The BEST M&M Cookies that are soft and chewy with crispy edges and packed full of chocolate chips and M&Ms. This recipe is family favorite and so easy to make!

You’ll also love my mini m&m cookies and chocolate M&M cookies.

M&M cookies on counter.

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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.
  • Versatile. Make miniature sized cookies or this M&M cookie cake! Make M&M Christmas cookies with red and green candies or try your favorite M&M variety.

Ingredients

M&M cookie ingredients on counter.

Scroll down for the printable M&M cookie recipe and video tutorial.

  • Unsalted butter: I prefer to use softened unsalted butter to control 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 chocolate chips are my favorite for this recipe. Use mini chocolate chips if you like more in each bite!
  • M&M’s: I prefer to use the regular M&M candies, unless there is a holiday coming up.

Recipe Variations

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.

Showing how to make m&m cookies.

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.

Showing how to make m&m cookies.

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.

M&M cookie dough balls on the counter.

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.

Recipe Success Tips

After countless times making these, here are the tips I have found helpful to make the best M&M cookies.

  • Chill the dough in the refrigerator. The cookie dough is soft! To help the cookies stay thick and chewy and not spread, chill the dough for 15 minutes or best overnight.
  • Use a large cookie scoop. This ensures the M&M cookies are all equal size.
  • Add extra M&M’s on top. Once the dough balls have been formed, press a few extra M&M’s on the top before baking. Don’t press too hard, you do not want to flatten the cookie.
  • Do not over bake: For a soft and chewy cookie remove just prior to being done. They will finish baking on the cookie sheet and you will have chewy centers with crisp edges
Best m&m cookies on counter.

Thicker or Thinner Cookies

One thing I have learned over the years is that everyone has a personal preference when it comes to how they like their cookie!

  • For thin cookies: Do not chill the dough and use a medium cookie scoop which is about 1 1/2 Tablespoons.
  • For thicker cookies: Use a large 3 Tablespoon cookie scoop, scoop dough into balls and then chill for up to 24 hours. This leads to less spread and a cookie with a center that is thick and chewy. You can also add in 2 teaspoons cornstarch for a thicker dough.

Shaping Techniques for Round Cookies

If you have ever wondered how to achieve a perfectly round cookie, it’s easy to do! Both of these methods must be done immediately after removing the cookies from the oven.

  • Swirl a glass around cookie. Immediately after removing the cookie from the oven, place a glass that is slightly larger than the cookie (or use a bowl, cookie cutter, mason jar lid) around the edges of the cookie. Moving quickly, circle the glass around the warm cookie to push the edges of the cookie upwards.
  • Use the back of a spoon. Alternately, instead of using a glass, take the rounded part of the back of a spoon and move quickly around the edges of the cookie pushing it inward.
Stack of M&M cookies.

More M&M desserts to try include M&M brownies or m&m cupcakes.

M&M cookies on counter.

M&M Cookie Recipe

4.99 from 899 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigerate: 15 minutes
Total Time: 40 minutes
Servings: 24
The best M&M Cookies that are soft and chewy with crispy edges and packed full of chocolate chips and M&Ms. A family favorite!
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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

  • Prep. Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
  • Cream butter and sugar. In a large bowl, using a mixer, cream 1 cup softened butter, 1 cup brown sugar and 3/4 cup granulated sugar for 1 minute. Add 2 eggs and 2 teaspoons vanilla and mix until combined.
  • Add dry ingredients then chill dough. Add 3 cups flour, 1 teaspoon baking soda and 1 teaspoon salt and stir mix just until combined. Fold in 1 cup chocolate chips and 1 cup M&M’s. Refrigerate dough for 15 to 60 minutes (up to 24 hours) if time allows.
  • Scoop dough. 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. 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in a covered container up to 3 days. Freeze in a covered container up to 3 months.
Leftover dough: Form dough into balls and add to baking sheet. Place sheet in freezer until dough has hardened. Remove from freezer and add dough balls to freezer safe container or zip top bag. Store in freezer until ready to bake. Then place on the baking sheet 30 minutes before baking to soften. 

Nutrition

Calories: 271kcal, Carbohydrates: 38g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 36mg, Sodium: 162mg, Potassium: 36mg, Sugar: 25g, Vitamin A: 290IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Frequently Asked Questions

How do M&M’s not melt when baking?

The outside shell prevents them from melting into the cookie.

Why are my M&M cookies flat?

You may have not added enough flour. If your dough is too sticky, add a couple Tablespoons more flour. Remember to refrigerate the dough for 1 hour or longer. The oven could also be too hot. If your oven runs hot, bump it down 15 degrees. Last, try to add a teaspoon of cornstarch to the dough to thicken it. I suggest trying one of these at a time to find the perfect M&M cookie for you!

How to freeze cookie dough?

It’s easy to freeze the cookie dough. Simply scoop out M&M cookie 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.

Can I freeze baked cookies?

Yes, these M&M cookies freeze very well. Simply let cool completely then add to Ziptop bag or freezer container. Store in freezer for about 2-3 months, thaw on counter and enjoy. If you would like to reheat the cookie, place in the microwave for a few seconds.

Stack of soft and chewy m&m cookies.