These soft and chewy M&M Slice & Bake Cookies are the perfect easy cookie recipe for any occasion. Make the dough ahead, slice, and bake when the craving strikes.
Do you remember when you would come home as a kid to the smell of fresh cookies your mother spent the afternoon making? This is one of my favorite memories from my childhood and something I hope to recreate for my family too.
These M&M Slice and Bake Cookies are a perfect way to recreate that family tradition right in your own kitchen. It is a good thing that these are easy to make because you may find that you need to make a second batch!
One of the keys to most cookie recipes is the chill time. This procedure is typically used to firm-up the dough so that they do not become large, thin, flat disks after baking in the oven.
Chilling the dough means that once the cookies begin the baking process in a more dense, firm state. As the oven bakes the cookies, heating the butter and oils inside, the cookies will have a chance to conglomerate (becoming one unit) before they become too runny and begin to spread.
Chilling your cookie dough is truly a crucial step but it does add work in the long run due to the need to re-roll it before using a cookie cutter or for making it into balls. This recipe is a great time saver because you are able to chill your dough as a log, then just cut into discs for baking.
These cookies are also great due to their versatility when making for special occasions all year round. You can use M&Ms that fit the mood of the season (i.e., Christmas, Halloween, Valentine’s Day, etc.) or just add some of your favorite mix-ins.
Here are some commonly asked questions
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Why do you add vanilla extract?
Vanilla extract is a common flavoring found in most sugar cookie recipes and really, many other types of cookies too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Slice and Bake Cookies
How should I store M&M Slice and Bake Cookies?
These cookies can be stored in a sealed container at room temperature for 7 to 10 days.
Can this slice and bake dough be frozen?
Yes, I do it often. I like to make several batches of this and store it in the freezer. Then I just thaw a log at a time in the refrigerator the night before and bake the next morning. SO EASY!.
Slice and Bake Sugar Cookies
HOW DO YOU MAKE M&M Slice and Bake Cookies?
- Combine the flour, salt & baking powder into a bowl, mix and set aside.
- In a mixer bowl, cream together the softened butter & sugar.
- Once smooth, add the eggs & vanilla and beat well.
- Slowly stir in the dry ingredient mixture until fully incorporated, but don’t over-mix.
- Fold in the M&M’s.
- Form the dough into a log and then wrap it tightly with plastic wrap. Refrigerate for at least 3 hours but overnight is best.
- Once chilled, preheat the oven to 350 degrees.
- Slice the dough into rounds to your desired thickness. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
- Place the rounds on a parchment-lined baking sheet.
- I usually add a few more whole M&M”s to the tops of the cookies at this time.
- Bake in the center of a preheated oven at 350 degrees for approximately 8-10 minutes.
Slice and Bake Cookie Recipe
To make M&M Slice and Bake Cookies you will need…
- all-purpose flour
- baking powder
- table salt
- butter- softened
- granulated sugar
- eggs
- vanilla extract
- M&M’s of choice
Slice and Bake Christmas Cookies
How long should I chill the dough?
The dough should be chilled for a minimum of 3 hours. However, it is perfectly acceptable (and often encouraged) to chill the dough overnight.
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
Slice Cookies
Products I love when making slice and bake cookies…
This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made slice and bake cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- all-purpose flour
- baking powder
- table salt
- granulated sugar
- vanilla extract
- mini M&M’s
- holiday M&M’s
- mixer
- knives
- parchment paper
- cookie sheets
- silicone spatulas
- plastic wrap
If you love this Easy Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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M&M Slice & Bake Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- 1 cup butter- softened
- 1½ cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup M&M’s of choice + more for tops
Instructions
- Combine the flour, salt & baking powder into a bowl, mix and set aside.
- In a mixer bowl, cream together the softened butter & sugar.
- Once smooth, add the eggs & vanilla and beat well.
- Slowly stir in the dry ingredient mixture until fully incorporated, but don't over-mix.
- Fold in the M&M’s.
- Form the dough into a log and then wrap it tightly with plastic wrap. Refrigerate for at least 3 hours but overnight is best.
- Once chilled, preheat the oven to 350 degrees.
- Slice the dough into rounds to your desired thickness. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
- Place the rounds on a parchment-lined baking sheet.
- I usually add a few more whole M&M”s to the tops of the cookies at this time.
- Bake in the center of a preheated oven at 350 degrees for approximately 8-10 minutes.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Cheryl Newton says
Hello! When I re-read this recipe (in preparation for adding it to my cookie recipe binder!), I wondered about the amount of M&Ms. Only 1/4 cup? Can that be right? Thanks, Cheryl
Gina Kleinworth says
Hi there –
With M&M’s you can always add a bit more to your liking. However, with this recipe – because they are a slice and bake, it can make the dough difficult to stay pulled together and difficult to slice when the cookies have a lot of M&M’s speckled throughout. You can go light on the amount mixing into the dough and then add more to the tops once the dough has been sliced.
Cheryl Newton says
That makes sense, Gina. Thanks!
Christine says
When do you add the flour mixture?
Gina Kleinworth says
So sorry for that typo. Not sure how I missed that, but thank you for letting me know. I have updated the recipe.