These M&M cookies are soft and chewy with crisp edges, buttery centers, and plenty of colorful M&Ms in every bite.
This easy M&M cookies recipe makes thick, chewy cookies packed with colorful chocolate candies.
I slightly underbake mine so the centers stay soft and chewy as they cool
Why You’ll Love This Recipe
Soft and chewy – Tender centers with lightly crisp edges.
Loaded with M&Ms – Colorful chocolate candies in every bite.
Simple to make – A classic cookie dough made with basic ingredients.
Ingredients you need
Here are the ingredients needed to make these m&m's cookies:
- Butter: Softened unsalted butter.
- Sugars: Granulated sugar and brown sugar for a soft, chewy texture.
- Egg: One large egg at room temperature.
- Flour: All-purpose flour.
- Leavening: Baking powder and baking soda.
- Vanilla and salt: For flavor and balance.
- M&Ms: Classic M&M candies, plus extra for the tops.
How to Make M&M Cookies
This recipe is based on my classic Chocolate Chip Cookies, with colorful M&Ms instead of chocolate chips.
Chill the cookie dough balls for 30–60 minutes in the refrigerator or 15 minutes in the freezer.
Finish with extra M&Ms on top, then let the cookies cool for a few minutes on the baking sheet before transferring to a cooling rack.
Tips for the Best M&M Cookies
- Chill the dough: Helps prevent the M&M cookies from spreading too much.
- Don’t overmix: Mix just until the cookie dough comes together.
- Use a cookie scoop: Keeps the cookies even in size.
- Don’t overbake: Remove them while the centers still look slightly soft.
- Add extra M&Ms: Press a few on top for a colorful bakery-style finish.
Storage
Store M&M cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Variations
- Chocolate M&M Cookies: Replace ¼ cup (30 g) of flour with cocoa powder.
- Peanut Butter M&M Cookies: Add creamy peanut butter and use peanut M&Ms.
- Chocolate Chips: Add semi-sweet or dark chocolate chips for extra chocolate.
- Seasonal M&Ms: Use seasonal colors for Christmas, Halloween, or Easter.
For more variations, try my Mini M&M Cookies or use my Chocolate Cookies as the base for a rich chocolate version with M&Ms.
Recipe Questions
Why are my M&M cookies spreading?
Chill the dough before baking and make sure the butter isn’t too warm.
How do I keep M&M cookies soft and chewy?
Don’t overbake them; remove the cookies while the centers still look slightly soft.
Can I make the cookie dough ahead of time?
Yes, refrigerate the dough for up to 2 days or freeze the dough balls for up to 3 months.
Can I freeze M&M cookies?
Yes, freeze baked cookies in an airtight container for up to 3 months.
More Cookie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Recipe Video
M&M Cookies
- Total Time: 17 minutes
- Yield: 12 cookies
Description
Soft and chewy M&M cookies with crisp edges, buttery centers, and plenty of colorful M&Ms in every bite.
Ingredients
- 115 g (½ cup / 1 stick) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 190 g (1½ cups) all-purpose flour
- 1 tsp baking powder
- 2 pinches fleur de sel or sea salt
- 100 g (¾ cup) M&Ms, divided
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars in a large bowl with an electric mixer for about 2 minutes, until smooth and creamy.
- Add the egg and vanilla and beat for about 1 minute, until fully combined and smooth.
- Add the dry ingredients — flour, baking powder, and fleur de sel — and mix gently with a spatula or wooden spoon just until a soft cookie dough forms. Do not overmix.
- Fold in the M&Ms, reserving about ¼ of them for decorating the tops of the cookies.
- Shape the cookies using a cookie scoop or your hands. Roll the dough into evenly sized balls and arrange them on the prepared baking sheet, leaving about 2 inches (5 cm) between each one.
- Chill the cookie dough in the freezer for 15 minutes, or refrigerate for about 1 hour. This helps prevent the cookies from spreading too much during baking.
- Bake the M&M cookies on the middle rack for 12–15 minutes, depending on their size. The edges should be lightly golden while the centers still look slightly soft.
- Add the remaining M&Ms to the tops while the cookies are still warm, then let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store M&M cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips:
- Use softened butter: It should be soft but not melted for the best cookie texture.
- Don’t overmix: Stop mixing as soon as the flour is incorporated.
- Chill the dough: This prevents excessive spreading and helps create thicker cookies.
- Don’t overbake: The centers should still look slightly soft when they come out of the oven.
- Add extra M&Ms: Press them into the warm cookies for a colorful bakery-style finish.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
sylvia