Chock full of M&M's & cookie butter, these thick & soft Bakery Style Cookie Butter M&M's Cookies are so easy to make at home...
One thing that I am sucker for is a big, soft, and thick bakery style cookie. One thing that I am not a sucker for is the bakery style prices most places charge. I mean, you can easily pay $2-$5 per cookie! I decided to remedy this little dilemma by coming up with a bakery style cookie recipe that I could make at home for a fraction of the cost that I would pay at a specialty bakery. ;)
It is really no big secret that I am fan of all the cookie butter things. (My Cookie Butter Pecan Fudge, Biscoff Gingersnap Brownies, and Homemade Biscoff Flavored Coffee Creamer are all cases in point.) So, I packed these palm-sized cookies full of cookie butter spread and for good measure, lots of M&M's candies. :)
Bakery Style Cookie Butter M&M's Cookies
Prep Time: 55 minutes
Cook Time: 12-15 minutes
Ingredients (9-12 cookies)
- 1 egg
- 1 cup light brown sugar
- 3/4 cup cookie butter (or Biscoff spread)
- 1/2 cup unsalted butter, melted
- 1/2 tbsp vanilla extract
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk chocolate M&M's candies
In a large mixing bowl, cream together the egg, brown sugar, cookie butter, butter, & vanilla extract until light & fluffy (about 4-5 minutes).
Add in the flour, baking soda, & salt, and mix until just incorporated.
Fold in the M&M's candies. Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours (or do like I do, and put the bowl in the freezer for 45 minutes).
Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Once your dough has chilled, scoop or roll the dough into 2 1/2 inch balls or mounds of cookie dough and place on the prepared cookie sheet at least 3 inches apart (yes 3, these cookies are big). Bake for 12-15 minutes or until the edges are golden brown and the centers are just set. Allow to cool for at least 10 minutes before transferring to a wire rack to cool to warm.
Best served warm. Enjoy!
Store any leftover cookies in an airtight container for up to 5 days.
Adapted from this recipe for My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookies from Wallflour Girl.
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Seriously, folks. How can you possibly go wrong with these Bakery Style Cookie Butter M&M's Cookies? They are a little crisp on the outside with a soft, thick center. Pretty much cookie perfection! And you know that they are good when Little Miss wholeheartedly approves. ;)
Which bakery favorite do you wish that you could make at home? :)
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