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Bakery-Style M&M Cookies Recipe

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4.1 from 60 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 15 cookies

Description

This Bakery M&M Cookies recipe delivers soft, chewy cookies loaded with milk chocolate chips, mini chocolate chips, and colorful M&M’s. The dough is enriched with both brown and granulated sugar for perfect sweetness and texture. After chilling, the dough is baked at 350°F until just set and finished by pressing edges inward to keep them chewy and topped with extra candies for a beautiful and delicious treat. Ideal for sharing or special occasions, these cookies mimic the classic bakery style at home.

Ingredients

Wet Ingredients

  • 16 tablespoons unsalted butter (at room temperature, not softened or melted)
  • 1 cup light brown sugar (firmly packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 4 tablespoons oat flour (oats that have been blended)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour

Add-ins

  • 1 1/2 cups milk chocolate chips
  • 1/2 cup mini chocolate chips
  • M&M’s (to press on top of cookies)

Instructions

  1. Cream Butter and Sugars: Use a hand mixer or stand mixer with a whisk attachment to cream together room-temperature butter, brown sugar, and granulated sugar. Beat until the mixture is light, smooth, and creamy, about 3–4 minutes.
  2. Add Eggs and Vanilla: Add one egg to the creamed mixture and beat until fully incorporated. Then add the second egg and vanilla extract, continuing to beat until smooth.
  3. Add Dry Ingredients: Add oat flour, baking soda, baking powder, and salt to the wet mixture and beat to combine. Gradually mix in all-purpose flour without overmixing to maintain a tender texture. Fold in the milk chocolate chips and mini chocolate chips by hand. Cover the cookie dough and let chill in the refrigerator for 30 minutes.
  4. Prepare for Baking: While chilling, preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  5. Shape and Bake: Remove the dough from the fridge. Use a 1/4-cup measuring cup and a spoon to scoop dough onto the prepared baking sheet, shaping each portion into a ball. Press 6 M&M’s onto the surface of each cookie ball. Bake only 4 cookies at a time, allowing space for spreading, for 10 minutes. The cookies will look slightly underbaked in the centers with rough edges.
  6. Finish Cookies: Immediately after baking, remove the pan from the oven. Using the back of a metal spatula, gently press the edges of each cookie inward to shape them. If needed, use two spatulas to carefully push in the edges without breaking the cookies. Press a few extra M&M’s and mini chocolate chips onto the tops of the cookies. Let them cool at room temperature on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely. Repeat the process with the remaining dough.

Notes

  • Note 1: To make oat flour, blend oats in a food processor or blender until they reach a fine, flour-like texture.
  • Note 2: The recipe uses all-purpose flour for structure; oat flour is used in a small amount to add texture and flavor.
  • Note 3: Serving suggestions include enjoying the cookies with a glass of milk or as a colorful party treat.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/bakery-style-mandm-cookies-recipe/