Best Mikes M M Cookies Recipes

EASY M&M COOKIES

Easy M&M Cookies image

Homemade M&M Cookies are melt-in-your-mouth delicious, especially when these chocolaty treats are served with a glass of cold milk.

Provided by Holly Nilsson

Time 18m

Number Of Ingredients 9

Ingredients

1 cup butter
1 cup brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla
2 ½ cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup M&Ms

Steps:

Preheat oven to 375°F.
Cream butter, brown sugar, vanilla, and white sugar until fluffy. Add eggs and mix well.
Combine dry ingredients in a bowl and add to the butter mixture a bit at a time, mixing after each addition.
Fold in M&Ms and drop by heaping tablespoons onto an ungreased baking sheet.
Bake 8-10 minutes.

Nutrition Facts : ServingSize 1 cookie, Calories 216 kcal, Carbohydrate 29 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 224 mg, Fiber 1 g, Sugar 19 g

THE BEST M&M COOKIES

The Best M&M Cookies image

We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them -- the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield about 24 cookies

Number Of Ingredients 10

Ingredients

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 sticks (1 1/4 cup) unsalted butter, softened
1 3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups candy-coated chocolates, such as M&M's

Steps:

Sift the flour, baking powder, baking soda and salt into a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.