Sourdough Discard M And M Cookies
These soft and chewy sourdough discard M and M cookies are perfect for Christmas celebrations!
If you want to add a little fun to your holiday sourdough baking, this twist on classic m+m chocolate chip cookies will do it.
Bursting with flavor and color, this unique spin on a traditional recipe gives you colorful, fun, and festive cookies!
These sourdough cookies are filled with chocolate chunks, m+m’s, and sourdough tang, plus they are easy to make. The added sourdough lends a delicious flavor and a subtle tang, taking these holiday cookies to a whole new level!
This recipe is fast, festive, and fun… the perfect sourdough cookie to bake with your kids (or grandchildren).
Cue the holiday music, and let’s get started!
Baking Tools
- Parchment-lined baking sheet
- Large mixing bowl
- Medium mixing bowl
- Hand held mixer or stand mixer
- Baking tray lined with parchment paper
- Wooden spoon or spatula
- Kitchen scale (optional)
Ingredients
Dry ingredients: All purpose flour, salt, baking soda, baking powder
Wet ingredients: Room temperature butter, eggs, vanilla extract, brown sugar, white sugar, sourdough starter discard
Filling: M+M’s and semi-sweet or dark chocolate chips
For more sourdough cookie recipes check out my soft and chewy sourdough chocolate chip cookies and delectable double chocolate cookies here.
How To Make Sourdough Discard M And M Cookies
These cookies are simple and easy to make. Here are the main steps:
- Mix the vanilla, sourdough discard, egg, sugar, brown sugar and unsalted butter in a large bowl and beat well with a blender (handheld or stand mixer)
- In a separate bowl, whisk the flour, sugar, salt, baking soda, and baking powder until well combined.
- Add the wet ingredients to the dry ingredients and beat on low speed hand mixer until all ingredients are well incorporated.
- Fold in the chocolate chips and M+M’s, then chill the dough in the fridge for 20 minutes.
- Preheat oven to 350 degrees. Drop by rounded tablespoons or a cookie scoop on a pre-lined baking sheet. Bake for 9-11 minutes. For soft cookies, take the tray out when the dough is still soft in the middle but the edges are slightly golden brown.
Why Sourdough Discard?
If you are a sourdough lover like me, you are probably always looking for delicious discard recipes.
The sourdough discard in this recipe adds to the flavor and dimension of the cookies. It does not, however, break down the gluten in the cookies like in traditional sourdough bread baking.
If you want to ferment the flour in the cookie dough, leave them in the fridge for up to 24 hours.
Baker’s Notes
For soft + gooey cookies: For soft cookies with a chewy center, remove the cookies from the oven before they are fully baked, then let them cool on the pan for five minutes. (The edges will be slightly golden brown with soft centers). If you like your cookies more on the crispy side, bake them for a few extra minutes.
If you like, sub two cups of m and m’s and omit the chocolate chips. We prefer to have chocolate chips AND m and m’s in ours!
Variations: Instead of chocolate chips and m+ms, you can use two cups of m+ms.
Make sure to line the cookie sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
You will need soft, room temp butter. A quick tip for warming up refrigerated butter is to place the butter under a glass cup in a warm location.
Sprinkle some flaky salt over the top of these cookies to take them to a gourmet level!
Storage
Store in an air-tight container like a ziplock bag for up to a week. Or store in a freezer-safe container for up to 3 months.
I hope you enjoyed this festive sourdough take on traditional chocolate chip cookies. Let me know in the comments what you think of this delicious sourdough discard recipe!
Sourdough M And M Cookies
Equipment
- 2 Mixing bowls 1 medium, 1 large
- 1 stand mixer or hand held mixer
- 1 Spatula
- baking sheets
- Parchment paper
Ingredients
- 2 eggs
- 1 cup sourdough discard 100 grams
- 1 cup unsalted butter 228 grams
- 3/4 cup brown sugar, lightly packed 150 grams
- 3/4 cup white sugar 150 grams
- 1 tsp vanilla 4 grams
- 3 cups flour 450 grams
- 1 tsp baking soda 6 grams
- 1/2 tsp baking powder 3 grams
- 1 tsp salt 5 grams
- 1 cup chocolate chips
- 1 cup m and ms
Instructions
- In a large bowl, cream together the white and brown sugar, eggs, vanilla, sourdough discard, and butter. Beat well until combined. In a separate bowl whisk together the flour, baking powder, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and beat on medium low speed until all ingredients are well combined.
- Fold in the chocolate chips and m and m's.
- Chill the dough in the refrigerator for 20 minutes.
- Preheat the oven to 350 degrees F, and line a baking pan with parchment paper.
- Form balls of dough using a cookie scoop and place each dough ball two inches apart.
- Bake for 8-10 minutes, or until the edges are light brown, but the center is still a little soft. Let the cookies cool on the tray for 5-10 minutes, then transfer to a wire rack. (For soft, chewy cookies. Bake longer if you prefer them more firm).
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