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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
These are SERIOUSLY the best m&m cookies ever- SO chocolatey and the perfect amount of chewiness with that tiny bit of crunch. I made them to use up all the m&ms from Halloween this year, and had to use some peanut m&ms to get enough. The peanuts added an extra something!
I agree 100%
Why was the dough so terribly sticky? Makes me think too much butter, not enough flour, the recipe calls for cups of butter not sticks, correct?
I followed the recipe exactly to the letter, and the dough was so dry it was not pliable at all
Same so awful I wonder if the website is converting something wrong because I used a new recipe the next day and it was double the butter at least
The dough was perfect for my liking. However, 3 TBSP batter per cookie with a bake time of 8-10 mins was seriously not enough time. I used barely 2 TBSP batter and baked 14-15 mins and they were perfect. Will make again.
Best recipe so soft and moist.
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.
Not a good recipe. Seems too much butter. They don’t hold shape and are too runny
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.
Amazing cookies! Best M&M Cookies I’ve ever made. These are in my top 5 if all cookies! Thank you for sharing!
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.
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.
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!!
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!
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!
These are delicious! I made with regular M&M’s instead of minis and they turned out great!
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.
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.