This small-batch recipe for M&M Cookies is a fun recipe using 1 egg yolk in the cookie dough. Crisp and chewy cookies studded with M&M chocolates, rolled oats and a secret ingredient, you can easily customize them to your liking.
Why you'll love this recipe
This recipe uses 1 egg yolk, which is great for those times you've got leftover egg whites from making Japanese Soufflé Pancakes.
Even though the cookies are studded with M&M chocolates, these cookies aren't terribly sweet.
I added rolled oats and almond flour to add a little nuttiness and fibre to the cookies.
You can make this recipe in one bowl with a few ingredients!
Ingredients you'll need
You'll need:
- salted butter: you can use unsalted butter and add ¼ teaspoon fine sea salt
- coconut sugar: or regular light brown sugar; note that coconut sugar is less sweet than brown sugar
- granulated sugar: for structure and flavour
- egg yolk: acts as the binder
- vanilla extract: use a high quality vanilla extract for the best flavour
- all-purpose flour: if you prefer a more chewier cookie, you can use bread flour
- baking soda: helps the cookies puff up
- rolled oats: optional; don't use steel-cut oats
- almond flour: is ground up almonds; optional
- m&m's: you can use regular or mini; or sub with chocolate chips
How to make the cookies
Line a baking sheet with parchment paper. Set aside.
In a medium microwave-safe bowl, add in the butter.
Microwave the butter for 20-25 seconds, until the butter is partially melted.
Add in the coconut sugar and granulated sugar and whisk until combined with the butter.
Next, add the egg yolk and vanilla extract into the bowl and whisk until lightened and incorporated.
Add in the all-purpose flour, baking soda, rolled oats and almond flour.
Use a spatula to gently combine the dry ingredients with the wet ingredients.
Add in the M&Ms and fold it into the cookie dough using the spatula.
Use a 1 tablespoon cookie scoop to scoop the dough onto a lined baking sheet.
Place the cookie dough into the fridge or freezer to chill for 30 minutes.
Preheat oven to 350F.
Arrange the cookie dough onto a lined baking sheet with at least 2" in between.
Bake the cookies at 350F for 9-11 minutes, until slightly puffed up.
Remove the baking tray and carefully bang it on a counter once or twice to flatten (if you prefer a less puffy cookie).
Let cool on the cookie sheet for 5 minutes before carefully transferring to a wire rack to completely cool.
How to store
Store the baked and cooled M&M Cookies in an airtight container at room temperature for up to 1 week.
You can store the unbaked cookie dough in an airtight container in the freezer for up to 1 month.
If baking the cookie dough from frozen, add 1-2 minutes to the overall baking time.
Expert tips
Chilling the dough helps the cookies develop flavour and lets the flour absorb into the butter.
Baking the cookies on an aluminum pan will yield slightly darker and more crisp cookies compared to a stainless steel pan.
Using a cookie scoop with a trigger will help portioning out the cookie dough.
If you don't have one, you can easily use a regular tablespoon.
For perfectly round cookies, use a slightly larger cookie cutter and gently shape the cookie in a circular motion while the cookie is still warm and on the sheet pan.
Other recipes you may like
Be sure to check out these recipes:
Almond Butter Mini Egg Cookies
Chocolate Oreo Cookies & Cream Cake
Chocolate Peppermint Bark Cookies
Matcha Strawberry Oreo Cookies
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
M&M Cookies (Small Batch 1 Egg Yolk Dough)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 56 g salted butter
- 60 g coconut sugar or light brown sugar
- 15 g granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 64 g all-purpose flour
- ½ teaspoon baking soda
- 18 g rolled oats
- 12 g almond flour
- 3 tablespoon M&Ms + more for the tops or chocolate chips
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a medium microwave-safe bowl, add in the butter.
- Microwave the butter for 20-25 seconds, until the butter is partially melted.
- Add in the coconut sugar and granulated sugar and whisk until combined with the butter.
- Next, add the egg yolk and vanilla extract into the bowl and whisk until lightened and incorporated.
- Add in the all-purpose flour, baking soda, rolled oats and almond flour.
- Use a spatula to gently combine the dry ingredients with the wet ingredients.
- Add in the M&Ms and fold it into the cookie dough using the spatula.
- Use a 1 tablespoon cookie scoop to scoop the dough onto a lined baking sheet.
- Place the cookie dough into the fridge or freezer to chill for 30 minutes.
- Preheat oven to 350°F/177°C.
- Arrange the cookie dough onto a lined baking sheet with at least 2" in between.
- Bake the cookies at 350°F/177°C for 9-11 minutes, until slightly puffed up.
- Remove the baking tray and carefully bang it on a counter once or twice to flatten (if you prefer a less puffy cookie).
- Let cool on the cookie sheet for 5 minutes before carefully transferring to a wire rack to completely cool.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from @schmidthappensmn
David @ Spiced
Well your timing on these M&M cookies is perfect! Robbie has been asking for cookies with M&Ms in them lately (no kidding!), but I just haven't gotten around to making him a batch. This sounds like a good weekend activity if you ask me! 🙂
Michelle
Thanks David! The kids really enjoyed this one! 🙂
Tasia ~ two sugar bugs
My girls love m&m cookies and they've both been on a baking kick lately, I'll have to show them your recipe. I love how the baked cookies have the crinkles in them.