Introduction

These M&M cookies are a colorful twist on a classic favorite, combining a soft, buttery base with bursts of chocolatey sweetness. Perfectly chewy with a slight crisp on the edges, they’re sure to brighten up any cookie jar or dessert plate.

Ingredients

3/4 cup salted butter (softened)
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour (scooped & leveled, 282g)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon table salt
2 cups milk chocolate M&M’s (divided)
1/2 cup milk chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a stand mixer bowl, beat the softened butter, light brown sugar, granulated sugar, egg, and vanilla extract on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
Step 3: Add the all-purpose flour, cornstarch, baking soda, and salt to the wet ingredients. Mix just until combined to avoid overworking the dough.
Step 4: Gently fold in 1 1/4 cups of the milk chocolate M&M’s and all of the milk chocolate chips. Hold back the remaining M&M’s to place on top before baking.
Step 5: Scoop the dough into balls. For uniform cookies, roll each ball between your palms; otherwise, you can simply drop mounds of dough onto the prepared baking sheet. Press some of the reserved M&M’s onto the tops of the cookies.
Step 6: Bake for 9 to 11 minutes, until the edges are set and the tops just start to set. The centers may look slightly glossy and underbaked, which is perfect for a chewy texture.
Step 7: Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra chewy cookies, try refrigerating the dough for 30 minutes before baking.
Swap milk chocolate M&M’s for peanut or peanut butter M&M’s for a nutty twist.
If you prefer a softer cookie, reduce baking time slightly or add an extra egg yolk to the dough.
Use a cookie scoop for evenly sized cookies that bake uniformly.

Storage

Store cooled M&M cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in an airtight container for up to 3 months. To reheat, warm cookies in a microwave for 10 to 15 seconds or in a low oven for a few minutes to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, salted butter works fine in this recipe. Just be sure to reduce or omit any added salt if you want to control the saltiness.

How do I prevent the M&M’s from fading during baking?

Pressing some M&M’s on top of each cookie before baking helps preserve their vibrant colors and makes for an attractive finish.

M&M Cookies Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

Delicious and colorful M&M Cookies that are soft and chewy with a perfect balance of sweetness. This classic cookie recipe features a tender dough enriched with butter, brown sugar, and vanilla, studded generously with milk chocolate M&M’s and chocolate chips for a delightful texture and burst of chocolate flavor in every bite. Ideal for parties, snacks, or a comforting treat at home.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

3/4 cup salted butter (softened)
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract

Dry Ingredients

2 cups all-purpose flour (scooped & leveled, 282g)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon table salt

Mix-ins

2 cups milk chocolate M&M’s (divided, 1 1/4 cups mixed into dough and the rest for topping)
1/2 cup milk chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Cream Butter and Sugars: In the bowl of a stand mixer, add softened butter, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes, to incorporate air and create a smooth base.
Add Dry Ingredients: To the creamed mixture, add the all-purpose flour, cornstarch, baking soda, and table salt. Mix gently until everything is just combined to avoid overworking the dough which can lead to tougher cookies.
Incorporate M&M’s and Chocolate Chips: Fold into the dough 1 1/4 cups of the milk chocolate M&M’s and all of the milk chocolate chips, reserving the remaining M&M’s to place on top for decoration and extra crunch.
Shape Cookies: Scoop the dough into balls using a cookie scoop or spoon. Optionally, roll them between your palms for uniform size and shape or simply drop mounds onto the lined baking sheet. Press some of the leftover M&M’s onto the top of each cookie to decorate and add texture.
Bake: Bake in the preheated oven for 9 to 11 minutes. The cookies are done when the edges have set and the tops begin to set but may still look slightly glossy or underbaked in the center to ensure a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 2 to 3 minutes so they firm up slightly, then transfer to a wire rack to cool completely before serving to retain their chewy consistency.

Notes

For softer cookies, do not overbake; the centers should remain slightly glossy when you remove them from the oven.
Using cornstarch in the dough helps create a tender and soft crumb texture.
Ensure the butter is softened but not melted to achieve the right dough consistency and texture.
For uniform cookies, roll dough balls between palms; otherwise, dropping mounds creates a rustic look.
Feel free to substitute milk chocolate M&M’s with peanut or crispy M&M’s for different textures and flavors.
The dough can be refrigerated for up to 24 hours before baking for enhanced flavor.

Keywords: M&M Cookies, Chocolate Chip Cookies, Soft Cookies, Chewy Cookies, Easy Cookie Recipe, Baking with M&M’s