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!
Made ’em. Loved ’em.
Thanks for the comment Kristin! I love the cookies too :)
I would like to omit the chocolate chips. Do I need to use more M&Ms?
I would add in 1/2 cup extra m&m’s (or crushed m&m’s).
Can I use a regular hand mixer ?
Yes definitely :)
My dough feels so sticky! Will putting it In the fridge help it?
I have not yet added the m&ms or chocolate chip cookies soaybe that’s why?I have no idea.:(
If your dough is too sticky I would add a couple Tablespoons more flour. Then refrigerate :)
How do you barely soften butter never done that before and I’m about to make the dough to freeze it
I just leave the butter out about 10 minutes before I start baking :)
Hi,
THank you for sharing your recipe. Would you recommend freezing baked cookies for storage?
Yes! You can freeze the baked cookies. Put them in a ziplock bag spread out with parchment paper in-between the layers :)
I made these yesterday with my 9 year old and his best friend with christmas m&m’s. Everyone loves them and I don’t even care that the refrigerated dough was so cold it broke my large cookie scoop. Will definitely be making these again and again.
Bummer about your cookie scoop! But I’m glad you and your kiddo loved them :)
I scoop my cookies prior to chilling and that seems to be the trick.
Thank you for the tip, Katieva!
I made it for a party for my softball team and they loved them!!
These were perfect. Making another batch asap. Loved the tips and instructions. Made some after freezing and they were still perfect. Thanks for the great recipe. Saving this forever!!
Hi, do you have the measurements in metric?
So sorry, we haven’t tested this recipe in metrics.
Have you made them in a smaller size (say 1-2 tlb per cookie) and what would be the adjusted time for baking please? Looking forward to trying them
Yes, follow my mini M&M cookies recipe here: https://www.iheartnaptime.net/mini-mm-cookies/
Thank you 😊
My apologies for not previously letting you know but your recipe is my go to cookie one…it is always everyone’s favourite so a big big thank you!!!
Thank you so much!
This cookies are amazing! I usually have a difficult time with cookies spreading too much and these came out perfectly!!!! I love the vanilla-y taste too!!! Best recipe ever!! I will be using this for my chocolate chip cookies going forward too!!
I’m not a chocolate chip cookie fan but I made these for my husband and my in-laws, and they said these are the best cookies they’ve ever had. So thank you for the recipe and clear instructions. My only struggle was getting them baked right. First batch went to the trash because it was under baked. Although I baked them 10+ minutes, let them cool on the sheet, etc., as instructed. Subsequent batches got better, I think it’s due to the hot baking sheet, slight increase in baking time, and slightly smaller cookies. I ended up with about 11 min baking time on a pre-heated sheet.
These yummy cookies are my grandson’s favorite! All good things start with m and ms
I’m curious on the reason for putting dough in fridge for up to 24 hours?! These are great cookies!C
You can refrigerate to make in advance. The texture and flavor also improves the longer it sits. Most the time I only do 30 minutes though because we all want cookies ;)
These are our favorite cookies to make! Absolutely delicious!
These are delicious!! I will definitely make these again!!