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!
I came back to tell you these REALLY are the BEST, better than the local bakery shop. After I had a bite of my son’s cookie at Edgar’s Bakery I said, “Tsk tsk tsk. I shoulda made ‘em myself!”
Yay! Love hearing this :) So happy you love the recipe, Brittany!
LOVE!
I made this recipe last night and put it in the fridge overnight. A bit of a workout to scoop the dough onto the cookie sheets today to bake them, but worth it! Great recipe, clear directions and hints, and super yummy!!! I debated between a few similar recipes and am glad I made yours! Thank you for sharing it!
I’m so happy to hear it was a success for you, Kathy! Thanks for your comment and review :)
Absolutely the best chocolate chip cookies ever. The are my family’s favorite. I like that you can use whatever colored M&Ms you want. I am going to be making them for a cookie table at a wedding reception and will use the wedding colors. So thankful for this recipe!
So fun! It makes me so happy to hear that you love them so much, Jeanne :) Thanks for your comment and review!
Delicious. I have used this recipe twice and both times the cookies have come out divine. great easy recipe to follow!
I’m so glad you enjoyed them, thanks for the review! :)
BEST M&M cookies ever!
Delicious!! Only change I make is using mini m&m’s
Great idea!
I love these cookies. I’m too old to love a cookie this much.
So glad you love them, Lizgal!
I really enjoy these cookies I take them to my Husband’s work around midnight and they’re about 25 cookie monsters that really need a fresh baked m&m cookie about then, they are hard working men!!
Thank you for this recipe
Love to hear that! Glad they were a hit :)
I’ve made these many times and they are absolutely amazing. My favourite cookie recipe! I’m wanting to bake some for tomorrow and just realised I’m out of baking soda. Can I substitute with baking powder? Many thanks
So glad you’ve enjoyed them :)
Yes you can, but baking soda is stronger so I would use 2 teaspoons of baking powder to make sure they rise.
Should the brown sugar be packed or loose when measuring? I’m planning on making these with my five year old granddaughter.
Packed :)
This recipe is amazing I made it tonight and the cookies were so easy and to die for. Seriously thee best M&M cookies I have had.
I am so happy you loved them so much, Angela!
Made these a few times now! My boys love them well everyone loves them. I reduce the sugar a bit to our personal taste but they come out great each time!
They also look great and I have gifted them in cute cookie bags and they are always appreciated. Enjoy!
Tip: Use a cookie scoop, the cookes come out looking uniform and beautiful.
I’m so happy to hear you love them! Cookie bags are such an adorable idea :)
Made them today, first time
A huge success
Will be added to my repertoire of cookie recipes
Glad they were a success! Thank you for your comment :)
Love these.. So easy to make..
Yes I made them several times. It seems to be requested often to my pleasure. Delicious cookies!
Happy to hear they are a hit :)
Banging cookies!
I’m so glad you enjoyed them, Steve!
Hi, I halved the recipe and used 1/2 tsp of salt and it was really salty. Should I just omit the salt or make it 1/4 tsp ? Also I noticed that the cookies didn’t fully bake in the middle after just 8-10 minutes.
These were my measurements:
1 stick of butter
1/2 cup light brown sugar
1/4 cup + 2 tablespoons of granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips and m&ms
Hi! Did you use salted butter? That can make the cookies a little saltier. I typically use unsalted. Feel free to adjust the salt to your liking. Every oven cooks differently, so you may need to bake them a few minutes longer in yours. Just keep an eye on them and remove when the edges are barely golden. Also make sure to let them set on the baking pan for about 2 to 3 minutes once removed from the oven.
If I wanted to half this recipe what would the new recipe be? Do I have to change my bank and/or my chill time?
Hi! If you hover over “Servings” in the recipe card, you can change the servings to 12, which will give you the recipe measurements for half. Bake and chill time should still be the same :)