M&M Cookies are a classic treat that everyone needs to know how to make! This easy recipe makes the most perfect chewy cookies with crunchy candy. Skip the store-bought cookies and make a far better cookie in your own kitchen.
M&M Cookies Recipe
Picture this. A warm and gooey M&M cookie next to a cold glass of milk. Classic comfort dessert, right?
Well, now you can make those bakery style cookies right at home! Chocolate chip cookies and Oatmeal Raisin Cookies are quite good, but there's something so yummy about the slight crunch of M&M's inside super soft cookies.
The contrast in texture and rich delicious flavor is the best combo ever!
Once I made M&M cookies bars, I knew I needed to master the perfect cookie recipe. And now it's become one of the staple cookie recipes in our house.
I love making a double or triple batch of these and bringing some to friends. They're perfect for bake sales and cookie swaps too. I mean, who'd turn down freshly baked chocolatey cookies.
So, if you're looking for a really simple recipe that never fails, this is all you need. A soft and sugary cookie, full to the brim with plenty of chocolatey goodness.
Why You'll Love this Recipe
You'll love this recipe, for a few reasons:
- M&M cookies can easily be customized to fit a holiday theme. This is a great cookie base to adjust for all of your holiday baked good needs.
- This is a kid friendly recipe that is perfect for parties and get-togethers. You can even pack these cookies into school lunches or that picnic you plan to take to the park.
- These tasty cookies not only taste great but they look great! A visually appealing cookie makes for a very pretty dessert display.
Add these simple ingredients to the list before your next run to the grocery store:
- softened unsalted butter
- granulated sugar
- brown sugar
- vanilla extract
- egg yolk
- all purpose flour
- baking soda
- semi-sweet chocolate chips
- M&M's of assorted colors
Substitutions and Variations
This M&M cookie recipe calls for semi-sweet chocolate chips, but you can use milk chocolate chips or dark chocolate chips if you prefer.
There are tons of different types of M&M's! You can use any of them in this go-to cookie recipe. Dark chocolate M&M's, fudge brownie, and peanut butter would all be tasty M&M's to use. Oh, and you can use mini M&M's too!
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make these super soft cookies without gluten.
If you only have salted butter on hand, you can use that. I recommend omitting the salt in the recipe though!
Sweet and salty is a popular combo when it comes to these candy coated gems. Feel free to play around with this recipe and add things like pretzels, flaky sea salt, or chopped nuts to your cookies for a savory flair.
Mix up the colors of M&M's depending on the holiday. Check out my M&M Christmas cookie bars for more ideas.
How to Make M&M Cookies
Here's how to make these amazing cookies with M&M's:
Beat for 3-5 minutes until the mixture is fluffy. Add in two whole eggs and one egg yolk, one at a time.
Gradually mix the dry ingredients into the wet ingredients until just combined. Then fold in the M&M's candies and semi-sweet chocolate chips.
Bake cookies for 10-12 minutes until the edges are a slight golden brown. The center of your chewy chocolate M&M cookies should still be soft.
Once the cookies cool on the baking sheet for about 3 minutes, remove them and place onto a cooling rack.
Repeat this process until you run out cookie dough, or you can freeze the remaining dough.
Enjoy right away or store for later!
How to Store Leftover M&M's Cookies
Place these chewy chocolate cookies into an airtight container or zip top plastic bag. Store at room temperature in cool, dry place for up to 3 days.
You can also freeze baked cookies for up to 2-3 months! If you prefer a freshly baked chewy cookie, then you can freeze the cookie dough. To freeze dough balls, place them in the freezer on a cookie sheet lined in parchment paper.
Once they are frozen solid, transfer them to an airtight container or freezer safe bag.
You can also freeze a log of dough! Wrap tightly in plastic wrap or place in an airtight container and then freeze for up to 3 months.
Tips for Success
Here are some tips and tricks for making this recipe:
- Let eggs come to room temperature before mixing them in with the other ingredients. They'll mix a little more easily when they aren't super cold.
- Make these small batch cookies themed for the holidays with colored M&M's. You can use red and green candies for M&M Christmas cookies, Easter colors for the spring, and purple, orange and green candies for Halloween!
- Use a smaller scoop of cookie dough and a slightly shorter bake time to make mini m&m cookies. An extra kid-friendly dessert!
The thin candy coating keeps the inner chocolate filling from melting entirely. When hot, the candy coated chocolate may be a bit mushy. However, once the cookies cool the M&M's will firm up again and it gives the cookie a tasty little crunch!
If you need an easy way to speed up this recipe, you can absolutely use sugar cookie mix to make these cookies! Just mix in the chocolate chips and M&M's and then bake as usual.
More Cookie Recipes
- Peppermint Crinkle Cookies
- Coconut Lime Cookies
- White Chocolate Dipped Chocolate Shortbread Cookies
- Berry Sugar Cookie Bars
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 cup unsalted butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 egg yolk
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-chocolate chips
- ½ cup m&ms
- Cream together softened butter, brown sugar, white sugar and 1 teaspoon vanilla extract with a stand mixer or hand mixer.
- After 3-5 minutes the mixture should be lightened in color and appear fluffy.
- Add in two eggs and an egg yolk, one at a time.
- Then gradually add flour, baking soda and salt, until just combined.
- Gently stir in chocolate chips and M&Ms.
- Use a cookie scoop (or two spoons) to drop 1 tablespoon sized cookie dough balls onto cookie sheets (lined with parchment paper if not non-stick). Bake chocolate chip cookies for 10-11 minutes until edges are golden brown but centers are still soft. They will continue cooking as they cool on the baking sheet and wire cooling rack.
- Repeat scooping and baking process for remaining cookies or freeze cookie dough for later (see below for instructions on how to freeze cookie dough).
- Cool the cookies on the baking sheet for 3 minutes then transfer them to a wire cooling rack to continue cooling completely.