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.
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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.
The recipe seemed to call for too much butter as the first batch just almost completely melted.
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
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.
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.
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.
Thank you so much for a delicious and easy recipe!
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
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!😂
I really enjoyed these cookies except mine turned out not as thick, turned more chewy. Any ideas?
Thank you for the recipe!
Thanks for a great and easy recipe!
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 🙂