M&M Cookies

Prep Time 10 mins
Total Time 19 mins
Servings 24 cookies

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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!

plate of M&M cookies on a white background.
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Table of Contents
  1. Ingredients Needed:
  2. How to Make M&M Cookies
  3. FAQs and Tips
  4. Tips and Notes for M&M Cookies
  5. More Cookie Recipes to Try
  6. M&M Cookies Recipe

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:

ingredients needed for M&M cookies on white background.
  • 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

  1. Combine wet ingredients: In your stand mixer, cream together butter and sugar. Add in eggs and vanilla and beat until smooth.
  2. Add dry ingredients: Stir in flour, salt, and baking soda.
  3. Stir in chocolate chips and M&Ms with a spatula so you don’t crush them.
  4. Portion the dough: Form the cookie dough into balls made with 3 tablespoons of dough and place onto a lined baking sheet.
  5. Bake: Bake at 350ºF just until the edges are golden.
  6. 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

Can you bake with any kind of M&Ms?

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!

Why are my M&M Cookies flat?

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.

Why are my cookies dry or hard?

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.

Making ahead of time:

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.

How to store:

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.

M and M cookie on baking sheet with M&Ms all around.

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.
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M&M Cookies

5 from 41 votes
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!
Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Cuisine American
Course Dessert
Servings 24 cookies
Calories 258cal

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

Calories: 258cal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 158mg | Potassium: 37mg | Fiber: 1g | Sugar: 23g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Keywords chocolate chip cookies, M&M cookies

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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!

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