Chewy M&M Cookies – a delicious copycat of Mrs. Fields M&M Cookies; these cookies are perfectly chewy in the center with an ever-so-slight crisp on the edges and perfectly placed M&M’s. They’re AMAZING!
Cookies! Sometimes I can be a real cookie monster. This is especially true when it’s a cookie I really enjoy, like Mrs. Fields Chewy M&M Cookies at the mall. There is just something about the simplicity of the sugar cookie with its soft and chewy center, its wee-bit of a crisp around the edges and the perfectly placed M&M’s.
It’s my cookie monster love for these Chewy M&M Cookies that made me super excited when I came across The Baker Chick’s M&M Chewies. No, this is not my own recipe. I wish it was. Audra over at The Baker Chick did a fabulous job with it that I don’t need/want to change anything about it. It is to die for just the way it is.
In honor of my Green Bay Packers and the football season, I decided to bake Packer Chewy M&M Cookies. Yes, I picked through the bag of M&M’s for the green and gold ones, so what. Packers Fans Unite! 🙂
Chewy M&M Cookies are remarkably easy to bake and honestly a little too good to be true. The extra special tidbit to these cookies is to immediately press the M&M’s onto the cookies right after baking; then pop them back into the oven for 30 seconds to allow the M&M’s to melt {just a little} into place. Now Eat & Enjoy!
If you LOVE Mrs. Fields M&M Cookies then you’ll LOVE these Chewy M&M Cookies! Raise your hand if you’re a cookie monster too?
A delicious copycat of Mrs. Fields M&M Cookies; these cookies are perfectly chewy in the center with an ever-so-slight crisp on the edges and perfectly placed M&M's.
- 2 cups all-purpose flour
- 1 and 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup M&M's Milk Chocolate Candies
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Preheat oven to 350F degrees.
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In a medium size bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl using an electric mixer, cream together butter and sugars on high speed until smooth and pale. Add the egg, egg yolk and vanilla extract; mix until combined.
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Slowly add flour mixture to wet ingredients; mix just until combined.
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Scoop dough into 1.5" rounds, or use a #50 disher to scoop balls of dough. Place on a silicone mat/parchment paper lined baking sheet 2-3" apart. Cookies will spread significantly. Using your fingers slightly flatten balls of dough.
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Bake 10-11 minutes or until barely golden brown around the edges. Do not overbake. Cookies may appear to be soft and undone, but they will set as they cool.
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Immediately remove cookies and press M&M's into the tops of the cookies. Place back in oven and bake for 30 seconds to melt M&M's into place.
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Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Chewy M&M Cookies should be stored in an airtight container and will keep 4+ days.
Recipe from The Baker Chick.
Oh I do love M&M cookies! Chewy cookies are the best! Thanks for sharing your recipe with us at Foodie Fridays! Pinning!
Thanks Michelle, and thanks for stopping by!
Made the cookies! Amazing recipe! Can I freeze this batter?
Hi Michelle! Thank you! I am glad you loved them! I don’t have a lot of experience in freezing the batter. I always like to make everything as fresh as possible. That being said, I don’t see why you couldn’t. If you give it a whirl, I’d love to hear how it goes. Thanks for your warm comments and stopping by!