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.
Great recipe! I let the dough rest for 30 minutes since my boys couldn’t wait for cookies, and it was delicious! Will definitely make again!
I’m so glad your family loved them! Thank for your comment and review Maja :)
Sooo good! The name says it all!
I’m so glad you loved them :)
I’m making them now. They’ll probably be in the refrigerator for close to 24 hrs until I get to bake them. Do you leave the dough sitting out for any length of time after the refrigeration of them or just scoop & bake. Thanks!
That’s fine! Just let the cookie dough balls sit out on a baking sheet on top of the oven while it preheats. Then bake as directed :)
How can you make it if you don’t put the quantities or measurements?
Hi Jane, if you click the teal “jump to recipe” button at the top of the page under the recipe title, it will take you to the recipe card with the measurements and instructions :)
These are the absolute BEST M & M cookies, or any cookie for that matter, that I have ever made! Just follow the directions and you won’t be disappointed. Super delicious!
Yay! I’m so happy to hear you love them, Paula :) Thanks for your comment!
I’m calling these my “dopamine” cookies. Run, dont walk, to this recipe!
Love it! So glad you loved them, Becca :)
Hello I have a question about the butter do you have it in room temp before mixing it with the sugar?
The butter should be just barely softened (you don’t want it melted).
LOVE!
Hello, I’m anxious to try this recipe this evening, although I’m wondering if it would come out the same if I used gluten free flour in place of regular flour? Suggestions please?
Thank you,
Kathy
Hi Kathy, I haven’t tried it with gluten free flour so I’m not sure. Let us know how it goes if you try it!
Loved these m&m cookies! Thank you for the recipe
These cookies were INCREDIBLE!!! Everyone said best they’d ever had + better than insomnia!! I halved the recipe and it worked out perfectly: 15 cookies, 8 mins in oven @ 375°. Delish thank you.
Thanks so much for your comment, Julia! I’m so glad to hear that everyone loved them :)
This is by far my favourite cookie recipe and I’ve tried dozens!
Yay! I’m so glad you love the recipe :)
Best ever!! I had to use dark brown sugar and sweet cream unsalted butter… I should have warmed up the butter a little before creaming but still turned out perfectly delicious! Whole family is having a hard time controlling ourselves from eating them all now.
So glad your family loved these cookies, April!
These cookies were perfection! We made them with Valentine’s M&Ms for a Valentine’s Day treat!
Yay! The Valentine M&M’s are so fun :)
I made these this year for my kids with Valentine’s M&Ms and this recipe was amazing. Perfectly sweet cookies and just the right amount of chewy and crisp. I actually think these are better than the chocolate chip cookie recipe I’ve been using for years. My kids loved them so much they ate an entire batch over the course of a few days so we are making another batch this weekend.
Thanks so much for the nice comment, Katie! I’m so glad your kids loved them so much :)
Should the butter be melted or just softened?
Just barely softened (you don’t want it melted).
These turned out sooo good! But were still wet..
Can you please clarify whether the cup of light brown sugar is like a “packed cup” or a “scoop and level method”?
So so so good though!! I just wish I could get them less wet so my centers look like your pics! Thanks so much! :)
275 calories each??
Depending on the size of the cookie, that is about the calories they should each be.