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!
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Table of Contents
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.
Ingredients
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.
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
- 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.
- 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.
- 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.
- 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.
Frequently Asked Questions
Yes you can use regular or mini baking m&m’s. They both work great!
The outside shell prevents them from melting into the cookie.
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.
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.
More M&M Desserts:
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M&M Cookie Recipe
Video
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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!
These cookies were to die for! I figured if you’d spent that long perfecting these they had to be good. I think the part that makes the crispy edges and soft middles is leaving them on the pan for 2 minutes. That’s what I had been missing!
I’m so happy you loved them! :)
Best Ever!!
These cookies are delicious! Very rich and absolutely like the bakery, but better! This recipe is going in my cookie recipe file!
I’m so happy to hear you have enjoyed them!
I’ve made many M&M cookies with no success! They always come out flat crispy and greasy. This recipe I tried on a whim and they came out perfect. 60 years old and I finally know how to make M&M cookies!
I’m so happy to hear they turned out well for you! Thank you for your comment Sherry! :)
Hi, I made these and they were very good. The only problem I had, which was my fault, I put the dough in the fridge overnight and didn’t let it get to room temp before I made them and they turned out a little crispy. But my question i have for you now is how long does the dough last in the fridge. I made it 3 nights ago, made some cookies and put the rest in the fridge, hoping to finish making them the next day but I didn’t. Now I want to finish making them but I don’t want to make anyone sick. Could you please let me know through my email as I probably won’t check back on here today. Thanks.
Hi Jennifer! Homemade cookie dough lasts 2-4 days in the fridge.
I made these cookies today and by far they are absolutely the best cookies! I followed the recipe to a T with the exception of I used Andes creme de menthe baking chips instead of chocolate chips.
Thanks so much for this recipe! It is one I will be using from now on.
I’m so happy to hear you enjoyed it! Thank you for your comment and review Julie! :)
I made the first batch with just refrigerating for 20 minutes and then baking exactly as instructed- those didn’t cook in the middle. But then I froze half the batch of dough and baked them the next day- and those were life changing!! Highly recommend freezing em
Best cookies! Make them at least once a year.
I’m so glad to hear you’ve enjoyed them!
does the butter need to be room temp butter? or melted? Thanks :)
made these today. I am 55, been baking since I was in 2nd grade. Hands down these are the very best m&m cookies I have ever made. Always make m&m cookies at Christmas time. So thrilled with this recipe. Thanks for sharing!
I’m so happy to hear you enjoyed them! Thank you for your kind comment Cindy! :)
I’ve been on the hunt for the perfect cookie recipe and this is definitely it! Just perfect in every way!!!
I’m so happy to hear you enjoyed them! Thank you so much for your comment. :)
do you need chocolate chips for this recipe?
You can leave them out, I just prefer to mix them ;)
They taste great..had an issue with the middle being uncooked..so I put them in for a couple mins more and now they are too done..what happened
So good! My kiddos scarfed them down! I used room temp butter and eggs and also tossed in some confetti baking chips too!
I’m so glad they were a hit!
Could I sub the granulated sugar with maple syrup?
Unfortunately the recipe would not turn out the same.
I had a lot of m&ms left over from a wedding. Did a quick search and landed here. These are SO good! I’ve made lots of cookies over the years, always on the hunt for “the one” of whatever kind. Definitely saving this as a fave! Made them 2 days ago and they’re still soft and yummy. I’m not a big sweets person but I can’t stop eating these!! Trying to use convection more so dropped the temp down to 350 and took them out when they were barely done. Yummy!! Thanks
I’m so happy to hear you enjoyed them! Thank you for leaving a comment Becky. :)
I had a lot of m&ms left over from a wedding. Did a quick search and landed here. These are SO good! I’ve made lots of cookies over the years, always on the hunt for “the one” of whatever kind. Definitely saving this as a fave! Made them 2 days ago and they’re still soft and yummy. I’m not a big sweets person but I can’t stop eating these!! Trying to use convection more so dropped the temp down to 350 and took them out when they were barely done. Yummy!! Thanks!
Should the butter and/or eggs be at room temperature?
Hi Sean! I would definitely soften the butter. You don’t need to let the eggs get to room temp but can if you would like.
These were so very good! No kidding, it made so many big soft yummy cookies. Just the best. I’ll make these a lot. I did with Christmas M&Ms and they were a great Holliday hit 🤗
can I use only m&ms since I don’t have chocolate chips ?
Sure!
3 cups is ALOT of flour. Batter VERY dry, couldn’t fold in m&m & chips – it was too crumbly (didn’t stick together) . I’d reduce the flour to 2 1/2 cups for starters if I make these again.