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M&M Cookies

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close up shot of a plate of m&m cookies stacked on top of each other
Delicious, rich chocolate M&M cookies are the perfect sweet treat to enjoy any time of year!
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Table of Contents
  1. M&M COOKIES INGREDIENTS
  2. HOW TO MAKE THIS M&M COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

M&M cookies are delicious chewy cookies that are full of bright pops of color from everyone’s favorite candy. Classic chocolate chip cookies are a welcome treat any day but these yummy cookies make snack time extra fun.

Check out more of our delicious cookie recipes. You will love our pumpkin spice jello cookies and ooey gooey cookies.

close up overhead shot of a pile of m&m cookies

M&M COOKIES INGREDIENTS

m&m cookies raw ingredients that are labeled

You’ll need:

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup salted sweet cream butter
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup semi-sweet chocolate chips
  • 1 cup M&M’s + ½ cup of M&M’s for the tops of the cookies

SUBSTITUTIONS AND ADDITIONS

M&M CANDIES: You can use mini M&M’s instead of chocolate chips. You can also use seasonal M&M candies, if you can find them at the grocery store.

CHOCOLATE CHIPS: You can change up the chips you use in your cookies. Try peanut butter chips or white chocolate chips.

HOW TO MAKE THIS M&M COOKIES RECIPE

STEP ONE: Using a small mixing bowl, whisk together the all-purpose flour and baking soda. Set dry ingredients aside.

STEP TWO: Using a medium mixing bowl and a handheld electric mixer on medium-high speed, cream the butter for 1 to 1½ minutes.

STEP THREE: Add the light brown sugar, granulated sugar and vanilla extract. Continue mixing for 1 minute, until the butter mixture is light and fluffy. 

m&m cookies process shot of ingredients being blended together

STEP FOUR: Lower the mixer speed to low and add the egg, mix until well combined.

STEP FIVE: Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Mix just until the flour mixture is well incorporated.

PRO TIP:

The batter will resemble a thick brownie batter.

m&m cookies process shot of ingredients blended together in a bowl

STEP SIX: Fold in the chocolate chips and M&M’s. Cover the bowl with plastic wrap and refrigerate the cookie dough for 1 hour.

m&m cookies process shot of ingredients folded together in a bowl

STEP SEVEN: Preheat the oven to 350°F. Line a cookie sheet with parchment paper, set it aside.

PRO TIP:

Lining your baking sheet with parchment paper will make for easy cleanup!

STEP EIGHT: Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop dough into your hands.

PRO TIP:

You can use a 1½ tablespoon scoop for a larger cookie.

STEP NINE: Roll the cookie dough into a ball. Space the dough balls 2 inches apart. 

STEP TEN: Place 5 to 7 M&M’s on top of each cookie dough ball.

PRO TIP:

You can also top the cookie dough balls with mini M&M’s.

m&m cookies process shot of cookie dough scoops on a baking sheet

STEP ELEVEN: Bake for 8 to 10 minutes, until the edges are golden brown. Let baked cookies cool on a wire rack.

HOW TO SERVE

These fun and colorful chocolate chip cookies will be a fun treat at snack time with a glass of milk for the little ones and a homemade pumpkin spice latte for the grown-ups.

STORAGE

ON THE COUNTER: Store any leftover chewy cookies in an airtight container at room temperature for up to three days.

IN THE FREEZER: You can freeze the homemade cookies in either a freezer bag or an airtight container for up to 3 months. Allow the cookies to thaw before serving.

close up shot of a plate of m&m cookies stacked on top of each other

This is the perfect cookie to customize depending on the season when seasonal M&M’s are in the stores. With their crunchy and colorful candy coating, this recipe creates a soft cookie that will get gobbled up before you know it.

FREQUENTLY ASKED QUESTIONS

Should I use chocolate or peanut M&M’s for these cookies?

This great recipe is best using chocolate M&M’s instead of peanut but you can use either if you’d like. There are also other flavors including caramel and peanut butter that would be yummy too.

Can I freeze these cookies?

You can freeze these cookies in an airtight container for up to three months.

Do I have to chill the dough in this recipe?

Chilling the dough is an important step in this recipe so that the cookies come out with the best texture.

MORE RECIPES YOU’LL LOVE

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close up shot of a plate of m&m cookies stacked on top of each other

M&M Cookies

5 from 3 votes
Delicious, rich chocolate M&M cookies are the perfect sweet treat to enjoy any time of year!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 36 cookies

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup salted sweet cream butter
  • ¾ cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup semi-sweet chocolate chips
  • 1 ½ cup M&M’s (½ cup M&M’s is for tops of cookies)

Instructions
 

  • Using a small mixing bowl, whisk together the all-purpose flour and baking soda. Set dry ingredients aside.
  • Using a medium mixing bowl and a handheld electric mixer on medium-high speed, cream the butter for 1 to 1½ minutes.
  • Add the light brown sugar, granulated sugar and vanilla extract. Continue mixing for 1 minute, until the butter mixture is light and fluffy.
  • Lower the mixer speed to low and add the egg, mix until well combined.
  • Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Mix just until the flour mixture is well incorporated.
  • Fold in the chocolate chips and M&M’s. Cover bowl with plastic wrap and refrigerate the cookie dough for 1 hour.
  • Preheat the oven to 350°F. Line a cookie sheet with parchment paper, set it aside.
  • Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop dough.
  • Roll the cookie dough into a ball. Space the dough balls 2 inches apart. 
  • Place 5 to 7 M&M’s on top of each cookie dough balls.
  • Bake for 8 to 10 minutes, until the edges are golden brown. Let baked cookies cool on a wire rack.

Notes

TIP: The batter will resemble a thick brownie batter.
TIP: Lining your baking sheet with parchment paper will make for easy cleanup!
TIP: You can use a 1½ tablespoon scoop for a larger cookie.
TIP: You can also top the cookie dough balls with mini M&M’s.

Nutrition

Sodium: 83mg | Calcium: 17mg | Vitamin C: 1mg | Vitamin A: 180IU | Sugar: 13g | Fiber: 1g | Potassium: 47mg | Cholesterol: 19mg | Calories: 165kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 2g | Carbohydrates: 21g | Iron: 1mg
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  1. Susan says

    The cookies tasted delicious and my hubby said they were too chocolatey as if there could be such a thing! The only thing, and I’m not sure why, they stayed rounded and didn’t flatten out. Any idea where that may have happened? I did not use espresso powder but I doubt that that would be the reason.

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