My Favorite Sugar Cookie Recipe (with M&M's!)

Walking by a cookie place in the mall gets me every single time. Just last week, the aroma of freshly baked sweets at a Nestle Cafe lured me in like a bad habit.

Drawing closer to the shop, I was immediately transported back to my childhood; a young, extraordinarily beautiful little girl begging her mom for a cookie while shopping for the new school year at Bradlee's (wtf happened to Bradlee's btw?).

My standard cookie of choice? The M&M's Sugar Cookie -- delicious yet classic in its simplicity.

I managed to avoid buying a cookie that day, but a week later I find myself still thinking about it.

While I'm staying strong because I'm attempting to hold off making a batch until my friend's Halloween party (with seasonal M&M's, of course), I like you guys, so I wanted to share my favorite recipe now (plus maybe writing about it will help my cause).

Here's how to make buttery, crispy and freaking delicious sugar cookies with melted chocolate M&M's:

Ingredients yields about 12-36 cookies depending on size

  • 2 cups flour
  • 1/4 tsp salt
  • 3/4 cup unsalted butter (1½ sticks ), softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups M&M's


    Preheat oven to 325 degrees.

    Sift together flour and salt.

    In another bowl, cream the butter and sugar until light and fluffy. Mix in the egg and vanilla extract, beating to combine.

    Slowly incorporate flour mixture until well combined, being careful not to overwork the dough. Gently mix ½ cup M&M's into dough.

    Roll mixture into a log and wrap in parchment paper. Refrigerate for at least one hour.

    Cut cookie dough out into portions of desired size. I like to make giant cookies, so I use about a golf ball size of dough (1/4 cup) and spread them about two inches apart on a baking sheet covered with parchment paper.

    Use a spatula to flatten the balls of dough and press M&M's candies into the top.

    Bake the cookies for about 8-14 minutes, depending on the size, until just edges are just lightly golden brown.

    Remove to cooling racks to cool before serving.


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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano