Go Back
+ servings
M&M Cookies spread out on parchment paper

Best M&M Cookies

Print Recipe
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 cookies to bring to parties, picnics or potlucks, or just enjoy for a special snack.
Course Dessert
Cuisine American
Keyword M&M Cookies
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 32 Cookies
Calories 218
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.

Nutrition

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