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.
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.
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
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.
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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M&M Cookies
Video
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups butter , softened
- 1/2 cup granulated sugar
- 3/4 cups light brown sugar , firmly packed
- 1 eggs , room temperature
- 1/2 Tablespoon vanilla extract
- 1 cups mini chocolate chips
- 1 cup m&m’s
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
Nutrition
I originally shared this post December 2015. Updated March 2020 with process photos and instructions.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Tammie says
How large are the cookies? 12 to 14 does not seem to be very many cookies for a batch. Do you make them larger then a regular sized cookie. Looking for a recipe for a Cookie party, actually two parties. I need to make 12 dozen cookies this weekend! Looks like a great recipe 🙂
robin says
Thanks for a great and easy recipe!
rachel says
I really enjoyed these cookies except mine turned out not as thick, turned more chewy. Any ideas?
Thank you for the recipe!
Leslie says
I baked up a double batch of these today and was glad I did because they very delicious and super easy. And colorful! I used up the mini M&Ms I had in my pantry. Thank you for sharing the recipe!
And your Instant Pot ribs recipe is the only reason I bought an Instant Pot! No joke!😂
Heather says
Yes mine came out very runny and it turned into a cookie cake but when I took it out I’m just cutting them into squares it said to use 3 tablespoons of the batter I think we only need a tablespoon or less
Maddie says
Thank you so much for a delicious and easy recipe!
Carma Gomez says
They both look and taste good! The batter was thick which makes it harder to mix. There’s lots of Chocolate…not complaining since I’m a Chocoholic!! Definitely recommend this recipe.
Kathy Cather says
Had to hold my boys back to let them cool before they had one. The cookies were wonderful, it seemed they weren’t as sweet as others. We all loved them. Thanks for the post.
Cynthia says
Truthfully, I am not a fan of M&M cookies. The candy always seemed to dominate the flavor of the cookie. This cookie is not your typical M&M cookie. This is the best tasting M&M cookie I’ve ever had. The cookie has the taste of a real butter cookie with M&Ms.
The batter seemed drier than most cookie batters, and I don’t know why. I used room temp butter and egg and measured my flour the right way. I made some changes, partly by mistake and partly on purpose, but they should not have had that affect on the batter. I intentionally used a 10 oz. bag of M&Ms and omitted the chocolate chips. That’s the way my niece and nephews like them, and there was still candy in every bite. My cookies were not too soft or chewy because I missed the instruction to make the cookies 3 tbsp. Next time I’ll either take them out sooner or make them bigger. There will be a next time and this will be my g0-to M&M cookie recipe.
Samantha says
The recipe seemed to call for too much butter as the first batch just almost completely melted.