Homemade M&M Cookies – A soft and chewy cookie that’s much like a chocolate chip cookie but replaced with crisp shelled, sweet, multi-colored M&M’s instead of chocolate chips. They are an absolute treat and so fun for people of all ages!
Favorite M&M Cookie Recipe
These are a favorite cookie from childhood that always satisfies those cookie cravings!
They can be made with regular sized M&M’s or mini M&M’s, milk chocolate or dark chocolate flavor, and the great part is that you can use any color. It’s fun to switch the M&M’s out with different colors to complement the latest holiday.
You’ll love that they’re perfectly sweet, deliciously buttery, they’re a generous size, and have the perfect texture. Truly a highlight to any celebration or weekend.
A cookie that checks all the boxes. Temptingly tasty, fun and festive, a pretty individual hand held treat, and they’re easy to make.
What’s not to love?
M&M Cookie Recipe Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg and egg yolk
- Vanilla extract
- M&M’s (milk chocolate or dark chocolate)
How to Make M&M Cookies
- Whisk dry ingredients: In a mixing bowl whisk together flour, baking soda, and salt. Set aside.
- Mix butter and sugars: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well blended.
- Add liquids: Mix in egg, then mix in egg yolk and vanilla extract.
- Blend mixtures: Add flour mixture to butter mixture and mix just until combined. Then add half of the M&M’s (about 3/4 cup) and mix in.
- Scoop dough out 3 Tbsp at a time and shape into balls. Press in remaining M&M’s randomly around each dough ball.
- Transfer to a small baking sheet lined with parchment paper (or a large flat plate), cover and refrigerate 2 hours.
- During the last 15 minutes of chilling preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Transfer 10 dough balls to lined baking sheet, spacing 2-inches apart. Bake in preheated oven until done to desired liking, about 13 to 16 minutes.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool. Repeat with remaining cookie dough balls.
Helpful Tips for the Best M and M Cookies
- No need to whip butter and sugar until pale you just want to blend it for a chewy cookie that isn’t overly fluffy.
- To keep cookies from over-spreading don’t skip chilling the cookie dough balls. And if at high altitude use the greater amount of flour listed (I’m at 5,000 ft and 2 1/2 cups works well for me).
- A tip to keep them soft for a few days is to add a slice of bread to the storage container (just don’t place the slice directly atop any of the cookies or lay a piece of parchment beneath it). Crazy enough the moisture of the bread seems to transfer to the cookies and the bread goes stale.
Possible Variations
- Add chocolate chips: White chocolate, milk chocolate, or dark chocolate.
- Include multi-color jimmies sprinkles: I recommend adding some to the exterior (roll or press them in to stick before chilling).
- Make cookies larger or smaller: Just adjust bake time accordingly. Even bite size cookies with mini M&M’s would be so fun (smaller shouldn’t need much chill time).
- Add nuts: Mix in 1 cups chopped walnuts or pecans when adding M&M’s.
Make Ahead and Storage
- Cookie dough can be made up to 3 months in advance and frozen, or refrigerated for 3 days.
- Baked cookies can also be frozen, up to 2 months.
- Store fresh baked cookies in an airtight container up to 4 days max.
More Tempting Cookie Recipes to Try
M&M Cookies Recipe
A soft, chewy, buttery cookie that’s much like a chocolate chip cookie but replaced with crisp shelled, sweet, multi-colored M&M’s instead of chocolate chips. They are an absolute treat and so fun for people of all ages!
Servings: 20
- 2 1/3 cups (330g) all-purpose flour* (scoop and level flour to measure)
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups (10 to 11.5 oz bag) M&M’s regular or mini size, milk chocolate or dark chocolate
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In a mixing bowl whisk together flour, baking soda, and salt. Set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar on low speed until well blended. Scrape down bowl.
-
Mix in egg, then mix in egg yolk and vanilla extract. Scrape down bowl.
-
Add flour mixture to butter mixture and mix just until combined. Then add half of the M&M’s (3/4 cup) and mix in.
-
Scoop dough out 3 Tbsp at a time and shape into balls (I recommend a #20 cookie scoop). Press remaining M&M’s (3/4 cup) randomly around each dough ball.
-
Transfer to a small baking sheet lined with parchment paper (or a large flat plate), cover and refrigerate 2 hours.
-
During the last 15 minutes of chilling preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
-
Transfer 10 dough balls to lined baking sheet, spacing 2-inches apart. Bake in preheated oven until done to desired liking, about 13 to 16 minutes (they should appear slightly puffed and under-baked).
-
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool. Repeat with remaining cookie dough balls.
*If you are at high altitude or if your cookies are normally prone to spreading use 2 1/2 cups (354g) all-purpose flour.
Nutrition Facts
M&M Cookies Recipe
Amount Per Serving
Calories 277
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 0.4g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 45mg15%
Sodium 146mg6%
Potassium 39mg1%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 341IU7%
Vitamin C 0.1mg0%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
