Bringing you the best M&M Cookies! These delicious cookies have a slightly crisp exterior and a soft and chewy center, brightened up with our favorite chocolate candies. The perfect treat to bring to parties, picnics or potlucks, or just enjoy for a special snack.

M&M Cookies spread out on parchment paper

These M&M Cookies take your classic chocolate chip cookies to the next level with sweet and crunchy M&M’s and a dough that bakes up soft and chewy on the inside and perfectly crispy on the outside.

This recipe is a spin-off of my favorite chewy chocolate chip cookies, and is perfect for the holidays, parties, impromptu cookie cravings, or a lunchbox surprise. They’re also easy to change up for the holidays with different colored M&Ms!

I’ve made many different cookies. These cookies are on my top five favorite cookie recipes!! The texture is perfect!

— Sisley

Why you’ll love this recipe

  • They’re super versatile. Once you know how to make this M&M cookie recipe, you can make endless varieties by adding in your favorite candy, nuts, dried fruit, chocolate chips, or crushed cookies.
  • Quick & easy to make. The total time required to whip these up is under 30 minutes! You don’t even have to chill the dough!
  • They’re the perfect texture. These have that wonderful tender, melt-in-your-mouth texture like soft-baked chocolate chip cookies, but with a crunchy rainbow of colors! If you love the added texture of oatmeal, try our Monster Cookies!
  • The best flavor. These contain all of our favorite ingredients to yield warm, classic flavor in each bite.

Ingredients needed

The ingredient list is very simple and includes all of those that you’d expect to find in an M&M cookies recipe. It’s the ratio of ingredients that’s important! Here’s everything you’ll need:

  • Flour. All-purpose flour is my top choice for the best texture. It gives baked goods a tenderness that you just won’t find when using other types of flour.
  • Baking soda and baking powder. Be sure that these are fresh, and not expired. While many recipes use only baking soda, we’ve found using both gives the best “lift” to the cookies, while maintaining flavor.
  • Salt. A small amount of salt is VERY important to balance the sweetness of baked goods.
  • Unsalted butter. It’s best to use room temperature butter. Remove the butter from the fridge 1 to 2 hours before you begin baking. If you forget, you can soften butter quickly with this trick.
  • Sugar. A mix of brown and white sugar is a MUST in M&M cookies! More brown sugar than granulated sugar ensures a soft and chewy cookie.
  • Eggs. Eggs act as a binder in the dough. You’ll need 2 eggs for rich flavor and a soft and chewy texture. Room temperature eggs will combine best with the other ingredients.
  • Vanilla extract. Do NOT forget the vanilla. And use pure vanilla extract, not imitation. It’s worth it!
  • M&M’s. We typically use the regular milk chocolate M&M’s. However, feel free to experiment and try your favorite flavors and colors! You can also use mini M&Ms, and pack even more into each cookie! 
ingredients for M&M cookies in glass mixing bowls

How to make this recipe

This chewy M&M cookie recipe is simple, straightforward and will be your new go-to! Just follow these easy steps:

  1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream the butter and sugars. In a separate large bowl, use a stand mixer or a hand mixer and beat the softened butter and sugars on medium speed until combined and creamy, about 2 minutes.
  3. Add eggs and vanilla. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
  4. Mix in the dry ingredients. Turn the mixer to low speed and gradually add the flour mixture to the wet ingredients.
  5. Fold in the candy. Scrape down the sides of the mixing bowl as needed and stir in the candies until they are evenly combined.
  6. Scoop dough balls. Use a large spoon or cookie scoop to make dough balls. The dough doesn’t have to be perfectly formed into balls. Drop the cookie dough balls onto a sheet pan lined with parchment paper or a silicone baking mat. The cookies, pictured, are about 2 tablespoons of dough. This will make medium-sized cookies.
  7. Bake. Place in the oven and bake for about 10-12 minutes. Remove from the oven right when edges start getting golden. The centers may look slightly undercooked, but they will continue to cook even after they are removed from the oven.
  8. Cool. While the cookies are still warm, press a few extra M&M’s into the tops, if desired. Then, let them cool on the baking sheet for about 5 minutes. Finally, transfer them to a wire racks to continue to cool.
  9. Enjoy! Serve while still warm and gooey. Or enjoy them after they’ve completely cooled.
cookie dough mixed in a large glass mixing bowl for M&M cookies

Chilling the dough

This cookie dough doesn’t necessarily need to be chilled before baking. As long as your butter is not too soft and your kitchen is not too warm, these M&M cookies will bake up just fine without chilling the dough.

When I was experimenting with this recipe, I tried baking the cookies without chilling the dough, chilling the dough for 30 minutes and chilling the dough several hours. The cookies were wonderful all three ways. However, I really enjoyed the cookies that I chilled for several hours. I noticed that the longer the chill time, the more thick and chewy the cookies were.

You can chill the dough before scooping out dough balls or after you’ve placed the dough balls on the baking sheet. For best results, refrigerate dough for approximately 2-3 hours and up to 3-4 days. If you are going to chill dough any longer than 3 hours, I would suggest transferring it to an airtight container.

M&M cookies baked on a parchment lined cookie sheet pan

Expert tips

There are tons of tips and tricks for baking M&M cookies! Follow the suggestions below and you’re sure to have major baking success:

  • Bake time + temp. Baking at 365ºF or 185ºC will guarantee your cookies melt at the perfect speed to get those crispy edges with a soft and chewy center. Bake for 10-12 minutes, depending how gooey you like the centers. Keep in mind, these will continue to bake even after they are removed from the oven. Also, your bake time will vary depending on the size of your cookie dough ball. I baked mine the full 12 minutes with awesome results. However, if you like a doughy center, remove them after 10 minutes.
  • Don’t over mix. If you over mix the ingredients while making the batter you may end up with flat cookies that don’t have the optimal tender crumb.
  • Don’t over bake. I recommend experimenting with a couple of cookies before baking an entire batch. This will help you find that sweet spot when it comes to baking time in your oven and your preferred gooeyness level. My daughter really liked the cookies baked for only 10 minutes because she likes a cookie that has a more doughy center. I like a soft, but more set center, so 12 minutes was perfect for me.
  • Bake on parchment or silicone. Parchment or better yet a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which will cause the cookies to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.

Variation ideas

  • For different flavors and textures, feel free to swap out half the m&m candies for chocolate chips, toffee bits or chopped nuts.
  • Try using other M&M flavors such as pretzel, caramel, peanut butter, or mini M&M varieties!
  • For a festive twist, use holiday themed M&Ms, like the red and green ones for Christmas, pink and red for Valentine’s Day and red, white and blue for the 4th of July!
  • Turn these into Cadbury Mini Egg Cookies by swapping out the M&Ms for mini eggs!

Frequently asked questions

What is the best way to measure flour for cookies?

The most accurate way to measure ingredients is by using food scales. However, another great way accurate way to measure flour is by using the spoon & level method. Instead of scooping the flour out of the bag with your measuring cup, use a spoon to add the flour into the measuring cup. Then, without packing the flour down or tapping the measuring cup, use a straight edge, like the back of a butter knife to level off the top.

Can you use regular M&Ms for baking?

You can use regular, peanut or mini M&Ms for baking. Any one of these will be delicious, and for presentation try placing a few on top right after baking instead of just before like you would chocolate chips.

How do you keep M&Ms from cracking in the oven?

There’s no way to really keep from having cracked M&M’s when baking them in the oven. The extreme heat is what causes the cracking. So, we recommend pressing extra candies into the tops of warm cookies as soon as they’re taken out of the oven.

best M&M cookies baked and on parchment paper

Storing & freezing recommendations

  • Freezing cookie dough. Scoop out balls of cookie dough, and place them on a cookie sheet lined with parchment paper and chill in the freezer for 30 minutes. This is called a flash freeze, and will prevent the balls from sticking together when you freeze them in a container. You can then store the balls of cookie dough in a freezer-safe baggie for up to 3 months.
  • Thawing dough. When you’re ready to bake, remove the dough balls from the freezer, set them on a baking sheet that is lined with parchment or a silicone baking mat and let them thaw. Once they are close to room temperature (after about 1-2 hours) bake as directed in the recipe.
  • Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be fabulous. Follow all of the cooking instructions, but add a minute or two onto the bake time.
  • Make ahead cookie dough. If you are wanting to prep just several days ahead, you can keep cookie dough in an airtight container in the refrigerator for up to 4 days.
  • Freezing baked cookies. Already-baked M&M Cookies freeze very well. Store in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
  • Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!
M&M cookies stacked on top of one another

Beware, it’s really easy to eat about a dozen of these before you even realize what you just did. You only live once, so indulge and enjoy!

More favorite cookie recipes

If you try this M&M cookie recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

M&M Cookies spread out on parchment paper
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Best M&M Cookies

Yield: 32 Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
These delicious M&M cookies have a slightly crisp exterior and a soft and chewy center, brightened up with our favorite chocolate candies. The perfect treat to bring to parties, picnics or potlucks, or just enjoy for a special snack.
Author: Kim

Ingredients

  • 3 ¼ cup (390g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks, (226g) unsalted butter, softened to room temperature
  • 1 ½ cups (288g) light or dark brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups M&M’s, plus more for tops, if desired

Instructions 

  • Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  • Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
  • On low speed, gradually add the dry ingredients to the butter/sugar mixture. Fold in the M&M’s.
  • Drop balls of cookie dough onto the lined cookie sheet. I use about 2 tablespoons of dough for each cookie.
  • Bake for 10-12 mins. Remove from the oven right when edges start getting golden.
  • If desired, while the cookies are still warm, press a few extra M&M’s into the tops of each cookie. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Chilling dough: As long as the butter is not too soft and the room you are working in is not too warm, this dough does not need to be chilled before baking. However, I strongly encourage you to chill the dough balls in the refrigerator for 2-3 hours and up to 3-4 days. Your cookies will be thicker, fluffier and have the best consistency.
Photos by Sasha at Eat Love Eats
Author: Kim
Course: Dessert
Cuisine: American
Serving: 1cookie, Calories: 218kcal, Carbohydrates: 32g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 124mg, Potassium: 49mg, Fiber: 1g, Sugar: 21g, Vitamin A: 221IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg

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