Sweeten up your 4th of July with these M&M Cookies! Incredibly soft and chewy on the inside, and crispy on the outside! Seriously, eaten as is or paired with some milk, these 4th of July M&M cookies taste just like the ones from the bakery! Can be modified to be gluten-free and vegan.
Add butter, coconut sugar, and granulated sugar into a large bowl. Cream using a mixer until combined. Then add in the egg and vanilla extract. Mix until combined.
Into another bowl, add flour, baking soda, and salt. Whisk to combine. Then pour the dry mixture into the wet mixture. Mix until combined. Then add in M&M's and fold.
Cover the dough with plastic wrap, then refrigerate for at least 15 minutes.
Divide dough into 12 equal parts, then scoop the cookie dough unto the prepared baking sheet. Make sure to leave 2 ½ inches in between each dough balls.
Bake for approximately 8 minutes, or until the edges are golden. Remove from the oven and leave the cookies on the pan for 1 minute. Then place them unto cooling rack. Enjoy them warm, or store in an airtight container for 3-4 days.
- Refrigerate the dough: the key to thick cookies is refrigeration! While the taste would still be just as delicious without, refrigeration allows for that chewy, bakery-like texture !- Use a cookie scoop: to ensure even baking, you need uniformly-sized doughs. With a cookie scoop, this step can't get any easier!- Make sure your oven is preheated: don't try to put in the dough-filled baking sheet before the oven is preheated to 375°F. Trust me on this one!- Use a silicone baking mat: i LOVE my Silpat baking sheet and use it all the time! No messy clean-ups, and no dough sticking to the pan!
Keyword 4th of july snacks, easy cookies recipe, easy snack recipes, m&m cookies