Introducing the ultimate M&M Cookie recipe that’s guaranteed to steal your heart (and taste buds!). Picture this: a soft and chewy cookie packed with colorful M&M candies, creating a delightful burst of chocolatey goodness in every bite. Baking these beauties is not just about the end result; it’s about the joy and anticipation that fills your kitchen as the aroma of freshly baked cookies wafts through the air. Trust us, these cookies are a pure bliss of indulgence that will make your day brighter and your soul happier.
Cookies are my favorite treat of all-time. Be sure to check out and try some of my other favorites like my Ultimate Chocolate Chip Cookies, Salted Brownie Cookies, and my Sour Cream Sugar Cookies!
Why You’ll Love These M&M Cookies
- Soft and Chewy: This cookie is soft, chewy, and perfect.
- Freezer Friendly: You can easily freeze this recipe as a baked cookie or dough!
- Make Ahead: Make the dough 2 to 4 days in advance and keep stored in the refrigerator.
“These turned out great. Made them with my niece. She couldn’t stop eating the dough. The end result was a fluffy candy filled cookie. Will make again.”
– Carli
I really hate to brag, but I have officially found the BEST soft and chewy M&M Cookie Recipe. We selflessly tested and tasted this recipe over a dozen times and I am super confident it will become your go-to and possibly even favorite cookie of all-time.
It has everything. Soft and chewy center… Slightly crisp exterior… Colorful candies. They practically melt in your mouth. Get ready to pour a tall glass of milk and dive head first into this incredible cookie recipe!
M&M Cookie Ingredients
I should also mention, this is an incredible base recipe. Substitute the M&M candies with chocolate chips. Mix in some crushed cookies. Or even try a spoon full of peanut butter. You can not go wrong with any addition!
- Flour: I use all-purpose flour for this recipe and it produces the best flavor. You can always substitute the flour for your favorite, however it may change the end result.
- Baking soda and Salt: I always like to suggest you double check the expiration date on your baking soda. It should be replaced about six months after opening.
- Sugars: Both brown sugar and granulated sugar. The combination of granulated and brown sugar in a cookie recipe enhances the flavor, texture, and appearance of the cookies, resulting in a more delicious and satisfying treat.
- Butter: I always suggest using unsalted butter in baking, however if salted is all you have on hand you can use that too. Just omit the added salt called for in the dry ingredients.
- Eggs: Large eggs at room temperature. Room temp eggs mix into the batter quicker which helps eliminate the issue of over mixing.
- Vanilla: Vanilla works as a flavor enhancer that helps make these baker worthy!
- Candy coated chocolate candies
The best part about these M&M cookies has to be the simple ingredients. Most are pantry staples which means you won’t need to run to the store!
Soft M&M Cookie Recipe
- DRY INGREDIENTS: Measure the flour, baking powder, and salt into a medium sized bowl and set aside for later.
- WET INGREDIENTS: Combine the two sugars and butter in the bowl of a stand mixer that is fitted with the paddle attachment, or a mixing bowl with a hand mixer. Mix on low speed until fully incorporated and fluffy, about 1 to 2 minutes. Scrape the sides of the bowl and add the eggs and vanilla. Stir 30 seconds more, or until the eggs have combined into the dough.
- DOUGH: Pour the dry ingredients to the mixing bowl with the butter. Stir on low speed for about 1 minute longer, or until the dough starts to form. Fold in 3/4 cups of candies.
- CHILL: Chill dough for 30 minutes or up to three days.
- ROLL: Preheat the oven to 350 degrees and line cookie sheets with parchment paper or a silicone baking mat. Roll the dough into 1″ rounds and place 2 inches apart on the prepared baking trays.
- BAKE: Press additional candies onto the tops of each cookie (you can also stir these in to save a step if desired). Bake 8-10 minutes or just until the edges start to lightly brown.
- ENJOY: Remove the cookies from the baking tray and onto a cooling rack. Enjoy warm or after they have cooled.
Helpful Tools
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring cup. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
Recipe Notes:
Yes, you can use any variety of M&M candies, such as regular milk chocolate, peanut, or even mini M&Ms, depending on your preference.
Yes. In fact, I recommend chilling the dough. Chilled dough often yields thicker, more flavorful cookies.
Yes! This tip is probably one of my all-time favorites. My favorite method is to scoop and roll the dough into 1″ rounds. Place them onto a cookie tray and flash freeze for 20 minutes. From there, I transfer them into a labeled freezer safe zip top bag. When we are ready to enjoy, I simply bake as directed in a preheated oven!
While it’s possible to use margarine, we recommend using unsalted butter for the best flavor and texture. Butter contributes to the rich taste and perfect cookie crumb.
Store the cooled cookies in an airtight container at room temperature. They should stay fresh for up to 3-4 days.
More Cookies You Cannot Miss
We’ve gathered a delightful assortment of cookie recipes that will make your taste buds dance with joy. From classic chocolate chip cookies to exotic macarons and everything in between, there’s a treat for every craving and occasion.
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Classic M&M Cookies
Ingredients
- 2¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups M&M candies divided
Instructions
- Measure the flour, baking powder, and salt into a medium sized bowl and set aside for later.
- Combine the two sugars and butter in the bowl of a stand mixer that is fitted with the paddle attachment, or a mixing bowl with a hand mixer. Mix on low speed until fully incorporated and fluffy, about 1 to 2 minutes.
- Scrape the sides of the bowl and add the eggs and vanilla. Stir 30 seconds more, or until the eggs have combined into the dough.
- Pour the dry ingredients to the mixing bowl with the butter. Stir on low speed for about 1 minute longer, or until the dough starts to form. Fold in 3/4 cups of candies.
- Chill dough for 30 minutes or up to three days.
- Preheat the oven to 350 degrees and line cookie sheets with parchment paper or a silicone baking mat. Roll the dough into 1″ rounds and place 2 inches apart on the prepared baking trays.
- Press additional candies onto the tops of each cookie (you can also stir these in to save a step if desired). Bake 8-10 minutes or just until the edges start to lightly brown.
- Remove the cookies from the baking tray and onto a cooling rack. Enjoy warm or after they have cooled.
Notes
- Slow down. You want to keep your mixer on low speed. I know it can be tempting to speed things up but you do not want to heat the butter too much.
- Try to use room temperature ingredients. For this recipe, specifically, you need to make sure that the butter and eggs are left out of the refrigerator for at least 20 minutes.
- Chill your dough. All of that mixing can cause the butter to spread. Giving the dough a little time to relax and firm up helps hold things together.
Nutrition
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Comments & Reviews
v e says
baking soda or baking flour ?
Jesseca says
Sorry, I think I’m not fully understanding the question. This recipe calls for both flour and baking soda.
Diane Reis says
@Jesseca, You list baking soda as one of the ingredients in the recipe but below in the instructions, you mention baking powder. I’m using baking soda only. Hope that’s correct. Thank you.
Jesseca says
Thank you for catching that mistake. It should be baking soda. That was a typo. I’ll fix this!
Pamela says
These are classic, simple cookies with a lovely texture and taste amazing. My family loves them
Jesseca says
Thank you, Pamela!
Carli says
These turned out great. Made them with my niece. She couldn’t stop eating the dough. The end result was a fluffy candy filled cookie. Will make again.