Soft and Chewy M&Ms Cookies

I haven’t made M&Ms cookies in years.

But seeing the pretty Easter and springtime pastel candy in the stores changed all that.

Soft and Chewy M&Ms Cookies averiecooks.com

Something about springtime candy that’s just so inviting. Pastels are just so much prettier, and therefore tastier, than red-and-green or black-and-orange candy. I was quite miffed when I opened my bag of M&Ms to find like 8 pinks. How dare they.

What better way to put my girlie candy to use than my making homemade M&M cookies. Storebought M&M cookies are usually hard, dry, cakey, or crumbly. Such a shame that perfectly good M&Ms were wasted.

Soft and Chewy M&Ms Cookies averiecooks.com

I tweaked my favorite all-purpose Chocolate Chip and Chunk Cookies recipe. Most notably, I switched from a combination of both bread and all-purpose flour, to solely using all-purpose. Bread flour makes things extra chewy, gives a heartier rather than softer structure to cookies, and if you’re not careful, it can dry things out.

For these, I wanted a slightly softer dough base, with no possible issues of dryness, and all-purpose flour was perfect. The interior stayed buttery soft and the edges have just the right amount of chewiness.

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I also shortcut some of the stopping and starting that’s found in the beginning of the original recipe. There was a lot of beating, stopping, adding one item, more beating, bowl-scraping, repeating.

Now, this is some of the easiest, fastest, and least fussy cookie dough you’ll ever make. Combine 1 stick of butter, 1 egg, sugars, vanilla, and beat until very light and fluffy, about 5 minutes. Add the all-purpose flour, cornstarch, baking soda, and mix. Fold in the M&Ms and you’re done. So easy.

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Cornstarch is the secret ingredient that helps these cookies bake up super soft. Cornstarch is why Pudding Cookies and Cake Mix Cookies bake up so soft, and it’s trick I learned with the Chocolate Chip and Chunk Cookies.

Since then, I’ve used it in Soft Batch Dark Brown Sugar Coconut Oil CookiesSoft and Puffy Peanut Butter Coconut Oil Cookies, Thick and Soft Chocolate Peanut Butter Cookies.

I also used it in the crust of The Best Lemon Bars so that the crust isn’t your typical dog-biscuit, hard, dry crumbly shortbread. It’s firm, yet lighter, softer and more tender.

It worked like a champ here, keeping the cookies soft and tender, without being cakey.

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I wasn’t skimpy with the M&Ms, to the point that when you’re forming the dough mounds before baking, it may seem like you have as many M&Ms as dough in your mixing bowl. Just stuff them back into the dough if they’re trying to fall out, and later you’ll savor each and every crunchy candy-coated bite.

After the dough comes together, form two tablespoon-sized mounds. I made these cookies fractionally smaller than in the original recipe by about a half-ounce. Doesn’t sound like much, but I didn’t want those pretty M&Ms in the oven any longer than absolutely necessary for fear they would bleed, run, or crack. I think my fears were mostly unfounded, but used my trusty medium 2-inch cookie scoop to form modest balls of dough, baked for just over 8 minutes, and they emerged perfect and unscathed.

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Place all the mounds on a large plate, cover it with plasticwrap, and refrigerate for at least 2 hours, up to 5 days, before baking. If you bake with warm dough, your cookies will spread more and won’t stay as thick and puffy, which is why I always bake with chilled dough.

It’s a blessing and a curse to have plates of cookie dough in the fridge. It makes it very easy to bake up a few fresh, warm cookies for dessert. Or with morning coffee. Or as an afternoon snack. Or as a midnight snack.

Let’s not even talk about the frozen golf balls in Tupperwares in the freezer. Sometimes I’m not quite sure what I’m grabbing, but after 10 minutes at 350F I find out that oh yes, these are the Cranberry and White Chocolate Chip Cookies not the Maraschino Cherry White Chocolate Cookies. Sometimes surprises are good.

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Bake the cookies at 350F for 8 to 10 minutes, no more. The cookies shown in the photos were baked with dough that had been chilled for two days, allowed to come to room temp for 15 minutes, and then baked for 8 1/2 minutes, with trays rotated at the 4-minute mark. The cookie tops should be set, but barely, and will be pale, glossy and appear underdone, but they firm up as they cool.

Baking any longer than 10 minutes and you run the risk of the bottoms browning too much, the M&Ms cracking, or ending up with hard, dry, rock-like hockey pucks after cooling. Everyone’s ingredients, oven, climate, and personal preferences are different, but they taste best when they’re not over-baked and are softer.

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They turned out so soft, moist, and tender in the interior with perfectly chewy edges. The dough is buttery, with hints of vanilla.

There’s an abundance of M&Ms in every bite and I love biting into their shells. The dichotomy of smooth, supple dough, generously flanked with candy, and hearing those little shells crack and crunch as I bite down, and feeling the crunchy coating bits between my teeth, like sweet little eggshells, it’s just something I love.

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They’re the best M&Ms cookies I’ve ever had.

And not just because there’s pink M&M’s baked in, but that doesn’t hurt.

Soft and Chewy M&Ms Cookies averiecooks.com

Soft and Chewy M&Ms Cookies - Soft, melt-in-your mouth buttery cookies stuffed with M&Ms!  (Use pink/red/white M&Ms for Valentine's Day parties!)
 

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Soft and Chewy M&M Cookies

These are the best M&M Cookies I've ever had. They're soft, moist, and tender in the interior with perfectly chewy edges. The dough is buttery, with hints of vanilla. There's an abundance of M&Ms in every bite. I tweaked my favorite Chocolate Chip Cookie Recipe and added M&Ms.Cornstarch is the secret ingredient that keeps them extra soft.The dough can be made in advance, refrigerated, and baked off as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough.

Yield: About 22 medium-sized cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: about 3+ hours, for dough chilling

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups milk chocolate M&Ms (or another variety of M&Ms, or chocolate chips may be substituted)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add the M&Ms and fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place them on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet. Bake for 8 to 10 minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than ten minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled for two days, allowed to come to room temp for 15 minutes, and were baked for 8 1/2 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Chocolate Chip and Chunk Cookies

Related Recipes

Chocolate Chip and Chunk Cookies – My favorite recipe for pure, unadulterated, perfect chocolate chip cookies. They’re soft, chewy, tender, moist, stay soft for days, are a snap to make, and have two kinds of chocolate in every bite. If you need a solid, fuss-free, and straightforward recipe for chocolate chip cookies that yields fabulous results on every level, try this one. It’s my gold standard

Deep Dish Chocolate Chip Cookies with Peanut Butter Cups and Peanut Butter M&M’s – Made in a whoopie pie pan, so the cookies turn out like little deep dish pizzas. Thick, soft, chewy, and stuffed to the max with candy. A fun way to use up extra Easter or holiday candy

New York Times Chocolate Chip Cookies (from Jacques Torres) – I stuffed more chocolate than I thought was possible into these cookies. Fresh from the oven, they’re wonderful, and although I don’t consider them my ‘perfect’ cookie many people adore these jumbo bakery-style cookies and the dough would be great for stuffing M&Ms or candy into

Snickers Bar Stuffed Chocolate Chip Cookies – One of the favorite candy bars stuffed into an easy, basic, chocolate chip cookie recipe

Caramel Corn Chocolate Chip Cookies – There’s more add-ins than dough in these extremely well-stuffed cookies. If you like eating caramel corn by the handful, baking it into cookies is even better

Chocolate Chip Peanut Butter Oatmeal Cookies – Chocolate Chip Cookies that have a bit of peanut butter and oatmeal added. Soft, moist, with plenty of chewy texture. The recipes uses melted butter so no mixer is required, and they stay soft for a week. If you like a variety of textures and flavors in your cookies, these are perfect

Browned Butter Chocolate Chip Cookie Cups – If you’ve ever had a problem with cookies spreading while baking, it’s impossible with these because they’re baked in a muffin pan. Between the nuttiness and richness from the browned butter, and brown sugar used in the dough, there’s great flavor depth. Dense and rich, with the perfect balance of chewy edges, squishy in the middle, and loaded with chocolate

“Egg”-in-a-Nest Stuffed Peanut Butter Cookie Dough Bites (No-Bake, Vegan, Gluten-Free) – Chocolate-covered almonds stuffed into no-bake peanut butter cookie dough are fast, easy, and fun. Also an easy one to make with the kids

Do you like M&M Cookies? Candy in cookies?

Tell me about your favorite recipes and favorite candy to bake with.

I also like to make candy. Five-minute homemade Butterfinger Bars (No-Bake, Vegan & GF options) in the microwave and 5-minute homemade Ritz Cracker Stuffed Peanut Butter Cups (No-Bake, Vegan)

Thanks for the Breakfast For Dinner Cookbook Giveaway and Unreal Candy Giveaway entries!

   

163 Responses to “Soft and Chewy M&Ms Cookies”

  1. #
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    Ari @ Ari's Menu — March 15, 2013 at 2:02 pm

    I love the pretty pastel m&ms and the soft, gooey, buttery insides of these cookies! Chewy outsides, and insides that look like cookie dough–that is basis for the perfect cookie!

    Reply

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    Nicole @ Culinary Cool — March 15, 2013 at 7:50 pm

    I just adore the pastel colors. I can see myself getting into major trouble if I made these….I could eat at least half of them in one sitting!!

    Reply

    • Averie @ Averie Cooks replied: — March 15th, 2013 at 10:13 pm

      They’re so soft, it’s very easy to have one more, one more… :)

      Reply

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    Debra McDonald — March 15, 2013 at 8:07 pm

    My husband made these with White Chocolate M & Ms and they were “to DIE for!!” The best cookies I’ve ever eaten!!

    Reply

    • Averie @ Averie Cooks replied: — March 15th, 2013 at 10:12 pm

      BEST cookies you’ve ever eaten!? Well that’s awesome!!!!! I totally need those white choc M & Ms in my life (the PB ones are good in here too). Thanks for telling me your husband made them for you! Wow, he’s a keeper :)

      Reply

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    Rita — March 18, 2013 at 9:17 pm

    Pinned! Can’t wait to try them out!

    Reply

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    AGS — March 19, 2013 at 8:46 am

    1. How well do these keep? If I make the dough on Thursday, bake on Saturday, will they be good for Easter baskets on Sunday?
    2. I only have dark chocolate pastel m&m’s on hand. . . do you think they’ll come out just as well?

    Reply

    • Averie @ Averie Cooks replied: — March 19th, 2013 at 12:40 pm

      1. Reread the post and recipe section of the post because I addressed it in more detail but yes to your question; totally fine.
      2. I’m sure that’ll be just fine.

      Enjoy!

      Reply

      • AGS replied: — April 1st, 2013 at 7:07 am

        This came out really well – thank you! If I hadn’t had 11 guests+an entire dinner to do that day, I would have baked them “day of”. . . but they held well in the container for 24-36 hours.

        • Averie @ Averie Cooks replied: — April 1st, 2013 at 12:22 pm

          Glad you and all the guests enjoyed them! Thanks for trying them & coming back to tell me you made them!

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    Chelsea — March 20, 2013 at 4:37 am

    I made these yesterday and did not find them to be chewy… they were a lot more thick, fluffy, and cakelike. I may try the recipe again and modify to make them a little more sweet (these almost tasted and felt like slightly sweet biscuits). Maybe a little less baking powder for me next time too?

    Reply

    • Averie @ Averie Cooks replied: — March 20th, 2013 at 4:46 am

      If you used baking POWDER per your comment, that’s your problem.
      The recipe calls for baking SODA!

      Powder WILL make things cake-like and not chewy and biscuit-like as you said. So if that was what you used, that was definitely the culprit!

      Reply

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    Monique @ Ambitious Kitchen — March 20, 2013 at 10:03 pm

    These are beautiful! I’ve always loved M&M cookies; I think the peanut butter ones may be my favorite though! :)

    Reply

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    Natalie — March 23, 2013 at 11:41 am

    OH MY! Just made these this morning for a church bake sale and now I’m thinking these taste SOOOO good I’m not sure they will make it to the sale. These have to be the most amazing cookies EVER ! With every bite I think these taste like they were made by a professional baker, I can’t believe I made them. Thank you for sharing this recipe. This will be my new go to recipe for cookies. I can’t wait to try your other recipes.

    Reply

    • Averie @ Averie Cooks replied: — March 23rd, 2013 at 1:06 pm

      Thanks for such extremely high praise about the cookies, Natalie! If one of my recipes can make a person feel like their cookies were make by a professional baker, there is no higher compliment than that! Enjoy this cookie dough base for chocolate chip cookies or any other add-in’s you like. I love it so much, too! Thanks for coming back to LMK how happy you are with these!

      Reply

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    Cassie — March 24, 2013 at 1:55 pm

    My cookies turned out crumbly and dry (but still tasty ;p). I’m not blaming your recipe, only my newbie baking skills! Things that could’ve gone wrong: didn’t beat mixture for long enough, ran out of vanilla so only had 1 tsp… only things I can think of that I didn’t to exactly as you said.

    Reply

    • Averie @ Averie Cooks replied: — March 24th, 2013 at 2:03 pm

      It’s very hard to say but sounds like they could have been over-floured (try a few tablespoons less next time) or over-baked. Maybe your oven runs hot? This recipe is basically the same recipe as here http://www.loveveggiesandyoga.com/2012/11/chocolate-chip-and-chunk-cookies.html for the dough and there are thousands of people who’ve made the recipe with success (including the links to other sites given in that post) – so I would just say keep trying since you said you’re a new baker. And take them out of the oven sooner rather than later next time would be my biggest tip!

      Reply

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    Elise @ Paint Chips & Frosting — March 25, 2013 at 10:04 am

    These look phenomenal!

    Reply

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    Ashley — March 26, 2013 at 5:37 pm

    Made these yesterday and followed the recipe exactly. They are amazing!! Thanks for sharing!

    Reply

    • Averie @ Averie Cooks replied: — March 26th, 2013 at 6:52 pm

      Thanks for coming back to LMK you tried them and followed the recipe to a T and you had great success! Yay!

      Reply

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    allison — March 29, 2013 at 11:15 am

    i just made these. followed the recipe exactly and chilled them for 2 hours. they took 20 + minutes to cook (might still not even be done). and spread out so much farther than yours. im bummed because yours look fantastic, but this recipe was not a winner for me.

    Reply

    • Averie @ Averie Cooks replied: — March 29th, 2013 at 2:21 pm

      Hi Alison
      With all due respect, if you had to bake a batch of cookies for longer than 20 minutes, cookies that are this size especially, I highly suspect there is something wrong with your oven if you followed the recipe to the T. There have been many, many people (as you can see from some of the comments) who have made them as well as those who’ve emailed me saying they’ve made them with success, so I know the recipe works. This blogger also made them, and the only thing she changed was she used Peanut Butter-Filled M&Ms rather than plain M&Ms like I did http://www.bakerita.com/soft-peanut-butter-mm-cookies/

      They’re also almost identical in dough base to this dough http://www.loveveggiesandyoga.com/2012/11/chocolate-chip-and-chunk-cookies.html which gets rave reviews from readers and it’s an adaptation of a recipe I found online with thousands of positive results

      My friend Sally also makes similar cookies to these with chocolate chips rater than PB chips and her dough base is identical to mine here, which is why I think it’s your oven or something on your end. Sorry they didn’t work for you.
      http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/

      Reply

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    nikki — March 30, 2013 at 5:56 pm

    hey girl! great recipe! i just wanted to share that early on in reading the recipe i didn’t realize refrigerating the dough was part of the steps! sooo in the midst of an 8:00pm baking session (for work tomorrow!) i refrigerated the dough for about 40 minutes and they still came out perfectly! thank you so much for this delicious recipe…perfect even when i messed it up a bit!

    Reply

    • Averie @ Averie Cooks replied: — March 30th, 2013 at 6:26 pm

      Well you didn’t mess it up too badly if they came out perfectly! Woo-hoo! Thanks for LMK you made them and that you’re so happy! Yay! (and sorry you have to work on Easter Sunday!)

      Reply

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    Jackie — March 31, 2013 at 12:55 am

    My Easter M&M cookies are in the fridge right now! I can’t wait to put them in the oven tomorrow after church! I hope I did everything right!!! They look amazing! = )

    Reply

    • Averie @ Averie Cooks replied: — March 31st, 2013 at 4:25 am

      Overnight chilling is the best! Good call and I am sure they’re going to be perfect! LMK how they go for you! Happy Easter!

      Reply

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    Alex @ Cookie Dough Katzen — April 1, 2013 at 9:43 am

    I just made these this weekend and they were a huge hit! Thanks for sharing the recipe!

    Reply

    • Averie @ Averie Cooks replied: — April 1st, 2013 at 12:19 pm

      So glad to hear they were a huge hit! Thanks fro coming back to LMK!

      Reply

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    Kathleen Richardson — April 2, 2013 at 7:15 pm

    I’m definitely pinning this on my M&Ms Board. Just bought Easter M&Ms on sale after the holiday and now I have your idea for using them. Yum!

    Reply

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    Kari — April 4, 2013 at 12:56 pm

    I just pulled some of these out of the oven (and taste tested a few) and these are wonderful! I have never seen cornstarch in a cookie recipe before, but what a great idea (since it would make the flour more like cake flour and lighter). My son was so excited to use the Easter m&ms in the cookies. :) He didn’t even mind the refrigeration time or waiting till naps where over to try them! Thank you for the great recipe!

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:44 pm

      since it would make the flour more like cake flour and lighter = Exactly! Without that sometimes strange smell/taste that cake flour can impart. I am so glad you like them and that your son did, too! Thanks for LMK you tried them!

      Reply

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    IndianaAnna — April 12, 2013 at 10:11 am

    I saw this recipe when you first shared it, but then didn’t bookmark it. So, today when I wanted to use the M&Ms I got on Easter clearance, of course I couldn’t remember where I saw the recipe! GAH! Five minutes on Google later, and I found it! Then, I started making the cookies without realizing chilling was recommended. I didn’t have time to chill, so just rolled the dough into balls, baked, and hoped for the best. They turned out fabulous and I’m sure my children will be quite happy when I surprise them with M&M cookies after school today!

    Reply

    • Averie @ Averie Cooks replied: — April 12th, 2013 at 1:46 pm

      So happy to hear you relocated the recipe and that even without chilling the dough, they turned out great for you! I’m sure you’re going to be the best mom ever today after your kids have the cookies :) Enjoy!!

      Reply

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    Caroline — July 3, 2013 at 7:05 pm

    Averie…let me just say that I usually suck at baking cookies. Especially, chocolate chip cookies. These were the best I’ve ever made! Thank you so much! I did add a bit more salt because I’m a freak for that contrast and I used mini M&M’s, but they were awesome! Thanks so much! Love your site!

    Reply

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    Kat — July 6, 2013 at 10:21 pm

    just made these for my shared lunch in French class on tuesday …. I tried not to eat them till then, but… they’re just too yummy! :p
    thanks for this amazing and super easy recipe :))

    Reply

    • Averie Sunshine replied: — July 6th, 2013 at 10:28 pm

      Thanks for trying them and yes, they are so good – it’s hard to resist this dough base, I agree! I have an adaptation of this dough base coming on Tuesday. So glad you like these! :)

      Reply

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    Sarah — July 8, 2013 at 8:35 am

    Made these last night for a cookie exchange — unfortunately they turned out with a distinct taste of “hmm, these really need salt” so I’m not going to use them, but I think with the 1/2 t of salt listed in your other similar recipe, they would be great!

    Reply

    • Averie Sunshine replied: — July 8th, 2013 at 8:41 am

      Yes, there is salted listed in the ingredients list in these – “salt, optional and to taste”

      Salt in sweets is a hard thing to state universally because one person may think they need salt, but another may think they’re just fine without; which is why I always say to salt, to taste. Sounds like you may be one of the people who can handle more rather than less. And I wouldn’t write them off for a cookie exchange. What you think ‘needs salt’ – others may not. Trust me! I hear all sides of the salt issue from my readers, which is why, again, I’m at the ‘to taste’ stage. I let that fall on you all :)

      Reply

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    Sarah — August 31, 2013 at 4:22 am

    Is it okay if I make large and thin cookies out of this? Won’t make any difference right?

    Reply

    • Averie Sunshine replied: — August 31st, 2013 at 5:41 am

      I prefer thicker cookies just because thin usually means crispier and I don’t like crispy cookies at all. You can bake them larger and thinner if that’s your preference though. Lmk how it goes!

      Reply

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    Amy — September 22, 2013 at 4:11 am

    Hi Averie! I came across this cutie M & M cookie recipe. Thank you for posting it! I have an idea & I need your advice/help. It’s the first day of Fall today & I purchased a bag of Pumpkin Spice M & M’ s at Target. How could I doctor this recipe a little to make it more accepting to the M & M? Should I add some pumpkin pie spice to it? Cut down on the vanilla? Please help!!! I completely trust your advice!!! Happy Fall!!!!! Amy

    Reply

    • Averie Sunshine replied: — September 22nd, 2013 at 4:46 am

      You could just make this recipe as written and add about 2 tsp pumpkin pie spice or I have another recipe I just posted for soft and puffy pumpkin spice and honey cookies (look on my sidebar recent posts for link – on my phone right now and hard to link) and just add the mms to that recipe. Lmk what you do!

      Reply

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    Amy — September 22, 2013 at 7:06 am

    Trust me, the pumpkin honey cookie has already been pinned!! I thought maybe between the 2tbsp of pumpkin pie spice & then the M & M’s it might be too overwhelming?? Should I cut down on the amt. of spice? Can you come here & make them??? LOL!! I’ll definitely keep you posted!!

    Reply

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    Molly — October 3, 2013 at 6:25 pm

    Hi!
    I made these with reeses pieces tonight (boss’s birthday tomorrow, those are his favorite!) – they’re a bit too sweet for me, but I know they’ll be a HIT tomorrow. Next time I’ll try m&ms or semi sweet chocolate chips. Yum.

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 12:22 am

      Glad you think people will like them!

      Reply

      • Molly replied: — October 5th, 2013 at 7:29 am

        They did! All gobbled up. :)

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    Susan — December 5, 2013 at 8:42 am

    These look delicious. Thinking of making them with red and green for my daughter’s school. Did you use a convection oven for these? And if not would that be a good idea? Thanks!

    Reply

    • Averie Sunshine replied: — December 5th, 2013 at 12:06 pm

      I just bake in a regular oven – the one that’s in my apartment. Nothing fancy. Since I don’t have a convection oven, I don’t know how that would change baking time or effect results. I would bake in a regular oven if you can so you can duplicate my results.

      Reply

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    RK — December 15, 2013 at 4:53 am

    Ok I followed your exact m&m recipe and it was a disaster. I chilled the dough overnight and it was so hard I couldn’t get it out of the bowl. In fact it broke my wooden spoon in half. I struggled with it, baked per the instructions and ended up with little hockey pucks :(

    Reply

    • Averie Sunshine replied: — December 15th, 2013 at 5:20 am

      If you followed the recipe exactly, then you would have scooped the dough into balls, chilled the balls, then baked them. From what you described, it sounds like you chilled your entire bowl of dough, thus the broken spoon and saying you couldn’t get it out of the bowl. Sorry you didn’t read the recipe correctly.

      Reply

      • RK replied: — December 20th, 2013 at 9:50 pm

        With a lot of struggle, I get the dough out of bowl and baked them per your instructions. Like I said, they turned out like hockey pucks. I don’t think chilling in the bowl vs chilling in balls should cause that issue? Wasted an entire batch of ingredients. Who knows what the problem was but I guess I will just use my original recipe next time.

        • Averie Sunshine replied: — December 20th, 2013 at 10:10 pm

          I’m certain that what you did, when you didn’t follow the directions I indicated, contributed to your results not being like mine. Sorry that you chose to do things that way. I have used this dough base in many other cookies on my site, i.e. Snickers, Twix, and many more – and have never had anyone write saying they had such difficulty like you did which would seem to indicate that’s where the problem came in. Sorry for your trouble!

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    Stacie — January 10, 2014 at 7:55 am

    I made these m&m cookies and they were soooooo good. They spread a bit more than in your photos. Not sure where I went wrong. I was careful about chilling them and such. Only thing I could think is maybe I am not creaming the butter enough AND I used salted butter. Regardless though they are delicious and I will try again possibly doing a better job of creaming the butter.

    I will also try King Arthur brand flower as suggested in other comments.

    My family loves your cookies! As always, thanks for the recipes and suggestions.

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 12:19 pm

      Thanks for the great comment (and thanks for taking the time to post it here). Glad you enjoyed the cookies so much :)

      Reply

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    Havens — February 13, 2014 at 10:30 am

    Just made these- they turned out fabulously! I used 1 c Valentine’s Day M&M’s and 1/2 c chocolate chips and they were divine! Perfectly soft & chewy, just how an M&M cookie’s supposed to be! Thanks for sharing!

    Reply

    • Averie Sunshine replied: — February 13th, 2014 at 1:28 pm

      Thanks for trying them Havens & glad they came out exactly perfect for you! Happy Valentine’s Day!

      Reply

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    LeAnn — February 14, 2014 at 12:57 pm

    I just pulled my first trays from the oven and they turned out great! I used Arrowroot Powder instead of the cornstarch. I doubled the recipe, but only had one bag of M&Ms so they could use more candy but other than that, perfection. Thanks for the great recipe!! My three little valentines are going to gobble these up today :)

    Reply

    • Averie Sunshine replied: — February 14th, 2014 at 1:28 pm

      Glad they turned out great for you and that the arrowroot powder was fine, too! Happy Vday!

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    Jac — April 6, 2014 at 5:45 pm

    They look delish. How many cookies does the recipe make?

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    Jac — April 6, 2014 at 5:48 pm

    Never mind-22!

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    Erin — April 13, 2014 at 6:05 pm

    OMG! The m&m cookies rocked my (and my family, and my neighbors) world! They were awesome! I actually threw them in the freezer for a few minutes to speed up the cooling time, maybe 15 min – and then baked them, and they turned out great. I am bringing these in for treat day to my work this week! And I can just keep the dough until Tuesday night, so they will be fresh baked for work on Wed. Love it!

    Reply

    • Averie Sunshine replied: — April 13th, 2014 at 11:07 pm

      So glad you love them and they rocked everyone’s world! You can also freeze the unbaked dough for up to about 4-6 months. So I always have a few (ok like a few hundred) frozen dough balls on ice just ready to be baked. Hope your office & coworkers like them! :)

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    amy — April 20, 2014 at 7:48 am

    I felt compelled to comment on these for people like myself. When I stumble upon a recipe from a source that is unknown to me, I rely heavily on reviews before I decide to make said recipe. If you have any doubts, rest assured. These are fantastic!! Made them for easter and they are already gone. Already getting requests for more! So delicious. Followed the recipe exactly. Chilled overnight and baked for 8 minutes. Fantastic. When you pull them out, fight the urge to put them back in. They seem undone, but once cooled completely they are perfect. Thank you for an amazing recipe. Looking forward to trying more :)

    Reply

    • Averie Sunshine replied: — April 20th, 2014 at 1:37 pm

      “When you pull them out, fight the urge to put them back in. They seem undone, but once cooled completely they are perfect.” <— Thank you for saying that and I totally, totally agree. If you go longer than that in my oven, you don’t get the soft, chewy, gooey cookies I prefer the most.

      And thanks for leaving a great review and for taking the time to do so. I too rely on reviews when deciding if I should make something. So glad you’re happy. Please LMK if you make other recipes of mine!

      Reply

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