Ultimate Soft M&M Cookies

5 from 1 vote

These are the ultimate M&M cookies. Jumbo-sized, loaded with M&M candies, soft and thick. Use your favorite seasonal candy colors!

Course Dessert

Cuisine American

Keyword bakery style, jumbo, M&M, M&M cookies, red, white, and blue, soft

Prep Time 10

Cook Time 12

cooling 10

Total Time 32

Servings cookies

Calories 260kcal

1 1/2 cup butter softened
1 1/2 cups brown sugar packed
3/4 cup granulated sugar
2 large eggs chilled eggs are fine
2 teaspoons vanilla extract
2 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon kosher salt
4 cups all-purpose flour
2-3 cups M&M candies (1 1/2-2 cups for dough and 1 cup to add to the top of the cookies)

Preheat oven to 375 degrees.
Cream softened butter and sugars using an electric hand or stand mixer.
Mix in eggs and vanilla thoroughly.
Add dry ingredients and mix until just combined.
Stir in M&Ms.
Scoop cookies in 1/4 cup portions onto parchment paper-lined baking sheets. I typically bake 6 cookies on each baking sheet.
Note: if you have a medium cookie scoop (2 Tbsp sized) you can scoop two cookie dough balls and then roll them together for a large 1/4 cup-sized ball.
Bake the cookies for 9-12 minutes*. Let cookies stand on a baking sheet for 10-15 minutes then transfer to a cooling rack.
Note: *Bake cookie for 9-10 minutes for a SLIGHTLY underdone cookie, and 11-12 minutes for a soft cookie with light brown bottoms.

Store cookies in an airtight container on the counter for up to 3 days. Cookies freeze and reheat well.

Tips for Making Large M&M Cookies

Use lots of M&Ms. Not only do I mix the candy into the dough, but I also save extra candy to add before and after baking, making sure the cookie is evenly covered with colored M&Ms. Some bakers suggest chopping the M&Ms up before adding them to the cookie dough, but I don't like doing that. I pour them in whole and mix them with my kitchenmaid. This will break up some of them but leaves most of them intact.
Cook at 375 degrees. The higher heat will cook the outside quickly, preventing the cookie from spreading too much.
Let cookies stand on cookie sheets to cool for at least 10 minutes. Instead of quickly removing the cookies after baking, let them sit on the cookie sheets for 10 minutes to allow the soft centers to finish baking.
Bake cookies on LIGHT baking sheets. These bake more evenly than dark cookie sheets.

Calories: 260kcal