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

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Recipe

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

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

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.

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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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Stephanie
3 months ago

5 stars
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!

Ollie
3 months ago

5 stars
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.

rachelleandcarter@gmail.com
9 months ago

5 stars
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.

Samantha
4 years ago

The recipe seemed to call for too much butter as the first batch just almost completely melted.

Michaela
2 years ago
Reply to  Samantha

5 stars
I make these all the time!!! I switch out the regular m&Ms for Reese’s pieces, and dark chocolate chips. They are SO good!!! Great recipe

Cynthia
4 years ago

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.

Kathy Cather
4 years ago

5 stars
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.

Carma Gomez
4 years ago

5 stars
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.

Maddie
4 years ago

5 stars
Thank you so much for a delicious and easy recipe!

Heather
4 years ago

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

Leslie
5 years ago

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!😂

rachel
5 years ago

I really enjoyed these cookies except mine turned out not as thick, turned more chewy. Any ideas?
Thank you for the recipe!

robin
6 years ago

5 stars
Thanks for a great and easy recipe!

Tammie
9 years ago

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 🙂

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