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!
If you make cookie bars, what kind of pan would you use & how long to bake them & would temp., be the same.
I’m going to make these for the holidays.
Hi Joyce! Here is the recipe for the bars: https://www.iheartnaptime.net/mm-cookie-bars/#recipe
I use this recipe for any kind of cookie I make! I absolutely love them and I make them all the time!
Love to hear that! Thanks for your comment and review :)
Making these again tonight!
I hope you enjoy!
Best m&m cookies ever!!
Loved these!! Can you use salted butter
Yes, I would just reduce the salt to 3/4 teaspoon.
Followed the directions and they turned out great!
Yay, so happy to hear that!
is it possible to do it with just one egg ?
You could cut the recipe in half to make 12 cookies instead of 24, and then you would only need 1 egg. Otherwise you’ll definitely need 2 if making the full recipe.
Loved these !
Does the butter need to be room temperature? :)
The butter should be just barely softened (you don’t want it melted).
An absolute favorite! I get asked to make them all the time.
Yay! So glad they are always a hit :)
Of all the cookie recipes I’ve used, this one is pretty awesome. My cookies came out perfect and not crazy sweet. So good! Will be on my list for Christmas.
I’m so happy to hear that, Jacquelin! They are a favorite at our house too :)
Would give this 6 stars if I could. Recipe and website are easy to use and excellent.
Thanks so much, Mary! I’m glad you love the recipe :)
these were really good. my siblings loved it!
So glad they were a hit :) Thanks for your comment and review, Aisha!
It’s a fabulous recipe, but for some reason my dough is always very sticky and damp whenever I handle it. I’m not sure why that happens since I follow the recipe to a T, but I’ve found that if it’s too difficult to handle just pop it in the fridge for about 15 minutes.
Try this recipe, let me know how it goes! Also, is there any way to convert this recipe to metric?
Hi Elaine! It may be due to altitude or not having enough flour. If it’s too sticky, I would add in an extra Tablespoon or two of flour, since everyone measures flour differently.
Just made these cookies and they are wonderful 😋Thank You!
I’m so glad you enjoyed them Michele! They are a favorite of ours too :)
I need help! I love these cookies but my cookies never turn out flat like yours. What am I doing wrong?
You could be at a different elevation, or possibly adding too much flour. You could also press them down with your palm before baking if desiring more of a flatter cookie.
I take meals to the field during Harvest time on the farm and these cookies were a hit with all the guys tonight. I will definitely make them again. These were the best cookies using M&Ms that I’ve ever had. This recipe is a keeper.
I’m so happy to hear they were such a hit! Thank you for your comment, Cathy :)
These are really good! The only thing I would change is maybe lower the baking temp? Mine came out a little burnt on the bottom while the middle was still underdone but it set once cooled.
Hi Liz! Glad to hear they still turned out good. Yes, every oven temperature runs different, so it’s good to watch them towards the end to make sure they don’t burn.
We loved this recipe so much! We did it with Peanut Butter M&Ms and it was so delicious! I recommend this recipe
Mmm peanut butter M&M’s sounds so delicious! I’ll have to try it :)