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.
Jump to:
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
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
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!
꧁????
Turned out great! I would recommend adding a little more vanilla because the dough was kind of crummy but otherwise it was awesome! Thanks so much for the recipe!
Allison
I’m glad you enjoyed them! Thanks for taking the time to leave a comment. 🙂
Susan F
How would you adjust the baking time/temperature if I had to refrigerate the cookie dough over night?
Allison
Just add a couple minutes to the bake time if the dough is coming straight from the fridge.
Sally
Turned out exactly how I wanted. I used about half cup less of M&M s. Soft and chewy yum. I also made smaller for childrens party. Still required longer cooking time but that is probably just my oven. Thankyou.
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Ruby Galindo
This has become my go to cookie recipe. My kids absolutely love it I do use only 1 c. of m&ms or chocolate chips other than that follow exactly as is and they are perfect thank you ?
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Rebecca Giordanetti
Hello,
Which is best for this recipe.. light or dark brown sugar ?
Thank you!
Allison
Either. The cookies will be lighter if you use light brown sugar. I find that they are a tiny bit more chewy with dark brown sugar. Enjoy!
Martha
Mine did not spread out did I do something wrong help!!
Allison
Hhhmmm…did you chill or freeze the dough? Did you use a large egg? Did you measure the flour as mentioned in the “notes”?
Morty
I love this recipe. The cookies turn out perfectly every time. Thanks for the tip to not over bake the cookies! That really makes a difference.
Barbi
Delicious & easy!! Definitely has a nice balance of crispy and chewy, thanks!!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Kathy
I don’t have silicone mats or parchment paper. Can I just grease my cookie sheets?
Allison
Yes, but just be aware that the cookies might spread more (since they’re being baked directly on the cookie sheet). You can chill the dough for an hour or so to help keep them from spreading. Or bake a test cookie before chilling to see if it’s necessary. Enjoy!
Gail
I put on parchment paper and they spread horrible no parchment and no greased pan they were perfect
Allison
Are you sure you used parchment paper and not wax paper? Wax paper has a coating that will melt in the oven and could make the cookies spread.
Kris
This recipe was super easy to follow! The cookies turned out beautifully and are delicious!
Allison
I’m so glad! Thanks for taking the time to comment. Enjoy!
Missy
Hi! Do you know how I would adjust for high altitude, 5,000 feet? Thank you ???
Allison
Hi, Missy. I don’t have any experience baking at high altitude. You can try using this guide: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Enjoy!