These delicious M&M Cookies have chewy edges, soft centers, and they are packed with M&M’s and chocolate chips. This recipe comes together quickly and easily – no chill time required.
These cookies were our first “viral” recipe several years ago. It’s a recipe we have made dozens and dozens of times. These cookies are a reader favorite and a family favorite, and for good reason – because they are incredible!
If you like cookies with crisp edges and soft centers these are the cookies are for you! I have perfected this recipe (and in the process consumed an unfathomable number of cookies). I have tips for helping them come out PERFECT! Prefer a THICKER COOKIE? THINNER COOKIE? Extra chocolate? Read on, friends!
Prefer the chocolate version: Chocolate M&M Cookies.
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These cookies are
- Made with basic ingredients
- Soft and chewy
- Packed with M&M’s and chocolate chips
- Easy to assemble
- Always a crowd pleaser
- Great for holidays or parties- use colored M&M’s based on the theme
Recipe overview
*Full recipe below in the recipe card*
Make the dough by beating butter with granulated sugar and brown sugar. The brown sugar will impart moisture, sweetness, and chew.
Add egg and vanilla extract.
Add the dry ingredients: flour, baking powder, baking soda, and salt.
Stir in M&M’s and chocolate chips.
Scoop the cookie dough into balls (big or small, see more on that below). Press some additional M&M’s on the dough balls and bake!
Remove baking sheets from the oven when the cookies are set around the edges, but still underbaked in the center.
Recipe tips
Follow these tips for making the BEST M&M Cookies EVER!
- Make sure your butter is softened but still cool to the touch. Using butter that is too soft will lead to cookies that spread too much in the oven.
- Your brown sugar should be soft and fresh. The moisture in the brown sugar helps make these cookies chewy.
- Mix some of the M&M’s into the batter and press the rest onto the top of the dough balls right before baking. This allows the M&M’s to be more visible, adding a nice pop of color to the cookies. Be generous with the M&M’s, as the cookies bake and spread out the candies will distribute over the top.
- When pressing M&M’s and chocolate chips into the tops of your dough balls, do NOT press so hard that you flatten the dough balls. When they enter the oven they should still be ball/dome shaped.
- DO NOT OVER-BAKE! For crisp edges and soft centers, do not wait until these cookies look done to pull them from the oven. Remove them from the oven just prior to being done and then they will finish cooking as they cool on the baking sheet.
- You can make these with regular M&M’s, holiday M&M’s, mini M&M’s, or a combination of M&M’s and chocolate chips.
How to make thick or thin cookies
For thin cookies:
Bake the cookies right after assembling the dough and use a slightly smaller portion of dough, about 1.5 tablespoons. Also, see my tips for getting perfectly round cookies.
For thicker cookies:
Scoop the dough balls then chill the dough balls in the refrigerator for 30 minutes to one hour before baking. Scoop the dough balls large, about 3 tablespoons of dough, and be sure the dough balls are mounded higher rather than wider. As these bake they will spread, but the center will stay thicker than the edges. Also, see my tips for getting perfectly round cookies.
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.
Holiday M&M cookies
Love M&M cookies? Try these recipes, too: Cookie Mix in a Jar and Christmas Cookies.
More cookie recipes
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Post and photos updated October 2022. Recipe remains the same.
Recipe
Soft and Chewy M&M Cookies
Ingredients
- 1½ cups (188g) all purpose flour*, see note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened but still cool
- ½ cup (100g) granulated sugar
- ⅓ cup (70g) brown sugar, lightly packed, make sure it’s fresh and soft
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ½ cups (total) M&M's and chocolate chips, I use about 1 cup M&M's and ½ cup chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined and scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
- Gently stir in M&M's/chocolate chips. Note: I usually add 1 cup (total) into the batter, the rest get pressed on top of the cookies before baking.
- Scoop balls of dough, between 2 and 3-tablespoon portions. Place the dough balls on a plate and transfer to the refrigerator for 20 minutes to one hour (see note about baking without chill time). The longer they chill the thicker the cookies will be. I usually chill the dough balls for 20-30 minutes while I clean up the kitchen.
- Using the remaining M&M's/chocolate chips, nestle several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous. I like to mound the dough balls so that they're higher rather than wider. Place the dough balls on the prepared baking sheets leaving an inch or two for spreading.
- Bake for 8-10 minutes for smaller dough balls and 9-11 minutes for larger dough balls. Bake until the edges of the cookies are set but the center is still slightly underdone, this will create a soft cookie. For a crispier cookie, continue baking for another minute or two. See note about shaping the cookies to make them perfectly round.
- Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.
Video
Notes
- Whisk the flour several times to lighten it, scoop a heaping portion, and level it off with the back of a knife.
- Stir the flour with a spoon to lighten it, spoon the flour into your measuring cup and level it off.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.
TIPS:
- Make sure your butter is softened but still cool to the touch. Using butter that is too soft will lead to cookies that spread too much in the oven.
- Your brown sugar should be soft and fresh. The moisture in the brown sugar helps make these cookies chewy.
- Mix some of the M&M’s into the batter and press the rest onto the top of the dough balls right before baking. This allows the M&M’s to be more visible, adding a nice pop of color to the cookies.
- When pressing M&M’s and chocolate chips into the tops of your dough balls, do NOT press so hard that you flatten the dough balls. When they enter the oven they should still be ball/dome shaped.
- DO NOT OVER-BAKE. For crisp edges and soft centers, do not wait until these cookies look done to pull them from the oven. Remove them from the oven just prior to being done and then they will finish cooking as they cool on the baking sheet.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Carly
These look great! Have you premade this dough and frozen it to know how that works?
Allison
Hi, Carly. The dough can be portioned and frozen. I thaw them in the fridge overnight and then at room temp for about 30 minutes before baking. Note: sometimes the M&M color bleeds into the dough after freezing and thawing. Enjoy!
Emily Hillick
i’m not one to usually comment but i just had to! i made these for a school fundraising bake sale yesterday, and teachers who saw me bringing them in were trying to buy them before the bake sale even begun!
i doubled the batch, weighed each cookie and baked five per tray. a double batch made me 17 75g cookies if my memory serves me correct. i can’t thank you enough for this recipe! they look (and tasted) so incredible. the perfect chewy, perfectly balanced cookie. almost like a gourmet subway cookie
Allison
Thanks for the kind review, Emily! I’m glad you enjoyed them. 🙂
maricela alvarez
Just two words,super delicious !!!
Allison
I’m glad you enjoyed them! 🙂
Betty
Biggest cookie mess I have ever made. Cookies looked like pancakes with m&m’s. Could not even scrape them up off the parchment paper. Added flour to dough and chilled the next batch. They still ran. Even the 3rd batch was unacceptable. Total waste of ingredients.
Allison
Hi, Betty! Sorry you had trouble. This recipe has hundreds of positive reviews so I’m confident that it works as written. Perhaps you accidentally used too much butter. Did you use one stick? Any ingredient substitutions?
Taura
Fantastic cookie!
Definitely worth refrigerating for a better density.
The only thing I think would make them better was a change of add ins, but that’s personal preference.
Will definitely be using this recipe as a base for my next flavour.
Allison
I’m glad you enjoyed them. 🙂
Ally
My grandpa loves m&m cookies so I made these for him on his birthday. The cookies were delicious and the whole family loved them.
Allison
Yay! I’m so glad. Thanks for taking the time to comment.:)
maricela alvarez
I just bake them,Again super delicious !!!
Kristina
I didn’t chill but cookies were absolutely delicious!! TY
Allison
Yay! I’m so glad!
Kelly Emond
Everyone talks about crispy edges and bottoms with soft centres. Yours delivered! YUM! Will be my base cookie recipe from now on.
Allison
Yay! I’m so happy to hear that. Thanks for stopping by!