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.
These cookies were to die for! I figured if you’d spent that long perfecting these they had to be good. I think the part that makes the crispy edges and soft middles is leaving them on the pan for 2 minutes. That’s what I had been missing!
I’m so happy you loved them! :)
Best Ever!!
These cookies are delicious! Very rich and absolutely like the bakery, but better! This recipe is going in my cookie recipe file!
I’m so happy to hear you have enjoyed them!
I’ve made many M&M cookies with no success! They always come out flat crispy and greasy. This recipe I tried on a whim and they came out perfect. 60 years old and I finally know how to make M&M cookies!
I’m so happy to hear they turned out well for you! Thank you for your comment Sherry! :)
Hi, I made these and they were very good. The only problem I had, which was my fault, I put the dough in the fridge overnight and didn’t let it get to room temp before I made them and they turned out a little crispy. But my question i have for you now is how long does the dough last in the fridge. I made it 3 nights ago, made some cookies and put the rest in the fridge, hoping to finish making them the next day but I didn’t. Now I want to finish making them but I don’t want to make anyone sick. Could you please let me know through my email as I probably won’t check back on here today. Thanks.
Hi Jennifer! Homemade cookie dough lasts 2-4 days in the fridge.
I made these cookies today and by far they are absolutely the best cookies! I followed the recipe to a T with the exception of I used Andes creme de menthe baking chips instead of chocolate chips.
Thanks so much for this recipe! It is one I will be using from now on.
I’m so happy to hear you enjoyed it! Thank you for your comment and review Julie! :)
I made the first batch with just refrigerating for 20 minutes and then baking exactly as instructed- those didn’t cook in the middle. But then I froze half the batch of dough and baked them the next day- and those were life changing!! Highly recommend freezing em
Best cookies! Make them at least once a year.
I’m so glad to hear you’ve enjoyed them!
does the butter need to be room temp butter? or melted? Thanks :)
made these today. I am 55, been baking since I was in 2nd grade. Hands down these are the very best m&m cookies I have ever made. Always make m&m cookies at Christmas time. So thrilled with this recipe. Thanks for sharing!
I’m so happy to hear you enjoyed them! Thank you for your kind comment Cindy! :)
I’ve been on the hunt for the perfect cookie recipe and this is definitely it! Just perfect in every way!!!
I’m so happy to hear you enjoyed them! Thank you so much for your comment. :)
do you need chocolate chips for this recipe?
You can leave them out, I just prefer to mix them ;)
They taste great..had an issue with the middle being uncooked..so I put them in for a couple mins more and now they are too done..what happened
So good! My kiddos scarfed them down! I used room temp butter and eggs and also tossed in some confetti baking chips too!
I’m so glad they were a hit!
Could I sub the granulated sugar with maple syrup?
Unfortunately the recipe would not turn out the same.
I had a lot of m&ms left over from a wedding. Did a quick search and landed here. These are SO good! I’ve made lots of cookies over the years, always on the hunt for “the one” of whatever kind. Definitely saving this as a fave! Made them 2 days ago and they’re still soft and yummy. I’m not a big sweets person but I can’t stop eating these!! Trying to use convection more so dropped the temp down to 350 and took them out when they were barely done. Yummy!! Thanks
I’m so happy to hear you enjoyed them! Thank you for leaving a comment Becky. :)
I had a lot of m&ms left over from a wedding. Did a quick search and landed here. These are SO good! I’ve made lots of cookies over the years, always on the hunt for “the one” of whatever kind. Definitely saving this as a fave! Made them 2 days ago and they’re still soft and yummy. I’m not a big sweets person but I can’t stop eating these!! Trying to use convection more so dropped the temp down to 350 and took them out when they were barely done. Yummy!! Thanks!
Should the butter and/or eggs be at room temperature?
Hi Sean! I would definitely soften the butter. You don’t need to let the eggs get to room temp but can if you would like.
These were so very good! No kidding, it made so many big soft yummy cookies. Just the best. I’ll make these a lot. I did with Christmas M&Ms and they were a great Holliday hit 🤗
can I use only m&ms since I don’t have chocolate chips ?
Sure!
3 cups is ALOT of flour. Batter VERY dry, couldn’t fold in m&m & chips – it was too crumbly (didn’t stick together) . I’d reduce the flour to 2 1/2 cups for starters if I make these again.