Rainbow M&M Cookies

IThese soft-baked rainbow M&M cookies have extra chewy edges. Mini M&Ms are recommended since they can fit more into each cookie. Make sure you give yourself enough time to chill the cookie dough for 2 hours.

This was one of the very first recipes I ever shared on my blog. It's always been a favourite, but I've just started adding a little more baking soda and flour to help the cookies keep their shape. (In the published recipe below, 1 teaspoon baking soda and an extra 2 tablespoons flour are listed.) I assumed you'd like a heads-up about these cookies, or if you're new to my site, a bit more information.

Key Ingredients for Rainbow M&M Cookies

Flour: I used to make this cookie dough with 2 cups of flour, but then I started adding 2 Tablespoons more. This allows the cookies to absorb more liquid (butter, egg) and stay thicker.

Cornstarch: A pinch of cornstarch makes the cookie softer and thicker. Many of my cookie recipes, including these wonderfully soft chocolate chip cookies, include it. That cookie dough, by the way, is very similar to this one. We've added a little more flour, sugar, and one extra egg yolk to this recipe. (As a result, there are more cookies.)

The cornerstone of this cookie recipe is room temperature butter.
Sugar, both granulated and brown, does more than just sweeten the cookies. The brown sugar keeps them soft while the granulated sugar helps them spread. We use more brown sugar than white granulated sugar in these cookies to make them extra soft and supple.

1 Egg + 1 Yolk from an Extra Egg: Have you ever attempted to make my chewy chocolate chip cookies? This website's most popular cookie recipe is these. I swear by adding an extra egg yolk to the dough to help bind the components and keep the cookie moist and chewy. Here, we're doing the same thing.

Small M&Ms: You can use any M&Ms, but mini M&Ms are more filling each mouthful. If you're using larger M&Ms, such as peanut M&Ms or peanut butter M&Ms, cut them up first. When the cookies are still warm from the oven, grab an extra 2 Tablespoons of M&Ms and push a couple into the tops of each cookie. This is solely for the sake of appearances!

Because the cookie dough is quite soft, make sure you chill it well before using it. Otherwise, the cookies will spread into puddles.

  • . 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)
  • . 1 teaspoon cornstarch
  • . 1 teaspoon baking soda
  • . 1/2 teaspoon salt
  • . 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • . 3/4 cup (150g) packed light or dark brown sugar
  • . 1/2 cup (100g) granulated sugar
  • . 1 large egg + 1 egg yolk, at room temperature
  • . 1 and 1/2 teaspoons pure vanilla extract
  • . 1 cup mini M&Ms (plus 2 Tablespoons for topping, optional)
  • 01.Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  • 02.In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in 1 cup M&Ms and beat on low speed for 20 seconds or until combined. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 2 hours or up to 5 days.
  • 03.Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • 04.Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft.
  • 05.Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, press the remaining 2 Tablespoons of M&Ms into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely.
  • 06.Cookies stay fresh covered at room temperature for up to 1 week.