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!
So delicious! Thank you!
These came out looking and tasting delicious! They baked so well, I definitely making this recipe again.
So glad you enjoyed them! :)
I really like this recipe. I’ve tried so many different chocolate chip/M&M recipes but this is my favorite. The parchment paper is a must! Very moist and they didn’t spread.
I’m so glad you enjoyed them! Thanks for your comment and review.
Good flavor, soft, and chewy! I made Valentine’s ones. They looked very pretty. It definitely helps to press m&ms on top of rolled balls right before cooking. Cut down on the amount of salt but left everything else the same. Everyone loved them! Will make again!!
I’m so glad you enjoyed them! Thanks for your comment and review Robin! :)
This is probably the 20th cookie recipe I’ve tried and it is hands down THE BEST. All my friends love them and I have to hide them from my family when I make them. I usually use dark brown sugar when I make these because I’m too lazy to drive to the store and we always seem to have dark brown, and I don’t notice a huge difference. I’m happy to break any diet with these cookies. Thanks for sharing!
Yay! I’m so glad you love them as much as we do! Thanks for your review
Amazing! Love this recipe!
Simply perfect! I have tried many M and M cookie recipes but never found the best one until now! Made exactly as directed and followed tips 😊
I’m so glad you enjoyed it! Thanks for your comment Kristen! :)
I love this recipe. I tried it twice. The first time I made it, I beat in the dry ingredients #BigMistake (Which is why videos help because people like me tend to misread a few things lol) and doing that made them puffy because they then got over beaten. But second time I did it right. Mixed sugars and wet ingredients then stirred the dry ones in and PERFECTION. THEY FLATTENED JUAT RIGHT AND TASTE AMAZING! TY, I’ll use this forever :)
I’m so glad they turned out the second time! Thanks for your comment Olivia! :)
I have never commented on a recipe before, but oh. My. Goodness. These are the best cookies ever! I had half of a bag of mini M&Ms in my cabinet, begging to be used. So, I swarched for a recipe and am SO glad I used this one. I followed It exactly and they came out amazing. It will definitely be repeated again and again!
I’m so glad you loved them!! Thanks for your comment and review Katie! :)
Mine turned out great but they didn’t spread… any idea why?
I’ve never had trouble with them not spreading, so I’m not sure. I’m sorry!
Hi! I made these with my nephew and my whole family loved them. His brother wants me to make a cookie cake with this recipe for his birthday. Have you ever tried this? I’m not an experienced baker and I’m wondering how I should do this! Thanks!
I haven’t tried it, but I bet you could press the dough into a circle pizza pan (one with edges) to and bake at 325 for about 20 minutes. I would just watch it closely and test with a toothpick. If the top is browning faster, just place a piece of foil over top of it.
Best cookies ever! Everyone who ate them raved about how soft and delicious they were.
My friend brought these to a Christmas cookie swap and then shared the recipe. I have now made these countless times within the past month. They are THE BEST COOKIES! I am now asked to bring “the cookies” to every pitch-in/event/party. The only slight difference I do is to use a mix of light and dark brown sugar because that’s how I store my brown sugars, mixed together in a storage container.
Yay! Love to hear this!
Great recipe!
Highly recommend! I used Crisco shortening in place of the butter and they turned out great!
This is my new favorite recipe. I received tons of compliments.
I just wanted to say that I made these cookies tons got and the came out amazing. Crispy and soft at the same time! I used I can’t believe it’s not Butter instead of real, and they are still yummy!
Hi, this is my first time commenting on a blog post but I just want to rave about how well this cookie recipe turned out! I used to bake a lot of cookies but I never really found the perfect recipe for chocolate chip cookies. I had a lot of extra M&Ms lying around so I decided to bake on a whim and found this recipe for your cookies. I was pleasantly surprised to have the perfect chewy cookie with a crisp edge, and the color is just beautiful! The dough isn’t overwhelmingly sweet and the M&Ms gave a nice texture that normal chocolate chips don’t. I will definitely use this recipe again in the future. Thanks so much for sharing!
So glad you loved the recipe, thanks for the review :)