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
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
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.
My kids loved the dough and devoured the cookies. We made them for the neighbors too. We made a gluten batch as is and a gluten free flour with coconut sugar instead of white sugar and both were hits. ❤️
I’m so glad to hear they were a hit! Thanks for sharing your experience making them gluten free. :)
Pretty good, overall. These cookies are slightly wet/ greasy even after chilling the dough
Best cookie recipe I’ve found in years! I used Organic Whole Wheat Flour which gave it a hearty flavor and texture. These are delicious cookies. Used peanut butter M&M’s, peanut butter chips and dark chocolate chunks. Divine! Thank you!
Sounds so delicious! Thanks for your comment Jane! :)
This is the best m&m cookie recipe.
I made it for superbowl last year with Chiefs m&ms then lost the recipie and tried several others all year. I’m so glad it popped up on my Facebook the other day so I can make another batch of Chiefs cookies this year. I hunted the whole city for red and yellow m&ms, found them, found the recipie and I am one happy Chiefs fan baker today.
Everyone lost their minds for these cookies last year. You could even see it on their faces how crazy good they thought they were.
I’m so happy to hear that everyone loved them! :)
These cookies were SO delicious. I followed the recipe precisely except used dark brown sugar as it’s all I had on hand. Also opted for the mini M&Ms. I will definitely be making these again and again… my family loved them too. Soft on the inside and slightly crispy on the outside and just the right amount of chocolate. I may try subbing M&Ms for roughly chopped mini eggs in the upcoming weeks…. yum!
I’m so glad to hear you enjoyed them. Thanks for leaving a comment and review Jessica! :)
My m and ms cracked on opened on the pan it was very anoyying and frustrating , however they tasted good but it does not look very appetizing.
i didn’t bake it,but it look’s so good.i love m&m cookies.
It might be up there but if I am trying to freeze the dough to gift it so that person can make cookies whenever, would I follow the instructions and refrigerate for 15 to an hour before I roll into balls and freeze?
Hi Dee! These freeze great! You can just scoop the fresh dough into balls and flash freeze on a baking sheet and then you can store in a freezer safe container or bag.
I just made these today and they are hands down, the best M & M cookies I have ever made. The recipients of them said the same!
I’m so happy to hear they were a hit! :)
Made this in cake pans to make one large cookie. Both me and my boyfriend loved them! Very good recipe, and I have definitely added this one to my book!
Sounds delicious!!
Omg these are the best! I couldn’t stop eating them!
I’m so happy to hear you enjoyed them! :)
I would bake them a little longer than recipe says. They were a little soft for my taste.
These cookies have officially been labeled as “the best I’ve ever made” by my super picky husband. :-) I baked three sheets of them, with the last being baked quite a bit more browned to get them very crispy (specifically for his tastes). My daughter and husband loved them all. Thanks for the recipe!
I’m so happy to hear everyone loved them! :)
Love the M and M cookies. Soo yummy!!
Thanks for this recipe! I don’t bake cookies often, so I appreciate this simple recipe and the easy to follow directions! The cookies were delicious!
You are very welcome! I’m so happy you enjoyed them!
Best cookie recipe out there!
Thank you!! I’m so happy to hear you love them!!
Hi there! The recipe looks so good, but when I tried to make them, the dough was really crumbly and had trouble sticking together, even after sitting in the fridge for 15-30 minutes as recommended. Is that how the dough is supposed to be before cooking? Or do you have any thoughts/ideas for the next time I try making them? Thank you!
Hi Melody! It definitely is a thicker dough, but it shouldn’t be really crumbly. Everyone measures flour differently, so I would recommend adding a little less flour next time.
i am only 12 years old and i did such a great job thank you for the recipe
Good job! I’m so glad you enjoyed them!