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.
THIS RECIPE IS FIRE!!! 🔥 I replaced a fourth of the flour with cocoa powder. Totally recommend,
I’ve made this recipe twice and it’s great. I use Reese’s Pieces instead of M&Ms. Bake time for me is usually 11-15min.
Absolutely delicious! Dough was easy to come together. Seemed crumbly but formed into balls perfectly. Single batch made 24 cookies, 6 per baking sheet. My bestie commented how delicious they were, perfect, even the next day.
This dough was crumbly & difficult to make into balls-also very sweet-would recommend reducing the amount of sugar-375 degrees too hot of oven to bake cookies. Don’t waste your ingredients on this cookie recipe.
It is a stick and a half stick of butter. Did you use 3/4 of one stick ?
Horrible. So dry. WE EVEN ADDED MILK! Shortbread consistency. Never again. Never. Ever. Again.
This is my go to recipe for M&M cookies. My husband’s face lights up whenever I mention making them. My mother recently asked for it to make for one of her crafting groups. They were a HUGE hit. Everyone kept asking who made them and what the secret was.
100% will never make these cookies any other way.
Followed the metric conversion and weighed my ingredients. Seems to be way too much butter and sugar for the amount of flour when you make the recipe this way. The dough felt totally sticky and grainy. I bake cookies a lot, and this is not the texture I’m used to. I sprinkled in a little more flour, to try and fix it. However, in the end, my cookies turned out paper thin, despite leaving in balls on the baking sheet without flattening. They were also undercooked, despite adding two additional minutes to the cook time. I continued baking until they no long looked raw, but then the sugar caramelized and became stuck in my teeth when I tried one. Overall, neither pretty nor enjoyable. I was planning to bring these to the preschool where I work for my birthday, but they look awful and I have no time to bake anything else, so I guess I will pick up store bought cookies. Very disappointed.
So, my son accidentally added whole flour instead of my AP flour. I ended up adding an extra egg, 1/4 cup oil, 1/4 cup peanut butter, and wow!! Turned out amazing that WW flour makes things pretty dry, but with the extra ingredients they turned out with a really neat texture, and more of a nutty flavor. My husband said to make them again just like that. Lol. I made them again with micro mini eggs today.
Terrible recipe!!! So dry. I will never follow this recipe again!
The batter was dry so I added an additional two tablespoons of softened butter…and the batter was perfect. These are the best M &M cookies I have made. Yum, they were a hit!
Got the recipe from a friend after she gifted me some. They are delicious! I was worried they wouldn’t come out the same for me but they are perfect. New favorite cookie recipe. I softened the butter in the microwave, used a cold egg, halved the batter, all came out perfect.
Lisa, we are so happy you enjoyed this cookie recipe, thanks for making it!