The Recipe Rebel / Desserts
written by Ashley Fehr
4.90 from 77 votes
Prep Time 10 minutes mins
Total Time 19 minutes mins
Servings 24 cookies
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Last updated on January 30, 2024
These M&M Cookies are a classic chocolate chip cookie dough packed full of M&Ms! They’re soft and buttery in the middle with a perfectly crispy edge. Ready in just 20 minutes!
Table of Contents
- Ingredients Needed:
- FAQs and Tips
- More Cookie Recipes to Try
These M&M Cookies are a twist on my Mom’s Chocolate Chip Cookies! Mom’s cookies may just be my favorite chocolate chip cookies of all time, so naturally I needed to use the cookie dough to make other kinds of cookies.
And it sure is perfect for M&M cookies! These cookies are so simple to make with basic ingredients, incredibly soft, and loaded with the perfect amount of chocolate-y candy crunch.
If you’re looking for more of my Mom’s recipes, check out Mom’s Homemade Buns, Mom’s Double Chocolate Cookies and Mom’s (Almost) No Bake Pineapple Squares.
Ingredients Needed:
- Butter: use unsalted or omit the salt so you don’t end up with overly salty cookies.
- Sugar: you’ll use a combination of brown and granulated sugar to sweeten these cookies. Brown sugar adds delicious molasses-y flavor!
- Eggs: adds moisture and helps the cookies hold shape.
- Vanilla: provides flavor depth and warm sweetness.
- All-Purpose Flour: gives the cookies their structure. You can also use whole wheat flour or a combination. An equal weight of gluten-free oat flour will work perfectly to make these gluten-free.
- Salt: cuts the sweetness and brings out flavors.
- Baking Soda: keeps the cookies light and fluffy and gives a golden edge.
- Chocolate chips: for an extra dose of chocolate!
- M&Ms: you can use regular M&Ms or mini M&Ms!
How to Make M&M Cookies
- Combine wet ingredients: In your stand mixer, cream together butter and sugar. Add in eggs and vanilla and beat until smooth.
- Add dry ingredients: Stir in flour, salt, and baking soda.
- Stir in chocolate chips and M&Ms with a spatula so you don’t crush them.
- Portion the dough: Form the cookie dough into balls made with 3 tablespoons of dough and place onto a lined baking sheet.
- Bake: Bake at 350ºF just until the edges are golden.
- While still warm, use a large round cookie cutter to make your cookies perfectly round and bring the edges in slightly — this creates seriously crisp-chewy edges! Top with a few extra M&Ms for good measure.
FAQs and Tips
Can you bake with any kind of M&Ms?
Totally! Regular M&Ms work great in cookies. I like to mix them into the dough and then add a few on top once they come out of the oven for that picture perfect finish.
You can also use any flavor of M&Ms you can find!
Why are my M&M Cookies flat?
The most likely reason for flat cookies is butter that’s too soft. You want your butter slightly softened but not warm. If it’s too warm, they’ll flatten out.
If you find this is the case, simply chill the dough for a couple of hours and then continue baking.
Why are my cookies dry or hard?
They are likely overbaked. You have to keep in mind that cookies continue baking on the hot pan when they come out of the oven, so you want to take them out while they are still glossy in the center.
Making ahead of time:
Prep these cookies ahead of time by making the dough and storing it in the fridge for up to 5 days or in the freezer for up to 3 months. To freeze the dough, portion it out, flash freeze it for an hour on a baking sheet until hardened, then transfer to a container or bag for long-term storage.
To bake, just place the frozen balls onto a baking sheet and pop in the oven. Bake until the edges are golden.
How to store:
Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.
Tips and Notes for M&M Cookies
- Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!
- Make the cookies as big or as small as you want. I use three tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.
- Don’t overbake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.
- For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.
More Cookie Recipes to Try
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Oatmeal Chocolate Chip Cookies
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Soft Peanut Butter Cookies
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Double Chocolate Oatmeal Cookies
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Oatmeal Butterscotch Cookies Recipe
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Pin this recipe to your favorite boardM&M Cookies
written by Ashley Fehr
4.90 from 77 votes
These M&M Cookies are a classic chocolate chip cookie dough packed full of M&Ms! They're soft and buttery in the middle with a perfectly crispy edge. Ready in just 20 minutes!
Save
ReviewPrep Time 10 minutes mins
Cook Time 9 minutes mins
Total Time 19 minutes mins
Cuisine American
Course Dessert
Servings 24 cookies
Calories 258cal
Ingredients
- 1 ¼ cup unsalted butter
- 1 cup lightly packed brown sugar (200 grams)
- 1 cup granulated sugar (200 grams)
- 2 eggs
- 1 tsp vanilla
- 3 cups all purpose flour (390 grams)
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips (divided)
- 1 cup M&Ms plus more for the top
US Customary – Metric
Instructions
Preheat oven 350 degrees F.
In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.
Add in eggs and vanilla and beat until smooth.
Add flour, salt, and baking soda and beat on low speed until combined. Stir in ¾ cup of chocolate chips and M&Ms with a spatula.
Scoop cookie dough into 3 tablespoon balls and place 2″ apart on a baking sheet lined with parchment paper. Add extra chocolate chips on top if desired (the remaining ¼ cup).
Bake for 8-10 minutes until just golden at the edges (they should look be slightly glossy in the center — they will continue to set as they cool). While hot, press additional M&Ms into the tops of the cookies (optional, but recommended).
Allow to cool 10-15 minutes on the pan before removing to a cooling rack.
Notes
Tips:
- Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!
- Make the cookies as big or as small as you want. I use two tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.
- Don’t over-bake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.
- For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.
Storage:
Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.
Nutrition Information
Calories: 258cal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 158mg | Potassium: 37mg | Fiber: 1g | Sugar: 23g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Keywords chocolate chip cookies, M&M cookies
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Lisa says
Just made these cookies today to use up some M & M’s! They were on the flat side but absolutely DELICIOUS flavor! A make again for sure! Thank you for sharing!
Reply
Sandy Poisson says
I just baked these cookies. They are amazing!!!! One recipe with original recipe and the second I put some almond extract in it. Both are GREAT!!!
Thank you!
SandyReply
Betty Johnson says
These are butter cookies. Watch out. They gave me not only a stomach ache, but also a headache.
Reply
Natalie says
I too followed the recipe exactly and ended up with pancake cookies. 🙁
Reply
The Recipe Rebel says
I’m sorry to hear that Natalie. I don’t really understand the “pancake” part. Are you saying they are flat? Are you saying they spread to much? How well did you cream the butter and sugar together? Do you have an internal thermometer for your oven? Does it run hot? There are a number of reasons why a cookie would come out flat. Is your baking soda old or expired. This could be another reason.
Reply
Freda says
Cookies was a hit during pool party!
Reply
The Recipe Rebel says
Hi Freda! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Nic09634 says
These are really good. But I had to add 1/4 cup extra flour to half the batter. Because the first half spread thin and sat up crispy. Also bumped the oven temp up about 10 degrees as they cooked about 15 minutes at 350. The second batch were perfect though. Great otherwise thank you!
Reply
The Recipe Rebel says
Thanks for the feedback!
Reply
Lexie says
Unfortunately these didn’t turn out for me at all.
I am a regular baker and bake cookies weekly. I followed the recipe exactly and they were flat as pancakes. Even after chilling the dough overnight after the first sheet didn’t work. Disappointed 🙁
Reply
The Recipe Rebel says
Sorry to hear you had trouble with the recipe, Lexie. The amounts and method have worked well for myself (and others) so I wished they would of been a hit for you too.
Reply
Margot says
These look awesome and I can wait to give them a try. But I had to chuckle when I was reading your write-up and how often you mentioned your mom’s cookies being your favorites. My kids are now adults so you know I’ve baked thousands of chocolate chip cookies over the years. I remember my daughter being particularly offended that her friend thought my cookies were terrible because they weren’t more baked (their family liked their cookies fully baked and crispy, my family likes them a little under-baked and chewy). I’ve always told my family that every kid’s mom’s chocolate chip cookies are their kids’ favorites – even if it is simply Chips Ahoy!
Reply
Margot says
Can’t wait! Lol!
Reply
Ashley Fehr says
Haha, well my mom had a bit of a reputation! We definitely like ours soft and chewy — they do set up totally firm but are not crispy! I think I would enjoy your cookies a lot 🙂
Reply
