Addictive Recipes from a Self-Taught Baker

Rainbow M&M Cookies

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!

Soft and chewy cookies filled with colorful M&Ms. These are absolutely a cookie jar favorite!

These incredibly addicting cookies are super chewy and, by far, the softest cookie I’ve ever baked.  They completely disappeared when I brought them into work, with some people even asking me if they were store-bought.  Store-bought? The horror!

I adapted the recipe from the famous Cooks Illustrated Chewy Chocolate Chip Cookie.

Rather than melting the butter – as directed in the Cooks Illustrated recipe – I creamed the butter with the sugars and eggs, which produced an exceptionally thick and puffy cookie.  Just the way I like them!   Another trick to get a thick and puffy cookie is to chill the dough.  Like, for hours.  Yup… 30 minutes and to up to 5 days of chilling.

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!

The unbelievably soft texture and chewiness to this cookie can be attributed to the extra egg yolk.   Egg yolks are the source behind a cookies soft texture.  This recipe calls for 1 whole egg and 1 egg yolk.  Also credited to the chewiness of this cookie is the brown sugar to white sugar ratio.  This recipe calls for double the amount of brown sugar to white.  So, with double egg yolks and double brown sugar, these babies have double the softness and double the chewy texture!

Make these amazing cookies now and learn why you will use this recipe time and time again!

Rainbow M&M Cookies

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!

Ingredients:

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup mini M&Ms

Directions:

  1. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
  2. In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in the M&Ms and beat on low speed for 20 seconds or until combined. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 30 minutes and up to 5 days.
  3. Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. Remove cookie dough from the refrigerator. Drop by Tablespoonfuls onto prepared baking sheet. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. If desired, press a few mini M&Ms into the tops of the warm cookies for looks. Repeat with remaining cookie dough.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 5 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

Make sure to keep dough cold at all times while the batches are baking. I keep my dough in the refrigerator in between batches. You can easily swap add more add-ins to these cookies (chopped candy bars, nuts, chocolate chips, etc) as long as the total does not go over 1 cup. Get creative!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Check out some of my other favorite homemade cookie recipes.

Like these Peanut Butter Cup Oatmeal Cookies 

Peanut Butter Cup Oatmeal Cookies-4

 

And these Sweet & Salty Potato Chip Toffee Cookies.

Potato Chip Toffee Cookies by Sallys Baking Addiction

 

 

 

 

107 comments

  1. Hey Sally,
    I made your rainbow m&m cookies, but i realized that the dough was way to thin. Do you know what the problem is? I added the right proportion everything.
    thanks,
    Lori

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