Last Updated on January 4, 2023
These M&M cookies without brown sugar are extremely easy to make. They’re extremely soft, chewy, and loaded with sweet chocolatey flavors.
Today we will show you how to make M&M cookies from scratch. And we’ve included some expert tips too. These will help make the cookies come out perfectly every time!
Can You Make Chocolate Chip Cookies Without Brown Sugar?
Usually, chocolate chip cookies are made using brown sugar. And there are actually a surprising amount of reasons behind this formula.
Brown sugar helps create chewier cookies that are often also sweeter. They also simultaneously create a denser texture. That’s because they don’t create as many air pockets when the butter and sugar are creamed.
The lack of air in the cookies also means that they won’t spread as much during baking.
And finally, brown sugar is a wonderful ingredient that naturally adds a delicious caramelized flavor.
So, can you make M&M cookies without brown sugar? The short answer is yes. White granulated sugar is the next best option. However, there are some changes that will happen with the recipe.
For one, this cookie dough will have to rest for a long time in the fridge – at least 8 hours. This will help the shaped cookies from spreading when they are baked. Remember, brown sugar helps deter that. But white sugar doesn’t have the same properties.
Then, you will also have to bake the cookies for slightly longer than normal. This is to help give the cookies a better color.
How to store these M&M cookies without brown sugar
These cookies are very easy to store. If you store them at room temperature, make sure they are completely cooled. Then, place them in an airtight container for up to 4-5 days!
You can also keep them inside the fridge. There they can last up to 10 days if they are kept cold. The fridge isn’t the best place for preserving flavor and texture. But it will keep them from becoming moldy.
And finally, these chewy cookies freeze very well. To thaw them, simply re-bake them inside the oven for a couple of minutes. They will be as good as new!
What You Need To Make These M&M cookies without brown sugar
Ingredients
- 1/2 cup salted butter, softened at room temperature
- 3/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups cake flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup M&M’s
Equipment
- Measuring cups and spoons
- Mixing bowls
- Baking tray or cookie sheet
- Non-stick baking paper
- Electric hand or stand mixer
- Sift
- Mixing spoon or spatula
- Cooling rack
Stainless Steel Baking Sheet Tray Cooling Rack with Silicone Baking Mat Set, Set of 9 (3 Sheets + 3 Racks + 3 Mats)
Step By Step Instructions
Step 1: Make the wet ingredient mixture
To start, combine the butter and sugar in a large mixing bowl. Then, beat them together until they become light and fluffy. The sugar will also start dissolving slightly.
Add the egg and beat it in well. Finally, add the vanilla extract. Mix the ingredients until they are just combined.
Step 2: Add the dry ingredients
In a separate bowl, sift together all of the dry ingredients (except for the M&M’s).
Add half of the dry ingredient mixture into the butter-egg mixture. Mix it well using a spoon or spatula. Don’t use the beater because it will overwork the cookie dough.
Once the first half of the dry ingredients are almost fully incorporated, add the rest.
Before the rest of the dry ingredients are almost fully incorporated, add the M&M’s. Mix the dough well until it comes together.
Step 3: Rest the cookie dough
Shape the M&M dough into a log. Wrap it with plastic or saran wrap and allow it to chill inside the fridge overnight. Alternatively, you can place it in the freezer for 30 minutes or so.
The log should be completely firm and not pliable at all.
Step 4: Shape the M&M cookies without brown sugar
Preheat the oven to 360ºF (180ºC). Line a baking tray with non-stick baking paper. Set it aside.
Once the dough has rested, slice the log into about 16-20 pieces. Shape the pieces into thick discs and place them onto the lined baking tray.
Step 5: Bake the cookies
Bake the cookies for about 20-25 minutes. But check their progress after 10 minutes.
Some ovens bake unevenly or have hot spots. Checking them ensures that they won’t burn.
Once they are completely baked, remove them from the oven. Allow your M&M cookies without brown sugar to cool at room temperature.
Expert Tips And Tricks
- Resting the dough overnight is a better option than freezing it for a shorter while. When placing it in the freezer, you cannot leave it for too long. It will freeze the outside of the log while the inside is still too soft to work with. So again, rest it for at least 8 hours or overnight.
- It is also crucial that you do rest your dough. Don’t skip this step. This cookie dough is very soft and pliable. If you skip the resting step, the cookies will spread in the oven. They will also be thin, dense, too chewy, and dry.
- Use a scale to properly measure the pieces. It’s very hard to “weigh” portions with your eye. The scale will help ensure all of your cookies are the same size.
- These M&M cookies without brown sugar won’t come out hard or crispy once they have been baked. They are soft chewy cookies. So, to check if they are completely baked, you can check the center of the cookie. It shouldn’t be raw or underbaked.
Preparations Times And Servings
Wrapping Things Up – Chocolate Chip M&M Cookies
These M&M cookies without brown sugar are to die for! They are very easy to make and can even be made in advance! If you still have any questions about these cookies, don’t hesitate to ask in the comments below.
And, feel free to send us some other recipe requests if you have something in mind.
Easy M&M Cookies Without Brown Sugar - 20 Decadent Treats
Equipment
- Measuring cups and spoons
- Mixing bowls
- Baking tray or cookie sheet
- Non-stick baking paper
- Electric hand or stand mixer
- Sift
- Mixing spoon or spatula
- Cooling Rack
Ingredients
- 1/2 cup salted butter, softened at room temperature
- 3/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups cake flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup M&M's
Instructions
- Make the wet ingredient mixtureTo start, combine the butter and sugar in a large mixing bowl. Then, beat them together until they become light and fluffy. The sugar will also start dissolving slightly.Add the egg and beat it in well. Finally, add the vanilla extract. Mix the ingredients until they are just combined.1/2 cup salted butter, softened at room temperature, 3/4 cup granulated white sugar, 1 large egg, room temperature, 1 1/2 teaspoons vanilla extract
- Add the dry ingredientsIn a separate bowl, sift together all of the dry ingredients (except for the M&M's).Add half of the dry ingredient mixture into the butter-egg mixture. Mix it well using a spoon or spatula. Don't use the beater because it will overwork the cookie dough.Once the first half of the dry ingredients are almost fully incorporated, add the rest.Before the rest of the dry ingredients are almost fully incorporated, add the M&M's. Mix the dough well until it comes together.1 3/4 cups cake flour, 1/2 teaspoon baking soda, Pinch of salt, 1 cup M&M's
- Rest the cookie doughShape the M&M dough into a log. Wrap it with plastic or saran wrap and allow it to chill inside the fridge overnight. Alternatively, you can place it in the freezer for 30 minutes or so.The log should be completely firm and not pliable at all.
- Shape the M&M cookies without brown sugarPreheat the oven to 360ºF (180ºC). Line a baking tray with non-stick baking paper. Set it aside.Once the dough has rested, slice the log into about 16-20 pieces. Shape the pieces into thick discs and place them onto the lined baking tray.
- Bake the cookiesBake the cookies for about 20-25 minutes. But check their progress after 10 minutes.Some ovens bake unevenly or have hot spots. Checking them ensures that they won't burn.Once they are completely baked, remove them from the oven. Allow your M&M cookies without brown sugar to cool at room temperature.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
