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M&M Cookies

Soft and Chewy M&M Cookies

The BEST Soft and Chewy M&M Cookies. Crisp chewy edges, soft centers and loaded with colorful M&M's. Everyone goes crazy for these. 
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 15 - 20 depending on size
Calories 190kcal


  • 1 ½ cups all purpose flour see note
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened but still cool
  • ½ cup granulated sugar
  • cup brown sugar, lightly packed make sure it's fresh and soft
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups M&M's or a mixture of M&M's and chocolate chips divided


  • Preheat oven to 350°F. Line two baking sheets with silicone mats or 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 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, 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  - I usually add about ¾ cup into the batter, the rest get pressed on top of the cookies before baking.
  • Scoop balls of dough, between 1.5 and 2.5 tablespoon portions (a little smaller or a little larger than a golf ball). Drop dough onto prepared baking sheets leaving an inch or two for spreading. I like to mound the dough balls so that they're higher rather than wider (for thicker cookies). 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. 
  • Bake for 8-11 minutes (see note), 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 getting perfectly round cookies.
  • Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool. 



TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife.
BAKING TIME: Adjust according to the size of dough balls. 
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 (see photo below). 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. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Glass bowl over a chocolate chip cookie on a 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.


Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 38mg | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.7mg