Candy Cookies
Indulge your sweet tooth with these irresistibly chewy Candy Cookies, studded with bursts of colorful mini candy-coated chocolate pieces for a playful and delicious treat. Perfectly golden with a soft, melt-in-your-mouth center, these cookies combine the classic flavors of creamy butter, rich brown sugar, and fragrant vanilla extract for a nostalgic yet crowd-pleasing dessert. With just 15 minutes of prep time and a simple one-bowl technique, these cookies are as easy to make as they are to devour. Whether you're baking for a party, a holiday gathering, or simply a cozy snack at home, these vibrant cookies are sure to be a hit. Serve them warm for the ultimate gooey experience or store them in an airtight container for a week of sweet joy! Keywords: candy cookies recipe, chewy cookies, easy cookie recipe, colorful cookies.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups mini candy-coated chocolate pieces (e.g., M&Ms)
Instructions
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl or using a stand mixer, beat the unsalted butter, granulated sugar, and brown sugar on medium speed until creamy and well combined, about 2-3 minutes.
Add the vanilla extract and eggs to the butter and sugar mixture. Beat on low speed until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the mini candy-coated chocolate pieces using a spatula or spoon until evenly dispersed throughout the dough.
Scoop about 1.5 tablespoons of dough (or use a medium cookie scoop) and place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers still appear slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
4788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 745.0 g | 271% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 513.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 482 mg | 37% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
