These are the 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!
My Kids Favorite M&M Cookies
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 chocolate M&M cookies!
There’s just something about a warm chocolate chip M&M cookie that reminds me of my childhood. Over the years, I have been working on perfecting my M&M cookie recipe and these are in my opinion, this is the best recipe! They are thick and chewy, soft on the inside and crisp around the edges. They also have the perfect ratio of chocolate chip to M&M’s.
Ingredients
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
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
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 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.
Video
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!
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 :)