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Chewy M&M Cookies: The Ultimate Recipe

Why You’ll Love This Recipe

These Chewy M&M Cookies are the epitome of nostalgic comfort. Forget those dry, crumbly disappointments; these cookies boast a perfectly balanced texture – a golden, slightly crisp edge giving way to a soft, melt-in-your-mouth center bursting with colorful M&M’s. They’re buttery, sweet, and utterly irresistible, making them the perfect treat for any occasion, from casual weeknight baking to a special celebration.

Ingredient Notes

Using good quality ingredients will elevate your cookies. Here’s what to keep in mind:

• Unsalted Butter: Allows you to control the salt level in your cookies.
• Brown Sugar: Contributes to the chewiness and rich flavor.
• Vanilla Extract: Enhances the overall flavor; use a high-quality extract for best results.
• M&M’s: Feel free to experiment with different types of M&M’s, including peanut, peanut butter, or even mini versions!

Step-by-Step Guide

1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and ensures even baking.
2. Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. This ensures even distribution of leavening agents.
3. Cream Butter & Sugar: In a large bowl, cream together 3/4 cup softened unsalted butter, 3/4 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy. This is key for achieving that perfect texture.
4. Add Wet Ingredients: Beat in 1 large egg and 2 teaspoons of vanilla extract until well combined.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing will result in tough cookies.
6. Fold in M&M’s: Gently fold in 1 1/4 cups of M&M’s. Reserve some extra for topping.
7. Scoop & Bake: Scoop tablespoon-sized dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few extra M&M’s onto the top of each cookie.
8. Baking Time: Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked. Remember, they’ll continue to cook as they cool.
9. Cooling: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Don’t overmix the dough. Overmixing develops the gluten in the flour, resulting in tough cookies.
• Use softened butter for best results. Room temperature butter creams more easily with the sugar.
• Chill the dough for 30 minutes before baking (optional) for even chewier cookies and better shape retention.
• Watch your cookies carefully while baking, as ovens can vary.

Frequently Asked Questions

• Can I freeze the dough? Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
• Can I substitute the M&M’s? Absolutely! Try using other candies like chocolate chips, sprinkles, or butterscotch chips.
• Why are my cookies flat? This could be due to underbaked cookies, using too little butter, or overmixing the dough.

Enjoy your incredibly delicious and chewy M&M cookies!

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