Copycat Mrs. Fields Chewy M&M Cookies
Sugar butter M&M cookies with perfectly soft and chewy centers, slightly crisp edges, and colorful M&M's Chocolate Candies.
Ingredients
- 2 cups all-purpose flour
- 1 and ¼ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ⅔ cup brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 and ½ teaspoons vanilla extract
- 1 cup M&M's Milk Chocolate Candies
Instructions
- Preheat oven to 350F degrees.
- In a medium size bowl, whisk together flour, baking soda, and salt. Set aside.
- 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.
- Slowly add flour mixture to wet ingredients; mix just until combined.
- 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.
- Bake for 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.
- Immediately remove the cookies and press M&M's Milk Chocolate Candies into the tops of the cookies. Place back in the oven and bake for 30 seconds to melt M&M's into place.
- Cool cookies on a baking sheet on a wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Chewy M&M Cookies should be stored in an airtight container and will keep 4+ days.
Recipe from The Baker Chick.
