Bakery M&M Cookies
Indulge in the vibrant and chewy delight of Bakery M&M Cookies. These colorful treats combine soft cookies with rich chocolate chips, offering a nostalgic flavor that everyone loves. Perfect for sharing, they’re an easy choice for any occasion. Bake a batch today for a sweet treat that brings smiles!
Equipment
- Hand mixer or stand mixer
- Large sheet pan (15″ x 21″)
- Parchment paper or silicone baking mat
Ingredients
- 16 tablespoons unsalted butter at room temperature, not softened or melted
- 1 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 4 tablespoons oat flour oats that have been blended, see note 1
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2-1/2 cups flour see note 2
- 1-1/2 cups milk chocolate chips
- 1/2 cup mini chocolate chips
- M&M’s
Instructions
- First, grab your trusty hand mixer or stand mixer with the whisk attachment. In a mixing bowl, combine the unsalted butter, light brown sugar, and granulated sugar. Beat them together on medium speed for about 3 to 4 minutes until the mixture is smooth, light, and creamy. You’re looking for a pale yellow color and a fluffy texture.
- Add in one of the eggs and beat until completely incorporated. Follow with the second egg and the vanilla. Continue mixing until everything is blended smoothly.
- Next, it’s time to add the dry ingredients. In a separate bowl, whisk together the oat flour, baking soda, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Now, gently fold in the flour until the dough just comes together. This step is crucial for maintaining that desirable chewy texture. You don’t want to lose the fluffiness by overmixing!
- Once the flour is mixed in, add the milk chocolate chips and mini chocolate chips. Use a spatula to fold these in until evenly distributed throughout the dough.
- Cover the dough with plastic wrap and let it chill in the refrigerator for about 30 minutes. This helps the flavors meld and the dough firm up, leading to perfect cookies.
- While the dough chills, preheat your oven to 350°F. Line a large sheet pan (15″ x 21″) with parchment paper or a silicone baking mat to prevent sticking.
- After 30 minutes, remove the dough from the fridge. Use a 1/4 cup measuring cup to scoop out portions of dough and form them into balls. Place these on the prepared baking sheet, ensuring you leave enough space for spreading.
- Press about 6 M&M’s onto each cookie ball, making sure they stick well. If you prefer, you can also add more chocolate chips at this stage for an extra chocolatey cookie!
- Bake the cookies in the preheated oven for about 10 minutes. They’ll look slightly underbaked in the centers, which is perfect. Remove the pan from the oven and, while the cookies are still warm, use a spatula to press the edges inward gently. This helps give them a lovely shape.
- Allow the cookies to sit at room temperature for about 10 minutes to firm up before transferring them to a wire cooling rack. Repeat the baking process with the remaining dough, and enjoy the heavenly aroma filling your kitchen!
Notes
- Tip 1: To make oat flour, add old-fashioned or quick oats to a blender or food processor and blend until the oats resemble flour. If needed, stir and reblend to break up larger chunks of oats—it should be a fine powder.
- Tip 2: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top.
- Tip 3: One of my favorite ways to enjoy these Bakery M&M Cookies is to use them in an ice cream cookie sandwich!
- Tip 4: Store Bakery M&M Cookies in an airtight container at room temperature. They’re best enjoyed within 3 to 4 days.
- Tip 5: Freeze cookie dough instead of baked cookies. Drop cookie dough balls on a large sheet pan and freeze until solid.