M&M Cookie Recipe!

Hello lovelies,

If you’ve been around here for a while, you’ll know I love baking me a cookie!

Ive done all different types of cookies, all different flavours and all different sizes, my aim is to make and bake them all.

With that being said, if I’m being brutally honest with you all, out of all the cookies I’ve made over the years, I always come back to basics. You cannot beat a really simple but well made cookie, I won’t hear otherwise.

And one ingredient I adore adding into my basic cookie recipe is M&M’s, the gooeyness they give cookies is unmatched, so 9 times out of 10, I’ll bake a batch of simple cookies and add them as my filling!

When scrolling through instagram recently, I saw a video posted by the incredibly talented baker Emily, also known as ‘mymessykitchenn’ online, which caught my eye instantly.

It was an M&M cookie recipe which I just HAD to recreate myself. More than anything, I love the technique of rolling the cookie dough in M&M’s to create extra deliciousness!

{ Emily’s Video: https://www.instagram.com/reel/C7xbpgOvYAJ/?igsh=d241Y2F0eXo1bnps }

Therefore, I can imagine from everything mentioned above, you know what I’m sharing with you today… yup, that’s right. My own version of these M&M cookies and boy, are you in for a treat with these bad boys.

So, if you’d like to make these M&M cookies yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

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Category: Sweet Treat

Servings: 18 Cookies

Prep Time: 10 Minutes

Chill Time: 1 Hour Overall

Bake Time: 12-15 Minutes

Overall Time: 1Hr 25Minutes

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Ingredients You Need For The M&M Cookies:

• 125g Of Unsalted Butter / Stork
• 100g Of Light Brown Sugar
• 75g Of White Granulated Sugar
• 1 Egg, Beaten
• 2tsp Of Vanilla Bean Paste / Extract
• 300g Of Plain Flour
• 1.5tsp Of Baking Powder
• 1/2tsp Of Bicarbonate Of Soda
• 1x 220g Of Chocolate M&M Share Bag
• 1x 179g Of Chocolate M&M Minis

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How To Make The M&M Cookies:

• Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
• Secondly, in a large bowl, using a stand or handheld mixer, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of granulated sugar until light and fluffy.
• Next, beat in the 1 large egg and the 2tsp of vanilla extract until combined.
• Add in the 275g of plain flour, 1tbsp of cornflour, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough forms (TIP: if the dough isn’t coming together easily, I’d recommend adding 1-2tsp of milk to make the dough more ‘moist’).
• Now, fold through the 220g bag of chocolate M&M’s until the chocolate is evenly distributed throughout the dough.
• Wrap the cookie dough in clingfilm and place into the fridge to chill for 30 minutes.
• After 30 minutes, remove from the fridge, using a 4’ cookie scoop, scoop your cookie dough and between the palm of your hands, roll the cookie dough into 18-20 balls.
• In a shallow bowl, pour a layer of the chocolate M&M mini’s and gently roll the tops of the cookie dough balls into the m&ms and place onto the prepared baking trays.
• Cover the trays in clingfilm and place back into the fridge to chill for a further 30 minutes.

• As the second 30 minutes is coming to an end, preheat the oven to 200C / 180C Fan / Gas Mark 5.
• After 30 minutes, remove the dough from the fridge and place 6 of the cookie dough balls on each of the prepared baking trays and place into the oven to bake for 12-15 minutes.
• Finally, once baked, remove from the oven and leave on the baking trays to cool for 5-10 minutes before transferring onto a wire rack to cool completely.

That’s your M&M cookies prepared, chilled and baked, ready for you to enjoy!

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Notes:

• The M&M’s will bleed around 45 minutes mark in the fridge, therefore I recommend only chilling once the cookie dough has been rolled in the M&M’s for 30 minutes, 40 tops.
• You could use this technique with any kind of small chocolatey ingredients, it doesn’t have to just be mini M&M’s.
• You can store these cookies in an airtight container for 4-5 days at room temperature.

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I won’t be making my M&M cookies any other way from now on.

I’m absolutely obsessed with this technique of rolling the cookies in M&M’s before cooking and I’m even more obsessed the outcome. I personally think this technique gives a very ‘professional’ look.

Huge shoutout to Emily for sharing this with us all, you’ve killed it!

Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a basic cookie lover? Do you love the addition of M&M’s in your cookies?

Sending you all tons of love & hugs as always,

Elle xo