M&M Cookies

This M&M cookies recipe has all the best aspects of chocolate chip cookies, but chocolate-filled M&M’s with their vibrant candy coating are the star. They’re kid-approved and feel-like-a-kid-again-approved, so no matter their age, everyone will gravitate toward these cookies.

Trade the regular M&M’s for seasonal M&M flavors and colors to fit themed occasions or holidays. And, yes, you can use mini-M&M’s here, because why do they seem better than regular-sized ones?

Ingredients for M&M cookies

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• Butter: Go ahead and take the butter out of the fridge 30 minutes before starting this recipe. It’ll get nice and soft, which will make it easier to cream the butter and sugars together properly.
• Sugars: These cookies with M&M’s are almost exactly like classic chocolate chip cookies that use both brown sugar and granulated sugar to sweeten. We wanted to re-create that classic CCC flavor here, so you’ll need both sugars in this recipe.
• Eggs: Just like the butter, the eggs need to be room temperature. This may seem like a strange method, but it matters! Cold eggs will seize the butter, causing the butter to lump and not mix properly.
• Vanilla extract: I find that vanilla extract uses its delicate floral and sweet flavors to tie all the ingredients together nicely.
• All-purpose flour: All-purpose flour is best for cookie recipes. It offers a stable, strong structure but still provides a tender crumb to the cookie.
• Baking soda: A little baking soda helps the cookies rise just a bit.
• M&M’s: They’re the star of the show! Feel free to use regular-sized or mini-M&M’s. Either work, so go with what you prefer.

Directions

Step 1: Mix the dough

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In a large bowl, use a hand mixer or stand mixer to beat the butter and sugars together until blended.

Editor’s Tip: I always cream the butter and sugar together on high for five minutes. You want the mixture to be light, fluffy and pale in color.

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Beat in the eggs and vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.

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In a small bowl, whisk together the all-purpose flour, baking soda and salt, then gradually beat the flour mixture into the butter mixture.

Step 2: Add the M&M’s

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Switch to a rubber spatula and fold in the M&M’s. You can use the mixer, but it might crack and break a few of the candies.

Step 3: Shape and chill

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Shape 1/4 cupfuls of the cookie dough into balls.

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Flatten each ball to a 3/4-inch thickness (2-1/2-inch diameter), smoothing the edge as necessary.

Place the flattened cookie dough portions in an airtight container, separating the layers with waxed paper or parchment. Refrigerate the dough, covered, overnight.

Editor’s Tip: There’s a science behind chilling cookie dough. Your cookies will taste better and not spread so thin! The fat resolidifies, meaning the cookies will spread slowly while baking. The chill time also hydrates the flour, concentrating all those yummy flavors for richer-tasting cookies.

Step 4: Bake the cookies

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Place the cookie dough portions 2 inches apart on parchment-lined baking sheets. Let the cookies stand at room temperature for 30 minutes before baking. During the last 10 minutes, preheat the oven to 400°F.

Pop the cookies in the oven and bake until the cookies are golden brown, 12 to 14 minutes. Cool the cookies at room temperature on the pans for two minutes, then transfer the cookies to wire racks to cool completely.

Editor’s Tip: Before baking, press any extra M&M’s onto the tops of the cookie dough so not all the M&M’s are hiding in the dough. This makes the baked cookies more appealing and vibrant!

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Recipe Variations

• Add other mix-ins: In this cookie dough, there’s room for one or two other mix-ins, like mini chocolate chips, white chocolate chips, crushed Oreos, nuts, chopped Reese’s and more. Even salty additions like potato chips or pretzels are welcomed inclusions.
• Use holiday-themed M&M’s: Outfit these cookies for the holidays by swapping regular M&M’s for their seasonal bags. I love the pastel M&M’s during Easter time, and the Halloween, Valentine’s and Christmas varieties are so fun during the seasons.
• Brown the butter: Pronounced notes of nuttiness and toasted milk take over when the butter is browned, elevating the cookies into gourmet treats. When browning butter, make sure to start with a little more than needed in the recipe (an additional 1/4 cup), as a lot will cook off. Let the butter cool, then chill it so the butter resolidifies. Finally, measure out 1 cup of the browned butter, then bring the browned butter to room temperature as you would regular butter for this recipe.

How to Store M&M Cookies

Once the cookies with M&M’s have cooled to room temperature, store them in an airtight container. They can be kept at room temperature for up to five days.

Can you freeze M&M cookies?

Yes, you can freeze the M&M cookies recipe, whether baked or unbaked! To freeze baked cookies, allow them to cool to room temperature, then stash them in an airtight container. If stacking them, be sure to place pieces of parchment or waxed paper in between each layer to prevent them from sticking. Thaw at room temperature for one hour.

To freeze cookie dough, portion the cookie dough into balls and place them on a baking sheet. Pop them in the freezer, uncovered, until the balls are frozen, 30 to 60 minutes. Take the cookie dough balls off the baking sheet and stash them in a zip-top bag. Bake the dough from frozen using the same directions in this recipe, adding a few more minutes as necessary.

Can you make M&M cookies ahead of time?

Yes, you can make the M&M cookies recipe ahead of time by mixing and storing the cookie dough a day or two in advance. Store the cookie dough in an airtight container or in a bowl with a lid and pop it in the refrigerator for up to three days. Then just scoop the cookie dough and bake following the baking directions on this recipe. You might need to add an additional one to two minutes of bake time.

M&M Cookie Tips

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How can you make the cookies perfectly round?

To make sure your cookies bake perfectly round and circular, pack the cookie dough into the cookie scoop as much as possible before dispensing it. This rounds out the cookie dough ball, helping it bake circularly. Then, as soon as the cookies are out of the oven, immediately take a cup or bowl that’s wide enough to fit around one cookie, overturn the cup around the cookie and move the glass in a fast, circular motion. The warm cookie will round out into a perfect circle!

How can you tell when cookies are done baking?

The best way to tell when a cookie is done baking is peeking underneath. The underside of the cookie should be golden brown. The edges should be golden brown, too, and the top of the cookie should look dry, not glossy.

Can you turn these M&M cookies into bars?

No, this M&M cookies recipe cannot be turned into bars. However, our golden M&M’s bars or our M&M oat bars fit the bill perfectly.