These soft and chewy cookies are loaded with M&Ms and chocolate chips. Addie added some sprinkles on top for extra pops of color!
School is out for the summer. For those of you keeping track at home, that means that I am a parent to a rising 8th grader. Wasn’t I just in 8th grade yesterday?
We have some camps lined up for the summer, and a few trips planned. But before school ended, Addie’s Spanish class had an end-of-the-year party. Kids signed up (officially or not) to bring in goodies to share with their classmates. Much to m excitement, my daughter chose to bake some cookies for her class. I’m relieved that she didn’t want to buy anything packaged or made by a grocery store. Homemade, in my opinion, is so much better.
Addie baked these on her own with no help from me. She chilled the first batch (half of the dough) after 30 minutes chilling time, and her cookies spread and got too thin. The next batch we allowed to sit overnight in the refrigerator before baking, and that turned out much better. The second batch of cookies were taller and chewier than the first. I explained to my daughter that the butter was probably too soft in the first batch so it spread. Once it was able to chill, it wasn’t able to spread.
Luckily, my husband and I were allowed to sample some of the cookies before the rest of the them got sent off to school. We liked the additional sprinkles that Addie added on top. These were fun cookies to look at and eat. I hope Addie’s classmates enjoyed them too.
Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4 out of 5
Soft and chewy M&M chocolate chip cookies
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (8 Tablespoons or 1 stick) unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 and ½ cups M&M candies
- ½ cup chocolate chips
- Line two baking sheets with parchment paper or silicone mats and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and the vanilla and mix well.
- Turn the mixer down to low and slowly add in the dry ingredients. Mix until everything just comes together.
- Fold in the M&Ms and chocolate chips.
- Using a medium sized cookie scoop, scoop mounds of dough onto your prepared baking sheets. Make sure to leave about 1-2 inches in between each cookie dough ball. Place the sheets in the refrigerator to chill, at least 30 minutes and preferably more than 1 hour.
- Preheat your oven to 350℉.
- Bake the cookie dough for 5 minutes. Then rotate and swap the sheets (if there is a sheet on the top rack, move it to the bottom and vice versa). Turn the sheets 180 degrees so that the "front" is now the "back." Bake an additional 4-5 minutes or until the edges appear set. The tops will appear to be underdone, and that is OK. Do NOT overbake these.
- If desired, you can press additional M&Ms or chocolate chips on top of the warm cookies.
- Allow the cookies to cool slightly before moving to a wire rack to cool completely.
- Serve and enjoy.