Thick Bakery-Style M&M Cookies Step-by-step instructions

Before you start

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Make sure the butter and eggs are cold—straight from the refrigerator.

Measure all ingredients before starting. Have a cookie scoop or measuring cup ready for shaping the dough into tall mounds.

Instructions

Make the Dough

1. 1Make the Dough
   In a large mixing bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar on medium speed until fluffy and well combined, about 2 minutes. Add the cold eggs one at a time, beating well after each addition, then mix in the vanilla bean paste until incorporated.
   Look for The mixture looks light and fluffy, with no visible butter lumps.
   Tip Cold butter creates taller cookies that spread less during baking.
2. 2Combine Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly distributed.
   Look for The dry mixture is uniform in color and free of lumps.
   Tip Whisking aerates the flour and ensures even leavening.
3. 3Fold in Dry Ingredients
   Add the dry ingredients to the butter mixture and fold with a rubber spatula just until no streaks of flour remain. Be careful not to overmix, as that can make the cookies tough.
   Look for The dough is cohesive but still slightly shaggy.
   Tip Stop folding as soon as the flour disappears to keep the cookies tender.
4. 4Add Mix-ins
   Gently fold in the semi-sweet chocolate chunks and the 1 cup of M&M candies until they are evenly distributed throughout the dough.
   Look for Chocolate and candies are scattered evenly, with no large clumps.
   Tip Reserve a few M&Ms for pressing on top later for a pretty finish.

The butter and sugars should be light and fluffy, with no visible lumps. The dry ingredients are fully incorporated, and the mix-ins are evenly distributed.

The dough should be thick and slightly tacky but hold together when pressed.

Bake the Cookies

5. 5Shape Dough Mounds
   Scoop the dough into tall, rough 4-ounce mounds (about 1/2 cup each) and place them on parchment-lined baking sheets, spacing them at least 3 inches apart. Press the extra M&Ms onto the tops and sides of each mound.
   Look for The mounds are tall and craggy, not flat discs.
   Tip Chilling the shaped dough for 30 minutes helps prevent spreading.
6. 6Bake the Cookies
   Bake in a preheated 375°F (190°C) oven for 11 minutes, until the edges are golden brown and caramelized but the centers still look slightly underdone.
   Look for The edges are set and browned; the centers look soft and slightly puffed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake—the centers will continue to set as they cool.
7. 7Cool on Baking Sheet
   Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. The centers will finish setting during this time.
   Look for The cookies are firm enough to lift but still warm and soft inside.
   Tip Cooling on the hot sheet helps the centers set gently.

The edges are golden brown and caramelized, while the centers remain pale and soft. The cookies have spread slightly but still stand tall. They should look slightly underdone in the middle—that is exactly right.

Cool and Serve

8. 8Transfer to Wire Rack
   Use a spatula to transfer the cookies to a wire rack to cool completely, or serve warm for the best gooey texture.
   Look for The cookies hold their shape and are slightly domed.
   Tip Warm cookies are perfect for breaking open and showing off the soft center.

After cooling on the sheet for 5 minutes, the cookies are firm enough to lift but still warm and soft inside. The centers have set to a tender, moist texture, and the candy shells crack satisfyingly when broken.

Common mistakes

One common mistake is overmixing the dough after adding the flour, which develops gluten and makes cookies tough.

Another is flattening the dough mounds—keep them tall and rough for maximum thickness. Also, do not skip the extra M&Ms on top; they add visual appeal and a crunchy bite.

How to tell it’s done

The cookies are done when the edges are golden brown and caramelized, and the centers look slightly puffy and soft.

The internal temperature of the cookies should reach 160°F (71°C) to ensure the eggs are fully cooked. Let them cool on the baking sheet for 5 minutes; they will continue to set.

• Egg dishes: 160°F (71°C) in the thickest part