I finally landed on the M&M cookie recipe that bakes up thick, chewy, buttery, and loaded with colorful candy in every bite. This is the batch that disappears first, every single time.

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I’m obsessed with these M&M cookies because they hit that sweet spot between chewy, buttery, and loaded with candy crunch. I love how the edges get just a little crisp while the centers stay soft and thick.

And the M&M candies make every bite ridiculously fun, with those tiny crackly shells and melty chocolate centers. I usually toss in semi sweet chocolate chips too, because more chocolate is rarely a bad call.

But honestly, these cookies don’t need a big sales pitch. One bite and I’m already reaching for another.

Bright, chewy, chocolate-packed chaos. Exactly my kind of cookie.

Ingredients

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All-purpose flour gives these cookies their soft, chewy backbone without getting cakey.
Baking soda helps them spread just enough, with those golden, slightly crisp edges.
Salt keeps the sweetness in check.
Tiny thing, big job.
Softened butter makes the dough rich, tender, and bakery-level cozy.
Granulated sugar adds sweetness and helps the edges get lightly crisp.
Brown sugar brings chew, warmth, and that little caramel vibe everyone loves.
Eggs hold everything together and keep the centers soft, not dry.
Vanilla makes the whole cookie taste warmer, sweeter, and more homemade.
M&M candies add crunch, color, and that fun candy-shop bite.
Chocolate chips are optional, but Basically, more chocolate rarely hurts.
Plus, they make every bite feel extra gooey and loaded.

Ingredient Quantities

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened (2 sticks)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/2 to 2 cups M&M candies

1 cup semi sweet chocolate chips (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.

3. In a large bowl, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy.

4. Beat in 2 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract until combined.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined, taking care not to overmix.

6. Fold in 1 1/2 to 2 cups M&M candies and 1 cup semi sweet chocolate chips if using, reserving a few to press on top of dough mounds.

7. Use a cookie scoop or tablespoon to portion dough into 1 to 1 1/2 inch balls and place them about 2 inches apart on prepared sheets; press a few reserved M&Ms on top of each dough ball.

8. Optionally chill the dough 20 to 30 minutes for thicker cookies, or bake immediately.

9. Bake for 9 to 12 minutes until edges are set and centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium mixing bowl and large mixing bowl
3. Whisk for dry ingredients
4. Electric mixer or sturdy wooden spoon for creaming butter and sugars
5. Measuring cups and measuring spoons
6. Rubber or silicone spatula for scraping bowls
7. Cookie scoop or tablespoon for portioning dough
8. Baking sheet or tray for chilling dough if desired
9. Wire cooling rack

FAQ

Can I make the dough ahead of time and freeze it? Yes. Portion dough into balls and freeze on a tray until firm, then store in an airtight bag up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.

How do I keep the cookies soft instead of crispy? Use slightly less baking time, take them out when centers still look soft, and store cooled cookies in an airtight container with a slice of bread to retain moisture.

Can I substitute butter with margarine or oil? Margarine will work but texture and flavor will change. Oil is not recommended because it yields flatter, greasier cookies.

What if I do not have M M candies? Use plain or colored chocolate chips, chopped candy bars, or a mix of plain and peanut M Ms according to preference.

Do I have to chill the dough? No, but chilling for 30 to 60 minutes helps reduce spread and produces thicker cookies with a chewier texture.

Can I make bigger or smaller cookies? Yes. Adjust scoop size and baking time: larger cookies need more time, smaller cookies need less. Keep an eye on them so centers remain slightly soft for a chewy result.

M&M Cookies {The BEST Recipe!} Substitutions and Variations

All purpose flour: substitute 1-to-1 gluten free flour blend (ensure it contains xanthan gum) or use 2 cups whole wheat pastry flour plus 1/4 cup all purpose for lighter texture.
Unsalted butter: substitute equal amount of salted butter (reduce added salt to 1/4 teaspoon) or use 1 cup solid coconut oil for a slightly different flavor and crisper edge.
Granulated sugar and light brown sugar: substitute 1 cup coconut sugar for both for a deeper caramel note, or use 1 cup granulated sugar plus 3/4 cup molasses to mimic brown sugar if unavailable.
Eggs: substitute 1/4 cup unsweetened applesauce or 1/4 cup mashed banana per egg for egg-free baking, or use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg as a binder.

Pro Tips

1. Chill the dough for at least 20 minutes if you want thicker, chewier cookies. Cold dough spreads less in the oven and gives you a nice domed shape.

2. Measure the flour by spooning it into the cup and leveling with a knife instead of scooping from the bag. Too much flour makes cookies dry and cakey.

3. Cream the butter and sugars until they are light and fluffy, and scrape the bowl often. That aeration helps with texture and gives the cookies a tender lift.

4. Pull the cookies from the oven when the edges are set but the centers still look slightly underbaked. They continue to firm up on the hot baking sheet and will stay soft and gooey inside.

M&M Cookies {The BEST Recipe!}

Recipe by Samantha Dalling

0.0 from 0 votes

I finally landed on the M&M cookie recipe that bakes up thick, chewy, buttery, and loaded with colorful candy in every bite. This is the batch that disappears first, every single time.

Servings

servings

Calories

285

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium mixing bowl and large mixing bowl
3. Whisk for dry ingredients
4. Electric mixer or sturdy wooden spoon for creaming butter and sugars
5. Measuring cups and measuring spoons
6. Rubber or silicone spatula for scraping bowls
7. Cookie scoop or tablespoon for portioning dough
8. Baking sheet or tray for chilling dough if desired
9. Wire cooling rack

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 to 2 cups M&M candies
1 cup semi sweet chocolate chips (optional)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
In a large bowl, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined, taking care not to overmix.
Fold in 1 1/2 to 2 cups M&M candies and 1 cup semi sweet chocolate chips if using, reserving a few to press on top of dough mounds.
Use a cookie scoop or tablespoon to portion dough into 1 to 1 1/2 inch balls and place them about 2 inches apart on prepared sheets; press a few reserved M&Ms on top of each dough ball.
Optionally chill the dough 20 to 30 minutes for thicker cookies, or bake immediately.
Bake for 9 to 12 minutes until edges are set and centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.