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M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

Corn Casserole

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Special thanks to Danish Creamery for making delicious, high-quality butter and for sponsoring this post. As always, all opinions are my own.

This hearty and flavorful Corn Casserole is made from scratch and a wonderful addition to your holiday table. It’s thick, moist, and the perfect balance of sweet and savory.

 

Overhead image of the corn casserole with a spoonful being taken out of it

Overhead image of the corn casserole with a spoonful being taken out of it

Corn Casserole

I’ve shared over the past years my affinity for cornbread and cornbread muffins (I’m convinced there is no better way to enjoy a good crockpot chili than with loads of cornbread). 

But come holiday season, the one dish I’m typically a little let down by are corn casseroles. While the Jiffy boxed mix makes a good corn casserole, nothing compares to homemade-from-scratch corn casserole. And this corn casserole — I haven’t been able to stop making and eating it. While we’re still a bit away from Thanksgiving and Christmas, this has shown up more times on our dinner table than I’m willing to admit.

Yes, it’s a bit more work than your typical corn casserole using a boxed mix, but I’m convinced it’s well worth the extra effort. This corn casserole is deeply flavored with a great balance of sweet to savory. It’s very dense, moist, and has pops of crisp corn in every bite.

Overhead image of the corn casserole with the butter used in it at the top of the image

Overhead image of the corn casserole with the butter used in it at the top of the image

And the first ingredient in this corn casserole that makes it oh-so-delicious is none other than butter! I’ve shared quite a bit about my personal favorite — Danish Creamery Butter in previous recipe posts, but below is a quick re-cap.

Danish Creamery butter 

  • Since 1895, the recipe for Danish Creamery Butter hasn’t changed: highquality cream from pasture-raised cows, and a touch of sea salt.
  • The secret to Danish Creamery’s velvety, rich butter lies in the health of its cows and land. Family farmers ensure that the cream in the butter comes from cows that are humanely raised, munching grass in wide, open spaces just as nature intended. Not only do they stay healthier, but they produce tasty, nutritious milk — the key ingredient to perfect Danish Creamery butters.
  • Danish Creamery’s European Style Butter boasts an 85% butterfat content (much higher than most other European Style butters which come in at around 82-83%), making it a dream in baking applications, sauces, or even just for your morning toast! And it’s the ultimate best addition to this corn casserole!

Process shots-- images of all the wet ingredients being added to a bowl and mixed together

Process shots-- images of all the wet ingredients being added to a bowl and mixed together

Corn Casserole Tips

  • Let melted butter cool after being melted. If hot butter is added to cold ingredients, it will clump.
  • Generously grease pan with nonstick spray. This will ensure the corn casserole serves nicely.
  • Make sure baking powder is fresh. All you have to do is drop a little bit of baking powder into hot water and look for a bubbling/fizzing reaction — if there is one, it’s good to go!
  • Baking time. Different pans and different ovens will bake this casserole differently. Look for the following signs for doneness: golden on top and lightly browned at the edges, springy to the touch with an ever so slight jiggle in the center, a toothpick when inserted into the center comes out clean or with a few moist crumbs.

Process shots-- images of the dry ingredients being prepped and added to the wet ingredients and being poured into the casserole dish and baked

Process shots-- images of the dry ingredients being prepped and added to the wet ingredients and being poured into the casserole dish and baked

Overhead image of the corn casserole fresh out of the oven ready to be served

Overhead image of the corn casserole fresh out of the oven ready to be served

Corn Casserole FAQs

1How long does corn casserole last in the fridge?

Up to 1 week.

This corn casserole is very moist and leftovers stay nice and tender for days. Let casserole fully cool to room temperature and then cover tightly with plastic wrap or transfer to an airtight container and store in the fridge.

2How do you reheat corn casserole?

If the corn casserole was transferred to an airtight container, transfer it back to an oven safe pan.

Re-warm in a 300 degree F oven for 10-20 minutes or until fully warmed through.

3Which is better frozen or canned corn?

Frozen corn beats canned corn every time! Frozen corn will taste just as fresh as off the cob and it is amazing in this corn casserole.

By using frozen corn, the corn remains more crisp and you’ll get delicious bites of it throughout the casserole.

Canned corn can be used in a pinch, just make sure to throughly drain first.

4How can I spice up corn casserole?

This corn casserole lets the corn truly shine through with no distractions! That said, if you’d like to add some spice of other elements, below are my suggestions:

  • mix in 1 cup freshly grated sharp cheddar cheese or Monterey jack cheese
  • add in a can of well drained fire-roasted diced green chiles (4 ounces)
  • top with cooked and crumbled bacon
  • add in 1-2 tablespoons finely diced jalapeños, chili powder, and paprika (1/4 to 1/2 teaspoon of each)

5Is Cream Style Corn the same as Creamed Corn?

Yes, the two are the same.

Creamed corn (which also goes by cream-style corn) is a canned ingredient and doesn’t have any actual cream in it.

About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn or cream-style corn.

A homemade creamed corn is a dish that combines corn with a cream sauce to make a creamy side-dish.

Up close overhead image of the corn casserole with fresh chives being cut over it

Up close overhead image of the corn casserole with fresh chives being cut over it

Corn Casserole

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

This hearty and flavorful Corn Casserole is made from scratch and a wonderful addition to your holiday table. It’s thick, moist, and the perfect balance of sweet and savory.

Corn Casserole

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

This hearty and flavorful Corn Casserole is made from scratch and a wonderful addition to your holiday table. It’s thick, moist, and the perfect balance of sweet and savory.

Ingredients

  • 8 tablespoons (113g) Danish Creamery European Style Butter (unsalted), melted
  • 1 cup (228g) low-fat buttermilk
  • 2 tablespoons (86g) honey
  • 1/4 cup (49g) light brown sugar (packed)
  • 2 tablespoons (26g) white granulated sugar
  • 1 can (14 oz.) creamed corn
  • 1 and 1/2 cups frozen corn
  • 2 large eggs, whisked with a fork
  • 1 cup (230g) full fat sour cream
  • 2 tablespoons vegetable oil
  • 1 cup (126g) white all-purpose flour
  • 3/4 cup (112g) yellow cornmeal (enriched and degermed; I use Albers)
  • 1 teaspoon baking powder
  • 1 and 1/4 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • Optional: 3-4 tablespoons fresh chives

Instructions

  • PREP: Preheat oven to 325 degrees F. Lightly grease a 9×13 pan with nonstick spray.

  • BUTTER: Place eight tablespoons of butter in a microwave-safe bowl and melt. Set melted butter aside to cool to room temperature before using. Remove the wet ingredients from the refrigerator so they reach room temperature.

  • DRY INGREDIENTS: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cornstarch. Stir to combine.

  • WET INGREDIENTS: In a large bowl, add the 2 eggs and whisk with a fork until smooth. Add in the buttermilk, two tablespoons of honey, brown sugar, white sugar, creamed corn, frozen corn kernels, sour cream, and vegetable oil. While whisking constantly, slowly drizzle in the melted (but room temperature) butter until smooth and combined. If the wet ingredients are cold and butter is warm, it will clump. Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not over mix.

  • BAKE: Transfer batter to the greased 9×13 pan and spread the top with a spatula. Bake for 55-65 mins or until set in the center (an ever so slight jiggle) and a toothpick comes out clean. Remove from the oven. Sprinkle fresh chives on top and enjoy immediately!

Nutrition Facts

Serving: 1serving | Calories: 209kcal | Carbohydrates: 24.1g | Protein: 3.8g | Fat: 11.5g | Cholesterol: 47.6mg | Sodium: 135.1mg | Fiber: 1.1g | Sugar: 9.8g

M&M Cookies

0

These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s cookies or rice krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.

My personal favorite were the chocolate chip M&M cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

Tips for these cookies

  • Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugars and cause greasy, flat cookies.
  • Chill the dough: Since we melted the butter, the dough needs time to chill to allow the butter to re-solidify so you don’t have flat cookies. The chilling time also allows the flavors and textures to meld together and intensify.
  • Bake on a Silpat® liner or parchment paper: This helps the cookies bake more evenly and keep the bottoms of the cookies from getting too brown.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

Overhead image of several of the M&M Cookies with milk on the side.

M&M Cookies

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These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

M&M Cookies

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These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M’s candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use semi-sweet or dark chocolate — whichever is your favorite)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.

  • Once butter is cooled to room temperature, stir in the light brown and white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.

  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don’t over mix.

  • Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.

  • Cover the bowl tightly and chill for 1 hour.

  • Preheat the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.

  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.

  • Bake for 8-12 minutes, erring on the side of underbaking, which keeps them soft and chewy (we like ours right at 9 minutes)! Remember, the cookies will continue to “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown.

  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

Recipe Notes

Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.

Nutrition Facts

Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg