M & M Cookies
Posted Dec 15, 2023
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These M & M Cookies have chewy edges, gooey centers are loaded with chocolate – both M & Ms and chocolate chips! This m & m cookie recipe is easy to make doesn’t require any chilling.
M & M Cookies are a nostalgic treat that transports me back to a little bakery in my favorite hometown.
I worked hard to create a bakery-style M & M cookie recipe – and this one is a definite winner. They have chewy edges and soft centers, and taste irresistibly buttery and sweet.
I combined M&Ms and mini chocolate chips so that these cookies are bursting with chocolate in every bite!
M & M Cookies: Ingredients & Substitutions
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
- Light Brown sugar. for these to taste the most like bakery m and m cookies, I suggest only using light brown sugar.
- Granulated sugar. you can use organic cane sugar instead of regular white sugar.
- Salted Butter. Unsalted butter works well in this recipe.
- Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
- Mini Chocolate chips. I suggest mini chips to offset the size of the M&Ms in these cookies, however you can use regular chips if you wish.
- M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive cookies. I love making these as Christmas using red & green M&Ms. I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes – so I use those for most occasions.
How to Make M & M Cookies
Begin my mixing the flour, baking soda, baking powder, and salt together in a small bowl, then set the dry ingredients aside.
Then, in the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.
Next, add the egg and vanilla to the butter/sugar mixture and beat until combined.
Then add the dry ingredients and beat until combined.
Finally, stir in the M&M’s and chocolate chips and mix until evenly distributed throughout the dough.
When the dough is ready, use a 1 ½ Tablespoon cookie scoop to portions out the dough, roll it into balls and place the balls evenly spaced on a baking sheet. Repeat until all the dough is used.
Then, bake the m and m cookies in preheated oven for 9-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Once they are finished baking, remove the m & m cookies from the oven and let them cool on the baking sheet for 5-10 minutes.
After 5-10 minutes, transfer the cookies to a wire rack to cool completely.
Serve
Serve the m and m cookies slightly warm for the gooey, fresh-from the oven flavor. Or, you can serve them completely cooled.
We like to layer them with vanilla ice cream or vanilla frosting and make cookie sandwiches too – yum!
Store
Once cooled, store this m & m cookie recipe in an airtight container at room temperature for 3-5 days.
Freeze
Or, you can freeze these m and m cookies two ways:
- Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
- To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
M & M Cookies Recipe FAQS
Yes, you can double this recipe easily! It will make 36 cookies.
Yes. You can use any variety of M&Ms you’d like for this recipe. Plain, peanut, peanut butter, etc.
The candy shell protects them from melting completely, although they do melt a little bit.
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M & M Cookies Recipe
Equipment
Ingredients
- ½ cup salted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup M&Ms
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.
- Add egg and vanilla to the butter/sugar mixture and beat until combined.
- Add dry ingredients and beat until combined.
- Add M&M’s and chocolate chips and mix until evenly distributed.
- Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
- Bake in preheated oven for 9-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool
Video
Notes
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
- Light Brown sugar. for these to taste the most like bakery m and m cookies, I suggest only using light brown sugar.
- Granulated sugar. you can use organic cane sugar instead of regular white sugar.
- Salted Butter. Unsalted butter works well in this recipe.
- Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
- Mini Chocolate chips. I suggest mini chips to offset the size of the M&Ms in these cookies, however you can use regular chips if you wish.
- M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive cookies. I love making these as Christmas using red & green M&Ms. I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes – so I use those for most occasions.
- Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the cookies sit at room temperature until thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was asked to make M&M cookies, but I am not a fan of M&M cookies. Since you have the best chocolate chip cookie recipe ever since my Mom’s, I searched for M&M on your site. And they were delicious. They loved them. Thanks for your hard work to make me look like an award winning cookie baker. Tried your sugar cookies and tasted like my favorite Cheryl’s cookies. God Bless