the pictures shown, we did not refrigerate the dough.
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Bake the cookies for 10 minutes or until they are set. If you want the cookies to stay soft and chewy, do not overbake and check take them out of the oven after 8 or 9 minutes.
Chewy Oatmeal M&M Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon molasses
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats*
- 1 and 1/2 cups M&Ms*
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and M&Ms on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about two inch balls) and place 2 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time. Eat and enjoy once cooled!