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.

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 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.

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

4. Form Dough: (about 3 Tablespoons full) and place on prepared baking sheet about 2 inches apart.

M&M Cookie dough formed into balls and placed on a baking sheet.

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.

Freshly baked M&M Cookies on a cooling rack.

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.

Fingers breaking a M&M cookie in half.

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

Follow me for more great recipes

Recipe

A close up image of a M&M Cookie on a cooling rack.
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Save Recipe

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

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.

Nutrition

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

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

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

Follow Me

Get recipe ideas weekly!

I originally shared this post December 2015. Updated March 2020 and February 2022.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

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.

4.97 from 804 votes (756 ratings without comment)

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





Comments

  1. 5 stars
    Perfect m&m cookies! I did chill them first to be on the safe side (hate when cookies spread). Then baked for 12 minutes. Good flavor and texture. I didn’t find the dough to be dry or hard to work with at all.

  2. 5 stars
    Amazing cookies! Best M&M Cookies I’ve ever made. These are in my top 5 if all cookies! Thank you for sharing!

  3. 2 stars
    I thought the dough was dry so I added 2 eggs and an extra Tbl spoon of butter and the cookie dough was way better.

  4. 5 stars
    These came out differently than expected but I was pleasantly surprised. I refrigerated the dough before baking and expected the cookies would be thick. They were not. They were thin and slightly crispy. I used regular M&Ms, no chocolate chips, and they look great and taste delicious.

  5. 5 stars
    These are SO good! I added about a teaspoon of cornstarch to the flour mixture- but did everything else about the same and they came out perfectly. New fav cookie recipe! Thank you so much!!

  6. 5 stars
    I’m a bit of a Cookie Monster… and these may be the best cookies I’ve ever made or tasted. So easy. And, amazingly delicious. Can’t recommend them enough!

  7. 5 stars
    Perfect! I’ve made this recipe over and over and it’s wonderful! I’ve used dark brown sugar vs light brown bc it was on hand and I think I like it better, makes it richer and not too sweet. Makes a dense cookie. The mini chocolate chips with regular size m&ms make them unique to regular m&m cookies. Thanks so much!

  8. I followed the instructions exactly as written and the cookies went directly into the trash. The instructions should have included to chill the dough. My dough melted into a thin layer covering the whole baking sheet. Inedible.

    1. 4 stars
      The recipe calls for way to much add-ins. I halved the chips and M&Ms. I could not imagine 2 full cups – there would be little dough to hold them. Cookies came out fully golden at 8 min. My husband said they seemed slightly under done. I might drop the oven to 350 and bake for 10 min next time. I liked that they stayed domed once cooled, where other recipes have fallen flat.

See More Comments