![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/COOKIE-RECIPE-M-MS-5008440.jpg?r=1697176527285\")
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M&M stands for Mars and Murrie, named after the two creators of the chocolate treat which originated in the US.<\/p>\n
Now a firm favourite among Britons, the multi-coloured candies resemble smaller versions of Nestle Smarties which boast a similar hard shell and silky cocoa core.<\/p>\n
While they\u2019re often enjoyed straight out of the packet, they taste just as good baked into \u201csoft and chewy\u201d cookies. And they\u2019re easy to make with this recipe by busy mum and home cook, Allison.<\/p>\n
Sharing the method on her blog Celebrating Sweets, she said: \u201cThese delicious M&M cookies have chewy edges, soft centres, and they are packed with M&M\u2019s and chocolate chips.<\/p>\n
\u201cThis recipe comes together quickly and easily – no chill time required.\u201d<\/p>\n
READ MORE: <\/strong> Cooking tip makes ‘the creamiest’ scrambled eggs without milk, cream or butter<\/strong><\/p>\n Serves 10-20 depending on size<\/strong><\/p>\n Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Preheat the oven to 175C and line two baking sheets with parchment paper.<\/p>\n In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. Using a hand mixer or electric version, beat the butter and both sugars for two minutes until light and fluffy. Then, add the egg and vanilla extract, mixing until combined.<\/p>\n Scrape the sides of the bowl as needed so as not to waste any mixture, then, on low speed, add in the dry flour mixture and stir until just combined.<\/p>\n Gently stir in one cup of M&M’s\/chocolate chips and save the rest to get pressed on top of the cookies just before baking. Scoop the dough into two to three-tablespoon portions, then place on a plate.<\/p>\n Allison said: \u201cThe cookie dough can be baked right away but the cookies will be on the thinner side. After several years of making these cookies, I find that a short chill (even as little as 20 minutes) produces a better, slightly thicker, result.\u201c<\/p>\n Top the chilled dough with the remaining M&M’s\/chocolate chips, by nestling four or five on top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous.<\/p>\n Allison added: \u201cI like to mound the dough balls so that they’re higher rather than wider. Place the dough balls on the prepared baking sheets leaving an inch or two for spreading.\u201d<\/p>\n Bake for eight to 10 minutes for smaller dough balls and nine to 11 minutes for larger dough balls, until the edges of the cookies are set but the centre is still slightly underdone for a soft cookie.<\/p>\n For a crispier cookie, continue baking for another minute or two. Place the baking sheets on wire racks and allow the cookies to cool completely, during which they will firm up.<\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/how-to-make-m-m-cookies-recipe-5008635.jpg?r=1697176527350\")
<\/p>\nIngredients<\/h3>\n
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<\/p>\nMethod<\/h3>\n