If you want to bring a little colour into your kitchen, these tasty, crunchy, delicious Rainbow M&M Cookies are the thing to bake!

They are a massive hit with the kids – seeing how the cookies look colourful and festive. They’re perfect for birthday parties or any other celebratory occasion or for when you want a cookie or two when the kids are asleep – treat yo’ self!

We sometimes make them around Christmas time using just red and green M&Ms, and serve them up for Santa on Christmas Eve.

Rainbow M&M Cookies

Recipe by Stay at Home Mum

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Soft, chewy cookies loaded with colorful M&Ms, offering a fun and sweet treat perfect for kids and celebrations.

Course: Biscuits/Slices, RecipesCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

270 gram Plain flour
.5 tsp Baking soda
.25 tsp Salt
.75 cup Unsalted butter-softened
1 cup Brown sugar
0.33 cup Caster sugar
1 Large egg-room temperature
1 Egg yolk-room temperature
2 tsp Vanilla extract
.75 cup M&Ms
.5 cup Mini chocolate chips

Directions

In a large bowl whisk together the flour, baking soda and salt. Set aside.
In another bowl, either using a hand-held mixer or a stand mixer with a paddle attachment, bat the soft butter for about 1 minute on medium speed until creamy. Add the sugars, and continue to beat until well combined. Scrape the sides of the bowl down as needed.
Beat in the egg, egg yolk and vanilla extract. With the mixer running on a slow speed, slowly add the dry ingredients to the wet ones.
Pour in the M&Ms and the mini chocolate chips and beat on low for 20 seconds until combined.
Once well combined, cover the dough and pop in the fridge for 30 minutes minimum (can be left for up to 5 days in fridge).
Preheat oven to 160 degrees, and line a baking sheet with baking paper. Drop tablespoons of the cookie dough onto the prepared sheet and bake for 8-10 minutes or until slightly brown at the edges. More M&Ms and choc chips can be pressed into the tops of the warm cookies for decorative purposes as desired.

Notes

Cookies can be frozen for up to three months when baked, and pre-baked cookies dough can also be frozen for three months. To cook frozen cookie dough balls, simply bake for an extra minute, instead of thawing.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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