These M&M Cookies are a classic chocolate chip cookie dough packed full of M&Ms! They’re soft and buttery in the middle with a perfectly crispy edge. Ready in just 20 minutes!
Table of Contents
These M&M Cookies are a twist on my Mom’s Chocolate Chip Cookies! Mom’s cookies may just be my favorite chocolate chip cookies of all time, so naturally I needed to use the cookie dough to make other kinds of cookies.
And it sure is perfect for M&M cookies! These cookies are so simple to make with basic ingredients, incredibly soft, and loaded with the perfect amount of chocolate-y candy crunch.
If you’re looking for more of my Mom’s recipes, check out Mom’s Homemade Buns, Mom’s Double Chocolate Cookies and Mom’s (Almost) No Bake Pineapple Squares.
Ingredients Needed:
- Butter: use unsalted or omit the salt so you don’t end up with overly salty cookies.
- Sugar: you’ll use a combination of brown and granulated sugar to sweeten these cookies. Brown sugar adds delicious molasses-y flavor!
- Eggs: adds moisture and helps the cookies hold shape.
- Vanilla: provides flavor depth and warm sweetness.
- All-Purpose Flour: gives the cookies their structure. You can also use whole wheat flour or a combination. An equal weight of gluten-free oat flour will work perfectly to make these gluten-free.
- Salt: cuts the sweetness and brings out flavors.
- Baking Soda: keeps the cookies light and fluffy and gives a golden edge.
- Chocolate chips: for an extra dose of chocolate!
- M&Ms: you can use regular M&Ms or mini M&Ms!
How to Make M&M Cookies
- Combine wet ingredients: In your stand mixer, cream together butter and sugar. Add in eggs and vanilla and beat until smooth.
- Add dry ingredients: Stir in flour, salt, and baking soda.
- Stir in chocolate chips and M&Ms with a spatula so you don’t crush them.
- Portion the dough: Form the cookie dough into balls made with 3 tablespoons of dough and place onto a lined baking sheet.
- Bake: Bake at 350ºF just until the edges are golden.
- While still warm, use a large round cookie cutter to make your cookies perfectly round and bring the edges in slightly — this creates seriously crisp-chewy edges! Top with a few extra M&Ms for good measure.
FAQs and Tips
Totally! Regular M&Ms work great in cookies. I like to mix them into the dough and then add a few on top once they come out of the oven for that picture perfect finish.
You can also use any flavor of M&Ms you can find!
The most likely reason for flat cookies is butter that’s too soft. You want your butter slightly softened but not warm. If it’s too warm, they’ll flatten out.
If you find this is the case, simply chill the dough for a couple of hours and then continue baking.
They are likely overbaked. You have to keep in mind that cookies continue baking on the hot pan when they come out of the oven, so you want to take them out while they are still glossy in the center.
Prep these cookies ahead of time by making the dough and storing it in the fridge for up to 5 days or in the freezer for up to 3 months. To freeze the dough, portion it out, flash freeze it for an hour on a baking sheet until hardened, then transfer to a container or bag for long-term storage.
To bake, just place the frozen balls onto a baking sheet and pop in the oven. Bake until the edges are golden.
Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.
Tips and Notes for M&M Cookies
- Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!
- Make the cookies as big or as small as you want. I use three tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.
- Don’t overbake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.
- For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.
More Cookie Recipes to Try
M&M Cookies
written by Ashley Fehr
Ingredients
- 1 ¼ cup unsalted butter
- 1 cup lightly packed brown sugar (200 grams)
- 1 cup granulated sugar (200 grams)
- 2 eggs
- 1 tsp vanilla
- 3 cups all purpose flour (390 grams)
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips (divided)
- 1 cup M&Ms plus more for the top
Instructions
- Preheat oven 350 degrees F.
- In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.
- Add in eggs and vanilla and beat until smooth.
- Add flour, salt, and baking soda and beat on low speed until combined. Stir in ¾ cup of chocolate chips and M&Ms with a spatula.
- Scoop cookie dough into 3 tablespoon balls and place 2″ apart on a baking sheet lined with parchment paper. Add extra chocolate chips on top if desired (the remaining ¼ cup).
- Bake for 8-10 minutes until just golden at the edges (they should look be slightly glossy in the center — they will continue to set as they cool). While hot, press additional M&Ms into the tops of the cookies (optional, but recommended).
- Allow to cool 10-15 minutes on the pan before removing to a cooling rack.
Notes
- Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!
- Make the cookies as big or as small as you want. I use two tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.
- Don’t over-bake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.
- For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Lisa says
Just made these cookies today to use up some M & M’s! They were on the flat side but absolutely DELICIOUS flavor! A make again for sure! Thank you for sharing!
Sandy Poisson says
I just baked these cookies. They are amazing!!!! One recipe with original recipe and the second I put some almond extract in it. Both are GREAT!!!
Thank you!
Sandy
Betty Johnson says
These are butter cookies. Watch out. They gave me not only a stomach ache, but also a headache.
Natalie says
I too followed the recipe exactly and ended up with pancake cookies. 🙁
The Recipe Rebel says
I’m sorry to hear that Natalie. I don’t really understand the “pancake” part. Are you saying they are flat? Are you saying they spread to much? How well did you cream the butter and sugar together? Do you have an internal thermometer for your oven? Does it run hot? There are a number of reasons why a cookie would come out flat. Is your baking soda old or expired. This could be another reason.
Freda says
Cookies was a hit during pool party!
The Recipe Rebel says
Hi Freda! So glad you enjoyed the recipe! Thank you for this kind review!
Nic09634 says
These are really good. But I had to add 1/4 cup extra flour to half the batter. Because the first half spread thin and sat up crispy. Also bumped the oven temp up about 10 degrees as they cooked about 15 minutes at 350. The second batch were perfect though. Great otherwise thank you!
The Recipe Rebel says
Thanks for the feedback!
Lexie says
Unfortunately these didn’t turn out for me at all.
I am a regular baker and bake cookies weekly. I followed the recipe exactly and they were flat as pancakes. Even after chilling the dough overnight after the first sheet didn’t work. Disappointed 🙁
The Recipe Rebel says
Sorry to hear you had trouble with the recipe, Lexie. The amounts and method have worked well for myself (and others) so I wished they would of been a hit for you too.
Margot says
These look awesome and I can wait to give them a try. But I had to chuckle when I was reading your write-up and how often you mentioned your mom’s cookies being your favorites. My kids are now adults so you know I’ve baked thousands of chocolate chip cookies over the years. I remember my daughter being particularly offended that her friend thought my cookies were terrible because they weren’t more baked (their family liked their cookies fully baked and crispy, my family likes them a little under-baked and chewy). I’ve always told my family that every kid’s mom’s chocolate chip cookies are their kids’ favorites – even if it is simply Chips Ahoy!
Margot says
Can’t wait! Lol!
Ashley Fehr says
Haha, well my mom had a bit of a reputation! We definitely like ours soft and chewy — they do set up totally firm but are not crispy! I think I would enjoy your cookies a lot 🙂