M&M Cookies Recipe

Unsalted butter: Provides the rich, creamy base for the cookie dough and helps achieve a soft texture.

Granulated sugar: Adds sweetness and helps the cookies spread properly during baking.

Brown sugar: Adds a deeper, caramel-like flavor and contributes to the chewy texture of the cookies.

Eggs: Bind the ingredients together and add moisture to the dough.

Vanilla extract: Enhances the overall flavor of the cookies with a sweet, aromatic note.

All-purpose flour: Forms the structure of the cookies and provides the necessary gluten for texture.

Baking soda: Helps the cookies rise and become fluffy.

Baking powder: Works with the baking soda to provide additional leavening.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

M&M's: Adds a colorful, crunchy element to the cookies and provides bursts of chocolate flavor.

To ensure your butter is properly softened, leave it out at room temperature for about 30 minutes before you start. This will help it cream more easily with the sugars, resulting in a smoother and fluffier cookie dough. If you're short on time, you can cut the butter into small pieces to speed up the softening process.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for butter in cookies.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the taste of the cookies.

• packed brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and moisture, though you may need to adjust the dry ingredients to maintain the right dough consistency.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a great vegan alternative that provides similar binding properties.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add a unique twist to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.

• baking soda - Substitute with baking powder: If you don't have baking soda, you can use baking powder, but you may need to use three times the amount to achieve similar leavening.

• baking powder - Substitute with cream of tartar and baking soda: Combine ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• m&m's - Substitute with chocolate chips: Chocolate chips offer a similar texture and chocolate flavor, though they lack the colorful candy shell of M&M's.

• Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their delightful texture and don't become soggy.

• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. They will stay fresh at room temperature for up to a week.

• If you prefer a longer storage option, you can refrigerate the cookies. Again, use an airtight container and layer with parchment paper. They will keep well in the fridge for up to two weeks.

• For freezing, first, ensure the cookies are completely cool. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date and type of cookies. They can be frozen for up to three months.

• To enjoy frozen cookies, allow them to thaw at room temperature for about 15-20 minutes. For a freshly-baked feel, you can warm them in a preheated oven at 300°F (150°C) for about 5 minutes.

• If you prefer to freeze the cookie dough instead, scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.

• When ready to bake, place the frozen dough balls on a lined baking sheet and bake at 350°F (175°C) for 12-14 minutes, adding a couple of extra minutes to the original baking time.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the M&M cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 5-10 minutes, or until the cookies are warmed through.
  5. Remove from the oven and let them cool slightly before enjoying.

• Microwave Method:

  1. Place one or two M&M cookies on a microwave-safe plate.
  2. Cover the cookies with a damp paper towel to keep them moist.
  3. Microwave on medium power for 10-15 seconds.
  4. Check the cookies and add a few more seconds if needed, but be careful not to overheat them.
  5. Let them sit for a minute to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the M&M cookies on the toaster oven tray.
  3. Heat for about 5-7 minutes, checking frequently to ensure they don't overcook.
  4. Remove and let them cool slightly before serving.

• Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the M&M cookies in the skillet, ensuring they are not overlapping.
  3. Cover the skillet with a lid to trap the heat.
  4. Heat for about 2-3 minutes on each side, or until warmed through.
  5. Remove from the skillet and let them cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the M&M cookies in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook.
  4. Remove and let them cool slightly before serving.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Large mixing bowl: Used to cream together the butter and sugars and mix the wet ingredients.

• Separate bowl: Used to whisk together the dry ingredients like flour, baking soda, baking powder, and salt.

• Electric mixer: Helps to cream the butter and sugars until light and fluffy, and to mix in the eggs and vanilla extract.

• Whisk: Used to combine the dry ingredients in the separate bowl.

• Spatula: Useful for folding in the M&M's and scraping down the sides of the mixing bowl.

• Tablespoon: Used to measure and drop rounded tablespoonfuls of cookie dough onto the baking sheet.

• Cooling rack: Allows the cookies to cool evenly after baking.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline your baking process and prevent any last-minute scrambles.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars, saving you time and effort.

Chill the dough: If you have time, chill the cookie dough for 30 minutes. This makes it easier to handle and shape, and it can improve the texture of your cookies.

Batch baking: Use multiple baking sheets to bake more cookies at once. This reduces the total time spent in the kitchen.