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You are here: Home / Archives / Thick and Chewy M&M Sugar Cookies

Thick and Chewy M&M Sugar Cookies

June 19, 2014 by Stephanie Brubaker 17 Comments

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These Thick and Chewy M&M Sugar Cookies are so easy to make and they are one of our all time favorites!

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The Perfect M&M Cookies! Thick, soft, and chewy! #cookies #dessert #sugarcookies #M&MS

I shared these M&M cookies with you last year, and they are crazy good – but that recipe yields a flatter cookie. It all depends what you are in the mood for. I have a thing for thick, chewy cookies. They are the best! So I knew I had to create an m&m cookie that was soft, thick , and perfectly chewy. These are by far one of my family’s new favorites!

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The Perfect Thick, Soft, and Chewy M&M Cookies!  #cookies #dessert #sugarcookies #M&MS

My husband came home from work the day after I made these and headed straight for the cookie jar. He told me he couldn’t stop thinking about them all day long! I’d say that’s a sign of a good cookie!

There is just something magical about buttery soft sugar cookie dough studded with chocolate chips and colorful M&M candies. No one can resist these!

PERFECT Thick, Soft, and Chewy M&M Cookies!  #cookies #dessert #sugarcookies #M&MS

 

These Thick and Chewy M&M Sugar Cookies are so easy to make and they are one of our all time favorites!

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Filed Under: Archives, Candy, Chocolate, Christmas, Cookies, Cream Cheese, Easter, Halloween, Holiday, Ingredient, Recipes Tagged With: best no roll sugar cookie recipe, chocolate chip m&m cookie recipe, desserts made with m&ms, easy cookie recipe, soft and chewy m&m cookies, Thick and Chewy M&M Sugar Cookies

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Comments

  1. Angie says

    June 20, 2014 at 1:00 pm

    These are such pretty and colorful cookies! Perfect for kids!

    Reply
  2. Renee - Kudos Kitchen says

    June 20, 2014 at 3:34 pm

    I love all the colors in these cookies and the cream cheese addition is wonderful!

    Reply
  3. Rachel Cooks says

    June 21, 2014 at 8:22 pm

    You had me at “thick and chewy.”

    Reply
  4. Clairen says

    July 24, 2015 at 11:01 am

    So in your cookie recipe when you say “heaping tablespoons” can you explain how much dough exactly you’re using? Is it like 1 Tbs cookie scoop or 2 TBS or what? It’ll help with baking time; knowing exactly how many tablespoons you are using of Dough. Please please! Thank you:) you’re recipes are fabulous!

    Reply
    • Stephanie Brubaker says

      July 24, 2015 at 3:05 pm

      I would say about 2 TBS. Can’t wait for you to try these – they are sooooo good! 🙂

      Reply
      • Clairen says

        July 26, 2015 at 5:10 pm

        Thank you so much for taking the time to respond so quickly! I did make them and they were thoroughly enjoyed! However, my very picky husband (who hates “milky” tasting things like sour cream and milk but at the same time loves cheesecake…?) could taste the cream cheese in some of the cookies more than others…I baked some right off the bat when I made the dough and those he didn’t taste any “milky” flavor. But then when I let the dough chill in the fridge he said those he could taste more cream cheese? Have you experienced this at all? Do you refrigerate this dough before baking or do you bake instantly? And lastly do you think I could not melt the butter to see if the dough wouldn’t be so thin when not chilled? Or did you get better results with melted butter?

        Reply
        • Stephanie Brubaker says

          July 27, 2015 at 1:22 pm

          All of the flavors intensify when you chill the dough – that’s why he could taste the cream cheese in that batch more than the other. You don’t need to chill it, but it does help make thicker cookies. The melted butter adds a chewier texture to the cookies. Hope that helps! Glad you all liked these 🙂

          Reply
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