Guest Post: Soft M&M Cookies

Guest Post: Soft M&M Cookies

Hello, Flavour with Flair readers!

I am June from Practically Homemade. I am so excited about guest posting here today. I am a wife, mother/stepmother, high school culinary teacher and self-proclaimed cookie addict in rural Oregon. My life revolves around food and so I thought a blog would be a great way to share what I know and love with others. This is only my 4th month of blogging and although it can be hard to juggle sometimes, it is so much fun. My goal is to give readers simple recipes for everyday families just like my own.

When Norma asked me what I wanted to blog about I didn’t even have to hesitate…cookies. When you are a cookie lover than life basically IS cookies. I love this base recipe and have been using it for years in a number of ways, Soft Confetti Sprinkle Cookies, Soft Snickerdoodles, Soft Chocolate Chunk Cookies to name a few. This version using M&M’s was such a no-brainer…I think M&M’s were made to go into cookies. I have used the Valentine colors but any holiday or regular package will work.

My tips for getting this recipe {or any recipe} for cookies to turn out perfectly are:

1) cream the butter, sugars, egg, and vanilla for 4-5 minutes. You want it to be light and fluffy.

2) When you add the dry ingredients, don’t over mix. You want to mix just until it is incorporated well.

3) Scoop and refrigerate. I use a cookie scoop to get uniform cookies every time and I like to refrigerate the dough so that the cookies don’t spread much when baked.

4) Don’t overbake. Take the cookies out of the oven in 8-9 minutes. You want them to be set but not browned on top.

5) Let them cool for 5-7 minutes on the cookie sheet. The heat from the cookie sheet will continue to bake and set the cookie.

The next part is the hardest…Eat & Enjoy. I hope you and your family love them as much as we do. Thanks for having me, Norma!!




Soft M&M Cookies
Soft, chewy and full of M&M’s, these cookies are perfect for Valentine’s Day or any day.
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Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
2 hr 40 min
Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
2 hr 40 min
  1. 1 Cup Butter, Softened
  2. 1 Cup Brown Sugar
  3. ½ Cup Sugar
  4. 2 Eggs
  5. 4 Teaspoon Vanilla Extract
  6. 3 Cups Flour
  7. 4 Teaspoons Cornstarch
  8. 1 ½ Teaspoons Baking Soda
  9. ½ Teaspoon Salt
  10. 1 Cup M&M Candies
  1. In a bowl of a stand mixer {fitted with the paddle attachment} combine butter, both sugars, eggs and vanilla extract. Beat on medium speed until creamed {it should be light and fluffy}. This will take about 5 minutes but do not skip this part. Scrape down sides of bowl as necessary.
  2. Add flour, cornstarch, baking soda and salt and mix until just combined. Add M&M’s and fold in by hand.
  3. Using a medium cookie scoop {2-3 tablespoons of dough} form mounds. Place on a pan lined with parchment or wax paper, cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days.
  4. When read to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with cooking spray. Place mounds on sheets, being sure to space them about 2 inches apart. Bake for 8-9 minutes, or until edges are set and the middle of the cookie is just beginning to set. They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to a cooling rack and they will firm up as they cool.
  5. Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
  1. Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.

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