BEST M&M Cookies – Super soft, chewy, crispy edges and full of chocolate! These M&M cookies taste like they came straight from a bakery!
It’s no secret that I love chocolate chip cookies. Or really any cookie recipe for that matter. :) They are my weakness. But throw some M&M’s in the mix and I’m in heaven. Seriously, these chocolate chip M&M cookies are absolutely incredible and one of the best cookies out there! I also can’t resist these brownie M&M cookies!
M&M cookies
There’s just something about a warm chocolate chip M&M cookie that reminds me of my childhood. At my school growing up, they used to sell M&M cookies on Friday’s to raise money for the school and it was always such a treat when my mom let me buy one.
Over the years, I have been working on perfecting my M&M cookie recipe and these are in my opinion, the BEST M&M cookies ever! What makes them so yummy? They are thick and chewy, yet super soft on the inside while staying crisp around the edges. They also have the perfect ratio of chocolate chip to M&M’s. The more chocolate the better, right? ;)
Ingredients for M&M cookies
Below are the ingredients need to make this easy M&M cookie recipe. Many of these M&M ingredients are pantry staples that you already have on hand.
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla
- All-purpose flour
- Chocolate chips
- M&M’s
- Baking soda
- Salt
How to make M&M cookies recipe
Scroll down for the printable M&M cookie recipe and video tutorial.
- Preheat oven to 375°F and line two baking sheets with silicone baking mats or parchment paper.
- Using a mixer, cream together butter and sugars for 1 minute in a large bowl. Add in eggs and vanilla and mix.
- Next add flour, baking soda and salt and mix until combined. Fold in both chocolate chips and M&M’s. Refrigerate dough for 15-30 minutes.
- Scoop cookie dough with large cookie scoop onto baking sheet, about 2 inches apart. Place extra M&M’s on top.
- Bake M&M cookies for 8-10 minutes, until tops are barely golden. Let set on pan for 2 minutes, then move to cooling rack.
Quick tips for M&M cookie recipe
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!
- Use a silpat baking mat for easy cleanup and no sticking.
- 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.
Can you freeze M&M cookies?
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:
M&M Cookie Recipe
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 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.
Video
Nutrition
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 red white and blue M&M cookies for the 4th of July and the 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!
Enjoy!
Thanks for this recipe! I don’t bake cookies often, so I appreciate this simple recipe and the easy to follow directions! The cookies were delicious!
You are very welcome! I’m so happy you enjoyed them!
Best cookie recipe out there!
Thank you!! I’m so happy to hear you love them!!
Hi there! The recipe looks so good, but when I tried to make them, the dough was really crumbly and had trouble sticking together, even after sitting in the fridge for 15-30 minutes as recommended. Is that how the dough is supposed to be before cooking? Or do you have any thoughts/ideas for the next time I try making them? Thank you!
Hi Melody! It definitely is a thicker dough, but it shouldn’t be really crumbly. Everyone measures flour differently, so I would recommend adding a little less flour next time.
i am only 12 years old and i did such a great job thank you for the recipe
Good job! I’m so glad you enjoyed them!
These cookies were to die for! I figured if you’d spent that long perfecting these they had to be good. I think the part that makes the crispy edges and soft middles is leaving them on the pan for 2 minutes. That’s what I had been missing!
I’m so happy you loved them! :)
Best Ever!!
These cookies are delicious! Very rich and absolutely like the bakery, but better! This recipe is going in my cookie recipe file!
I’m so happy to hear you have enjoyed them!
I’ve made many M&M cookies with no success! They always come out flat crispy and greasy. This recipe I tried on a whim and they came out perfect. 60 years old and I finally know how to make M&M cookies!
I’m so happy to hear they turned out well for you! Thank you for your comment Sherry! :)
Hi, I made these and they were very good. The only problem I had, which was my fault, I put the dough in the fridge overnight and didn’t let it get to room temp before I made them and they turned out a little crispy. But my question i have for you now is how long does the dough last in the fridge. I made it 3 nights ago, made some cookies and put the rest in the fridge, hoping to finish making them the next day but I didn’t. Now I want to finish making them but I don’t want to make anyone sick. Could you please let me know through my email as I probably won’t check back on here today. Thanks.
Hi Jennifer! Homemade cookie dough lasts 2-4 days in the fridge.
I made these cookies today and by far they are absolutely the best cookies! I followed the recipe to a T with the exception of I used Andes creme de menthe baking chips instead of chocolate chips.
Thanks so much for this recipe! It is one I will be using from now on.
I’m so happy to hear you enjoyed it! Thank you for your comment and review Julie! :)