Why are my M&M cookies with chewy centers not chewy?

This usually happens if they are overbaked or if your ratio of brown sugar to granulated sugar isn’t optimal. Pull them from the oven when edges are set but centers are still soft.

Can I use mini M&M’s in this recipe?

Absolutely! Mini M&M’s work great and can be used in the same quantity, or mix them with regular M&M’s for variety.

How do I store these chewy M&M cookies to keep them soft?

Store them in an airtight container at room temperature. Placing a slice of plain bread in the container can help absorb moisture and keep them soft for longer.

Can I freeze the dough for future M&M cookies?

Yes! Scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.

What’s the secret to getting chewy centers in M&M cookies?

Key factors are using a higher proportion of brown sugar, not overmixing the dough, and most importantly, not overbaking them. Look for set edges but still-soft centers.

Do I need to chill the cookie dough for M&M cookies with chewy centers?

While not strictly required, chilling the dough for at least 30 minutes can significantly improve the texture, leading to thicker, chewier cookies and less spread.

How long do these M&M cookies stay fresh?

When stored properly in an airtight container at room temperature, these cookies will stay fresh and delicious for up to 5 days. For longer storage, see the freezing tips above.

M&M Cookies With Chewy Centers

Description

Achieve perfect, soft, and colorful M&M cookies with irresistible chewy centers every time. This easy recipe is ideal for busy home cooks!

Ingredients

Scale

2 ¼ cups / 270g All-Purpose Flour
1 cup / 226g Unsalted Butter, softened
¾ cup / 150g Granulated Sugar
¾ cup / 165g Light Brown Sugar, packed
2 large Large Eggs, room temperature
2 tsp / 10ml Vanilla Extract
1 tsp / 5g Baking Soda
½ tsp / 3g Salt
1 ½ cups / 255g M&M’s Candies

Instructions

Prep Oven & Pan: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Cream Butter & Sugars: In a large bowl, beat softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (2-3 minutes).
Add Eggs & Vanilla: Beat in large eggs one at a time, incorporating each fully before adding the next. Then, stir in the vanilla extract until just combined.
Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in M&M’s: Gently fold in the M&M’s candies by hand with a spatula. (A little tip: reserve a few M&M’s to press onto the tops of your dough balls right before baking for an even prettier cookie presentation!)
Scoop & Bake: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers still appear slightly soft.
Cool: Let your M&M cookies cool on the baking sheet for 5 minutes to set up. After 5 minutes, carefully transfer them to a wire rack to cool completely.

Notes

Note: Nutritional data is an estimate.
Substitutions: For a gluten-free version, use a high-quality 1:1 gluten-free flour blend as a direct substitution. For dairy-free, substitute dairy butter with a plant-based stick butter alternative.
Tips for Chewy Centers: Do not overbake; pull cookies from the oven when the edges are set and lightly golden, but the centers still look slightly underdone and soft. Chilling the dough for at least 30 minutes (up to 24 hours) can significantly improve texture, leading to thicker, chewier cookies. Use good quality vanilla extract and ensure butter and eggs are at room temperature.
Storage: Store M&M cookies in an airtight container at room temperature for up to 5 days. For extra softness, tuck a slice of plain bread in the container.
Freezing: Dough can be scooped into individual balls and frozen for up to 3 months; bake from frozen, adding 2-3 minutes to bake time. Baked and cooled cookies can also be frozen for up to 3 months.
Safety: Raw cookie dough contains raw eggs and is not recommended for consumption due to potential health risks.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 22g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: M&M Cookies With Chewy Centers