![Sparkling Shortbread Cookies](https://static01.nyt.com/images/2022/12/07/multimedia/YK-Sparkling-Shortbread-1-a959/YK-Sparkling-Shortbread-1-a959-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
M&M Cookies
![M&M Cookies](https://static01.nyt.com/images/2021/12/08/dining/08COOKIESREX6-M-M-Cookies/08COOKIESREX6-M-M-Cookies-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup/115 grams unsalted butter, very soft
- 1cup/200 grams granulated sugar
- ¼packed cup/57 grams dark brown sugar
- 1large egg, at room temperature
- 1tablespoon vanilla extract
- 1teaspoon kosher salt (Diamond Crystal) or ¾ teaspoon coarse kosher salt
- ¼teaspoon baking soda
- 1½cups/185 grams all-purpose flour
- ½cup/96 grams M&M’s
Preparation
- Step 1
Heat the oven to 350 degrees and line 2 large sheet pans with parchment.
- Step 2
In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M’s, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.
- Step 3
Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.
Private Notes
Cooking Notes
The only modification I would make with this delicious recipe would be to use mini M&Ms instead of the regular size candy. You end up with more chocolate per bite. I also use mini chocolate chips in my chocolate chip cookie recipe as well. People tend to enjoy the smaller chocolate addition.
I just made these for the fam today. I used mini M&Ms and only 150 grams of sugar (cos I don’t love things overly sweet), but otherwise followed the recipe. They were a huge hit. We couldn’t stop eating them. :/
Just made these with the idea that if the NYT has 24 days of cookies, we should eat 24 days of cookies. Made as written except I doubled the M&Ms (I had chopped mine - no minis to be found). Was the easiest thing ever - butter definitely needs to be soft and they were consumed immediately. Day one: check.
I followed the recipe as written and aesthetically these cookies turned out puffier and less attractive than the photos. Flavor and texture-wise were OK, but my family agreed that they were too sweet, and didn’t have enough M&Ms. If I made them again, I would: - Double the amount of M&Ms, and leave more whole (fewer chopped) - Reduce the amount of vanilla, maybe by a teaspoon - Cut the sugar by 1/4 cup - Increase the salt by a 1/4 teaspoon
I love the flavor of real butter in my cookies but I also enjoy the chewy texture vegetable shortening provides, so I compromise and use half real butter and half shortening. This way I get both flavor AND chewiness.
I was hoping for a new car for Christmas, but this is even better. The perfect vehicle for devouring M&M's.
My family has made M&M cookies for years, only we have used chopped peanut M&M's.
For those who think the cookie is too sweet, I'll say that it is a sweeter cookie than some, but for my taste buds it's not too sweet. If sweet is not your jam, definitely move on to something less so, but here's the thing about the sugar, and for anyone who's commenting about changing the amount: baking is a chemical reaction. If you change the sugar, you change the cookie. That's your biz, just saying. I think they're perfect. It's that amount sugar that gives the cookie its wonderful texture.
I've had M&M cookies. For kids only. The candy shell tastes lousy in a cookie.
Look for mini red and green M&Ms in the stores now. They make great holiday cookies!
I think these cookies are easy to make, but quite average. I don't really see me making them again because they're pedestration. Good recipe for kids. The cookies took longer than 12 minutes to get golden around the edge.
I was looking for a recipe for M&M cookies to make them for a coworker whose favorite cookies are M&M cookies. This recipe is an excellent, basic M&M cookie recipe. Super easy to make and you don't have to even break out the hand mixer. I made two batches and got 19 cookies out of each using a 2 Tbsp scoop. Personally, I had best results when I chilled the dough in the fridge for about 10 minutes before baking and baked for about 14 minutes (until cookies were fragrant).
For the first time ever, my cookies turned out just like the photo AND tasted chewy and delicious. My teenagers inhaled them. I followed the recipe exactly. Perfect amount of M&Ms. I can't see stuffing more in, although I might try the xmas minis others mentioned. Eric Kim is my new fave. The video for this recipe is super helpful and mood lifting.
This recipe is perfect, I have to admit I was skeptical about hand mixing, but it does make a huge difference. These cookies have the exact texture I was hoping for. Slight chew, nice texture, crunchy with the candy coating. Thank you Eric!
Delicious, as are all of Eric Kim's recipes! I didn't quite yield 16. I found that 11 minutes as the perfect amount of time to get the edges golden and keep the centers chewier.
Quick and easy, but not particularly remarkable. And chopping M&Ms is a pain: the little buggers keep trying to escape and go flying all over the counter (and floor).
I absolutely love this recipe for so many reasons. First it is so darn easy and super yummy. My grandson is an M&M fanatic and he loved them! Second I adore that is hand mixed. When my mother first taught me to bake she wouldn't allow me to use the mixer. She said how do you think people baked before mixers????? It brought back a very warm and loving memory for me. Thanks for sharing this recipe!
I found that the cookies were overly puffy and way too salty even thouO used unsalted butter.
The comments for this Nutella Banana Bread all reference M&M cookies. I think that these comments need to be aligned back to the right cookie recipe and missing Nutella Banana Bread comments need to be restored.
make these cookies without measuring anything and just following your gut and it'll be greaet tbh used peanut butter mms and cold brew mms with no issues either (minis also were great)
Love this recipe and make it all the time. I usually only add 3/4 the amount of sugar and the butter needs to be super soft. I recommend microwaving it for 15 seconds.
I cut the sugar by 1/4 cup and sprinkled salt flakes over the top. The salt really deepened the flavor, I would recommend adding it. In all, delicious cookies!
I added dried cherries and chopped up guittard chocolate. No m&m’s. These cookies are AMAZING.
I made a double batch, reducing the sugar by 1/4 cup overall. They're still quite sweet. I think they need to be chilled for at least 15-20 minutes, not just a few minutes. They taste great but spread out a lot, so they are quite thin and look a bit greasy. I'd make these again with the reduction in sugar but would chill them longer before baking them to reduce spread. I used mini m&ms, did not chop them, and 1/2 cup per batch. I baked 8 per half sheet but the spread did cause some to touch.
Hi! Has anyone tried freezing this cookie dough? Or I'd also appreciate any other make-ahead tips — thanks!
No brown sugar. Did not substitute out.
Made without the smarties. Try to increase the smartie amount. Very, very sweet
I made the recipe as written and did find it too sweet. I’d reduce the sugar next time. Also, I had to increase the oven temp to 375 but could have been my oven!
Somehow these cookies make M&Ms taste even more like M&Ms than they do when I eat them straight out of the bag.
I made these with 113 grams of chopped chocolate bar instead of the m&m’s. Came out amazing great recipe
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