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!
Lynn
These turned out great! I did 1 tbsp cookies and they were perfect at 8.5 mins. Made 30 cookies.
Allison
I’m glad you enjoyed them! Thanks for stopping by! 🙂
Clinton
These turned out really great! Instead of chocolate chips, used a full 1.5 cups of M&Ms and it turned out just as good.
Only change I needed to make was cooking them an extra 1-2 minutes (between 12 and 14 minutes total). This may have been because of my pans or size of cookies. But, at that time they turned out just right, chewy, and not burnt at all. Just watch them in the oven to see if you need extra time or not!
Allison
Thanks for sharing your experience. 🙂
Kami
What kind of chocolate chips do you prefer/use in this recipe?
Allison
I most often use Ghirardelli or Guittard but I’ve also used Nestle Toll House with great results.
Preston
what is the severing size?
Allison
One cookie.
Scottie Lea
I would like to bake these in advance. How long are they good for after baked?
Allison
I think they’re best within 2 days of making them. Any longer than that I’d suggest sticking them in the freezer.
Nancy Stupi
I made these a couple nights ago and they were so beautiful and delish! I made them for Valentines Day. I made them again today, using a GF flour (278g) as a gift for a family member and they came out beautifully as well! I made them smaller than the original (57g) so obvi I got more of them made, a total of 16. They baked for 14 minutes and were perfect. The original ones I made were larger (3T) and baked a really long time but finally were finished and they looked gorgeous! Thank you for much for sharing your easy to work with and adaptable recipe. I’m sure it’ll be a go to recipe from here on out!
Allison
That’s great to hear! Thanks for stopping by. 🙂
A
Love this recipe! I’ve been using this both for Christmas cookies and for “special” “infused” cookies to gift to my close friends for over a year now and they never miss. I make and freeze the dough without the chips or M&M’s then I add whatever mix-ins I feel like adding when I’m ready to bake them. The dough lasts for at least 6 months in the freezer.
Allison
Thanks for the kind review! I’m glad you enjoyed them. 🙂
Kristine Peters
How many cookies does this recipe make?
Allison
10-20 depending on how big you scoop the dough.
Amy
I give this recipe a solid 4, the cookies are good but I do find them a little bland, I think they needed a little more brown sugar instead of more white sugar. Will definitely try again!
Karen
This recipe is PERFECT! I followed Allison’s directions exactly as shown and the cookies turned out wonderful! Soft and chewy, delicious, and so colorful! I used a cookie scoop so the cookies were uniform in size and nice and round. Wish I could have given it a 100 stars!!!!
Allison
Thanks for the kind review. 🙂 I’m glad you enjoyed them!
Carlos Bustamante
My Students and I love these cookies, they request them for their rewards and gatherings! Thank you so much!
Allison
You’re welcome! Enjoy!