Soft M&M Cookies

Soft centers with gently set edges, even after cooling.

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Why This Recipe Works

Brown sugar retains moisture, slowing firmness as the cookies cool. An extra egg yolk adds fat and emulsifiers that keep the crumb tender.

Controlled spread prevents thin edges that bake dry. Pulling the cookies while centers are still soft limits moisture loss.

Brief pan cooling allows carryover heat to finish the center without overbaking.

Ingredients & Substitutions

Butter:
Use butter that’s softened but still cool to the touch. Overly warm butter causes excess spread, which leads to thinner cookies that firm quickly.

Brown Sugar:
The primary driver of softness. Brown sugar binds moisture and helps the cookies stay tender after cooling.

Granulated Sugar:
Used in a smaller amount to support structure without drying the dough.

Egg + Extra Egg Yolk:
The whole egg provides structure. The additional yolk adds fat, which protects the crumb from drying out.

Flour:
All-purpose flour provides enough structure to hold the M&M’s without tightening the texture.

Baking Soda:
Encourages controlled spread and helps the cookies set without baking dry.

Salt:
Balances sweetness and sharpens the chocolate flavor.

M&M’s:
Mini M&M’s distribute more evenly through the dough and interfere less with softness. Regular M&M’s work, but avoid overloading.

Optional Cornstarch:
A small amount can be added if your cookies consistently bake up firm. It softens the crumb without changing flavor.

Essential Equipment

• Light-colored baking sheets to prevent over-browning and moisture loss.
• Parchment paper to promote even heat and controlled spread.

How to Make Soft M&M Cookies

Mixing the Dough for Soft Texture

1. Cream the butter and sugars just until smooth and cohesive.
2. Avoid extended mixing, which introduces excess air and leads to drier cookies.
3. Add the egg, egg yolk, and vanilla, mixing only until combined.

Adding M&M’s Without Drying the Dough

1. Fold most of the M&M’s gently into the dough.
2. Press a few onto the tops after scooping so the dough stays intact and soft.

Baking Until Just Set

1. Bake until the edges look set and pale, while the centers still appear soft.
2. The tops should show light cracking but no overall browning.

Cooling to Preserve Soft Centers

1. Let the cookies rest on the baking sheet for several minutes.
2. This allows carryover heat to finish the centers without pulling out moisture.
3. Transfer once the cookies hold their shape.

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Expert Tips

• Cookies should look slightly underdone in the center when removed from the oven. They will finish setting as they cool.
• Measure flour carefully. Too much flour tightens the dough and reduces softness.
• Store cookies only after they are fully cool, sealing them airtight to maintain a tender texture.

Storage & Freezing

To Store:
Store Soft M&M Cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking.

To Freeze Baked:
Freeze baked cookies for up to 3 months. Thaw at room temperature, covered, to preserve softness.

To Freeze Dough:
Dough balls can also be frozen and baked directly, adding about 1 minute to the bake time.

FAQ

1. Why did my M&M cookies turn hard?
   They were likely baked too long or spread too thin, which causes moisture loss during cooling.
2. How do I keep M&M cookies soft the next day?
   Use a brown sugar–forward dough, avoid overbaking, and store airtight once fully cooled.
3. Should soft M&M cookies look underbaked?
   Yes. Pale centers indicate retained moisture that sets as the cookies cool.
4. Do M&M’s affect cookie softness?
   Too many can. Excess candy disrupts the dough’s moisture balance and leads to firmer cookies.

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Soft M&M Cookies

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

15

minutes

Cooking time

11

minutes

Calories

210

kcal

Total time

26

minutes

Soft M&M Cookies with tender centers and lightly set edges. Balanced brown sugar, an extra egg yolk, and precise baking keep these cookies soft after cooling.

Ingredients

• 3/4 cup unsalted butter, softened (170g)

• 3/4 cup light brown sugar, packed (150g)

• 1/2 cup granulated sugar (100g)

• 1 large egg (50g)

• 1 large egg yolk (18g)

• 1 1/2 teaspoons vanilla extract (6g)

• 2 1/4 cups all-purpose flour (280g)

• 1 teaspoon baking soda (5g)

• 1/2 teaspoon salt (3g)

• 1 cup mini M&M’s (200g)

Directions

• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
• Cream butter, brown sugar, and granulated sugar until smooth.
• Mix in egg, egg yolk, and vanilla just until combined.
• Add flour, baking soda, and salt; mix until no dry spots remain.
• Fold in most of the M&M’s.
• Scoop dough into 2-tablespoon portions and space evenly on sheets.
• Press remaining M&M’s lightly onto the tops.
• Bake 10–12 minutes, until the edges look set and pale while the centers still appear soft and slightly glossy. (If your oven runs hot, begin checking at 9 minutes to avoid overbaking).
• Cool on the pan for 5 minutes, then transfer to a rack.

Notes

• Key texture marker: Centers should look soft and slightly glossy when removed from the oven.
  Storage: Keep airtight at room temperature for up to 4 days.
• For consistently soft results, slightly underbake rather than relying on color.
• INTERNATIONAL SUBSTITUTIONS
  UK/AUS
  All-purpose flour → Plain flour
  Brown sugar → Soft light brown sugar