M&m Cookie Recipe

The best M&M Cookies recipe is a classic soft and chewy cookie that deserves a place in every recipe box. Check out my tips and adaptations in the post below.

Soft and Chewy M&M Cookies

The BEST Soft and Chewy M&M Cookies. Crisp chewy edges, soft centers and loaded with colorful M&M’s. Everyone goes crazy for these.

Prep: 20min

Total: 29min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 190 kcal, Carbohydrate 26 g, Protein 2 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 22 mg, Sodium 72 mg, Sugar 18 g, servingSize 1 serving

Ingredients:

• 1½ cups all purpose flour (see note)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened but still cool )
• ½ cup granulated sugar
• ⅓ cup brown sugar, lightly packed (make sure it’s fresh and soft)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 ½ cups M&M’s or a mixture of M&M’s and chocolate chips (divided )

Instruction:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined and scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
4. Gently stir in M&M’s/chocolate chips – I usually add just under 1 cup into the batter, the rest get pressed on top of the cookies before baking.
5. Scoop balls of dough, between 1½ and 3-tablespoon portions (see note about optional chill time). Drop dough onto prepared baking sheets leaving an inch or two for spreading. I like to mound the dough balls so that they’re higher rather than wider. Using the remaining M&M’s/chocolate chips, nestle several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous.
6. Bake for 8-10 minutes for smaller dough balls and 9-11 minutes for larger dough balls. Bake until the edges of the cookies are set but the center is still slightly underdone, this will create a soft cookie. For a crispier cookie, continue baking for another minute or two. See note about getting perfectly round cookies.
7. Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.

M&M Cookies

The best M&M Cookie recipe is a classic soft and chewy cookie that deserves a place in every recipe box. Check out my tips and adaptations in the post below.

Prep: 10min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 216 kcal, Carbohydrate 30 g, Protein 2 g, Fat 10 g, Saturated Fat 6 g, Cholesterol 24 mg, Sodium 138 mg, Fiber 1 g, Sugar 21 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups butter (, softened)
• 1/2 cup granulated sugar
• 3/4 cups light brown sugar (, firmly packed)
• 1 eggs (, room temperature)
• 1/2 Tablespoon vanilla extract
• 1 cups mini chocolate chips
• 1 cup m&m’s

Instruction:

1. Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
2. Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
3. Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together.
4. Add egg and vanilla and mix until combined.
5. Gradually mix in the flour and mix until combined.
6. Stir in chocolate chips and m&m’s.
7. Scoop dough into large balls (about 3 Tablespoons) and place on prepared baking sheet about 2 inches apart.
8. Bake for 8 to 10 minutes or until light golden brown around the edges (Do not over bake.)
9. Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely

M&M Cookie Recipe

BEST M&M Cookies – Super soft, chewy, crispy edges and full of chocolate! These M&M cookies taste like they came straight from a bakery!

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 271 kcal, Carbohydrate 38 g, Protein 2 g, Fat 11 g, Saturated Fat 7 g, Cholesterol 36 mg, Sodium 162 mg, Sugar 25 g, servingSize 1 serving

Ingredients:

• 1 cup unsalted butter (, just barely softened)
• 1 cup light brown sugar (, packed)
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate chips
• 1 cup M&M’s (, plus more for tops if desired)

Instruction:

1. Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
2. Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 60 minutes (up to 24 hours) if time allows.
3. Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
4. Bake for 7-10 minutes, or until the edges are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack. Store in an airtight container for up to 3 days.

Soft-Baked M&M Cookies

These rainbow M&M cookies are soft-baked style with extra chewy edges. I recommend mini M&Ms so you can pack more into each cookie. Chilling the cookie dough for 2 hours is an imperative step, so make sure you set aside enough time.

Prep: 2h15min

Total: 2h30min

Yield: 30

Ingredients:

• 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1 cup mini M&Ms (plus 2 Tablespoons for topping, optional)

Instruction:

1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
2. In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in 1 cup M&Ms and beat on low speed for 20 seconds or until combined. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 2 hours or up to 5 days.
3. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
4. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft.
5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, press the remaining 2 Tablespoons of M&Ms into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely.
6. Cookies stay fresh covered at room temperature for up to 1 week.

Soft Chewy M&M Cookies Recipe

FAQ

Can you use regular M&Ms for baking?

Why are my M&M cookies flat?

What is the secret to the best cookies?

1. Butter vs Shortening. …
2. Chocolate Chips vs Morsels. …
3. Rule #1: Cream the Butter & Sugar. …
4. Rule #2: Don’t Overmix Cookie Dough. …
5. Rule #3: Refrigerate Your Cookie Dough. …
6. Rule #4: Use Parchment and a Cookie Scoop. …
7. Rule #5: Don’t Overbake Your Cookies.

How to make the Kylie Jenner cookies?

1. 2 ¼ cups plain flour.
2. 1 tsp salt.
3. 1 tsp baking soda.
4. 2 sticks room temperature butter.
5. 1 cup brown sugar.
6. ¾ cup granulated sugar.
7. 2 eggs.
8. 1 tsp vanilla extract.