Bakery-Style Soft-Baked M&M Cookies

Close up of freshly baked M&M cookies with a bite missing from one showing off soft, chewy interior.

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Bakery-Style Soft-Baked M&M Cookies

These bakery-style soft-baked M&M cookies are ridiculous in the best way possible. They have super soft centers, slightly crisp edges, and are packed with colorful M&Ms that make them look like they came from a fancy bakery. Thanks to a few "secret" ingredients and techniques (that won't be secret anymore, you're welcome), these cookies stay pillowy-soft for days - if they somehow manage to last that long.

Servings: cookies

Calories: 231kcal

Author: Mike Johnson

Ingredients

170 g unsalted butter melted
150 g light brown sugar
67 g granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla bean paste
250 g all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon fine sea salt
200 g M&M'S minis divided

Metric - US Customary

Instructions

In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until well combined.
Add the egg, egg yolk, and vanilla and whisk until incorporated.
Add the flour, cornstarch, baking soda, and salt to the wet ingredients and mix until just combined; be sure not to overmix! Fold in most of the mini M&M'S (reserve some for the next step) until incorporated.
Using a medium (1½-tablespoon) spring-loaded scoop, take heaping scoops of the dough, form into tall mounds, and then place on a lined baking sheet. Top with remaining M&M'S, then loosely cover with plastic wrap and place in the refrigerator to chill for 30-60 minutes.
Preheat the oven to 325°F (165°C). Line another baking sheet with parchment paper and set aside.
Bake the cookies for 12-13 minutes, or until lightly browned on the sides; the centers will look very soft. Remove from the oven and allow to cool on the baking sheet completely.

Nutrition