Loaded M&M Cookies – The BakerMama


With a mouthful of mini chocolate candies in every bite, these Loaded M&M Cookies are chewy, chocolatey and totally delicious!

Loaded M&M Cookies by The BakerMama

Mouth Melting Cookie Goodness

Now that it’s summer break, I’ll be in the kitchen testing out new recipes with the kids. And this Loaded M&M Cookies recipe is such a fun one to make with your little helpers. The dough is easily made from pantry staples and the kiddos will love stirring in all the mini M&Ms. Honestly, the only real challenge is keeping them from ‘sampling’ all the dough before you can bake it! I love how they look, too. They bake up so bright and colorful, you’ll want take a plate to friends and share the cookie love!

Loaded M&M Cookies by The BakerMama

I love baking with Mini M&Ms–the insides of the candies melt perfectly while the outside shell stays crunchy. It makes for such an amazing texture. And the cookies themselves are made from the butteriest, most delicious cookie dough base. They bake up chewy in the middle and crisp around the edges! I know you’ll enjoy them!

Loaded M&M Cookies by The BakerMama

How to Make Loaded M&M Cookies

Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.

In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs and vanilla and beat until well combined.

In a separate mixing bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix on low until just combined.

Gently stir in 1 and 1/2 cups M&Ms on low speed or with a wooden spoon.

Loaded M&M Cookies by The BakerMama

Scoop dough into 2-tablespoon sized balls and place a few inches apart on the prepared cookie sheets. Generously press additional M&M’s all over the top of the cookie dough scoops.

Bake for 8-10 minutes or until the cookies are just starting to turn light brown around the edges and barely starting to crackle on top, rotating the cookies sheets after 5 minutes of baking time.

Let cookies cool a few minutes on the cookie sheets and then transfer to a wire rack to cool completely.

Loaded M&M Cookies by The BakerMama

That’s all there is to it! Serve (with a cold glass of milk!) and enjoy!

Loaded M&M Cookies by The BakerMama

More Cookies You’re Sure to Crave

I am crazy about cookies, so I could not be more excited to share The BakerMama’s Dozen: My 13 Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.

The BakerMama's Dozen: My 13 Favorite Cookie Recipes

If you make these Loaded M&M Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ????

 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,


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Loaded M&M Cookies by The BakerMama

Loaded M&M Cookies


  • Author:
    The BakerMama

  • Prep Time:
    10

  • Cook Time:
    10

  • Total Time:
    20 minutes

  • Yield:
    24

Description

With a mouthful of mini chocolate candies in every bite, these Loaded M&M cookies are chewy, chocolatey and totally delicious!


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 and 1/2 cups mini M&M’s candies, plus more for topping dough balls with before baking

Instructions

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs and vanilla and beat until well combined.
  3. In a separate mixing bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix on low until just combined.
  4. Gently stir in 1 and 1/2 cups M&Ms on low speed or with a wooden spoon.
  5. Scoop dough into 2-tablespoon sized balls and place a few inches apart on the prepared cookie sheets. Generously press additional M&M’s all over the top of the cookie dough scoops.
  6. Bake for 8-10 minutes or until the cookies are just starting to turn light brown around the edges and barely starting to crackle on top, rotating the cookies sheets after 5 minutes of baking time.
  7. Let cookies cool a few minutes on the cookie sheets and then transfer to a wire rack to cool completely.



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