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!
Can I double this recipe ?
Yes you can, just make sure you have a big enough bowl and mixer to properly mix the ingredients :)
I finally found some mini m&m’s and have been dying to just make a scrumptious cookie. This recipe calls for regular sized M&M’s (as I’m finding to be the common theme out there). Using your recipe but with mini m&m’s, would I need to change the time, or anything else in the recipe? Thank you.
The baking time will still be the same :)
Absolute rockstar cookies, everytime!
So happy to hear you love the recipe, Cat!
What if you don’t have unsalted butter?
If using salted butter, I’d just omit the 1 teaspoon of salt in the recipe.
Love love this recipe! Definitely go to for any type of chocolate cookies. I personally don’t like M&Ms so I did recess pieces and kept everything else the Sam win the recipe 🔥
That sounds SO delicious! Going to have to try that next time :)
Can you use gluten free 1:1 flour?
I haven’t tried but I think that should work just fine! Let me know how it goes if you give it a shot :)
The cookies are good but my dough comes out really crumbly after mixing all the ingredients and doesn’t stick together well even after chilled. Really Any suggestions on why the dough is like that?
Hi Michelle! My guess is you added too much flour or did not cream the butter and sugar long enough. Did you spoon and level the flour into the cup or pack it?
I made these cookies my daughter loves them
So happy to hear that!
I’m about to make these with something special added to them! Can’t wait to see how they turn out!
I hope they turned out great for you!
These were super tasty but they were super cakes and not chewy at all. Is there something I can fix for next time?
I would make sure they weren’t over mixed. Did you spoon and level the flour into the cups? There could have been too much flour added as well.