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A common reaction to the M&M Cookie Bake Off was: “aren’t they just chocolate chip cookies but with M&Ms instead?”
Well, yes–but also no. You can definitely use a chocolate chip cookie dough to make an M&M cookie, but in my mind, M&M cookies are a slightly different breed. I have memories of cookies from childhood that were pale, soft and doughy, but colorful and crunchy from the M&Ms (vs. with a chocolate chip cookie, I generally want them more fudgy-centered and soft and caramelized with brown sugar).
And honestly, it came down to a decision between M&M cookies or white chocolate macadamia nut cookies and I just like the former better–judging by the Instagram polls, you do too. So let’s see if we could find any recipes that live up to my childhood ideal!
METHODOLOGY // RESULTS // FACTORS // ANALYSIS // RECOMMENDATIONS
- 41 total tasters
- All 9 recipes were baked the day of tasting
- All cookies were baked on parchment-lined baking sheets
- Tasters ranked each cookie on a scale from 0-10 for overall flavor, texture, and as a whole
- Ingredients were measured by weight according to the King Arthur website
- Gold Medal bleached all-purpose flour
- Kirkland unsalted butter
- Crisco butter-flavored shortening
- King Arthur cake flour
- Bob’s Red Mill baking powder and soda
- Ghiradelli semisweet chocolate chips
- Jello instant vanilla pudding
- Diamond kosher salt
- Imperial granulated and brown sugar
PARTNER NOTE: I’m delighted to be partnering with Imperial Sugar on this bake off as I’ve consistently used their consistent, high-quality pure cane sugar products throughout my bake offs. Imperial Sugar is non-GMO verified, allergen free and gluten-free!
For more sweet inspiration, you can visit Imperial Sugar to find more than 4,000 expert-tested recipes, free downloadable vintage cookbooks, sugar scrubs and bath products at the Sugar Spa, and lots of helpful guides on their blog. You can also check out their Pinterest, You Tube, Instagram for even more recipe inspiration!
Factors in the best M&M Cookie Bake Off
- Type of fat: Of the 9 recipes tested, 3 types of fat were used: butter, shortening and vegetable oil.
- Shortening plays a more interesting role in cookies as it can contribute to a crisper, thicker cookie. Why? Because the melting point of butter is lower than shortening, so cookies made with butter spread more before their structure is set while shortening-based cookies set before the shortening reaches its melting point (resulting in a thicker cookie with less spread). Shortening also contains less water than butter, providing less moisture to the cookie dough and thus creates no steam.
- Vegetable oil is an unusual addition to a cookie recipe (I was very curious why Lil Luna incorporates it into her cookie and how it would turn out). While more economical than butter, it obviously lacks in flavor similarly to shortening. Because oil provides so much moisture that can’t be altered from its original state like butter, it will give you very spready cookies. Jessie Szewcyk has a great article about testing various fats in cookies here.
- Butter: the family favorite! This is most people (including my) default’s choice of fat for cookies for good reason (flavor town!). But let’s talk about the textural differences: creaming butter creates air pockets that create more airy, fluffy cookies while melted butter “(supposedly) results in cookies that are chewier and crispier”. Jessica Gavin, with browned butter, and Cook’s Illustrated are both recipes that called for melted butter. The texture of both of these cookies were slightly denser and fudgier than their creamed counterparts in the best way.
- Fat ratio: Fat in cookies is a key component that contributes to spread. For example, Butternut Bakery was by far the thinnest cookie and used an almost 1:2 ratio of butter to flour. Meanwhile, Kroll’s Korner (our thickest contender) used a 1:4 ratio of butter to flour. I tend to like a lower ratio of butter to flour because I want a thicker, puffier cookie (over a thin and crispy cookie).
- Sugar type: Most cookie recipes call for either granulated sugar, light or dark brown sugar. While these three sugars obviously result in a difference in flavor (ranging from no molasses to most molasses-y), the type of sugar will also affect the texture. Because brown sugar contains molasses which is a softener, you can expect cookies made with more brown sugar (especially dark brown sugar) to be both softer and more molasses-forward in flavor. (Jessica Gavin notes that brown sugar is a humectant that not only attracts moisture but helps cookies stay soft after baking!)
- Serious Eats also points out that brown sugar, as an acidic ingredient, reacts with baking soda to create cookies that are “thick, puffy and soft (cakey at first, then crunchy if they continue to bake). Neutral white sugar can’t participate in that reaction, so cookies are comparatively thin, dense and crisp (chewy if kept from browning).”
- Brown sugar also contributes to thicker/chewier cookies as the acid in brown sugar speeds up gluten formation while neutral white sugar inhibits gluten development, resulting in dough that spreads more before it sets.
- Cookies and Cups was the only recipe to use all (light) brown sugar. In combination with instant vanilla pudding mix, this cookie was extremely thick, puffy and chewy. Generally, this excellent article from Serious Eats recommends using a combination of white and brown sugar, but I think all brown sugar worked for C&C.
- Sugar ratio: Similarly to the fat ratio, a higher ratio of sugar in a recipe results in a cookie that’s not only more sweet, but also contributes to more spread. C&C, for example has a 1:2 ratio of sugar to flour and is quite thick and not overly sweet (aside from the saccharine flavor from the instant pudding). Meanwhile Lil Luna, for example, has a 2:3 ratio of sugar to flour and is significantly flatter and sweeter. Obviously sugar and fat (and eggs) work in tandem to influence spread. But just know that increasing or decreasing the sugar in the recipe will affect more than flavor!
- Eggs: Interestingly, the 3 recipes with an extra egg yolks (CI, Jessica Gavin, Kroll’s Korner) all did relatively well. The top two recipes have both the extra yolk + melted butter in common. As we know from many other bake offs, an extra egg yolk provides a boost of fat and richness without the excess moisture of an egg white, helping create a more tender texture.
- M&Ms: An interesting factor in this bake off was the divide between recipes that used regular M&Ms vs. mini vs. chopped M&Ms. I’ll say right now: please save yourself the favor of trying to chop those hard, slippery M&Ms and just opt for mini M&Ms if you want better dispersion. I’m personally still a fan of regular M&Ms because I like the look better as well as getting bites of plain cookie in between bites with M&Ms. A key tip from Preppy Kitchen is that if you’re going for presentation, you should press a few M&Ms into the tops of the cookies right after they’re done baking. Since M&Ms almost always crack when baked, adding some fresh ones after baking will give you the best look!
Results of the Best M&M Cookie Bake Off
As a high level summary of the results, I will say that the top three cookies are unequivocally delicious, high-quality recipes–but they are basically chocolate chip cookies remixed with M&Ms in my opinion. (I.e. lots of brown sugar).
Cookies and Cups, Ale Salas and NYT v2/messed up are more in the chunky, doughy M&M cookie style that I was looking for. But honestly, none of these were exactly what I was looking for…and this was a rare bake off where, after eating many of these samples, I was left unsure if I actually like M&M cookies.
A heartfelt apology to Eric Kim as I unintentionally messed up his recipe TWICE–you’ll read about how I fudged the NYT (messed up) cookie recipe below (but why I still included it in the rankings). Then when Vicki helped me remake the original recipe right before we were meant to head to the park to hand out tasters, we realized we didn’t have dark brown sugar so used light brown.
Anyway, the point is: take the NYT results with a grain of salt because the recipe error was my fault. (Perpetual disclaimer that I am an amateur baker and these recipe tests are mainly for fun! Even if a recipe is technically ranked last, I still think it could be someone’s top cookie so I encourage you to read through all the descriptions to find your ideal recipe!)
Analysis of the Best M&M Cookie Recipes
Preppy Kitchen: a thin, soft, slightly chewy, slightly bland cookie
Preppy Kitchen uses a very straightforward creaming method with a mix of brown and white sugar and whole eggs. John suggests adding M&Ms on top of the cookies after baking for a better aesthetic (since they won’t crack in the oven). Based on the photos in the blog post, I felt fairly confident that these would match my ideal M&M cookie profile.
Unfortunately, my cookies didn’t turn out very similarly to the photos. The final cookies were far flatter with barely any thickness to provide the doughy chew I wanted. Several tasters commented on a strong baking soda flavor and upon comparing this recipe to others, it does use a significantly higher ratio of baking soda to a relatively small amount of dough. I found this dough rather bland–next time, I’d try a tip from my former intern to use dark brown sugar to add more moisture and color (I’d also reduce the baking soda). If you like a thinner, chewy cookie chock-full of M&Ms, this could be the one for you!
- One of my favorites of the bunch! Excellent M&M dispersion with at least one M&M in every bite and vanilla forward flavor. Reminiscent of a subway cookie’s flavor (in a good way). The depth of contrasting textures stood out the most for me: chewy upon first bite, crunchy once your teeth finds the M&M, and finally the dough and M&M melts at seemingly the same rate. Amazing!
- There was an artificial flavor to these cookies but the texture was the perfect crispy/chewy combo.
- Very soft cookie, which is not really my preference. Cookie part is pretty bland, almost like a snickerdoodle base without any cinnamon sugar to dress it up. This is OK when eaten with M and M’s, but not great.
- Sort of taste the baking powder/soda, simple, supermarket cookie
- This is basically an entenmann’s cookie with m&m’s. Soft but thin and kind of chewy, nice big m&m’s. Not my favorite
- First noticed chemical taste, maybe shortening? Texture was moist and chewy but like a packaged cookie.
Lil Luna: a thin and bendy cookie that’s moist and not too sweet
Kristyn’s recipe stood out for its 1:1 ratio of butter and vegetable oil. Similar to Cookies and Cups, this was another recipe to use all brown sugar (it didn’t specify light or dark, so I defaulted to light). The recipe also doesn’t specify how many M&Ms to use, so I used 1 cup in the dough.
While I didn’t expect the vegetable oil to improve the flavor of these cookies, I was curious what it would do to the texture. Ultimately, it seemed to add a lot more moisture that allowed the cookie to spread and bake up quite flat. These were a satisfying bendy/chewy texture with a good crisp around the edges. Although most didn’t love the flavor, I found it kind of addicting–they’re not too sweet and I could eat a lot of these.
- Richer taste without being overwhelmingly sweet! thought i wouldn’t like it bc it was on the flatter side but i quite enjoyed the flavor.
- Minimal flavor unless you get an m&m bite. Too flat, boring texture. Feels like it would get stale fast
- Very soft, sweet cookie. I liked the parts that I got with M and M’s, the cookie base doesn’t overpower the M and M. The cookie by itself is a bit bland though. Maybe could use a touch more salt?
- The cookie didn’t have much flavor going on outside of the M&Ms. The dough itself acted more like a vehicle for the M&Ms and didn’t add much. Could’ve been thicker
- It was definitely dry compared to the others, and not as flavorful. Not very chocolatey, tasted more like a thin sugar cookie
- Too sweet and too flat, pretty one note cookie and I didn’t love the flat, spread out appearance. Strong sugar aftertaste
New York Times v2: pale, floury and doughy cookies that are lightly sweet
In a classic bake off mishap, I planned to double NYT recipe but only added half the quantity of wet ingredients. I was bemused by the doughy appearance (completely unlike the photos) until I realized my mistake. But after tasting them, I figured I might as well throw them into the tasting. These were actually the closest to my ideal doughy M&M cookie–with a lower ratio of butter, these were extremely doughy, pale, and definitely floury (giving almost shortbread vibes!). I would honestly make these again with a few tweaks–cutting down on the salt and using a higher ratio of dark brown sugar.
- This cookie has it all in the texture department. Thick and pillowy center and crisp edges. Pleasant flavor, salty, but not overwhelming, and bit sweet.
- Really nice, almost like a shortbread w M&Ms, lighter texture than some of the buttery gooey cookies
- On the dryer side which i’m not a fan of, which is surprising from the thickness of it. i feel like i can taste the butter in this cookie more prominently.
- Much more salty than the first 5. Felt a bit drier and also paler in color on top and bottom.
- Texture is almost like a cakey shortbread, and the flavor reminds me of a sugar cookie, neither of which is my preference. Too thick and compact, it would be better thinner.
- Not as bad as I thought it would be based on the pale exterior. I appreciated the thicker cookie and had good salt. Was a little dry.
- It’s not a m&m cookie! So shortbread like, yet dense, and not enough m&ms!!! Too doughy, kind of chalky, not a fan
New York Times: a chewy, crisp-edged, soft-centered cookie with very few M&Ms
Eric’s recipe caught my eye for its unusual step of whisking softened butter with the sugars–not quite a melted butter technique, and not the typical creaming. The proportions of this recipe were almost identical to Preppy Kitchen except NYT uses 1/2 cup more sugar and I was curious to see how this would turn out. NOTE that I did make an error with these (in transporting half my kitchen to bake at my friend Vicki’s house, I forgot the dark brown sugar so we used light instead), so please take my review with a large grain of salt! I do wonder if we made another error somewhere in this recipe because these looked so very different from the photos.
I’m sad we didn’t end up testing the cookies as specified because they turned out SO incredibly pale and I think the dark brown sugar would have made a big difference. While the texture was nicely soft and chewy (though doughier than the photos looked), I found the dough somewhat bland. I have two gripes about the M&Ms: chopping M&Ms is a tedious and nearly impossible task (let’s just use mini M&Ms instead) and 1/2 cup of M&Ms didn’t feel like nearly enough for the whole batch of cookies, even after chopping. However, the original recipe photos (made with dark brown sugar) look like a thin/chewy cookie lover’s paradise, so please give these cookies a try if that’s you!
- It was a sugar cookie with M&Ms – nice vanilla flavor but a bit simple
- I enjoy the texture a lot, has a slight chewiness to it which surprised me. the flavor reminds me of sugar cookies which I like!
- Interesting cookie! Doesn’t look the most appealing (very pale), and interesting lightly crispy outside shell that reminded me of a meringue. Flavor isn’t super complex, mostly sweet with some vanilla. I liked the chewy texture. Not sure I’ve ever had an M and M cookie (or chocolate chip cookie) with this sort of texture before.
- On the paler side, but doesn’t taste underbaked. Good, strong flavors coming through overall – almost more like a sugar cookie. Feels light to the touch and taste. Only slight issue is m&m distribution seems to be a bit off – like not enough were added? Surprised not to see any poking out through the top
- Too cakey/dry, and paler than the others. Less flavorful, the m&m’s brought the most flavor!
Alejandra Salas: perfect crisp edges with an airy texture and good flavor
I first met Ale when she was a pastry chef at Bludorn (she has since moved onto pastry consulting/a custom sweets business)–when she asked if she could send me her recipe to try, I said YES! Her recipe was unique for its use of both vegetable shortening and butter and the rough mixing process using cold butter that reminds me of many Levain cookie recipes. Similar to Jessica Gavin, Ale also adds a mixture of M&Ms and chocolate chips for the ideal texture.
Finally, a recipe where shortening really shows up! I thought this cookie had the best crisp by far thanks to the shortening–an airy, satisfying crunch around the edges that surrounds a soft and chewy center. Despite the shortening, there’s still a great butter flavor and a medley of texture from the melty chocolate and lightly crunchy M&Ms. I’d recommend this recipe for those who love a little crunch in their cookies.
- Super flavorful, good mix between crunchy and soft, looks perfect
- This is my favorite cookie texture, crispy edges and chewy center. Love the chocolate chips and level of salt (I prefer a saltier cookie), but I might call this a chocolate chip cookie instead of an M and M cookie.
- Reminds me of a school cafeteria cookie. pretty mellow, a little crumblier than i’d like.
- Excellent texture—great crisp around edges and soft center but lacking in flavor though chocolate does help boost
- Once again, as a chocolate lover, I love the addition of chocolate to the cookie! It seems that this has the highest amount of chocolate out of all of the cookies, which is a winner in my book. Bites without chocolate (a rarity) tastes too floury? The texture is excellent – I love the crunchy exterior balanced with the chewy interior, all rounded out with the ample amount of melty chocolate.
- The use of candies and straight chocolate is not satisfying. The chocolate knocks out the candies and the dough is too bland to play well with chocolate: needs brown sugar, nuts, etc to taste fully conceived
Kroll’s Korner: an uber-thick, moist, chocolate-packed cookie that resembles a scone
These cookies follow Tawnie’s signature oversized cookie formula with a mix of all-purpose and cake flour, a tiny bit of cornstarch, an extra egg yolk, and a mix of brown and white sugar (a higher ratio of brown than white). With a relatively low proportion of butter and sugar to a high ratio of flour, Tawnie’s cookies tend to be Levain–esque with underbaked, cakey interiors that are extravagant but actually not overly rich if you just consider the dough. This was one of 3 recipes to call for chocolate chips in addition to M&Ms (mini in this case).
Like all of Tawnie’s cookies, these were stunningly thick and soft with gooey centers and crisp exteriors. I was worried these doughy cookies would sweep the scores just because they’re so over-the-top decadent, but I guess M&M cookies are a place where more isn’t better. Although these are unequivocally delicious, my one critique of these cookies would be that they’re almost TOO chocolatey–I couldn’t taste the flavor of the dough for all the chocolate. I know these cookies rely on the mix ins to get the thickness, and I wonder if there’s a way to achieve the thickness without quite as much chocolate.
- Gorgeous appearance – THICK and filled to brim with M&Ms; super chocolate forward – dough takes a backseat and you don’t really notice it much (not a good or bad thing, just neutral in this case); more like a scone cookie than cookie cookie. You don’t get any of the crunch you might expect in classic M&M cookie
- Thick, fudgy, and airy – more reminiscent of a blondie than a cookie. Also didn’t get much flavor out of the cookie itself.
- A behemoth of a cookie. “would you want to eat it again?” Yes, but I probably don’t have room. This is less of a cookie with M&M and more of a mass of of M&Ms and chocolate loosely held together by dough. Again, using chocolate feels a bit like cheating, but it’s probably my favorite of the bake off.
- This cookie was so rich, more like one of those super thick/doughy/underdone levain cookies but with m&m’s. I could not eat a whole cookie of this one, too rich. Great flavor! But too rich
- The fudgey chocolate was good but it was all I could taste. Not what I want when I’m looking for an m&m cookie. Too chunky and thick for me.
Cookies & Cups: a thick and chewy cookie with crunchy edges and a slightly saccharine flavor
Cookies and Cups uses a typical creamed butter and sugar cookie method but stood out for its use of instant vanilla pudding mix. With an eye towards a doughy cookie, I was eager to see what difference this would make. It was also one of the only recipes to use all light brown sugar (no granulated sugar).
The result was a definitely thick cookie, though it wasn’t as doughy as I had hoped–it’s rather dry with a soft, slightly chewy with crunchy edges. This definitely had a more saccharine sweet flavor profile compared to other cookies and less of a buttery flavor. Although I loved the application of instant pudding in the lemon loaf bake off, I almost felt like the pudding made these cookies too sweet. Still, if you like a thick and puffy cookie, these would be a hit!
- The base cookie flavor was excellent. Very close to my ideal m&m cookie base. Was not expecting to like it so much based on the visual of the cookie.
- Was chewy and moist, buttery good ratio of dough to m&m
- Good thick texture; nice distribution of chocolate with the mini M&Ms; tastes like a classic sugar cookie + chocolate
- Nice size and shape, I like the small m&m’s–they give off a nice pop when bitten. Could’ve had more flavor and it was a little dryer in a way that reminded me of shortbread
- Crunchy bottom and very chewy, almost to the point of being too chewy. The cookie was also a touch too sweet for my liking, but I enjoyed the balanced distribution of mini M&Ms
- Enjoyed the flavor overall but cookie was a bit too dense and crumbly for me
- Chalky finish; could be saltier, chewy, but substantial in a negative way
Butternut Bakery: thin, chewy cookies with crispy edges, a beautifully buttery flavor and good salt level
While Butternut Bakery’s recipe was fairly similar to Preppy Kitchen, I was curious to try it because of the stunning large, flat appearance. With ~25% less flour than Preppy Kitchen, Butternut Bakery has a relatively high ratio of butter to flour, which is what causes the dramatic spread. Her recipe also differed from Preppy Kitchen in that it called for a mix of baking powder and baking soda as well as a mix of original and mini M&Ms.
These cookies ultimately turned out just like the pictures with a large sprawl and wrinkly, crispy edges. The centers were delightfully chewy and buttery with an excellent distribution of M&Ms throughout. If I were to make these again, I’d probably stick with all mini M&Ms (for the sake of simplicity when grocery shopping) and I’d also skip the step of adding more M&Ms to the top after baking as most of them simply fell off. But if you love a thin, crispy/chewy buttery cookie, this one is ideal!
- Out of the whole batch, I think this cookie has the most prominent flavor. Seems like one of the cookies with a higher fat content. A touch sweet for my taste, but delicious, if not a touch oily.
- Really good – the mini M&ms are The way to go! Not overwhelmed with chocolate, the salt was an ideal addition that counterbalanced the sweet, and the cookie dough had the greatest depth of flavor
- Felt like the exact opposite of cookie 8; flatter, crispier, and way saltier. Kind of like what I would imagine a Tates m&m cookie would taste like. Great after taste – very buttery, with a good balance of sweet and salty. Only doesn’t get a 10 bc I personally don’t like mini m&ms
- Very flat (but large), love the sprinkle of sea salt visually because it prepares me to expect a well balanced, not too sweet cookie. Crispy and chewy; personally usually prefer thicker cookies but pleasantly surprised by this one
- It was a little too thin for me but I loved the salt on top – complemented the m&m’s really well. The flavor was great but the texture was a little too thin/crispy, almost brittle
Cook’s Illustrated (via Jessie Sheehan): a buttery, thick and chewy cookie
Cook’s Illustrated recipe uses a couple tricks to develop a particularly chewy cookie–principally, melted butter and an extra egg yolk. Proportionally, this recipe is nearly identical to Sally’s Baking Addiction (which uses creamed butter) but I decided to test this recipe since the melted butter technique was more unique. And in a rare turn of events, it was a melted butter dough that didn’t require a chill.
These were extremely easy to throw together and resulted in a beautifully thick cookie with a chewy center and crisp edges. This could almost be my platonic ideal of an M&M cookie, but I think it’s not quite as puffy and doughy as my ideal M&M cookie is in my head. However, it is an EXCELLENT cookie for anyone else who doesn’t have my same vague notions in their head–the dough as good, buttery flavor, though I might try these with dark brown sugar next time for deeper complexity. For a low-maintenance show-shopper, make these ASAP!
- Perfectly chewy!!! A touch sweeter than I like but love the chewiness and crunch at the edges
- Nice crispy edges with softer chewy center. More sugary than buttery in flavor, but does have a slightly buttery aftertaste. Reminds me of [Jessica Gavin] without the chocolate chips. Also might be getting a hint of some other non-vanilla extract in the cookie base? Kinda tastes like cake batter.
- Chefs kiss. Soft and chunky with an almost caramel flavor
- I liked how chewy it was and the flavor was good. Perfectly salted. I also liked how the texture could hold a bigger M&m’s.
- Tasted like a sugar cookie amped up with salt! The M&M:cookie ratio / M&M dispersion could’ve been higher. The texture was interesting – a bit too soft for my liking, but I could see how cookie dough lovers would enjoy it!
- Very buttery, but not enough M&M’s. More like a really buttery sugar cookie than an m&m. Nice crisp edges and buttery soft middle, but didn’t strike me as an m&m cookie
Jessica Gavin: perfectly thick, chewy cookies with a toasty, buttery flavor that complements a mix of M&Ms and chocolate
As the only brown butter recipe, I had an early hunch that this recipe would score quite well. After melting the butter, Jessica uses the Cook’s Illustrated technique of whisking the dough and letting it sit 4 total times in order to achieve a smooth and shiny dough. Jessica also only browns ~2/3 of the butter (which reduces the overall moisture as some of the liquid burns off during the cooking process), adding the last third once the butter is browned. This serves two purposes–to provide the dough with sufficient moisture while also helping to cool the browned butter so the dough isn’t as warm (thus reducing the chill time). This recipe also called for an extra egg yolk for extra moisture and added chocolate chips for melty chocolate.
Sure enough, these cookies had a toasty delicious buttery flavor that instantly stood out from the crowd. These had an ideal thickness and density (very similar to the CI cookies) with a good amount of chew and a moist middle. Did it feel like a chocolate chip cookie recipe with M&Ms? Well, yes. You could throw anything in this dough and it’d be delicious. I think this cookie had a slight edge over the CI recipe because of the brown butter flavor boost as well as the additional chocolate. While I think this recipe is 100% worth the effort, if you want a similar payoff for less effort, I think CI is a great second choice. So while this cookie also wasn’t my theoretical ideal of an M&M cookie, it’s a really great cookie that almost made me forget what I was looking for.
- Gorgeous pools of chocolate; nice thickness/substantialness to it, really like combo of crunchy M&Ms chocolate. Definitely chocolate-forward; buttery, caramelized notes; chewier/crunchier; could maybe use a hit of salt on top to counteract the richness of chocolate
- Torn about this one because it is a very good chocolate chip cookie. The chocolate chips and buttery brown sugary cookie base kinda overpower the M&M’s, though. Love the flavor of the edges and chocolate-y flavor, just not sure it’s really an M&M cookie.
- Enjoyed butterscotchy flavor. Good salt/sweetness balance. I enjoyed the darker chocolate chunks, but not sure if that’s cheating in M&M cookie
- Nice caramel notes, seemed like it had more brown sugar than the other cookies. Well balanced salt. A bit on the crumbly and dense side texturally
- Rich flavor, maybe more molassesy or brown sugary. Texture is soft middle, crunchy periphery, which I like.
Erika’s picks: Jessica Gavin
Best thick and chewy cookies: Jessica Gavin, Cook’s Illustrated
Easiest, most delicious cookie: Cook’s Illustrated
Best crispy cookie: Ale Salas
Best thick and doughy cookies: Krolls Korner, Cookies and Cups, NYT v2
Best thin and chewy cookies: Butternut Bakery, Lil Luna, Preppy Kitchen, NYT
Hi, I have recently come across your recipe tests and love the idea! It’s great to read these reviews. I like the look of the NYT recipe you ” messed up”. That thick, big cookie looks great. You day you ended up doubling the dry ingredient. Do you mean flour and baking soda only? Did you leave the butter and sugars the same, 1/2 cup, 1 cup and 1/4 cup, respectively, or did you double the sugar too? If I were to make them, I would love them to come out like yours, rather than thin and flat. I look forward to exploring your site further! Have a good day!
Brilliant Bake Off! I love the analysis you’ve gone into discussing and comparing the function of ingredients It teaches me so much. I wonder if there would be a discrepancy between original tasters and College kids again as in your choc chip cookie Bake Off? My vote is in for a white choc chip macadamia cookie please! Does this eating give you any insight into how Subway Cookies are made? There is something very unique about them, I’d love to know what it is. Love Love Love your Bake Off’s, thanks so much Pancake Princess Erika!!!
The Cook’s Illustrated cookie has been my go-to for two years now, though I make 2 adjustments to achieve my ideal: I use dark brown sugar instead of light, and I chill the dough. Chilling the dough is the key to achieving the perfect texture in my view – I learned this by baking six of the cookies right away as called for, but keeping the rest of the dough chilled in my fridge to bake throughout the week.