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.
I’m not sure why so many negative comments, these turned out perfectly. Glad I still tried them. The only thing I can think of why so many people had crumbly dough was not having butter and eggs at work temperature or doing heaping scoops of dry ingredients instead of leveled? Just follow instructions to a T and you’ll do fine, (I reversed size of chocolates, I used mini m&m and normal size semi sweet choc)
Recipe was unusable as-is. Dough so dry the mixer shook with lumps of hard dough rattling around the bowl. Had to add 1tbsp more butter, a second egg, and another half tsp of vanilla; by that point I had effectively recreated the Toll House cookie recepie. You’re better off making that and substituting M&Ms for the chocolate chips.
I did enjoy making these and this is a good recipe but I did find that they do not flatten very much when you take them out so I’m not sure if it was my oven or the baking soda but they were a bit undercooked. If I personally made these again, I would just use a bit less baking powder and baking soda.
We absolutely loved these! On accident, I doubled the baking powder so I added a little extra vanilla (liquid) to make up for it and it seemed to work fine. I did 2 tablespoons a cookie because 3 looked too big for us (personal preference). I did flatten them a little before cooking but not all the way. Every person in my family raved about these! This recipe is definitely going in our rotation.
Gooey goodness! Perfect crunch under neither and gooey on top! Kids loved them, and hubby didn’t stop eating them! Thank you for the recipe, and I read some of the lousy comments: sorry they couldn’t follow instructions! Have a great day! 😊
So glad you enjoyed these cookies! They look delicious!!
I’d say just go for a whole stick of butter tbh !
3/4 of a cup of butter equals out to a stick and a half. Recipe said 3/4 of a cup not 3/4 of a stick.
The batter was in crumbles. I added a little bit of milk and they turned out pretty good.
Amazing. Everyone loved them.
Sorry but I had to throw the whole thing out, it was crumbles. It will teach me to read the comments first ☹️I’d give this a minus 5
I made the cookies they turned out great for me.