Mastering Soft and Chewy M&M Cookies: Your Ultimate Guide to Perfection
There’s something uniquely comforting and joyful about a freshly baked cookie. That irresistible aroma filling your kitchen, the anticipation as you pull a warm tray from the oven, and that first perfect bite – it’s pure bliss. And when it comes to classic comfort, few cookies can rival the vibrant charm and deliciousness of M&M cookies. This recipe is not just *any* M&M cookie recipe; it’s your definitive guide to achieving cookies that are perfectly crisp on the outside, yet wonderfully soft and supremely chewy in the middle. Get ready to bake a batch that will disappear faster than you can say “M&M magic!”
This time of year, my kitchen transforms into a bustling cookie factory. Just yesterday, I meticulously packed several tins of these delightful cookies, preparing them for a cross-country journey to friends and family. Cookies aren’t just a dessert for me; they’re an expression of warmth and affection, a sweet gesture shared across distances. And let’s be honest, absolutely nothing compares to the simple pleasure of a warm, homemade cookie.
Why These M&M Cookies Will Become Your New Favorite
Every passionate baker needs that one go-to cookie recipe they can rely on, a foolproof foundation that consistently delivers outstanding results. For years, I was a devoted fan of my oatmeal chocolate chip cookies. Then, a delicious discovery led me to adapt my Bourbon Salted Caramel Oatmeal Cookies, which quickly soared to the top of my favorites list. But lately, I’ve been perfecting this particular base recipe, transforming it into a versatile canvas for all sorts of cookie creations.
This journey began with my acclaimed Soft and Chewy Snickerdoodles. Its incredible texture and flavor profile made it an instant classic. From there, I adapted it to create my festive White Chocolate Cranberry Orange Cookies, a recipe so beloved that I just sent a fresh batch to a client last week. And today, I’m thrilled to share the latest iteration: these absolutely Perfectly Soft and Chewy M&M Cookies, a recipe guaranteed to brighten any day.
The secret to these cookies’ remarkable texture lies in a few simple, yet crucial, techniques. We’re aiming for that ideal balance: a slight crispness around the edges that gives way to a wonderfully soft and incredibly chewy center, studded with melty, colorful M&M candies. It’s a texture that beckons you for a second, or even a third, cookie.
Key Ingredients & Expert Baking Tips for Success
The dough for these M&M cookies is surprisingly basic, relying on common pantry staples. However, it’s the strategic use of a few ingredients and methods that elevates them from good to extraordinary. One of the stars of this recipe, responsible for that signature chewiness, is cream of tartar. This acidic ingredient reacts with baking soda to create a softer, chewier texture, preventing the cookies from becoming overly cake-like or too crisp throughout.
The Magic of Cold Butter
When starting this recipe, I actually use cold butter, cut into small pieces. While many cookie recipes call for softened butter, using cold butter here serves a specific purpose. As it creams with the sugar in your mixer, the cold butter takes a little longer to break down, incorporating more air into the mixture. This aeration is key to achieving a light and fluffy base, contributing to the cookies’ final texture. Don’t rush this step; patiently creaming the cold butter and sugar until the mixture is very light and fluffy is essential for the best results.
Protecting Your M&Ms
Once all the wet and dry ingredients are beautifully combined and the dough has formed, it’s time for the vibrant M&M candies. Here’s another crucial tip: always fold the M&Ms into the dough by hand using a sturdy spatula. If you were to use your electric mixer, the delicate candy shells would likely break apart, resulting in crushed candies and a less visually appealing cookie. Gentle folding ensures the M&Ms remain whole, creating those beautiful pockets of color and chocolate in every bite.
The Essential Dough Chilling Step
Now, for one of the most critical steps to achieve perfectly shaped, beautifully risen cookies: refrigeration. This dough absolutely needs to be refrigerated for at least 30 minutes, and up to an hour. Chilling the dough solidifies the butter, which prevents the cookies from spreading too rapidly in the oven. Without this chilling period, your cookies will likely spread out like flat pancakes, losing their desirable height and chewiness.
A little insider tip I’ve learned over countless batches: if you plan to chill your dough for longer than 30 minutes, or even overnight, allow it to sit out at room temperature for about 10 minutes before baking. If the dough is too cold when it goes into the oven, the centers might not bake all the way through, leaving you with raw spots. Also, scooping cold cookie dough can be quite a workout for your hands! To make things easier, I often like to scoop the dough into balls first and *then* refrigerate them on a parchment-lined baking sheet. This way, they’re ready to go straight into the oven after a brief warm-up.
Enjoying and Storing Your Homemade M&M Cookies
These M&M cookies are undeniably addictive. I once froze an entire batch, thinking they would last me a while, but alas, my boyfriend and I found ourselves constantly reaching for them, popping a quick cookie in the microwave for a warm, gooey treat. They were simply too good to resist!
To keep your baked M&M cookies fresh and perfectly soft, store them in an airtight container at room temperature for up to 3-4 days. If you want to prolong their freshness, or if you’re like me and want to have a stash ready at all times, these cookies freeze beautifully. You can freeze the baked cookies in an airtight container or freezer bag for up to 2-3 months. Simply thaw them at room temperature or warm them gently in the microwave for that freshly baked experience.
Whether you’re baking for a special occasion, sending a care package, or simply treating yourself, these Perfectly Soft and Chewy M&M Cookies are sure to be a hit. Their vibrant colors make them fantastic for holidays, parties, or just to brighten a regular Tuesday. Enjoy the process of baking them, and savor every delightful bite!
Perfectly Soft and Chewy M&M Cookies
These Perfectly Soft and Chewy M&M Cookies are crisp on the outside and soft and chewy in the middle, making them an instant family favorite!
15 minutes
10 minutes
Ingredients
- 1 C (2 sticks) Unsalted butter, cold and cut into pieces
- 2 C Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 3 C All-purpose flour
- ½ tsp Baking soda
- ½ tsp Cream of tartar
- 1 cup M&M’s® candies
Instructions
- In a large mixing bowl, combine the cold, cut butter with the granulated sugar. Beat on medium speed until the mixture is very light and fluffy, ensuring it is well creamed together. This may take a little longer than with softened butter.
- Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix into the butter and sugar mixture until the eggs are fully incorporated and well beaten.
- In a separate medium bowl, whisk together the flour, baking soda, and cream of tartar. Gradually add this dry ingredient mixture into the wet batter, beating on medium-low speed. Mix until just combined and a soft dough forms. Be careful not to overmix.
- Remove the bowl from the mixer. Gently fold in the M&M’s® candies with a spatula to prevent them from being crushed or breaking apart.
- Cover the dough and refrigerate for a minimum of 30 minutes, and up to 1 hour. For easier handling, you can scoop the dough into balls before chilling.
- Preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper. Use a large cookie scoop (about 3 tablespoons) to scoop dough balls onto the prepared baking sheet, placing them approximately 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
This recipe will yield about 36 cookies if you use a medium sized cookie scoop instead of a large. Baking time may need to be reduced for smaller cookies, typically by 1-2 minutes.
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