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!
Great recipe! I let the dough rest for 30 minutes since my boys couldn’t wait for cookies, and it was delicious! Will definitely make again!
I’m so glad your family loved them! Thank for your comment and review Maja :)
Sooo good! The name says it all!
I’m so glad you loved them :)
I’m making them now. They’ll probably be in the refrigerator for close to 24 hrs until I get to bake them. Do you leave the dough sitting out for any length of time after the refrigeration of them or just scoop & bake. Thanks!
That’s fine! Just let the cookie dough balls sit out on a baking sheet on top of the oven while it preheats. Then bake as directed :)
How can you make it if you don’t put the quantities or measurements?
Hi Jane, if you click the teal “jump to recipe” button at the top of the page under the recipe title, it will take you to the recipe card with the measurements and instructions :)
These are the absolute BEST M & M cookies, or any cookie for that matter, that I have ever made! Just follow the directions and you won’t be disappointed. Super delicious!
Yay! I’m so happy to hear you love them, Paula :) Thanks for your comment!
I’m calling these my “dopamine” cookies. Run, dont walk, to this recipe!
Love it! So glad you loved them, Becca :)
Hello I have a question about the butter do you have it in room temp before mixing it with the sugar?
The butter should be just barely softened (you don’t want it melted).
LOVE!
Hello, I’m anxious to try this recipe this evening, although I’m wondering if it would come out the same if I used gluten free flour in place of regular flour? Suggestions please?
Thank you,
Kathy
Hi Kathy, I haven’t tried it with gluten free flour so I’m not sure. Let us know how it goes if you try it!
Loved these m&m cookies! Thank you for the recipe
These cookies were INCREDIBLE!!! Everyone said best they’d ever had + better than insomnia!! I halved the recipe and it worked out perfectly: 15 cookies, 8 mins in oven @ 375°. Delish thank you.
Thanks so much for your comment, Julia! I’m so glad to hear that everyone loved them :)
This is by far my favourite cookie recipe and I’ve tried dozens!
Yay! I’m so glad you love the recipe :)
Best ever!! I had to use dark brown sugar and sweet cream unsalted butter… I should have warmed up the butter a little before creaming but still turned out perfectly delicious! Whole family is having a hard time controlling ourselves from eating them all now.
So glad your family loved these cookies, April!
These cookies were perfection! We made them with Valentine’s M&Ms for a Valentine’s Day treat!
Yay! The Valentine M&M’s are so fun :)
I made these this year for my kids with Valentine’s M&Ms and this recipe was amazing. Perfectly sweet cookies and just the right amount of chewy and crisp. I actually think these are better than the chocolate chip cookie recipe I’ve been using for years. My kids loved them so much they ate an entire batch over the course of a few days so we are making another batch this weekend.
Thanks so much for the nice comment, Katie! I’m so glad your kids loved them so much :)
Should the butter be melted or just softened?
Just barely softened (you don’t want it melted).
These turned out sooo good! But were still wet..
Can you please clarify whether the cup of light brown sugar is like a “packed cup” or a “scoop and level method”?
So so so good though!! I just wish I could get them less wet so my centers look like your pics! Thanks so much! :)
275 calories each??
Depending on the size of the cookie, that is about the calories they should each be.