M&M Cookies

The only modification I would make with this delicious recipe would be to use mini M&Ms instead of the regular size candy. You end up with more chocolate per bite. I also use mini chocolate chips in my chocolate chip cookie recipe as well. People tend to enjoy the smaller chocolate addition.

I just made these for the fam today. I used mini M&Ms and only 150 grams of sugar (cos I don’t love things overly sweet), but otherwise followed the recipe. They were a huge hit. We couldn’t stop eating them. :/

Just made these with the idea that if the NYT has 24 days of cookies, we should eat 24 days of cookies. Made as written except I doubled the M&Ms (I had chopped mine - no minis to be found). Was the easiest thing ever - butter definitely needs to be soft and they were consumed immediately. Day one: check.

I followed the recipe as written and aesthetically these cookies turned out puffier and less attractive than the photos. Flavor and texture-wise were OK, but my family agreed that they were too sweet, and didn’t have enough M&Ms. If I made them again, I would: - Double the amount of M&Ms, and leave more whole (fewer chopped) - Reduce the amount of vanilla, maybe by a teaspoon - Cut the sugar by 1/4 cup - Increase the salt by a 1/4 teaspoon

I love the flavor of real butter in my cookies but I also enjoy the chewy texture vegetable shortening provides, so I compromise and use half real butter and half shortening. This way I get both flavor AND chewiness.

I was hoping for a new car for Christmas, but this is even better. The perfect vehicle for devouring M&M's.

My family has made M&M cookies for years, only we have used chopped peanut M&M's.

For those who think the cookie is too sweet, I'll say that it is a sweeter cookie than some, but for my taste buds it's not too sweet. If sweet is not your jam, definitely move on to something less so, but here's the thing about the sugar, and for anyone who's commenting about changing the amount: baking is a chemical reaction. If you change the sugar, you change the cookie. That's your biz, just saying. I think they're perfect. It's that amount sugar that gives the cookie its wonderful texture.

I've had M&M cookies. For kids only. The candy shell tastes lousy in a cookie.

Look for mini red and green M&Ms in the stores now. They make great holiday cookies!

I think these cookies are easy to make, but quite average. I don't really see me making them again because they're pedestration. Good recipe for kids. The cookies took longer than 12 minutes to get golden around the edge.

I was looking for a recipe for M&M cookies to make them for a coworker whose favorite cookies are M&M cookies. This recipe is an excellent, basic M&M cookie recipe. Super easy to make and you don't have to even break out the hand mixer. I made two batches and got 19 cookies out of each using a 2 Tbsp scoop. Personally, I had best results when I chilled the dough in the fridge for about 10 minutes before baking and baked for about 14 minutes (until cookies were fragrant).

For the first time ever, my cookies turned out just like the photo AND tasted chewy and delicious. My teenagers inhaled them. I followed the recipe exactly. Perfect amount of M&Ms. I can't see stuffing more in, although I might try the xmas minis others mentioned. Eric Kim is my new fave. The video for this recipe is super helpful and mood lifting.

This recipe is perfect, I have to admit I was skeptical about hand mixing, but it does make a huge difference. These cookies have the exact texture I was hoping for. Slight chew, nice texture, crunchy with the candy coating. Thank you Eric!

Delicious, as are all of Eric Kim's recipes! I didn't quite yield 16. I found that 11 minutes as the perfect amount of time to get the edges golden and keep the centers chewier.