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!
Super doughy in the middle… even after a couple days. Recommend cooking for 10 minutes!
Every oven is different, so you may just need to bake them a little longer in yours. The edges should be slightly golden when you remove them, and I’d also recommend letting them sit on the pan for a few minutes so that the centers continue to bake through (but stay soft).
My son loves this cookie recipe so very much Thank you for sharing it !!! I plan on making another 2 batches for my nephew’s birthday party
Yay, I’m so happy he loves it! :) Thanks for your comment, Tamara!
Simply the best m&m cookies!
Hi, my dough came out too hard (15 minutes in fridge) any way I could save it?
My guess is you may have added a little too much flour. I would let the dough come back to room temperature and then you can try mixing in a Tablespoon or two of milk. Hope that helped!
I am making these today for my great grandson’s birthday. This is so easy and good. The family loves them.
Love to hear that your family loves the recipe! I hope your grandson had a great birthday :)
How many does this recipe make?
About 24 cookies :)
Made them back to back events! Thank you!
Yay! Hope they were a hit :)
Used as a base for some regular M&M cookies (No chocolate chips), but added a bit of baking powder sot hey were a bit fluffy. So good!
I’m so glad you enjoyed the recipe, Cat! Thanks for your comment :)
I love this recipe. So nice
I’m so glad you love it, Esther! Thanks for the comment :)
Quick and easy recipe … cookies don’t brown, so don’t burn them. Very tasty 💗
Glad you enjoyed them :D
I made these cookies, and they became a family favorite very fast. I’ve made them like 5 different times already!
I’m so happy to hear that, Shelby! They’re a family favorite at my house too :)
Thank you making people think I’m a great baker! These are my go to cookies for every occasion. I’ve been told “these are the best cookies I ever had”. Chilling the dough is a must before baking. I have frozen them too and they are delicious thawed or microwaved if I can’t wait!
This makes me SO happy to hear!! These are one of my favorites too :)
Loved it! Turned out chewy with just a bit of light, excellent! I did have to cook them a few minutes longer than suggested because they had been refrigerated for up to the hour.
I’m so glad you loved them! :)
I made these for the 4th of July, using red, white and blue M&M’s, they were a big hit at the cook out!
I’m so happy to hear that Sue! They are one of our favorites too :)
These cookies were amazing! We used Bobs Red Mill 1-to-1 Gluten free baking flour with this recipe and the cookies turned out great. We did substitute mini choc chips and mini M&M’s with the recipe. I would recommend this recipe to anyone.
So glad to hear they turned out great with the gluten free baking flour. Thanks for the review :)
Tried my daughter’s cookies which were delicious.
Do you leave the dough in a ball or did you mash it down to get the perfect circle?
No need to mash them down…they will spread as they bake :)
My never favorite cookie!
Really good. I use this recipe whenever I need to make cookies to enjoy eating with family and friends. 👍
Yay, I’m so glad the recipe was a hit!
Can you double the batch by just doubling all of the ingredients?
Yes absolutely!