Prep 15 mins
Cook 20 mins
I found this recipe on a site called bakeorbreak.com when I was looking for a recipe to use up a bag of M&M's in something for my daughter's Fall Festival. They turned out really good, and the leftovers stayed moist for about four days. They might last longer, but ours disappeared pretty quickly.
- 2 cups all-purpose flour (I used whole wheat flour and they were good)
- 2 tablespoons all-purpose flour (I used whole wheat flour and they were good)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1⁄2 cups M&M's
- Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners. (I skipped lining my trays).
- Whisk together flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until smooth.
- Add egg, egg yolk, and vanilla. Beat until combined.
- Reduce mixer speed to low. Gradually add flour mixture, and mix just until combined.
- Stir in M&Ms.
- Roll dough into 1.5" balls. (Or, use a cookie scoop).
- Place onto prepared pans, leaving about 2 inches between cookies. (They REALLY spread).
- Bake, one pan at a time, for 15-20 minutes, or until edges are beginning to brown and the centers are still soft. Cook time is per pan.
- Cool on pans for about 10 minutes. Serve warm or transfer to wire racks to cool completely.