RECIPIES My Favorite Things – Chewiest M&M Cookies December 15, 2018

My husband claims these cookies are good enough to buy from a restaurant or store.  And while he may be slightly biased, I have to admit, they’re pretty good.  There’s a nice crunch on the outside, but a really great chewiness on the inside of the cookie. I made mine larger than the recipe calls for, only because I didn’t need two dozen cookies in the house.  If you’re making these for a party treat, the recipe below will be just perfect.




  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup brown sugar
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
  • one 12-ounce package of mini M&Ms (I used 6 oz of regular M&Ms)



  1. Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat and set aside.
  2. In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
  3. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
  4. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand.
  5. Refrigerate dough for at least 30 minutes.
  6. Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool. Store in airtight container.




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