M&M Cookies
Total Time: 30 minutes
Makes: About 16 Cookies

1/2cup/115 grams unsalted butter, very soft
1cup/200 grams granulated sugar
1/4 packed cup/57 grams dark brown sugar
1large egg, at room temperature
1tablespoon vanilla extract
1teaspoon kosher salt (Diamond Crystal) or 3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1-1/2cups/185 grams all-purpose flour
1/2cup/96 grams M&Ms

1.Heat the oven to 350 degrees and line 2 large sheet pans with parchment.

2.In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M’s, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.

3.Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.

Great Substitute: mini M&Ms instead of the regular size candy

This part is essential: The butter must be soft enough to whisk by hand. Use butter that's been sitting at room temperature for a long while, even overnight or up to 24 hours.

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