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The best M&M Cookies recipe is a classic soft and chewy cookie that deserves a place in every recipe box. Check out my tips and adaptations in the post below.
We've been on a cookie marathon over here and now my freezer is stocked (for better or worse) with several different types of cookies including: Jumbo Chocolate Chip Cookies, Snickerdoodles, and Browned Butter Chocolate Chip Cookies.
What I Love about this recipe:
- Chocolate Chip M&M Cookies – The chocolate chips in this M&M recipe really take it to a whole other level! I like to use mini chocolate chips rather than regular so they don't take away from the real star of the show.
- Freezer Friendly – I love to keep a batch of these homemade M&M cookies in the freezer (see instructions below).
- Versatile – Replace the M&M's with various colors or other candies depending on the holiday or season!
How to Make M&M Cookies:
1. Combine Dry Ingredients: Pour in flour, baking powder, baking soda and salt in medium bowl; set aside.
2. Combine Wet Ingredients: Cream butter and sugars very well then add eggs and vanilla and mix until combined.
3. Mix Together: Gradually mix sugar mixture with the flour and mix until combined. Stir in M&M's and chocolate chips.
4. Form Dough: (about 3 Tablespoons full) and place on prepared baking sheet about 2 inches apart.
5. Bake these easy M&M cookies for 8 to 10 minutes or until light golden brown around the edges (Do not over bake). Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely.
Make Ahead And Freezing Instructions:
To Make Ahead: Prepare the best M&M cookie dough up to 5 days in advance and store in the refrigerator. Or bake the cookies 1-2 days in advance.
To Freeze Cookie Dough: Scoop the cookie dough into dough balls and place them on a baking sheet. “Flash freeze” the dough by covering it loosely with plastic wrap and putting it in the freezer for 1 hour. Once the dough has hardened, move the dough balls to a freezer safe container and freeze for up to 3 months. Allow M&M cookie dough to thaw on the counter before baking, or bake from frozen, adding a few additional minutes to bake time.
To Freeze M&M Cookies: Allow soft M&M cookies to cool completely and store in a freezer safe container for up to 3 months.
Recipe Variations:
- Triple Chocolate M&M Cookies: Add white chocolate chips.
- Monster Cookies: Add peanut butter and oats.
- Holiday cookies: Use holiday themed M&M's or candies in place of regular M&M's and these are perfect for every occasion.
- M&M Cookie Bars
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Recipe
M&M Cookies
Equipment
- Stand Mixer optional
Ingredients
- 2 cups all-purpose flour (240 g)
- 1/2 teaspoon baking powder (2 g)
- 1/2 teaspoon baking soda (2 g)
- 1/2 teaspoon salt (2.5 g)
- 3/4 cups butter , softened (170 g)
- 1/2 cup granulated sugar (100 g)
- 3/4 cups light brown sugar , firmly packed (150 g)
- 1 eggs , room temperature
- 1/2 Tablespoon vanilla extract (7.5 ml)
- 1 cups mini chocolate chips (175 g)
- 1 cup m&m’s (200 g)
Instructions
- Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
- Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
- Add butter, sugar, and brown sugar to a large mixing bowl or stand mixer and beat until light and fluffy. Scrape the sides of the bowl when mixing.
- Add egg and vanilla and mix until combined.
- Gradually mix in the flour and mix until combined.
- Stir in chocolate chips and m&m’s.
- Scoop dough into large balls (about 3 Tablespoons) and place on prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes or until light golden brown around the edges (Do not over bake.)
- Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely
Notes
Nutrition
I originally shared this post December 2015. Updated March 2020 with process photos and instructions.
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I originally shared this post December 2015. Updated March 2020 and February 2022.
These are SERIOUSLY the best m&m cookies ever- SO chocolatey and the perfect amount of chewiness with that tiny bit of crunch. I made them to use up all the m&ms from Halloween this year, and had to use some peanut m&ms to get enough. The peanuts added an extra something!
I agree 100%
Why was the dough so terribly sticky? Makes me think too much butter, not enough flour, the recipe calls for cups of butter not sticks, correct?
I followed the recipe exactly to the letter, and the dough was so dry it was not pliable at all
Same so awful I wonder if the website is converting something wrong because I used a new recipe the next day and it was double the butter at least
Best recipe so soft and moist.
This is literally the BEST cookie recipe I’ve ever used! This will be my forever go to recipe from now on. I made a double batch for a get together for my 3 year old. I did use significantly less chocolate chips/m&ms but that’s just my preference. I would say trust the process and don’t over bake as the recipe states. I had to pull them out of the oven and leave the house and when we got back home we were beyond delighted to find these perfect cookies! Perfect texture! Good crisp on the outside but a nice soft center. 10/10! Our guests LOVED THEM and they all went home with some! Thank you for the terrific recipe!
Turned out very very well. I made a double batch. When I make cookies, butter and eggs are at room temp and flour is stirred. My new oven is awesome and cooking times were exact. My kids loved this recipe! Keeper.
I love these! They always turn out chewy and after a week they still taste fresh. I recommend this recipe and I hope you think it tastes as good as its supposed to be.
dough is so wet even measured in Grams
Cookie’s tasted great but it was hard to get the measurements right and had to change it to two tablespoons.
Great cookie!!! I used big mms and cut out the chocolate chips. Excellent!!! Truly, i could have left out all of the chocolate and just eaten the actual cookie dough.
Turned out great! Followed the recipe as written. I did, however, add more choc chips because I didn’t have a full cup of m&m’s. ( Favorite night time snack )
Thank you!!
Just made them and they turned out terrific ! Thank you! ( Full disclosure , I had to add more mini chips since I snacked a little too hard on the m&ms a few nights before )….
The weights aren’t correct for all ingredients and the amounts don’t increase properly for some ingredients if the servings are increased. You may want to check them. I think that may be why the recipe isn’t working for everyone. When I used the volume measurements the recipe was good. When I used the weights there wasn’t enough of the sodas and the wet ingredients were off.
peak cookies!! i had to ditch the choco chips because i didn’t have any on hand, and they were a tiny bit hard, but still were great!! def would make again
Made these cookies twice now, both times turned out terrible, did not raise, flat cookies, all my ingredients were fresh both times
Too much butter, not enough flour.