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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 are a family favorite and taste like they came straight from a bakery!

Love cookie recipes? Don’t miss my chocolate chip cookies, mini m&m cookies and chocolate M&M cookies.

The best m&m cookies.
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Soft & Chewy M&M Cookies

These chocolate chip M&M cookies are one of the best classic cookies out there!

  • Easy. This recipe comes together in 30 minutes in one bowl.
  • Full of chocolate. These cookies are filled with chocolate chips & M&M’s adding the perfect balance to this chewy cookie.
  • Variations. This dough also makes great mini m&m cookies and a M&M cookie cake! Use holiday colors for M&M Christmas cookies.


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.
  • Baking staples: Butter, sugar, flour, baking soda, salt and eggs.
  • Light brown sugar: I love mixing brown sugar into my cookies for the perfect flavor.
  • Vanilla: I like to use a pure vanilla extract to bring out the flavor.
  • 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. 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.
  2. 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.
  3. Scoop cookie dough with large cookie scoop onto two baking sheets lined with baking mats or parchment paper, about 2 inches apart. Place extra M&M’s on top.
  4. Bake M&M cookies at 375°F 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!

  • 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&M’s 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.

How to get perfect round cookies?

Immediately when the cookies come out of the oven use a round cookie cutter or round glass placed directly over the cookie and use a circular motion to bump the edges of the cookie into a round shape. Just a reminder that your cookies must be warm!

Make Ahead and Freezing

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 soft and chewy m&m cookies.

More M&M Desserts:

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The best m&m cookies.

M&M Cookie Recipe

4.99 from 852 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These are the BEST M&M Cookies! Super soft, chewy, crispy edges and full of chocolate. These M&M cookies are a family favorite and 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

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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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