Crazy M&M Cookies
- June 24, 2022
- 0 / 5
The best Fourth of July treat for kids of all ages are these Crazy M&M Cookies! Crazy because they are so scrumptious. Crazy because they are so soft and yet crunchy (with all those large and small bits of M&M’s in and on them). And, crazy because they will work for any holiday!
Fourth of July? Use red, white and blue M&M’s. Christmas? Red and green M&M’s. Easter? Well, you get the drift. This is a very versatile cookie!
What makes these really special is the crunch that I mentioned. With both chopped regular M&M’s and whole mini M&M’s, you get a mouthful of crunch with every bite!
And, the cookie? It’s one of those flat thin beauties with a crunchy folded up edge that’s chewy and soft in the middle. Be still my heart!
This recipe begins with the fun job of smashing up the M&M’s. All of the larger (or original) M&M’s go in a ziplock bag. Take a mallet or rolling pin and whack them until the are broken up.
The batter is made by combining the softened butter and sugars. Once light and fluffy, add in the eggs and vanilla. Add in the dry ingredients.
Once just barely mixed, pour in the crushed and whole mini M&M’s and gently fold in.
Using a fairly large scoop (I like this one), scoop out balls of dough onto a parchment-lined baking sheet. Space them far apart as they spread. Top them with more of the chopped and whole M&M’s and bake them for 12-15 minutes.
When they come out of the oven, use the back of a fork to nudge the outside edges toward the middle. This will give them a crisp and wrinkly edge.
Add some extra M&M’s to the top and some flaky salt and then look out! These will be devoured in a hot second!
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Crazy M&M Cookies
Makes: 16 large cookies
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup original M&Ms, plus more for sprinkling on top
- 3/4 cup mini M&Ms, plus more for sprinkling on top
- Flaky sea salt, for sprinkling on top
Preheat the oven to 350°F and line 2 large baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder and set aside.
Fill a ziplock bag with the original M&Ms and seal shut. Use a rolling pin and whack the M&Ms to roughly crush into smaller pieces. Set aside.
In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars. Mix on medium-high speed for 2-3 minutes or until light and fluffy.
Scrape down the bowl and mix in the eggs one at a time on medium-high speed. Once combined, scrape down the bowl and mix for another good 2-3 minutes, followed by the vanilla.
Scrape down the bowl again and mix in half of the dry ingredients on low-medium speed. Once almost combined, mix in the rest of the dry ingredients again on low-medium speed. Be careful not to over mix.
Pour in the crushed and mini M&Ms and use a rubber spatula to gently fold into the dough. Again, be careful not to over mix.
Using a large 2-ounce cookie scoop, or 1/4 measuring cup, scoop the dough out onto a baking sheet. Only bake about 4-5 cookies at a time and space them well apart as they spread quite a bit.
Top with more M&Ms (see picture in post as to what this should look like), and bake for 12-15 minutes. They’re ready when the edges are lightly golden and the center is pale, puffed, and slightly underdone. Right when they’re pulled from the oven, use a fork to nudge in around sides of the cookies. This will give you crisp and wrinkly edges.
Sprinkle the cookies with even more M&Ms and a pinch of sea salt (both optional but recommended). Transfer to a cooling rack and allow the cookies to cool for about 15 minutes. Then dig in!
Recipe from Butternut Bakery Blog