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Christmas is just around the corner, and it’s time to prepare by baking LOTS of cookies :). You are probably reading this thinking M&M cookies? This recipe is well known! It is…but there’s a twist here. Instead of using butter, this recipe utilizes extra light olive oil. Yes, I know what you are thinking…YUCK. But, you are about to be pleasantly surprised as you don’t even taste it! The cookies are AMAZING, and taste just like the original. They are golden and crispy on the outside, and soft and chewy on the inside. Furthermore, these cookies are substantially healthier when made with extra light olive oil instead of butter. I don’t know about you, but I tend to eat a lot of Christmas cookies, so I need them to be healthy, without compromising on the taste. You can also make these completely dairy-free by using dairy-free m&ms. Enjoy!
Can you freeze M&M cookies?
Yes! I have frozen m&m cookies on many occasions, and they freeze very well. I freeze them in a labeled ziploc freezer bag.
How long do baked cookies last?
Baked m&m cookies are best if consumed within 7 days. Anything longer than that, I will freeze them.
How do you make perfect M&M cookies?
The perfect m&m cookie will depend on your taste preferences. Me personally, I like them to be crispy at the edges, and soft in the center. If you like yours firmer, you can bake them for longer. If you prefer them softer, you can take them out of the oven sooner.
What is the best way to store fresh baked cookies?
The best way to keep m&m cookies fresh, is to store them in an airtight container with a piece of bread in there for moisture control.
How to Make M&M Cookies
1. Preheat oven to 350F. In a large bowl, cream olive oil and both sugars until well blended.
2. Add the egg, vanilla extract, baking soda, salt, and mix to combine.
3. Add the flour to the mixture in two additions, mixing thoroughly after each.
4. Fold in m&m’s. In the dough here, I only used 1 cup of M&M’s which I thought was plenty :).
5. Drop dough by rounded tablespoons onto an ungreased tray.
6. Bake for 8-10 minutes for chewy cookies or 12-14 minutes for crispy cookies.
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A healthy twist on classic M&M cookies, this version replaces the butter with extra light olive oil.
- 2/3 cup extra light olive oil (see notes)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1 1/4 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 cups all-purpose flour
- 1-1 1/2 cups m&ms
Preheat oven to 350F.
In a large bowl, cream olive oil and both sugars until well blended.
Add the egg, vanilla extract, baking soda, salt, and mix to combine.
Add the flour to the mixture in two additions, mixing thoroughly after each.
Fold in m&m’s.
Drop dough by rounded tablespoons onto an ungreased tray.
Bake for 8-10 minutes for chewy cookies or 12-14 minutes for crispy cookies.
This dough is going to be greasier than the one made with butter. I also found that between batches, the oil would start to separate. I would advise giving the dough a good stir before forming your cookies and baking them in the oven. As for the olive oil, be sure to use extra light because it has a neutral taste and neutral smell. It even says on the label that it can be used for baking. If you use regular olive oil, you might taste it.