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Soft and chewy gingerbread cookies with lots of M&Ms!

I used to think I didn’t like gingerbread. Mostly because I’m not a huge fan of those hard gingersnaps you buy in the store (unless they’re iced– I can always be bought off with icing ????). It wasn’t until I discovered the world of soft gingerbread cookies that I realized I’m actually completely obsessed with gingerbread.

In the past couple of weeks I’ve made a gingerbread bundt cake with sugared cranberries, double chocolate gingerbread man cookies, and chocolate gingerbread cupcakes. And there are so many more gingerbread recipes I’ve been dying to make this year, but I think I’m going to end up running out of time.

Annnnyway. These cookies! They are crackly on the outside, soft and chewy and perfectly spiced on the inside, and chock full of my all-time favorite cookie mix-in: M&Ms!!!

If you love gingerbread, this is the cooke for you! Enjoy and Happy Holidays 🙂

Soft Batch Gingerbread M&M Cookies

Yield: 2 dozen

Soft and chewy gingerbread cookies with lots of M&Ms!

Ingredients

1 cup butter (2 sticks), softened to room temp
3/4 cup brown sugar
1/3 cup dark molasses
1 egg
1 tsp vanilla
1/4 tsp salt
1/2 tsp ground nutmeg
1-1/2 tsp ground cinnamon
1-1/2 tsp ground ginger
1 tsp baking soda
2-3/4 cups all purpose flour
2 cups M&Ms
1 cup semi-sweet chocolate chips
1/3 cup granulated sugar for rolling

Instructions

Preheat the oven to 350ºF.

Using an electric mixer, beat together the butter, brown sugar, and molasses.

Mix in the egg and vanilla.

Add the salt, nutmeg, ground cinnamon, ginger, baking soda, and flour. Mix until dough forms.

Fold in the M&Ms and chocolate chips.

Scoop out about 2 tablespoons of dough and roll into a ball. Roll the ball in the sugar and place it on an ungreased cookie sheet. Repeat with remaining dough and bake for 9 minutes.

Let cool on cookie sheet.