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!
Mixed up the dough a few days ago and refrigerated. Baked them today and they are fabulous! I am visiting my grandchildren tomorrow and they will LOVE them. Thanks for a great recipe.
Yay, glad to hear that! Hope your grandchildren love the cookies :)
What does refrigeration do to the dough? I just went and baked without chilling and the came out small, they didn’t spread.
Chilling the dough gives them a thick and chewy texture so that your cookies don’t spread as easily while they bake :)
Do you think these could be kept frozen and pulled out to bake as needed?
They sound wonderful. Can’t wait to make them!
Yes, most definitely! I do that all the time :) Check out these tips for how to freeze cookie dough: https://www.iheartnaptime.net/how-to-freeze-cookie-dough/
Is flour sifted or right out of the bag??
No need to sift :) I like to use this spoon and level technique to measure my flour accurately out of the bag: https://www.iheartnaptime.net/how-to-measure-flour/
Hands down the only M&M recipe I will ever use from now on! Thank you for sharing it with all of us. Baked them after keeping them in the refrigerator for almost 24 hours and they turned out amazing. I made 12 before just to tie us over for the next day haha too good to resist. :)
Yay! I am so happy to hear you loved the recipe so much, Amber! Thanks for your kind comment and review :)
I used pastel m&m’s and white chips for Easter cookies. Delicious and festive.
So fun!
Made these for my family Easter dinner a hit the kiddos loved them
So glad they were a hit with your family!
These cookies were delicious! Taste homemade. I didn’t have all purpose so i used self rising and they were perfect. I also used more m&ms instead of chocolate chips but there are definitely a hit! Thank you so much!
You are so welcome! Happy to hear you loved them :)
Love this recipe! But does the butter need to soften first?
The butter should be just barely softened (you don’t want it melted).
Excellent recipe, I keep coming back to it!
Yay, love to hear that!
Awesome! Kids of all ages ask for them again and again!
Yay! Glad they were a hit :)
Delicious and colorful, yes, it is the best M & M cookie recipe I’ve tried.
I’m so happy to hear that! :)
Easy to make and a huge hit with everyone that has tried them.
Yay! So glad to hear that.
My kiddo and I make these for every holiday, changing the M&M colors to match. They are so yummy and easy to make.
We do the same too! Glad you enjoyed them, Carla :)
LOVE it! Would this recipe work with peanut M&Ms?
Sure!
I have been making chocolate chip cookies for almost 60 years and this is the best recipe ever! Thank you so much for sharing.
Yay, so happy to hear that! Thanks for your comment and review, Mary :)
Ya I made M&M cookies and it was great.
So happy to hear that!
These are the BEST COOKIES EVER. 10 out of 10 recommended .
Yay! So glad you love them :)