It’s officially December! YESSSSSSS! Guess what that means… I get to kick off my 12 days of cookies! Follow along the rest of the month for the remaining 11 cookies. Hint: All the ones I made for Thanksgiving will be featured. Hooray for my favorite time of the year! We’re starting the countdown with a colorful and chewy cookie: Rainbow M&M Cookies.
They’re simple, easy to make, and will please the majority of the crowd. There’s no crazy ingredients that people won’t like. It’s just dough and M&M’s.
Sometimes, chocolate chip cookies need a little sprucing up. That’s where M&M’s come in. Children always pick the most colorful cookie when you ask them which one they want (same goes for cupcakes). They also make Christmas M&M’s this time of year, so you can easily substitute these for the red and green ones if you’re planning to make them for the holidays.
The refrigeration of the dough is absolutely necessary in this recipe. It has a ton of Rodelle vanilla extract, which really meshes into the dough while it’s chilling. Let the dough sit! It’s even better if it’s overnight.
These cookies are soft as can be, chewy, and have just the right amount of sweetness. The chocolate to cookie ratio is also spot on, which I can certainly appreciate. If you ask me, mini M&M’s are much better for baking in cookies. I like biting into little chunks of chocolate, not humongous bites of it. That’s just me, though. Some people like a 50/50 ratio of chocolate to dough. Add more M&M’s if you wish! Heck, you can even mix in some regular chocolate chips or chocolate chunks. I won’t tell.
Recipe from Sally’s Baking Addiction.
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 1 teaspoon cornstarch
- 3/4 cup (1.5 sticks) salted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons Rodelle vanilla extract
- 1 cup mini M&Ms
Directions
- Preheat oven to 325F degrees.
- Cream together the butter and both sugars. Mix in the egg, egg yolk, and vanilla.
- Gradually stir in the flour, baking soda, and cornstarch until just combined.
- Fold in the mini M&Ms. Cover and refrigerate dough for at least an hour.
- Drop by rounded tablespoonfuls onto baking sheet and press a few more M&Ms onto the tops for decoration.
- Bake for 8-10 minutes.
Hello! I am from the UK and am unsure when the recipe says sugar (granulated sugar) if I should use UK caster sugar or UK granulated sugar – our granulated sugar has bigger granules that yours but the the caster sugar granules are finer than your granulated sugar. I am worried our granulated sugar will be too grainy in recipes and perhaps not cream properly?, but the caster sugar may then be too sweet. Which should I use when baking?
either will be fine– i’ve used caster sugar in my recipes and they turn out the same.