M&M Cookies

Meggan’s Notes

M&M Cookies are basically chocolate chip cookies with more color and a little extra crunch. I especially like making them after holidays when there are half-empty bags of M&Ms around the house, but regular M&Ms make these an easy year-round cookie.

The dough is soft and buttery, with brown sugar for chewiness and enough structure to hold all those candies. I press a few extra M&Ms into the tops before baking because otherwise most of them inevitably end up hiding inside the cookies.

Why This Recipe Works

• Classic cookie dough: Butter, brown sugar, granulated sugar, and vanilla make a soft, chewy cookie with lightly crisp edges.
• Plenty of M&Ms: One cup goes into the dough, with a few more pressed on top so every cookie has plenty of chocolate and color.
• Pan slam: Tapping the pans firmly on the counter near the end of baking helps the cookies settle and creates their wrinkled tops.

M&M Cookie Ingredients

Please see the recipe card below for specific quantities.

• Butter: Use softened butter so it creams easily with the sugars.
• Brown sugar: Adds moisture and chewiness to the cookies.
• M&Ms: Regular milk chocolate M&Ms are the classic choice, but seasonal colors work just as well.

How to Make M&M Cookies

• Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer, beat butter until creamy. Add granulated sugar and brown sugar and beat until light and fluffy, about 2 to 3 minutes. Add egg and vanilla and beat until combined, scraping down the sides of the bowl as needed. Add flour mixture and mix on low speed just until combined.
• Fold in M&Ms by hand. If the dough is very soft or sticky, refrigerate for about 20 minutes before scooping.
• Scoop heaping tablespoons of dough and roll into 1 1/2-inch balls. Arrange on prepared baking sheets about 2 inches apart, 12 cookies per sheet. If desired, press a few extra M&Ms into the tops of the dough balls.
• Bake until the cookies are just beginning to brown around the edges, about 10 minutes. Remove the baking sheets from the oven and firmly tap each one on the counter once or twice to help the cookies settle.
• Return to the oven and bake for 2 minutes longer. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

M&M Cookie Tips and Variations

• Chill if needed: If the dough is very soft or sticky, refrigerate it for about 20 minutes before scooping.
• Stud the tops: Press 3 to 5 extra M&Ms into each dough ball before baking so the candies stay visible on top.
• Chocolate chips: Replace some of the M&Ms with semisweet chocolate chips, or use a combination of both.
• Seasonal M&Ms: Use different colors for Christmas, Valentine’s Day, Easter, Halloween, or other holidays.

How to Store M&M Cookies

• Room temperature: Store in an airtight container at room temperature for up to 4 days.
• Freezer: Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature.
• Cookie dough: Freeze portioned cookie dough balls for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the baking time.

Why did my cookies spread so much?

If the dough is very soft or your kitchen is warm, chill it for 20 minutes before baking.

Can I double the recipe?

Yes, it doubles beautifully with no changes.

Can I freeze the cookie dough?

Yes. Portion the dough into balls and freeze until solid, then transfer to an airtight freezer container. Bake the dough straight from frozen, adding 1 to 2 minutes to the baking time.

• M&Ms: Regular milk chocolate M&Ms are the classic choice, but any color works. Fold them into the dough by hand so they don’t crack or break in the mixer.