Ingredients
Equipment
Method
- Set your oven to 350°F and line two baking sheets with parchment paper.
- Place the softened butter, white sugar, and brown sugar into the bowl of your stand mixer.Mix on low for 1 minute, then on medium for 1 minute until pale and creamy.
- Add the egg and vanilla and mix on low for about 30 seconds until fully combined.
- Add flour, baking soda, baking powder, and salt directly to the bowl.Mix on low for about 2 minutes so the flour hydrates properly.Then mix on medium for 1 minute. The dough will be soft and thick.
- Remove the bowl from the mixer.Add the Holiday M&M’s baking chips in four small additions. Fold gently with your hands or a spatula. Doing it in small batches stops the candies from crushing.
- Spray your cookie scoop with cooking spray so the dough releases cleanly.Scoop 12 dough balls and place them evenly on the trays. Make sure they have at least 2 inches of space because these cookies spread.Press 2 or 3 extra M&M’s on top of each dough ball for a glossy bakery look.
- Bake at 350°F for 11 to 14 minutes (at 14 they will remain quite firm so if you prefer a softer cookie go for nearer 11 minutes).The centers should look slightly pale and soft. They will firm up as they cool.
- Let the cookies cool on the tray for 5 minutes.They will be very soft at first and may break if moved too quickly.After 5 minutes, transfer carefully to a cooling rack.
Video
Notes
- Holiday M&M’s give these cookies a perfect festive look
- Slight underbaking keeps them soft and chewy
- Pressing extra M&M’s on top gives that bakery cookie style
- This recipe is naturally small batch which makes it perfect for December baking.
Storage
- Store baked cookies in an airtight container for 4 to 5 days
- Freeze baked cookies for up to 2 months
- Freeze dough balls on a tray, then bag them for 2 months
- Bake frozen dough balls at 350°F for 14 to 16 minutes
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Nutrition information is automatically calculated, so should only be used as an approximation.