M&M Cookies (Bakery Style)

M&M cookies but make them bakery style: big, thick and with added flavor from milk powder. These cookies have crushed chocolate candies but you can also use mini m&ms, the goal is to get lots of teeny chocolate bits in every bite.  

Recipe Origins 

I started working on these from this four big & chunky chocolate chip cookie recipe. There are a few changes: first obviously, swapping the chocolate for m&ms or chocolate covered candies, I added milk powder (malted milk powder is even better) to soften the texture and add more flavor. Lastly, I changed up the method just a bit so we’re heating up the butter and sugar more; this melts the sugars and the flavor takes on a more butterscotch taste. 

Because the batter is now warmer we don’t want to add the chocolate in too soon or it will melt, so we’ll chill the batter then add the candies and chill it a bit more. Then – bake. 

Recipe Ingredients 

Butter: unsalted butter, salted is fine too but you will want to reduce the amount of added salt to the recipe so it’s not overly so. 

Sugar: brown sugar and fine granulated. For the brown, light or dark will do. 

Salt: fine sea salt. If using table salt, halve the amount (it has a saltier taste). 

Egg: one whole large egg. 

Vanilla: pure vanilla extract. 

Flour: all purpose flour of a medium protein content, around 11%. 

Milk powder or malted milk powder: this can be left out but ideally it isn’t. It adds a softness to the cookies (more in line with a typical m&m cookie) and makes the flavor a bit more butterscotch/malted. Sometimes I toast mine to give the dough extra flavor. 

Baking soda & powder: the former to help the cookies spread, the latter will rise them and then they fall as they cool – giving you pretty cracks. 

Chocolate covered candies: use regular size and chop them up, or use minis. This is for a more even distribution of chocolate throughout the cookie. 

How to Make Bakery Style M&M Cookies

Partially melt the butter: 

Pour the sugars over the butter, whisk, then heat the mixture for 30 seconds: 

Whisk until the mix is thick and shiny: 

Whisk in the egg, very well: 

Add the milk powder, leavening (baking powder & soda) and the flour. 

Stir until the cookie dough is well mixed. Cover the dough and let it cool – this is to prevent the chocolate from melting while the dough is still warm. 

Once it’s cool, chop up the candies and add them to the mix. Stir to combine. 

Chill the batter, covered, for about an hour. 

When ready to bake, preheat the oven to 350 F. Line a large cookie sheet with parchment paper (grease it first so the paper holds to the pan). 

Divide the dough into 4-5 even portions and place them on the prepared pan. 

Leave enough space for them to spread – at least 2-3 inches around each. 

Bake until the cookies are golden on the edges, the middles do not look wet and they’ve risen and spread quite a bit – about 13-15 minutes. 

Let cool on pan, then enjoy! 

Bakery Style M&M Cookie Recipe

M&M Cookies - Bakery Style

Thick and chewy big m&m cookies. These are packed with bits of chocolate candies and have a lovely malted flavor; just like something you’d pick up at a local bakery!

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Rest Time: 1 hour hr

Yields: 5 xl cookies

5 from 1 vote

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Ingredients

• 80g or 6 tablespoons butter unsalted
• 100g or ½ cup dark brown sugar
• 50g or ¼ cup fine granulated sugar
• ½ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1-2 tablespoon milk powder or malted milk powder, you can toast the powder if you like
• 190g or 1 ½ cups all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 100g chocolate covered candies chopped or use mini m&ms

Method

• Set the butter in a small heatproof bowl. Microwave it for 30 seconds, until half melted.
• Add the sugar, salt and vanilla and stir to combine. Microwave it for another 30 seconds, the rest of the butter will have melted and the sugar will have begun to melt. You’ll see the mix separated. Whisk until it thickens into a shiny mix, a full minute or two.
• Add in the egg and whisk very well, about 30-45 seconds.
• Add the milk powder, flour, baking powder and baking soda. Let the dough cool, covered with plastic wrap for 10 minutes. Mix in the chocolate covered candies. Cover the bowl and set in the fridge to chill for at least 30 minutes, but up to an hour.
• Preheat the oven to 350 F and line a small baking sheet with parchment. Portion the dough into 4 large pieces and roll into a dome.
• Bake the cookies until the edges are golden, about 15 minutes. Let cool on pan before moving. Store in an airtight container.

Notes

Makes five large cookies

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