These Small-batch M&M cookies are packed full of M&Ms, and come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6cookies
Calories 250kcal
Author Tracy
Ingredients
⅔cup(80g) all-purpose flourmeasured by weight or the spoon and sweep method*
¼teaspoonbaking soda
⅛teaspoonsalt*
¼cup(2oz) unsalted buttermelted and slightly cooled*
⅓cup(66g) brown sugar
2tablespoons(25g) granulated sugar
½teaspoonvanilla extract
1large egg yolk
½cupM&Ms
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together (properly measured) flour, baking soda, and salt.
In a medium bowl, whisk together cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
Stir in flour mixture until just combined. Fold in M&Ms. Drop six rounded spoonfuls onto your prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set.
Allow cookies to cool on the baking sheet until cool enough to handle before transfering to a cooling rack. Enjoy!
Notes
*To measure using the Spoon and Sweep Method, spoon flour into your measuring cup and sweep excess off with the flat of a knife. This will give you the most accurate measurement next to weighing.* If you'd like to use salted butter, reduce the salt in the recipe to a pinch of salt. If your dough is dry or crumbly, you probably ended up with a particularly small egg yolk so there wasn't enough liquid in the dough. You can add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl.