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!
Love cookie recipes? Don’t miss my chocolate chip cookies, mini m&m cookies and chocolate M&M cookies.
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:
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
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!
DELICIOUS!
YUMMY!! This recipe was a hit in my house and has earned a spot in my recipe box :). thanks for sharing
I’m so happy to hear you enjoyed it! Thank you for your comment Erica! :)
I rarely leave reviews but these cookies are SO. FREAKING. GOOD. I made them last weekend and am having a very hard time not eating 5 per day. They are the best cookies I’ve ever made – and so easy too! Do yourself a favor and make these. ASAP.
I’m so happy you loved them! Thanks for your comment!!
Awesome cookies ! Thanks for the recipe ! Only one thing is for some reason mine came out a little bigger like puffy… not flat cookies, which is fine ! But I’m not sure why they came out like that… I did everything the same 🤷♀️ Maybe it’s the oven?
Made these again today using only chocolate chips. 1 cup milk chocolate chips and 1 cup semisweet chunks they were just as good as when i did the m&ms. My new favorite cookie recipe. Can’t wait to try more of your recipes. Thanks.
This was so good this is the second time we made it this month! We could not stop eating it . This is an amazing recipe.❤️
I’m so happy to hear you loved it! Thanks for leaving a comment Chloe.
These turned out amazing. Soft & tasted so good.
I’m so glad you loved them! Thanks for your comment and review!
My granddaughters and I made this m&m recipe, it was delicious!!!!!
It will become a family recipe!
Thank you
I’m so glad you tried it with your granddaughters and enjoyed it! Thank you for your comment and review Cheri! :)
These are fantastic. We all had 2 each, right out of the oven. I was worried about the oven temp as I typically bake at 350, but I just kept an eye on them and they came out perfect. Also, I had to use dark brown sugar and I don’t think that made these worse, lol. Thank you for the recipe!
I’m so glad you enjoyed them! Thanks for your comment Julia!!
These were amazing! I used salted butter and omitted the salt and added 1 TBSP cornstarch (any cookies secret ingredient) and they literally are the best cookies ever! Chewy, soft and slightly crunchy on the edge! I baked at 350 * for 10 minutes and they are perfect! Wonderful recipe!
I’m so glad you enjoyed them! Thanks for the cornstarch tip!!
Wow! Finally a cookie recipe that is actually good! The only thing i did different was use salted butter and omit the salt. I also only had m&ms so i used all m & ms and no chocolate chips. I used a number 50 scoop and the cookies came out great size and great texture. Soft yet a nice crunch on the bottom. Thanks
I’m so glad you enjoyed them! Thanks for your comment and review Diana! :)
Cookies came out great!!
I have made this recipe a handful of times and my cookies never “flatten” out. The taste is delicious but I can’t figure out why they don’t flatten and look like your picture. Everything is brought to room temp before mixing. Help!
Hi Jillian! I would try skipping the refrigerating step for a batch and see if that makes them flatten out!
I made these cookies once before and we all loved them soooo much. Now my boyfriend has requested I make them again but with peanut butter m&m’s which I think will be amazing as well. Have you substituted for these before? Anything I should know? Thanks!
I’m scared to make this recipe because honestly I tried sooo much of recipes sooo far and it didn’t come out like how I wanted. Like I want a soft cookie like a really soft cookie. Some came out soft yes but the outer ends were hard and it tasted funny but the centre was soft and tasted amazing. I need help honestly
I make these cookies AT LEAST once a month for myself!
I’m so glad you love them! Thanks for leaving a comment and review!
I tried this recipe and it is sooo good. i bake them every month for me and my family. IT IS AWESOME
I’m so happy you love them! Thank you for leaving a comment and review! :)
I made these for a work party and got accused of bringing store bought cookies! They turned out flawlessly and they are perfectly moist and delicious. I’ve made them three times since then and I’m about to make them again ! Don’t skip the chilling step at the end
I’m so glad to hear everyone is loving them! Thank you for leaving a comment and review Nora. :)
My daughter told me they were “better than Chips A’Hoy”! Loved them and I’m ready to make my next batch! PS: I don’t buy Chips A’Hoy, so this praise from my very picky teen was also five star!😂
Haha, I’m so glad she enjoyed them! :)
If I don’t use Silpat and don’t use parchment paper, does the pan need to be greased?
I would! :)