These delicious M&M Cookies are soft, chewy and filled with chocolatey M&M candies. They are so colorful and tasty, you won’t be able to stop eating them. They’ll be a huge hit every time you make them for special occasions, holidays, or simply as an after-dinner treat!
The first time I made M&M cookies was when I was 5 years old with my mom, and I’ve been in love with them ever since! The recipe has remained the same all of these years too. I’ve tried testing with different measurement, ingredients, baking times, and more, but nothing seems to top mom’s original recipe. The only thing that has changed is that she used regular sized M&M’s, but I like to use the mini M&M’s because I just love having more of that colorful chocolatey goodness throughout each of my cookies! Either way, both come out equally mouthwatering.
How to Make M&M Cookies
I love all types of cookies, but these M&M Cookies are in my top 3. M&M’s have always been my favorite candy. What is better than a crispy on-the-outside, soft and chewy on-the-inside, warm cookie loaded with chocolatey M&M’s? They are also super easy to make, and one of my favorite activities to do with kids (they love the colors)!
- Cream together butter, granulated sugar and light brown sugar until light and fluffy.
- Mix in an egg and vanilla extract.
- Fold in the dry ingredients – flour, cornstarch, baking soda, and salt.
- Gently fold in the M&M’s.
- Scoop and roll the cookie dough into small balls and space evenly on a baking sheet lined with parchment paper or a silpat.
- Bake the cookies for 12-15 or until the edges are golden brown, and slightly under-baked in the center.
- Let the freshly baked M&M cookies cool and enjoy!
Make sure your ingredients are at room temperature, as this will help combine your ingredients together more easily.
Common Questions About M&M Cookies
Here are a few tips that can help stop your cookies from spreading:
1. Make sure your butter is softened at room temperature and not melted.
2. Cover and refrigerate cookie dough balls for at least 30 minutes before baking.
3. Do not use a greased baking sheet. Use a baking sheet lined with parchment paper or a non-stick silpat baking mat.
Your cookie dough may be crumbly for a few reasons:
1. Adding too much flour will result in a dry and crumbly cookie dough.
2. Over mixing your dough will cause the flour to develop gluten which will make it more dry and tough. Mix your cookie dough just until combined!
3. Using butter substitutes or margarine can result in a dry and crumbly cookie dough, because they do not contain enough fat to coat the dry ingredients.
Once your cookies are completely cool, you can store them at room temperature in an air tight container or a Ziploc bag for 3-5 days.
Yes, you can freeze cookie dough. To freeze cookie dough, roll the dough into balls and place them in the refrigerator for 1 hour to become more firm. Place the firm cookie dough balls in an airtight container or Ziploc bag, mark the date, and place in the freezer. You can freeze cookie dough for up to 2-3 months. When you are planning to bake the cookie dough balls, let them thaw over night in the refrigerator or at room temperature for about 1 hour prior to baking. You can also bake them frozen, but you will need to add a few extra minutes to the normal baking time.
Soft and Chewy M&M Cookies
Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 2 cups mini M&M milk chocolate candies
Instructions
- Pre-heat your oven to 350°F (177°C). Cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to ensure that all ingredients are evenly creamed together.
- Mix in the egg and vanilla extract until evenly combined.
- Add in the all-purpose flour, cornstarch, baking soda, and salt. Mix just until it forms a dough.
- Add the M&M’S to the cookie dough and fold until they are evenly distributed. Be careful not to crush them in the process!
- Scoop and roll about 2-3 tbsp of the M&M cookie dough into small balls (I use a 2 tbsp cookie scoop). Place them spaced evenly on a parchment or Silpat lined baking sheet. I space my cookie dough balls about 3-4 inches apart from each other, and at least 3 inches from the edges of the baking sheet to ensure they have room to spread as they bake!
- Bake the cookies for 12-15 minutes, until the edges turn golden brown, and the tops looks slightly under-baked.
- Allow the cookies to cool for at least 5 minutes before transferring to a wire cooling rack (if you have one). This will help the cookies firm up and hold their shape. If you don't have a cooling rack, you can simply transfer them to a plate. Enjoy!
Absoultely amazing recipe!! I made these and I couldn’t stop eating them and they were a huge hit at my party!!! I will be making these over and over again!!
I made these for my daughters birthday party and they were a big hit…the kids went nuts over them! this recipe is deff a keeper.. So good!!
M&m cookies are my favorite too! Yum Yum Yum… Delicious!!
What’s not to love? Thanks Nicole!