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!
My kids loved the dough and devoured the cookies. We made them for the neighbors too. We made a gluten batch as is and a gluten free flour with coconut sugar instead of white sugar and both were hits. ❤️
I’m so glad to hear they were a hit! Thanks for sharing your experience making them gluten free. :)
Pretty good, overall. These cookies are slightly wet/ greasy even after chilling the dough
Best cookie recipe I’ve found in years! I used Organic Whole Wheat Flour which gave it a hearty flavor and texture. These are delicious cookies. Used peanut butter M&M’s, peanut butter chips and dark chocolate chunks. Divine! Thank you!
Sounds so delicious! Thanks for your comment Jane! :)
This is the best m&m cookie recipe.
I made it for superbowl last year with Chiefs m&ms then lost the recipie and tried several others all year. I’m so glad it popped up on my Facebook the other day so I can make another batch of Chiefs cookies this year. I hunted the whole city for red and yellow m&ms, found them, found the recipie and I am one happy Chiefs fan baker today.
Everyone lost their minds for these cookies last year. You could even see it on their faces how crazy good they thought they were.
I’m so happy to hear that everyone loved them! :)
These cookies were SO delicious. I followed the recipe precisely except used dark brown sugar as it’s all I had on hand. Also opted for the mini M&Ms. I will definitely be making these again and again… my family loved them too. Soft on the inside and slightly crispy on the outside and just the right amount of chocolate. I may try subbing M&Ms for roughly chopped mini eggs in the upcoming weeks…. yum!
I’m so glad to hear you enjoyed them. Thanks for leaving a comment and review Jessica! :)
My m and ms cracked on opened on the pan it was very anoyying and frustrating , however they tasted good but it does not look very appetizing.
i didn’t bake it,but it look’s so good.i love m&m cookies.
It might be up there but if I am trying to freeze the dough to gift it so that person can make cookies whenever, would I follow the instructions and refrigerate for 15 to an hour before I roll into balls and freeze?
Hi Dee! These freeze great! You can just scoop the fresh dough into balls and flash freeze on a baking sheet and then you can store in a freezer safe container or bag.
I just made these today and they are hands down, the best M & M cookies I have ever made. The recipients of them said the same!
I’m so happy to hear they were a hit! :)
Made this in cake pans to make one large cookie. Both me and my boyfriend loved them! Very good recipe, and I have definitely added this one to my book!
Sounds delicious!!
Omg these are the best! I couldn’t stop eating them!
I’m so happy to hear you enjoyed them! :)
I would bake them a little longer than recipe says. They were a little soft for my taste.
These cookies have officially been labeled as “the best I’ve ever made” by my super picky husband. :-) I baked three sheets of them, with the last being baked quite a bit more browned to get them very crispy (specifically for his tastes). My daughter and husband loved them all. Thanks for the recipe!
I’m so happy to hear everyone loved them! :)
Love the M and M cookies. Soo yummy!!
Thanks for this recipe! I don’t bake cookies often, so I appreciate this simple recipe and the easy to follow directions! The cookies were delicious!
You are very welcome! I’m so happy you enjoyed them!
Best cookie recipe out there!
Thank you!! I’m so happy to hear you love them!!
Hi there! The recipe looks so good, but when I tried to make them, the dough was really crumbly and had trouble sticking together, even after sitting in the fridge for 15-30 minutes as recommended. Is that how the dough is supposed to be before cooking? Or do you have any thoughts/ideas for the next time I try making them? Thank you!
Hi Melody! It definitely is a thicker dough, but it shouldn’t be really crumbly. Everyone measures flour differently, so I would recommend adding a little less flour next time.
i am only 12 years old and i did such a great job thank you for the recipe
Good job! I’m so glad you enjoyed them!