The secret to the
soft and chewy M&M cookies texture? Browned butter?, extra egg yolks, and, of course, my fave – mini M&Ms! But don’t worry; if regular M&Ms are more your style, they work just as well. So, grab your apron, and let’s bake some happiness! 🎉
Ingredients:
Unsalted Butter: Butter is the backbone of flavor in these cookies, adding richness and moisture. Here, we’re browning it, which adds a nutty, caramel-like depth that elevates the taste and sets these cookies apart from standard recipes. Browning also removes some water content, helping the cookies stay chewy and slightly crisp on the edges.
Brown Sugar: Brown sugar is key for a moist and chewy texture, thanks to its higher molasses content compared to granulated sugar. The molasses in brown sugar also contributes to that warm, caramel-like sweetness and darker color in the cookies. Plus, it helps the cookies stay soft even after they cool.
Granulated Sugar: Granulated sugar helps the cookies spread more and gives a slight crispiness to the edges. It also balances the intense caramel flavor from the brown sugar, adding a cleaner, straightforward sweetness. Using both sugars creates a well-rounded texture, balancing chewiness and a light crunch.
Eggs (Whole Egg + Extra Yolks): The combination of a whole egg and additional yolks gives these cookies their perfect texture. The whole egg provides structure, moisture, and richness, helping the cookies hold together while baking. The protein in the egg sets as it bakes, giving the cookies stability and softness. The extra yolks, packed with fat and emulsifiers, make the cookies even richer and chewier without adding any cakey texture. This blend of whole egg and yolks creates a fudgy, dense center and slightly crisp edges, making each bite extra satisfying.
Vanilla Extract: Vanilla adds a sweet, aromatic flavor that enhances all the other ingredients. It’s the subtle flavor that brings warmth and rounds out the sweetness in baked goods. Vanilla acts as a base note that makes the cookies taste richer and more complex.
All-Purpose Flour: Flour is the main structural component of cookies, The foundation for any good cookie, providing structure and the perfect texture for these soft and chewy M&M cookies. All-purpose flour has the perfect balance of protein to give a sturdy yet tender cookie. It creates the framework that holds all the ingredients together, ensuring a satisfying bite.
Baking Soda: Baking soda is a leavening agent, which means it helps the cookies rise and become light and slightly puffy. It reacts with the acid in brown sugar to create carbon dioxide, giving the cookies a bit of lift and a soft, tender texture. It also helps create that slight spread, making for a perfect chewy texture.
Cornstarch: Cornstarch keeps the cookies soft by reducing gluten development, leading to a tender, melt-in-your-mouth texture. It also helps give the cookies a bit of thickness, as it absorbs moisture and prevents excessive spreading. Cornstarch is a common trick for achieving bakery-style cookies with a chewy bite.
Salt: Salt enhances all the flavors, balancing out sweetness and making each ingredient stand out more. It prevents the cookies from tasting too sugary by creating contrast, which also makes the chocolate flavors pop. A small amount goes a long way in deepening the overall flavor profile.
M&Ms: M&Ms add pops of chocolate and color, making the cookies fun and flavorful. The candy shell stays intact during baking, giving a slight crunch that contrasts with the soft cookie. Using mini M&Ms helps distribute the chocolate evenly, ensuring every bite is filled with a bit of sweetness and texture.
M&M Cookies Substitutions and Modifications:
- M&Ms: Want to mix things up? Try half M&Ms and half mini chocolate chips for a fun texture combo! Or, go for peanut butter M&Ms for a nutty twist. 🥜
- Butter: If you’re out of unsalted butter, salted butter will work fine; just reduce the added salt in the recipe by half.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend, and the cookies should still turn out deliciously chewy!
- Holiday Colors: Use holiday-themed M&Ms for a festive touch, like red and green for Christmas or pastels for Easter!
Brown Butter Mini M&M Cookies recipe (with VIDEO)
Ingredients
- 1 cup unsalted butter
- 1 ¼ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg + 2 egg yolks extra yolks add chewiness!
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour measured carefully to avoid dense cookies
- ¾ teaspoon baking soda
- 1 teaspoon cornstarch keeps the cookies tender
- 1 teaspoon salt
- 2 cups M&Ms mini M&Ms are great here for better distribution
Instructions
- Brown the Butter:
- Place the butter in a medium saucepan and melt over medium-low heat. Continue cooking, stirring frequently, until the butter turns a golden brown and gives off a nutty aroma. This should take about 5-7 minutes.
- Tip: Watch it closely as it can burn easily once it starts browning. When done, remove the pan from the heat and pour the butter (and all those golden brown bits!) into a mixing bowl. Let it cool for about 5-10 minutes. This way, it wonât cook the eggs when we mix them in.
- Mix in Sugars:
- Once the brown butter has cooled a bit, add the brown sugar and granulated sugar. Whisk or beat on medium speed until well combined. The mixture will look a little grainy but will smooth out once we add the eggs.
- Add Egg, Yolks, and Vanilla:
- Mix in the whole egg, both egg yolks, and vanilla extract. The yolks add extra richness, making the cookies super chewy. Continue mixing until the texture is smooth and slightly creamy.
- Fold in Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Then, gradually add this dry mixture to the wet ingredients, folding it in gently. Try not to overmix, as this can make the cookies tough. You want just enough mixing for the flour to disappear.
- Add M&Ms:
- Gently fold in the M&Ms. If youâre using mini M&Ms, youâll get that pop of chocolate in every bite! If you like a mix of chocolate types, you could even swap half the M&Ms for mini chocolate chips.
- Chill the Dough:
- Cover the bowl and refrigerate the dough for about 30 minutes. Chilling helps the flavors meld together and prevents the cookies from spreading too much when baking.
- Scoop and Bake M&M Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a medium cookie scoop or spoon to portion out the dough into balls, placing them a couple of inches apart.
- Bake M&M cookies for 10-12 minutes, or until the edges are golden brown. The centers may look a little soft, but theyâll firm up as the cookies cool.
- Cool and Enjoy:
- Allow the M&M cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. This makes the edges set just right while keeping the centers soft.
Video
Tips for the Best M&M Cookies:
- Browning Butter: Browned butter is key here, and it adds so much depth to the flavor. Just remember to let it cool before adding the eggs, so you don’t end up with scrambled eggs!
- Extra Yolks = Chewy Cookies: The extra egg yolks add richness and help the cookies stay soft for longer.
- Chilling the Dough: If you’re after a thicker cookie, feel free to chill the dough for even longer – up to 2 hours.
- Mix-ins: Swap out some M&Ms for chopped chocolate, nuts, or even toffee bits if you’re feeling adventurous.
Storage Instructions
- Storage: Store your M&M cookies in an airtight container at room temperature for up to 5 days. They’ll stay chewy and fresh – if they last that long! 😉
- Freezing: These M&M cookies freeze well! Just place them in a freezer-safe bag or container, and they’ll keep for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
- Reheat: Pop them in the microwave for about 10 seconds for that fresh-from-the-oven gooeyness, or even longer if you love a melty center!
More of my recipes
Do you LOVE Cookies?! Check out More of my AMAZING Cookie Recipes:- The Absolute Best Brown Butter Chocolate Chip Cookies (With VIDEO)
- Levain Copycat Lemon White Chocolate Chip Cookies Recipe
- The BEST Giant Oreo M&M Cookies (With VIDEO)
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