This M&M Cookie Recipe is AMAZING. No chill time needed, these soft & chewy cookies are great for parties, potlucks, gift-giving & afternoon treats.
Friends, there are few things in life that really have the power to suck me in. Those things are absolutely irresistible to me & once I see it, it can be like a tractor-beam. I am solely focused on that thing.
In this case, it’s M&M treats. Especially treats like these M&M Cookies. I’m not sure if it is the bright colors, or the fact that they are baked into buttery goodness. But I can’t get enough.
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I mean, just look at these! A deliciously warm & soft chocolate chip cookie that is packed full of M&M’s. How could one not fall head-over-heels in love with these?
I have to say, I’m completely obsessed. Not really sure where the M&M obsession came from, but for as long as I can remember, I have always gravitated towards M&M’s.
M and M chocolate chip cookie recipe
These cookies have been my “go-to” cookie recipe for what seems like forever. Whenever we have some sort of event where we have to bring some sort of treat, these are the cookies we always make.
They are always a hit & the first plate to be emptied when we share them with others. But really, who can resist a warm cookie loaded with M&M’s. I know I can’t.
These are the cookies you make for bake sales at school & the ones you make for neighbors when taking over goodies on Christmas Eve. They are also the cookies that will have everyone asking you to share the recipe.
M & M Cookie
As much as I love these cookies with the traditional M&M’s, we also love making these cookies using the holiday varieties.
**Don’t miss our Mexican Wedding Cookies too!
m m cookies
There’s just something about those holiday M&M’s that somehow tastes just a little better. The family always asks me why I insist on picking up the M&M’s for 4th of July or Christmas or Easter or any of the other holiday colors because they are all the same on the inside.
But that doesn’t matter to me. Those holiday colors are special to me & can only be bought at that particular time of year, so I do it for my own happiness. Plus, it gives me an excuse to make more of these cookies.
m&m cookie
Here are some commonly asked questions
Should I use salted or unsalted butter?
I personally use whatever I have on hand. But if you are watching your salt intake, stick with the unsalted butter for these cookies. I wrote my original recipe using unsalted butter but then tried it with salted butter & liked them just the same.
What is the best way to store M&M Cookies?
I like to place them in a large airtight bowl or zip-top bag & store at room temperature. This keeps them soft & chewy for a longer period of time. But please enjoy within 3-4 days. Ours never last longer than about 24 hours in this house.
How many can this serve?
This recipe makes 48 cookies. You might get more or less depending on how large or small you make your cookies. Which when you think about how quickly these are consumed in our house, it seems like a lot.
But trust me, they just disappear at an alarming rate.
cookies with m&ms
Can this recipe be doubled?
Absolutely. When I am making these cookies for anything other than our personal enjoyment, I always double the recipe. It is almost necessary if you are bringing them to a party or using them for a bake sale.
Do I need to chill the dough?
NOPE! That is one of the things I love the most about this recipe. I have a lot of cookie recipes & many of them require that the dough be chilled for at least several hours before baking.
While those cookies are delicious & well worth the wait, most of the time I don’t want to. So that is probably why these cookies top my list of favorites.
HOW DO YOU MAKE M&M Cookies?
- Preheat the oven to 350 degrees & line 2-3 large baking sheets with parchment & set aside.
- In a large mixing bowl, cream your butter & both sugars together until whipped & well combined.
- Mix in eggs & vanilla.
- Add in the flour, baking soda & salt & mix well.
- Fold in chocolate chips & M&M’s.
- Use a large cookie scoop & scoop the dough onto the prepared baking sheet.
- Bake 8-10 minutes or until the tops are just barely golden brown.
- Remove from the oven & immediately place additional M&M’s into the tops of the cookies, pressing lightly to make sure they get a bit melty.
- Allow to cool another 2-5 minutes on the baking sheet before transferring to a wire rack to continue to cool to room temperature.
- Once cooled, transfer to an airtight container & store at room temperature.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how they turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. However, for these cookies I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding to my dough mixture.
Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.
How soft should my butter be?
So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together.
The butter should be cool to the touch, not room temperature but also not hard as a rock & unable to be blended easily with the sugar. You should be able to press your finger in it but it should still hold shape.
How can I make my cookies thicker?
If you want bigger, thicker cookies, make the size of the dough larger before baking. I recommend 2 tbsp or more, which should yield a ball of dough that should be larger than a golf ball.
This will make the cookies spread slower & hold their shape better, keeping them thicker overall. Also – you can chill the dough for 30-60 minutes before baking to help them stay thicker through the baking process.
Best M and M Cookies
To make this recipe you will need…
- butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- semi-sweet chocolate chips
- M&M’s
Products I love when making these M&M Cookies…
This M&M Cookie recipe is beyond EASY and so delicious – and if you’re like me, you probably already have many of these items on hand!
OR maybe you have never made M&M Cookies before, & you might be a bit nervous – but you’re going to love the how these turn out. I have made a list below of the things I absolutely can’t live without when it comes to making these cookies.
- all-purpose flour
- mixer
- light brown sugar
- granulated sugar
- vanilla extract
- table salt
- baking soda
- semi-sweet chocolate chips
- M&M’s
- 3/4 sheet pans
- parchment paper
- large cookie scoop
- metal spatula
- measuring cups
- measuring spoons
homemade M&M cookies
If you love this M&M Cookie recipe, you’re going to love these other AWESOME cookie recipes too. Please click each link below to find the easy, printable recipe!
Reese’s Peanut Butter Cookie Dippers
Chocolate Chip Cookie Cheesecake Bars
White Chocolate Macadamia Nut Cookies
3-Ingredient Peanut Butter Cookies
Molasses Chocolate Chip Oatmeal Cookies
Quarter Pound Chocolate Chip Cookies
Easy Chocolate Crinkle Cookies
easy M and M cookies
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M&M Cookie Recipe
Ingredients
- 1 cup butter 2 sticks
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp table salt
- 1 cup semi-sweet chocolate chips
- 1 cup M&M’s + more for the tops of the cookies
Instructions
- Preheat the oven to 350 degrees & line 2-3 large baking sheets with parchment & set aside.
- In a large mixing bowl, cream your butter & both sugars together until whipped & well combined.
- Mix in eggs & vanilla.
- Add in the flour, baking soda & salt & mix well.
- Fold in chocolate chips & M&M’s.
- Use a large cookie scoop & scoop the dough onto the prepared baking sheet.
- Bake 8-10 minutes or until the tops are just barely golden brown.
- Remove from the oven & immediately place additional M&M’s into the tops of the cookies, pressing lightly to make sure they get a bit melty.
- Allow to cool another 2-5 minutes on the baking sheet before transferring to a wire rack to continue to cool to room temperature.
- Once cooled, transfer to an airtight container & store at room temperature.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Raelene says
My cookie dough was very sticky, when rolling into a ball was fine. never had dough that sticky before, could not get it out of the scooper. Ha!! wonder why?
Gina Kleinworth says
That’s strange. I have never had that problem with this dough. It could be how the flour was measured.
Jackie says
So Delicious 😋 and easy to make. I even doubled the recipe to take to a 🥳 party 🥳
Brenda says
It was an ok recipe. I believe there was to much floor. Made them more cake like not cookie
Gina Kleinworth says
This sounds like an issue with measuring. Did you scoop the FLOUR from the bag? Was it compacted? Did you use margarine instead of real butter? All these things can drastically change the texture of the cookies. They should have been buttery and soft – not at all “cake-like”.
Dana H says
These are delicious!!! I follow all the steps except adding M&M’s. I split the dough and add M&M’s for my son to half, and add chopped walnuts to the other half for myself. Both the chocolate chip/walnut and chocolate chip/M&M’s are fantastic. I’ve made them many times since finding your recipe a couple of months ago
June says
Just put the 1st batch on the oven. They were so easy to make. Can’t wait till they are done!
Stacy says
My 12yo daughter made these and they were amazing! Easy to follow and came out perfect!