Soft and chewy M&M Cookies are a classic recipe 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 Classic Chocolate Chip Cookies.

Large M&M cookies on a wore cooling rack.

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 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: 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.

A mixing bowl with cookies dough and then M&M's and mini chocolate chips added on top.

4. Scoop dough into large balls (about 3 Tablespoons full) and place on prepared baking sheet about 2 inches apart.

5. 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

Scooped cookie dough balls on a baking tray next to baked M&M cookies cooling on a rack.

Make Ahead And Freezing Instructions:

To make ahead: Prepare the cookie dough up to 5 days in advance and store in the refrigerator. Or make 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 store for up to 3 months.  Allow dough to thaw on the counter before baking.

To freeze M&M cookies:  Allow cookies to cool completely and store in a freezer safe container for up to 3 months.

Fingers breaking a M&M cookie in half.

Other Adaptations:

  • 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.

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Recipe

A close up image of a M&M Cookie on a cooling rack.
Prep 10 mins
Cook 10 mins
Total 20 mins
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Ingredients
 
 

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 well until creamed together.
  • 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

Make ahead instructions: Prepare the cookie dough up to 5 days in advance and store in the refrigerator. Or make 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 store for up to 3 months.  Allow dough to thaw on the counter before baking.
To freeze M&M cookies:  Allow cookies to cool completely and store in a freezer safe container for up to 3 months.

Nutrition

Calories: 216kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 24mgSodium: 138mgPotassium: 33mgFiber: 1gSugar: 21gVitamin A: 223IUVitamin C: 1mgCalcium: 32mgIron: 1mg

Did You Make This Recipe?

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I originally shared this post December 2015. Updated March 2020 with process photos and instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 1 star
    I tried this recipe, I followed in instructions and it came out completely dry. I had to add in extra stuff that wasn’t part of the recipe.

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