Description
A standard drop cookie is fine, but a bakery-style M&M cookie is something special. The difference lies entirely in the texture. While a classic cookie might be uniformly chewy or crunchy, the bakery-style version is defined by a delightful contrast:
Ingredients
¾ cup unsalted butter, melted & cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg + 1 egg yolk (room temp)
1 tbsp vanilla extract
2 cups all-purpose flour
1 tbsp cornstarch
½ tsp baking soda
½ tsp salt
1½ cups M&M candies (plus extra for tops)
Instructions
Mix wet ingredients
In a bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
Add egg, egg yolk, and vanilla. Mix until glossy.Add dry ingredients
Stir in flour, cornstarch, baking soda, and salt just until combined.
Fold in M&Ms.Chill (important!)
Chill dough for 30–45 minutes for thick cookies.Bake
Preheat oven to 350°F (175°C)
Scoop ¼ cup-sized dough balls onto a lined baking sheet
Press extra M&Ms on top
Bake 10–12 minutes, until edges are set and centers look slightly underbaked
Cool
Let cookies rest on the pan 10 minutes, then transfer to a rack.
Notes
Baker’s Note: “These cookies are best enjoyed slightly warm when the M&Ms are still a little melty. For extra fun, swap in seasonal M&Ms to match holidays or occasions—red and green for Christmas, pastel for Easter, or bold school colors for game day. Store leftovers in an airtight container to keep them soft and chewy for days.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (~40 g)
- Calories: ~210 kcal
Keywords: bakery-style M&M cookies, ultra-soft M&M recipe, thick chewy M&M cookies, M&M cookies with cornstarch, no-spread M&M cookies