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!
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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 and my M&M cookie cake!
There’s just something about a warm chewy M&M cookies 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 have crisp edges. They also have the perfect ratio of chocolate chip to M&M’s.
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.
- Light brown sugar: I love mixing brown sugar into my cookies for the perfect flavor.
- Granulated sugar: What makes these cookies so sweet.
- Eggs: I prefer using large eggs. Make sure they’re fresh.
- Vanilla: I like to use a pure vanilla extract to bring out the flavor.
- All-purpose flour: I use non bleached, but use whatever you have on hand.
- Baking soda: This is what will help the cookies to rise.
- Salt: Fine sea salt is my preference, but table salt will do.
- 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
- Preheat oven to 375°F and line two baking sheets with silicone baking mats or parchment paper.
- 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 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 wire racks.
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.
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.
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:
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M&M Cookie Recipe
- 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
- 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.
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!
Delicious! Recipe was very easy to follow. They stayed so soft even 2 days later! Our new favorite, but I reduced the chips to 1/2 c. instead of a full cup, and stirred those and the M & M’s in at the end. Thanks for a new favorite at our hose! :-)
Wonderful cookie!! Love the crisp edges and softer middle. Adding the extra M&M’s before baking made them even more delicious!!
These came out super delicious! Is it possible to substitute the butter with margarine (or something else)? I live out of the US and real butter is very expensive in my region.
Glad you enjoyed the m&m cookies! I haven’t tried with margarine, but that should work!
Absolutely scrumptious!! As a retired home economics teacher, I fully endorse these! Something you would buy at a high end bakery!
can we make these without a kitchen aid mixer?
Yes you can. Make sure to whip the butter and sugar really well with a whisk before adding everything else :)
This is my new favorite cookie!!! I make them all the time and everyone loves them!! I get many requests to share the recipe!! Easy to make. I usually get 5 dozen or so cookies out of each batch.
Thanks Marcy! So glad you enjoyed the m&m cookies!
Can you double this recipe? Thank you!
Yes, as long as you have a big enough mixer :)
Oh I have a regular sized kitchen aid stand mixer.. is that big enough?
These are delicious! I have made two double batches so far, and have had multiple requests for the recipe. I know these will be my “go to” cookies for home and sharing at social gatherings. Thanks for a great recipe!
Oh my dear these are perfect! These came out exactly how they were described! Better than store bought! I used bob’s gluten free flour as the only sub except I just used one whole bag of m&m’s instead of a combo. Yes you need to refrigerate and take out when slightly golden and let rest, as directed. Made them with the smaller scoop so about 10 min was perfect time in oven for me.
So glad to hear you had success with gluten free flour!
I use this recipe over and over – it’s great!!