Crunchy but soft buttery biscuits end with the crunchy sweet chocolate chips and M&M’s in this simple biscuit recipe. They are soft but sweet and have a rich chocolate taste that makes them irresistible and a family classic. By using M&M’s and chocolate chips, the two textures complement each other well, with similar flavours in every bite of the famous biscuit.

How to make M&M biscuits

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Combine flour, baking powder, soda and salt in a medium sized bowl.

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In another large bowl, whisk the soft butter and sugar until smooth and fluffy.

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Add the eggs and vanilla extract, mix and scrape the sides of the bowl down. Add the dry ingredients and mix at low speed (when using an electric mixer or kettle) until the mixture is homogeneous.

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Add the M&M’s and chocolate chips and fold them carefully to distribute the pieces evenly in the dough. If you like, set aside a few (maybe a dozen) to gently press them into the biscuits before they are baked.

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Cut out about 2 tablespoons balls of dough. Place the dough on a baking tray lined with baking paper, about 15 cm apart. Gently press the M&M’s on top of the biscuit.

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Bake for 8-10 minutes, until the edges are set, but lightly roasted. Don’t forget, the cookies will keep baking for a few more minutes after you take them out, so don’t overfry them. Allow the cake to cool completely before serving.

How to store M&M cookies

These M&Ms should be stored in an airtight container at room temperature for three to five days to keep them fresh and supple. They can be kept for a few days in the refrigerator and can be frozen for up to three months.

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Instructions

Preheat the oven to 350°F and cover two baking trays with parchment paper.

Combine flour, baking powder, soda and salt in a medium sized bowl.

In another large bowl, whisk the soft butter and sugar until smooth and fluffy, about 2 minutes. Add the eggs and vanilla extract, stir and scrape the sides of the bowl to mix for about 1 minute.

Add the dry ingredients and mix at low speed (when using an electric mixer or kettle) until the mixture is homogeneous.

Add the M&M’s and chocolate chips and fold them carefully to distribute the pieces evenly in the dough. If you like, set aside a few (maybe a dozen) to gently press them into the biscuits before they are baked.

Cut the dough balls into 1/2 to 2½ tablespoons and place them on parchment paper lined baking paper, spaced approximately 5 cm apart. Gently press the M&M’s on top of the biscuit.

Bake in the preheated oven for 8 to 10 minutes, until the edges are firm but still slightly warm. Don’t forget, the cookies will keep baking for a few more minutes after you take them out, so don’t overfry them.

Allow the cake to cool completely before serving. Bank transfer in a few minutes.

Notes

Take them out before they look cooked: they stay hot and firm for a few more minutes after they come out of the oven. These biscuits are easy to overcook because they don’t look cooked when they are baked.

Change the size of the measuring spoon according to the size and thickness of your cookies. Start with 1 tablespoon ½ and increase to 2 tablespoons ½ to make thicker biscuits.

Any M&M will work, and you can get creative with seasonal colors, peanuts, or any other variety.

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