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M&M Sugar Cookies

These M&M Sugar Cookies are irresistibly chewy with a delightful crunch, bursting with colorful chocolate candies—perfect for any occasion!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Chewy, Cookies, Easy, M&M, Sugar Cookies
Servings: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3/4 cup unsalted butter at room temperature
  • 1/4 cup unflavored vegetable shortening at room temperature
  • 1 cup granulated sugar plus more for rolling
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate M&Ms plus more for topping

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden cookies.
  • Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
  • In a medium bowl, whisk together the flour, fine sea salt, baking soda, and cream of tartar to evenly distribute the leavening agents.
  • In a large mixing bowl, beat the unsalted butter and vegetable shortening with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Gradually add granulated sugar and continue beating until well combined. Then add the whole egg, egg yolk, and vanilla extract, mixing until smooth.
  • Slowly add the dry ingredients to the wet mixture on low speed, mixing just until combined to avoid tough cookies.
  • Gently fold 1 cup of milk chocolate M&Ms into the dough with a spatula, ensuring even distribution.
  • Use a cookie scoop or tablespoon to portion the dough, then roll each piece into a ball and lightly coat in granulated sugar.
  • Arrange the dough balls on the prepared baking sheets, spacing them to allow spreading.
  • Press a few additional M&Ms on top of each cookie for a colorful finish.
  • Bake for 10-12 minutes until edges are lightly golden; centers may look slightly underbaked but will set as they cool.
  • Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely before enjoying.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Notes

  • Ensure butter and shortening are at room temperature for the best texture.
  • Do not overmix the dough to keep cookies tender and chewy.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.