These delicious M&M Cookies have chewy edges, soft centers, and they are packed with M&M’s and chocolate chips. This recipe comes together quickly and easily – no chill time required.
These cookies were our first “viral” recipe several years ago. It’s a recipe we have made dozens and dozens of times. These cookies are a reader favorite and a family favorite, and for good reason – because they are incredible!
If you like cookies with crisp edges and soft centers these are the cookies are for you! I have perfected this recipe (and in the process consumed an unfathomable number of cookies). I have tips for helping them come out PERFECT! Prefer a THICKER COOKIE? THINNER COOKIE? Extra chocolate? Read on, friends!
Table of Contents
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!
M&M Cookie Recipe Ingredients
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- M&Ms (regular or mini)
- Unsalted butter, room temperature
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
How to Make M&M Cookies
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
- Add in the eggs and vanilla extract, beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. Use a spatula to hand mix in 1 cup of M&Ms. The other cup of M&Ms I use to press on the outside of the dough balls.
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of M&Ms on the outside of the dough balls. I like to load mine with M&Ms! Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.
- For the cookies in the photos, the dough balls were about 3 heaping tablespoons (golf ball sized), so that’s a large cookie! I baked those for 13-16 minutes – just until the edges of the cookies would begin to firm up and brown slightly. The result is a soft and chewy cookie! If you make smaller dough balls, you should reduce the baking time to 12-14 minutes since the baking estimates are for golf ball sized dough balls.
- Allow the cookies to cool for 15 minutes on the baking sheet before removing. Make sure the baking sheet is cool before adding more dough balls and returning to the oven. Using 2 baking sheets allows one to cool while the other is in the oven.
M&M Cookie Baking Times
For the cookies in the photos, the dough balls were about 3 heaping tablespoons (larger than golf ball sized), so that’s a large cookie! I baked those for 14-16 minutes – just until the edges of the cookies would begin to firm up and brown slightly. The result is a soft and chewy chocolate cookie!
If you make smaller dough balls, like the size of a cookie scoop, you should reduce the baking time to 12-15 minutes otherwise the cookies might be over done.
Total Time Required for M&M Cookies
- 5 minutes to make the cookie dough
- 13-16 minutes to bake the cookies
- 15 minutes to cool the cookies
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.
Conclusion
M&M cookies are a delightful treat that bring joy to any occasion. Their soft, chewy texture combined with the crunch of colorful chocolate candies makes them a favorite for both kids and adults. Whether you’re baking for a party, holiday, or just a sweet craving, this easy M&M cookie recipe is sure to be a hit.
With a few simple ingredients and baking tips, you can achieve bakery-style cookies right at home. Experiment with different M&M flavors, add chocolate chips, or even try a peanut butter twist!
Now it’s time to grab your ingredients and start baking! Enjoy these delicious cookies with a cold glass of milk or share them with loved ones for a special treat
Ingredients
- 3 ¼ cups all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups M&Ms regular or mini
- 1 ½ sticks 3/4 cup unsalted butter, room temperature
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
- Add in the eggs and vanilla extract, beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. Use a spatula to hand mix in 1 cup of M&Ms. The other cup of M&Ms I use to press on the outside of the dough balls.
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of M&Ms on the outside of the dough balls. I like to load mine with M&Ms! Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.
- For the cookies in the photos, the dough balls were about 3 heaping tablespoons (golf ball sized), so that’s a large cookie! I baked those for 13-16 minutes – just until the edges of the cookies would begin to firm up and brown slightly. The result is a soft and chewy cookie! If you make smaller dough balls, you should reduce the baking time to 12-14 minutes since the baking estimates are for golf ball sized dough balls.
- Allow the cookies to cool for 15 minutes on the baking sheet before removing. Make sure the baking sheet is cool before adding more dough balls and returning to the oven. Using 2 baking sheets allows one to cool while the other is in the oven.
