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
- 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 (see note), 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 cookie dough balls before baking.
- Scoop 2-tablespoon portions of dough. Place the dough balls on a plate and transfer to the refrigerator for 30 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 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. Mound the dough balls so that they're higher rather than wider. Place the dough balls on the prepared baking sheets leaving a couple inches for spreading.
- Bake for 9-12 minutes, 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
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 VARIATIONS:
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. If you’re using a color theme you can also dip the top of each dough ball in colored sprinkles before baking.
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!
Sandra
These cookies were easy to make and absolutely delicious! How long will they keep for in an airtight container? Might freeze half the cookie dough next time
Celebrating Sweets
I’m glad you enjoyed them. If you’re storing them at room temp they keep for 2-3 days. You can also freeze them.
Lauren
These came out great! I baked for 10 minutes and it made about 30 cookies. I substituted the egg for aquafaba (egg allergy) which sometimes does not translate, but it did with this recipe!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment, and for sharing your ingredient substitution. 🙂
Geogette
They were ok.
Narissa
This recipe was super easy and I loved them. However my cookies didnt spread that much …is there something I did wrong? 🙁 I also had to bake it for almost 14 minutes. The balls were about an inch and a half.
Thank you!!
Celebrating Sweets
Sometimes if the dough is too cool the cookies won’t spread as much. Did you chill the dough? Or perhaps your oven temp is off a bit? Next time you can flatten the dough balls with the palm of your hand right before baking to help them spread a bit more.
Thanks for stopping by!
Narissa
Awesome I will try that! Regardless, hubby loved them so much he asked me to make them again!! Thanks for the great recipe!
Sowjanya
So good! They came out perfect bakery quality! Thanks for the wonderful recipe.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Ingrid Cole
We really liked the soft and chewy m&m cookies.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Rhonda & Angel
super delicious, my pig brother devoured them in 1 hour, and I’m back to make more. Although he bought me and my friend candy so we are on good terms. Also I 100% recommend with Thai iced tea on the side. YOU CAN EVEN DIP THEM IN THERE!
oh and BTW my brother isn’t obese and I don’t understand why.
Have a great day Bakers!
3247td4#
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Candace
Amazing! These cookies are so soft and chewy just melt in your mouth good!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
carolyn
Very flat. Perhaps skip the baking soda?
Celebrating Sweets
If the cookies spread too much it is likely that your butter was too soft. Was your kitchen extra warm? Was the butter softened but still cool (as the recipe states)? Thanks for sharing your experience. Sorry you had trouble.
Hanna
These cookies were terrible. The measurements for the ingredients are wrong. It says to use only 1 1/2 cups of flour. If you do this they are really watery. They need more flour. Big disappointment.
Celebrating Sweets
Hi, Hanna. I think you might have mistakenly used a cup of butter. This recipe only uses 1/2 cup (ONE stick) which is the appropriate amount for 1-1/2 cups of flour. You might see similar recipes that use 3 cups of flour, but those recipes use a whole cup of butter.