I found this easy M&M cookie recipe and decided to give it a shot. I wasn’t expecting much since it seemed pretty basic, but they turned out way better than I imagined—crispy on the edges, soft and chewy in the middle, and full of chocolatey goodness. Everyone loved them, and they were gone almost as soon as I finished baking.
Check out the video below to see how to make these m and m cookies.
m&m Cookie Ingredients
Let’s get your ingredients prepped and ready. It’s easier to follow along when everything is measured and set aside:
- 3 cups (384 grams) all-purpose flour
- 1 teaspoon (6 grams) salt
- 1 teaspoon (5 grams) baking soda
- 1 cup (220 grams) brown sugar
- 3/4 cup (150 grams) white sugar
- 2 sticks (226 grams) unsalted butter
- 2 large eggs (about 100 grams)
- 2 teaspoons (10 milliliters) vanilla extract
- 1 cup (200 grams) M&M’s originals
- 1 cup (175 grams) chocolate chips
Top Tip: Use original M&M’s, not peanut ones. Peanut M&M’s don’t bake well and can mess up the cookie texture.
TAP ON IMAGE TO LEARN MORE
How to Make m&m Cookies – Instructions
Here’s a step-by-step guide to making your cookies. Take your time and follow along:
- Mix the Dry Ingredients Together: In a bowl, combine 3 cups (384 grams) of flour, 1 teaspoon (6 grams) of salt, and 1 teaspoon (5 grams) of baking soda. Stir until everything is evenly mixed.
- Cream the Butter and Sugars: In a second bowl, beat together 2 sticks (226 grams) of butter, 1 cup (220 grams) of brown sugar, and 3/4 cup (150 grams) of white sugar. The mixture should be smooth and creamy.
- Add Eggs and Vanilla to the Butter Mixture: Add 2 eggs and 2 teaspoons (10 milliliters) of vanilla extract. Mix thoroughly until the mixture is well combined.
- Combine the Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture in portions. Stir gently until the dough forms. Be careful not to overmix.
- Fold in M&M’s and Chocolate Chips: Add 1 cup (200 grams) of M&M’s and 1 cup (175 grams) of chocolate chips. Use a spatula to fold them into the dough evenly.
- Chill the Dough for Best Results: Cover the dough and refrigerate it for 30 minutes. This helps the cookies bake evenly and keeps them from spreading too much.
- Shape the Cookies and Arrange Them on a Tray: Scoop the dough into balls and place them on a parchment-lined baking sheet. Leave about 2 inches of space between each one.
- Bake the Cookies to Perfection: Preheat your oven to 350°F (175°C). Bake the cookies for 12 minutes if you prefer them soft, or up to 15 minutes for a crispier edge. The edges should be golden, with the centers still soft.
Top Tip: Portion the dough into balls and freeze them on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 2-3 minutes to the usual baking time.
Storing Your M&M Cookies
Keep Them Fresh: Put the cookies in an airtight container to keep them soft and chewy. They’ll stay good for about 4-5 days at room temperature.
Avoid Sticking: If you’re stacking them, add a sheet of parchment or wax paper between layers so they don’t stick together.
Check Out Also: 140-Year-Old Date Filled Oatmeal Cookies Recipe!
Original M&M Cookie Recipe
24
servings15
minutes15
minutes348
kcal30
minutesThere’s something about M&M cookies that brings out the kid in everyone. The colorful candies, the perfect mix of crispy edges and chewy centers, and that warm, melty chocolate make these cookies impossible to resist. Whether you’re baking for friends, family, or just yourself, these are guaranteed to disappear fast!
Keep the screen of your device on
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar
0.75 cup white sugar
2 sticks unsalted butter
2 large eggs
2 teaspoons vanilla extract
1 cup M and M’s originals
1 cup chocolate chips
Directions
- In a bowl, combine the flour, salt, and baking soda. Stir until the ingredients are evenly mixed and well combined.
- In a second bowl, beat together the butter, brown sugar, and white sugar until the mixture is smooth and creamy.
- Add eggs and vanilla extract to the butter and sugar mixture. Mix thoroughly until the ingredients are well combined.
- Gradually add the dry mixture to the wet mixture in portions. Stir gently until the dough forms. Avoid overmixing.
- Fold in the M&M’s and chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
- Cover the dough and refrigerate it for 30 minutes to help the cookies bake evenly and prevent spreading.
- Preheat your oven to 350°F (175°C). Scoop the dough into balls and place them onto a parchment-lined baking sheet.
- Bake the cookies for approximately 12 to 15 minutes, depending on your preference for texture and doneness.
Recipe Video
Notes
- Room Temperature Butter: Use butter that’s soft but not melted for better mixing and texture.
- Avoid Overmixing: Once the flour is added, mix just until combined to keep cookies soft.
- Check Early: Set a timer for 12 minutes (or the minimum baking time). When the edges turn golden and the centers still look slightly soft, they’re ready. This prevents overbaking.
- Chill the Dough: Refrigerating the cookie dough for at least 30 minutes helps the cookies hold their shape while baking and enhances the texture.
- Stick to Original M&M’s: For the best results, use regular M&M’s, not the peanut ones. The larger size and texture of peanut M&M’s can affect how the cookies bake and spread.
Nutrition Facts
- Total number of serves: 24
- Calories: 348kcal
- Fat: 12g
- Carbohydrates: 55g
- Sugar: 40g
- Protein: 5g
Like this recipe?
Check Out @FoodHow on Pinterest.
Like our Facebook Page!
Follow us on Facebook
Got Questions or Tips? Let Me Know!
Tried this cookie recipe or have a question? Leave a comment below, or share your thoughts in the YouTube video comments—I check those more often. I’d love to hear how your cookies turned out or help if you ran into any issues!