Chewy M&M Cookies are loaded with milk chocolate M&Ms, are ultra soft, chewy and thick!
Valentine’s Day isn’t really Valentine’s Day without some type of yummy dessert. These perfectly baked cookies are studded with soft and melty milk chocolate M&Ms and are incredibly chewy.
My secret to the softest, fluffiest cookie? I have a few…
Bake with duck eggs instead of chicken eggs: Yes, I said duck eggs!
If you can get your hands on duck eggs, I recommend baking with them! Where to get them? Either a friend, your local farmers market, or even your local Whole Foods should sell them. If you can’t find duck eggs, chicken eggs work just fine too, don’t worry 🙂
But why the duck eggs?
Many bakers comment that duck eggs have a higher fat content that make cakes rise higher and when making meringues they turn out more stable and can get A LOT more volume.
Duck eggs can make baked items fluffier than chicken eggs (POINT PROVEN WITH THESE COOKIES) – you will be amazed. You substitute one duck egg per chicken egg in the recipe, even though the duck eggs are bigger!
Due to the higher yolk ratio to egg white in duck eggs they contain more fat which in turn makes baked goods richer.
“They are also a good addition to gluten free baking—what your baked good loses in structure by omitting gluten can be partially gained back with the denser albumen (egg white protein)”. -Jamie Oliver
Other tips for baking cookies:
Cream the butter: Using the paddle attachment of your stand mixer, cream the butter. I take the stick of butter from the fridge, cut it into cubes and cream it.
Do not over beat the eggs or mix the flour too long: When mixing in ingredients, try not to forget about what’s being mixed! Keep a close eye, and mix just until your ingredients become incorporated.
Use a Silpat or silicone baking mat: Nice, but not completely necessary. But, I do this this is a game changer for you or the baker in your life. Cookies will never stick again or spread out too thin and it helps add to the fullness of the cookie! Target sells them for around $8 or if you want a Silpat they run around $20ish.
Use an ice cream scooper with a thumb press to scoop out some BIG cookies! I know many people use a melon baller or a Tablespoon to measure cookies but the ice cream scooper with the thumb press works wonders.
When scooping, be sure to give the cookies enough space to bake on the cookie sheet. Bake only 6 cookies at a time. (This recipe makes 8 large cookies)
Chill batter: Chilling the dough in the fridge helps create the puffy, thickness, fullness of the cookie instead of them baking flat and just blah. Cold dough = good dough!
What kind of M&Ms did you use?
To make these Valentine’s Day theme cookies, use the “Cupid’s” seasonal M&Ms.
Not Valentine’s Day but still want to make these bomb cookies? Cool! Just use regular M&Ms – or chocolate chips! Christmas time? Use the Christmas theme M&Ms!
Best temperature for baking cookies?
I suppose this could go up for debate. But this recipe 350° F. In my oven, these cookies take 12-13 minutes. Just until they rise enough with lightly browned tops! DO NOT OVER BAKE.
Note: All ovens, preferences, etc. vary so don’t get too hung up on minutes on a clock; watch your cookies and bake until it’s done. Honestly, you can’t go wrong with under-baking these just a bit!
Once the cookies are done, leave them on the cookie sheet for 10 minutes. Then dig in!
Can I make the cookie dough in advance?
Yes – prepare the dough in advance and shape into the size cookies you prefer (Remember, the bigger the better!) If you leave the cookie dough in one large mass in the mixing bowl it tends to dry out.
The dough can stay in the fridge 3-4 days before baking!
Can I make these cookies into bars instead of cookies?
I have never tried that but I am sure they will turn out just fine! Use a 9×13 inch oven safe baking dish – bake time will most likely increase. Check doneness with a toothpick!Chewy M&M Cookies! These cookies are chewy, fluffy and irresistibly delicious! #krollskorner #m&mcookies #cookies Click To Tweet
Valentine’s Day M&M Cookies
- Stand Mixer
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- 1 stick butter (8 Tbsp.)
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg (chicken egg or duck egg), room temperature
- 1 tsp. vanilla extract
- 3/4 cup All Purpose Flour
- 3/4 cup Cake Flour
- 1 tsp. corn starch
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3/4 cup M&Ms, chocolate chips or chocolate chunks
- Cut the butter into squares and using the paddle attachment of a stand mixer, cream the butter. Then add in the brown sugar and granulated sugar and cream again until just combined.
- Then add in the egg and vanilla extract. Be careful not to over mix.
- In a medium sized bowl, sift together the flours, baking soda, salt and corn starch. Then on low speed, slowly add in the flour mixture. You may need a rubber spatula to help get it all incorporated. Once mixed, turn off the mixer and fold in the M&Ms or chocolate chips of choice.
- Chill the dough in the fridge, covered with foil, for 1 hour or overnight.
- Once dough is chilled, preheat the oven to 350°F. Spray a baking sheet with non stick baking spray or place a Silpat baking mat on the baking sheet. Using an ice cream scoop, scoop out the dough on to the sheet pan, no more than 6 cookies on one pan. (Recipe will make 8 large cookies)
- Bake in the oven for 12-14 minutes, or until cookies are lightly browned on the top. (Note* these cookies are best under baked! Remove them from the oven about 1 minute before you feel like they are done). Remove from oven and let the cookies rest on the cookie sheet for 10 minutes then transfer to a cooling rack and enjoy!
If you’re looking for more Valentine’s Day theme recipes I am sure you will love these Valentine’s Day Roasted Potatoes!