Bakery Style M&M Cookies
Thick, chewy and stuffed with chocolate chips and plenty of candy, these bakery style M&M cookies are perfect for splitting in half and dunking into ice cold milk. So GOOD!
These are very very similar to my Christmas chip cookies. The only difference is that for this recipe, you don’t brown the butter before creaming it with the sugar. These aren’t better or worse than the brown butter ones, they just have a more traditional chocolate chip cookie flavor.
Bread flour & brown sugar
Subbing in bread flour instead of all purpose flour keeps these bakery style M&M cookies chewy. Because bread flour has a higher gluten content, it creates a thick and soft texture.
You’ll also see that this recipe calls for almost all brown sugar. Again, I wanted these cookies to be ultra soft, and the brown sugar lends a little more moisture and lots of traditional butterscotch flavor. There’s still a little granulated sugar, though.
Chilling the dough
This does two things. First, baking the dough right out of the fridge promises a beautifully thick and golden brown cookie. If the dough gets too warm, that means the butter is too warm, and the cookies can get too brown and spread out way too much during baking.
Which isn’t the absolute worst thing to happen, since a lot of people like thin cookies. That’s not what we want here, though.
Second, letting the dough rest for a few days in the fridge lets all the flavors get more intense before baking. You’ll love how the butterscotch flavor from the brown sugar intensifies the longer you wait!
Bakery Style M&M Cookies
- Prep Time: 2 hours
- Cook Time: 3 days
- Total Time: 15 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Cookies & Brownies
- Method: Oven
- Cuisine: American
Description
These thick, chewy cookies are perfect for breaking in half and dunking in ice cold milk!
Ingredients
- 2 sticks unsalted butter
- 1 1/2 cups all purpose flour
- 1 1/4 cups bread flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp salt
- 1 tsp cornstarch
- 1/4 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 cups chocolate chips or chunks
- 1/2 cup M&M candies
Instructions
- Add the all purpose flour, bread flour, baking soda, baking powder, salt and cornstarch to a large mixing bowl and whisk to combine well. Set aside. Don’t preheat the oven yet.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer and use the paddle attachment to beat on medium high speed for 2 minutes. Stop the mixer, scrape down the sides of the bowl and beat for an additional 2 minutes.
- Add the whole eggs, one at a time, beating well after each addition. Add the egg yolk and vanilla and beat until well incorporated.
- Scrape down the bowl once more, and turn the mixer on low speed. Gradually add the flour mixture in 3 or 4 additions, allowing each one to fully incorporate before the next one.
- Once all the flour has been added, use a spatula to fold in the chocolate chips and M&Ms.
- Wrap the finished cookie dough in plastic wrap, and refrigerate (don’t freeze!) for 48-72 hours. This resting time will give you a better tasting cookie.
- When you are ready to bake, preheat the oven to 350 degrees and line a few baking sheets with parchment paper. Use a large (3 tablespoon) cookie scoop to create balls of dough.
- Roll each dough ball in your hands to smooth out the surface before placing on the baking sheet. Bake each tray of cookies for 15-17 minutes, or until the edges are golden brown, and keep the remaining dough refrigerated until you are ready to portion it onto the baking sheet. Keeping the dough cold will prevent the cookies from spreading too much in the oven.
- Serve cookies warm from the oven or let them sit for longer to fully soften up! You can store any leftover baked cookies at room temperature in a sealed bag or storage container.
- Store any leftover dough in the freezer.
Nutrition
- Serving Size: 1 cookie
- Calories: 372
- Sugar: 33.4 g
- Sodium: 250.3 mg
- Fat: 17.8 g
- Saturated Fat: 10.7 g
- Trans Fat: 0 g
- Carbohydrates: 50.6 g
- Fiber: 2 g
- Protein: 4.8 g
- Cholesterol: 58.7 mg
Will you have any rhubarb recipes in the future
I have a few in the works as we speak, a cocktail and something baked!