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BEST M&M Cookies

These are the BEST M&M Cookies! Super soft, chewy, crispy edges and full of chocolate. These M&M cookies taste like they came straight from a bakery!

A close up of a pile of M&M cookies
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Favorite M&M Cookies

Looking for a delicious and nostalgic cookie recipe? Look no further than these mouthwatering M&M cookies! It’s no secret that I love chocolate chip cookies and these double chocolate chip cookies are perfect for chocolate cravings. Really any cookie recipe will do for that matter. :)

With their warm, chewy texture and classic chocolatey goodness, they’re sure to take you back to your childhood. But don’t settle for just any recipe – try out my perfected version, which has a thick and chewy texture, soft interior, and crisp edges.  

Seriously, these chocolate chip M&M cookies are absolutely incredible and one of the best cookies out there! I also can’t resist these chocolate M&M cookies, mini m&m cookies and my M&M cookie cake!


Below are the ingredients need to make this easy M&M cookie recipe. Many of these ingredients are pantry staples that you already have on hand.

M&M cookie ingredients on marble counter.

Scroll down for the printable M&M cookie recipe and video tutorial.

  • Unsalted butter: I prefer to use unsalted to control the amount of salt.
  • Light brown sugar: I love mixing brown sugar into my cookies for the perfect flavor.
  • Granulated sugar: What makes these cookies so sweet.
  • Eggs: I prefer using large eggs. Make sure they’re fresh.
  • Vanilla: I like to use a pure vanilla extract to bring out the flavor.
  • All-purpose flour: I use non bleached, but use whatever you have on hand.
  • Baking soda: This is what will help the cookies to rise.
  • Salt: Fine sea salt is my preference, but table salt will do.
  • Chocolate chips: Semi-sweet are my personal favorite for this recipe.
  • M&M’s: I prefer to use the regular m&m candies, unless there is a holiday coming up.

How To Make M&M Cookies

Step by step collage making m&m cookies.
  1. Preheat oven to 375°F and line two baking sheets with silicone baking mats or parchment paper.
  2. Using a stand mixer, cream together butter and sugars for 1 minute in a large bowl using the paddle attachment. Add in eggs and vanilla and mix.
  3. Next add flour, baking soda and salt and whisk until combined. Fold in both chocolate chips and M&M’s to the flour mixture. Refrigerate dough for 15-30 minutes. By chilling the dough it helps them to not fall flat.
  4. Scoop cookie dough with large cookie scoop onto baking sheet, about 2 inches apart. Place extra M&M’s on top.
  5. Bake M&M cookies for 8-10 minutes, until tops are barely golden. Let set on pan for 2 minutes, then move to cooling wire racks.

Quick Tips

Before you get started baking, check out my tips below. Follow these simple tricks and you’ll have the BEST M&M cookies in no time!

  • Use a silpat baking mat for easy cleanup and no sticking.
  • Refrigerate the dough, to help them stay thick and chewy.
  • Use a large cookie scoop to scoop dough onto baking sheet. This ensures the M&M cookies are all equal size.
  • Add extra M&M’s on top once the dough balls have been formed.
  • Bake at 375°F to get them crispy around the edges, yet keeping them soft inside.
  • Allow the M&M cookies to set on the pan for 2-3 minutes before moving them to a cooling rack.
M&M cookies on baking sheet

Frequently Asked Questions

Can you use regular m&ms for baking?

Yes you can use regular or mini baking m&m’s. They both work great!

How do m&ms not melt when baking?

The outside shell prevents them from melting into the cookie.

Why are my m&m cookies flat?

You may have not added enough flour. If your dough is too sticky, add a couple Tablespoons more flour. To make them not flat you can also refrigerate the dough for 1 hour. The oven could also be too hot. If your oven runs hot, bump it down 15 degrees.

Can You Freeze M&M Cookies?

Yes, these M&M cookies freeze very well. You can either freeze the baked M&M cookies or freeze the cookie dough. If freezing baked cookies, simply let cool completely then add to ziptop bag or freezer container. Store in freezer for about 2-3 months.

If you’d rather freeze the M&M cookie dough, simply scoop out dough and add to your prepared baking sheet. Freeze for about 30 minutes, or until cookie dough balls have hardened. Then add to a ziptop bag and store in the freezer for about 2-3 months.

When ready to eat, add cookie dough balls to baking sheet while oven warms. The M&M cookies will most likely need to bake a few minutes longer than usual since the dough was frozen.

stack of M&M cookies

More M&M Desserts:

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Stack of M&M cookies on plate.

M&M Cookie Recipe

4.98 from 560 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
BEST M&M Cookies – Super soft, chewy, crispy edges and full of chocolate! These M&M cookies taste like they came straight from a bakery!
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigerate: 15 minutes
Total Time: 40 minutes
Servings: 24


  • 1 cup unsalted butter , just barely softened
  • 1 cup light brown sugar , packed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup M&M’s , plus more for tops if desired


  • Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
  • Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 60 minutes (up to 24 hours) if time allows.
  • Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
  • Bake for 7-10 minutes, or until the edges are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack. Store in an airtight container for up to 3 days.



Storage: Store in a covered container up to 3 days. Freeze in a covered container up to 3 months.
Leftover dough: Form dough into balls and add to baking sheet. Place sheet in freezer until dough has hardened. Remove from freezer and add dough balls to freezer safe container or zip top bag. Store in freezer until ready to bake. Then place on the baking sheet 30 minutes before baking to soften. 


Calories: 271kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 162mg | Potassium: 36mg | Sugar: 25g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

M&M cookies variations

We love to make different variations of these M&M cookies for all of the holidays. For some reason, the holiday M&M’s just taste better. IS IT JUST ME?! I feel like I’ve had a conversation about this with a few friends and we all agree.

We made these 4th of July cookies with red white and blue M&M’s and everyone loved them! You can also make holiday variations for Valentine’s Day, Easter, St. Patrick’s Day, Halloween and Christmas M&M cookies. Sometimes I like to turn them into festive M&M cookie bars or even make a layered M&M cookie mix in a jar to give as a holiday gift!

red, white and blue M&M cookies on baking rack

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