Loaded with chocolate chips and M&M, these crispy Eggless M&M Cookies are a breeze to make at home. Make these eggless cookies this Christmas from scratch for a festive treat. Here is how to make it.
About This Recipe
Chocolate Chips M&M cookie is your fav cookies that are loaded with chocolate chips and M&M’s.
These cookies, will definitely remind you of your childhood. And the best part about this cookie is that they taste just like the bakery ones.
Super crunchy, chewy, crispy edges and full of chocolate, you can’t just stop at one.
These colorful cookies are just incredible and one of my best tried and tested recipes that even you can make at home in just 30 minutes.
So, next time you want to try something chocolaty and colourful, give these cookies a try.
These cookies are,
- A Childhood favorite
- The perfect accompaniment to Coffee
- Loved by kids
All-Purpose Flour – The base of these cookies is All-Purpose Flour, which gives it a nice texture.
M&M and Chocolate Chips – Lots of M&Ms and chocolate chips are added to the batter as well.
If M&M is not available where you live, you can add any other Gems.
Vanilla Extract – The vanilla extract used in these cookies gives it that subtle flavor of vanilla which makes this light and crisp cookies smell divine.
Basic Ingredients – Other ingredients used to make this cookie are Butter, Dark Brown Sugar, Castor Sugar, Baking Soda, Milk, and Salt.
To give it more flavor, you can even add cinnamon powder.
Step by Step Recipe
Preheat the oven to 350 Degrees F (180 Degrees C). Line a baking sheet with parchment paper.
Transfer butter, dark brown sugar and castor sugar in the bowl of the blender. Whisk for 3-4 minutes on medium speed.
Add milk and vanilla extract and mix well.
Add all-purpose flour and baking soda the bowl and mix until combined.
Fold chocolate chips and m&m in the dough.
Scoop 1 tbsp of the dough on the parchment sheet keeping a distance of 2 inches between each scoop.
Bake the cookies for 12-13 minutes until the sides are slightly browned. Transfer the cookies on a wire rack and cool completely. Make all the cookies in the same manner. Store in a glass jar.
Frequently Asked Questions
If you want to make Oatmeal M&M cookies, then bring down the quantity of all-purpose flour and add powdered quick-cooking oats.
You can also add rolled oats, but quick-cooking oats will give it a soft texture.
No, they don’t! They will melt in your mouth while you take a bite of these heavenly cookies.
To make these Gluten Free, you can use gluten-free flour instead of all-purpose flour. The texture will differ when made with gluten-free flour.
If you are making for a big crowd, you can double or triple this recipe.
Pack these cookies in your Kids snack box or serve it during the evening with a hot cup of Beaten Coffee.
Store these homemade cookies in an airtight container at room temperature for about 2 weeks.
If you want that feel of freshly baked cookies, then just warm them up for a minute in the oven.
These cookies freeze really well. Just fully bake the cookies, cool completely, and freeze them in an airtight container or a plastic freezer bag for about 2 to 3 months.
Don’t forget to defrost them for a few hours and bringing them to room temperature before eating.
Not only the cookies, but you can also even freeze the cookie dough.
Scoop the dough onto a baking sheet, and freeze for about an hour.
After an hour, transfer the dough balls to an airtight container, using parchment paper between each layer or just pack the dough ball in a freezer bag.
This also stays good for about 3 to 4 months.
Also when you want to bake cookies from the dough, place the frozen cookie dough right onto a baking sheet.
Preheat oven to 350 degrees F, and bake for 12-15 minutes. You might have to bake these cookies for some extra minutes because they were frozen.
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M&M Cookies Recipe
- 1 cup Butter (At room temperature)
- ¾ cup Dark Brown Sugar (Packed)
- ½ cup Castor Sugar
- 4 tbsp Milk
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 cup Chocolate Chips
- 1 cup M&M (Or any gems)
- Pre heat the oven to 350 Degrees F (180 Degrees C).
- Line a baking sheet with parchment paper.
- Transfer butter, dark brown sugar and castor sugar in the bowl of the blender.
- Whisk for 3-4 minutes on medium speed.
- Add milk and vanilla extract and mix well.
- Add all purpose flour and baking soda in the bowl and mix until combined.
- Fold chocolate chips and m&m in the dough.
- Scoop 1 tbsp of the dough on the parchment sheet keeping a distance of 2 inches between each scoop.
- Bake the cookies for 12-13 minutes until the sides are slightly browned.
- Transfer the cookies on a wire rack and cool completely.
- Make all the cookies in the same manner.
- Store in a glass jar