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M&M Cookies
M&M cookies are soft and chewy with soft centers and crisp chewy edges. Loaded with everyone’s favorite candy, kids and adults go crazy for these cookies.
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Soft and chewy M&M Cookies are the perfect sweet treat to enjoy any time of year. With their crisp chewy edges and soft centers, the best M&M cookies taste like they came straight from a bakery.
MORE RECIPES: Neiman Marcus Cookies | Cream Cheese Chocolate Chip Cookies | Double Chocolate Chip Cookies
Fun and colorful, M&M cookies are classic chocolate chip cookies that get bright bursts of color from everyone’s favorite candy. Kids and adults go crazy for these chewy cookies.
M&M cookies are great for taking to a picnic or party, or for enjoying as an afternoon snack. Paired perfectly with a glass of milk, you might also enjoy your cookies with a coffee-shop style drink like a homemade caramel macchiato.
The addition of colorful M&M candies put a fun twist on a classic chocolate chip cookie that everyone will enjoy. Loaded with chocolate chips and M&M’s, these favorite cookies are soft with chewy edges and full of chocolate.
M&M Cookies Ingredients
- Flour - all-purpose flour
- Baking soda
- Butter - salted sweet cream butter
- Sugar - light brown sugar
- Sugar - granulated sugar
- Vanilla extract
- Egg - large egg
- Chocolate chips - semi-sweet chocolate chips
- M&M’s
The combination of both chocolate chips and M&M’s really takes this cookie to the next level. While the recipe calls for semi-sweet chocolate chips, you can change up the chips you use in your cookies. Try peanut butter chips or white chocolate chips.
If you want to use all M&M’s, you can replace the chocolate chips with mini M&M’s. You can also use seasonal M&M candies depending on the holiday or season. For even more M&M’s, you can top the cookie dough balls with mini M&M’s.
The batter for this cookie dough will resemble a thick brownie batter. If you want to make larger bakery-style cookies you can use a 1½ tablespoon scoop. Make cleanup easier by lining your baking sheet with parchment paper.
How to Make M&M Cookies
FIRST STEP: Using a small mixing bowl, whisk together the all-purpose flour and baking soda. Set dry ingredients aside.
SECOND STEP: Using a medium mixing bowl and a handheld electric mixer on medium-high speed, cream the butter for 1 to 1½ minutes.
THIRD STEP: Add the light brown sugar, granulated sugar, and vanilla extract. Continue mixing for 1 minute, until the butter mixture is light and fluffy.
FOURTH STEP: Lower the mixer speed to low and add the egg, mix until well combined.
FIFTH STEP: Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Mix just until the flour mixture is well incorporated.
SIXTH STEP: Fold in the chocolate chips and M&M’s. Cover the bowl with plastic wrap and refrigerate the cookie dough for 1 hour.
SEVENTH STEP: Preheat the oven to 350°F. Line a cookie sheet with parchment paper, set it aside.
EIGHTH STEP: Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop dough.
NINTH STEP: Roll the cookie dough into a ball. Space the dough balls 2 inches apart.
TENTH STEP: Place 5 to 7 M&M’s on top of each cookie dough ball.
ELEVENTH STEP: Bake for 8 to 10 minutes, until the edges are golden brown. Let baked cookies cool on a wire rack.
Can I freeze M&M cookies?
You can freeze these cookies in an airtight container for up to three months.
Do I have to chill the dough in this cookie recipe?
Chilling the dough is an important step in this recipe. Chilling the dough helps prevent the cookies from spreading while baking, making sure they come out with the best texture and flavor.
What kind of M&M’s should I use?
This great recipe is best using classic chocolate M&M’s. However, you can try other flavors including peanut, peanut butter, or caramel.
How to Store M&M Cookies
ON THE COUNTER: Store any leftover M&M Cookies in an airtight container on the counter at room temperature for up to three days.
IN THE FREEZER: You can freeze leftover cookies in either a freezer bag or an airtight container for up to 3 months. Allow the cookies to thaw before serving.
M&M Cookies
M&M cookies are soft and chewy with soft centers and crisp chewy edges. Loaded with everyone’s favorite candy, kids and adults go crazy for these cookies.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 36 cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup salted sweet cream butter
- ¾ cup light brown sugar packed
- ½ cup sugar granulated
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1 ½ cup M&M’s ½ cup M&M’s is for tops of cookies
Instructions
- Using a small mixing bowl, whisk together the all-purpose flour and baking soda. Set dry ingredients aside.
- Using a medium mixing bowl and a handheld electric mixer on medium-high speed, cream the butter for 1 to 1½ minutes.
- Add the light brown sugar, granulated sugar, and vanilla extract. Continue mixing for 1 minute, until the butter mixture is light and fluffy.
- Lower the mixer speed to low and add the egg, mix until well combined.
- Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Mix just until the flour mixture is well incorporated.
- Fold in the chocolate chips and M&M’s. Cover the bowl with plastic wrap and refrigerate the cookie dough for 1 hour.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper, set it aside.
- Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop dough.
- Roll the cookie dough into a ball. Space the dough balls 2 inches apart.
- Place 5 to 7 M&M’s on top of each cookie dough ball.
- Bake for 8 to 10 minutes, until the edges are golden brown. Let baked cookies cool on a wire rack.
Nutrition
Calories: 136kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 167IU | Calcium: 10mg | Iron: 1mg
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