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30-Minute Red Velvet M&M Cookies on a baking tray

30-Minute Red Velvet M&M Cookies

Quick and festive cookies with a soft center and slightly crisp edge, featuring a red velvet base and sweet M&M crunch, perfect for parties or school snacks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Use regular flour for the right texture and structure.
  • 2 tbsp Cocoa powder Choose unsweetened cocoa for mild chocolate flavor.
  • 1 tsp Baking soda This leavening gives a light rise and soft crumb.
  • 1 pinch Salt Balances sweetness and boosts flavor.
Wet Ingredients
  • 1 cup Butter Use softened butter for easy creaming and rich taste.
  • 3/4 cup Granulated sugar Adds sweetness and helps with spread.
  • 3/4 cup Light brown sugar Adds moisture and slight caramel flavor.
  • 2 large Eggs Bind the dough and add moisture.
  • 1 tsp Vanilla extract Enhances the overall flavor.
  • 1 tbsp Red food coloring Provides the red velvet color without changing taste.
Add-ins
  • 1 cup Red M&M candies Use red velvet or regular M&Ms for color and crunch.
  • 1/2 cup White chocolate chips Optional for extra sweetness and contrast.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Beat softened butter with granulated and brown sugar until smooth, scraping the bowl so everything mixes evenly.
  3. Beat in the eggs one at a time, then stir in vanilla and red food coloring until the dough is uniform.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt to prevent lumps.
  5. Gradually add the dry mix to the wet mix and stir until just combined, being careful not to overmix.
  6. Gently fold in the red M&M candies and optional white chocolate chips, keeping the candy pieces whole for texture.
  7. Drop spoonfuls of dough onto the prepared baking sheet.
  8. Bake for 10–12 minutes until edges are set. Cool briefly on the sheet, then transfer to a rack.

Notes

Use room-temperature butter for easier mixing. Measure flour accurately for consistent results. Watch the baking time to prevent dry centers.