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.
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
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
- Holiday M&M cookies: Make 4th of July cookies with red white and blue M&M’s or use pink and red for Valentine M&M cookies and M&M Christmas cookies.
- Gift. Gift this M&M cookie mix in a jar at the holidays.
- Bars: Make festive M&M cookie bars.
- Loaded: Add peanut butter and oats for monster cookies.
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.
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.
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.
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
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.
More M&M desserts to try include M&M brownies or m&m cupcakes.
More Cookie Recipes
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M&M Cookie Recipe
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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Frequently Asked Questions
The outside shell prevents them from melting into the cookie.
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!
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.
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.
Categorized as: 4th of July, American, Chocolate, Chocolate Chip Cookies, Cookies, Desserts, Kid-Friendly, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This recipe was perfect. Brought them to a party and they were gone in seconds!
I’m so glad they were a hit! Thanks for commenting Isabella!
Really really tasty, easy M&M cookies! My 4-year-old loved helping (and by helping I mean mostly eating chocolate chips, M&M’s, and cookie dough) and he said they’re super yummy! Me and the hubby love them too. Very glad I stumbled on this recipe; I’ll definitely be making them again!
I’m so glad they were a hit! Sounds just like my kids…sneaking bites all along the way. Thanks for your comment and review. :)
I am making them right now. Wish me luck. Love your positive attitude.
Eileen
Hope you enjoyed these! Thank you for your comment! :)
Delicious. Simple.
This is a great recipe. The cookies are amazing. I am going to do a cookie and candy bar at my son’s graduation. These will definitely be in the list of cookies I am making.
I’m so glad you enjoy these cookies! Thank you for your comment and review! :)
Did you use the mini M&Ms or the regular size?
I used regular, but either would work! :)
These cookies are awesome & my kids loved them! I like how they are both chewy & crispy. The only thing I did different was, I used salted butter & then I omitted the salt in the recipe. I also baked an additional 5-10 minutes. I am definitely making these again! Thank You! :)
I’m glad your kids loved them! Thank you for your comment and review. Hope you have a great day! :)
Made these and they are amazing can’t wait to have an excuse to bake them again! This ones definitely going in the recipe box (: thanks for sharing
I’m so glad you loved them! Thanks for your comment Sam. :)
Hi i want try these can i just add one cup brown sugar with out the other i want make these on the weekend thank u
Hi Carly! You could try it, but it may change the texture and flavor a little.
I’ve been baking for years and have been making chocolate chip cookies for most of them. I tried this because I thought my grandkids would like the colorful M & M’s. Anyway, these may be the best cookies I have EVER made. Hard to imagine that they would be that special but trust me when I say they are. Thanks for a great recipe.!!!
I am so glad you loved them! Thank you so much for your comment Carol. :)
This recipe is fantastic! The best Chocolate chip cookie recipe I have ever found! I made a double batch and they were gone in a week!
I’m so glad you loved these Pat! Thank you for your comment. :)
my daughters secondary school do these. she wanted to make them! she said that at school they’re delicious! so we thought we should make some. hopefully they should come out ok! XoXoXo
Hope you enjoy these!
Hands down the best chocolate chip m&m cookie! My husband raved about how good they were and compared them to be better than subway cookies! :-) Delicious!
I’m so glad you loved these! Thank you for your comment Lisa!
do i have to use chocolate chips
You can leave them out or add more m&ms instead. We are chocolate lovers over here so we like both! :)
I just tried these and these are truly the BEST m&m cookies. Thanks for the recipe. I did bake them at 350 for 10 minutes instead of 375-I think my oven is off, but this was perfect!
I’m so glad you liked them! :) Thanks for sharing your changes, every oven bakes things so differently.
Can these be made ahead and frozen?
Definitely! I would freeze as soon as they cool to keep them fresh. :)
Hi – is there any harm to letting the dough stay in the fridge an extra hour or two before cooking?
Hi Kate! Refrigerating longer shouldn’t be a problem. I would just let them sit on the counter for 15 minutes to soften a little bit. :)
This home-made M&M cookies are really delicious.
Thank you! We make them a lot for Sunday night treats and they are always a hit!