Chewy M&M Cookies make the perfect Valentine gift for someone you love. They’re big, the texture is just right, and and you may want to bake an extra batch for yourself. Package individually in clear bags with little gift tags for party favors, or stack them on a platter for a dessert table centerpiece. I love baking these cookies for Valentine’s Day. They’re cute at Christmas with red and green m&m’s, and they also make a nice birthday treat beside a big, fluffy buttercream frosted birthday cake! Try making them with peanut m&m’s! Add in a mix of candy for Halloween cookies. If you’re looking for more valentine treats to bake, try my French Butter Cookie Hearts, Strawberry Buttermilk Biscuits, or frosted Hershey’s Honeybear Brownies! Have a recipe request? Send me a message by clicking here. I’d love to hear from you! Check out this cute picture of my Mama at her 2nd birthday holding a package of her favorite candy, m&m’s!
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M&M Cookies
Ingredients
- 2 sticks unsalted butter, softened (1 cup, or 8 ounces)
- 1/2 cup granulated sugar
- 1 1/4 c. brown sugar, packed
- 2 1/2 tsp. vanilla
- 2 large eggs
- 3 1/4 c. flour (mine measured 392 grams)
- 1/4 c. cornstarch (about 30 grams)
- 1 tsp. salt
- 1 tsp. baking soda
- 10 oz. bag m&m's
Instructions
- Preheat oven to 380 degrees.
- In a mixing bowl, cream together the softened butter, sugar, brown sugar, and vanilla. Add eggs and beat in until the batter starts to thicken. (See video for texture.)
- Add in the flour, cornstarch, salt, and baking soda. Mix just until combined.
- Gently stir in the m&m's, saving a few to press into the tops of the dough balls before baking.
- Scoop into 4 ounce balls (or 12 equal portions), place 4 at a time on a parchment lined baking sheet, and decorate the tops with the reserved m&m's. Depending on the size of your cookie sheet, you may be able to fir 6 per sheet. They spread quite a bit during baking, so start with baking 4 at a time to be on the safe side.
- Bake in a preheated 380 degree oven for about 15 minutes, or until golden around the edges and still a little gooey in the centers. Remove from oven, place cookie sheet on a rack, and allow to cool for 15 minutes or so on the sheets before transferring. ENJOY!