M&M Cookies-Everyone’s favorite chocolate candy brightens up these soft and chewy cookies! Kids and adults go crazy for these M&M Cookies! They are the BEST!
Best M&M Cookies
M&M Cookies have always been one of my favorite cookies to bake and eat! They are just SO fun! The colorful chocolate candies put a really fun twist on the classic chocolate chip cookie.
The cookies are soft, chewy, and dotted with bright M&M’s. Kids and adults go crazy for these cookies! The rainbow of colors always wins people over and then they take a bite and they are 100% sold!
These are the BEST M&M cookies! I guarantee they will be a family favorite cookie recipe! My boys request them often so I always try to keep a big bag of M&M’s in our pantry. They come in handy for my Monster Cookies and Monster Cookie Bars too.
Table of Contents
- All-purpose flour– fluffed, spooned, and leveled. Never pack your flour when measuring.
- Baking Soda & Baking Powder– to give the cookies a nice lift in the oven.
- Salt– to balance out the sweet.
- Unsalted butter– at cool room temperature. You don’t want the butter too warm or your cookies will spread in the oven and be too greasy. The butter should give just a little when pressed.
- Sugar– you need brown sugar and granulated sugar for this cookie recipe.
- Eggs– use large eggs.
- Pure vanilla extract– yes, you will need 1 tablespoon, it isn’t a typo:) I love vanilla!
- M&M’s– colorful, fun, and delicious! Try not to eat them all before baking the cookies, ha!
- Flaky sea salt– for sprinkling on cookies when they come out of the oven. The perfect finishing touch!
What Kind of M&M’s to Use
For this M&M Cookie recipe, I like to use plain milk chocolate M&M’s. You can’t go wrong with a classic! If you want to mix things up you can use dark chocolate, peanut butter, crispy, mint, or any other of their fun flavors. I just prefer the classic.
If you are making the M&M Cookies for a holiday or game day, you can color coordinate your M&M’s with the holiday or your team colors! You can special order colors online or if you have patience, you can pick through bags of M&M’s to get the colors you need, a good job for the kids..ha!
And if you want to add in chocolate chips WITH the M&M’s you can, but I use all M&M’s for this M&M cookie recipe so the M&M’s are the star!
How to Make M&M Cookies
- Preheat oven to 350 degrees Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the dry ingredients.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in dry ingredients.
- Using a spatula, gently stir in the M&M’s, being careful not to break too many of the candy shells! Don’t over mix!
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet 2 inches apart.
- Bake cookies for 10-12 minutes or until edges are slightly golden brown. Remove from oven and sprinkle with flaky sea salt. You can also gently press extra M&M’s on top of the cookies to make them extra pretty. I always do this:)
- Let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
How to Store M&M Cookies
Once cooled completely, you can store M&M Cookies in an airtight container on the counter for 3 to 5 days.
Refrigerating will dry them out, so I recommend room temperature storage! If you want to keep the cookies super soft, you can put a slice of bread in the container with the cookies. The piece of bread will get hard, but the cookies will stay soft! Cool, huh?
Make sure you gently stir them into the dough with a spatula. Don’t over mix. Some of the chocolate candies might melt and bleed a little while baking and that is ok. When the cookies come out of the oven, I like to gently press a few M&M’s on top of the cookies to make them extra pretty.
Don’t over bake the cookies. Remove the cookies from the oven when they are still a little underdone in the center. They will finish baking on the baking sheet as they cool.
If you want super soft M&M cookies, you can add 2 teaspoons of cornstarch to the dry ingredients. The cornstarch will keep the cookies SUPER soft and fluffy.
The butter might have been too warm. Make sure the butter is not greasy or melted. It should be at cool room temperature. It should give just a little when pressed. Also, make sure you aren’t baking the cookies on hot or warm baking sheets.
Other possible reasons, the cookies might need more flour or you might need new baking powder or baking soda. Always check the date before you start baking. I recommend replacing baking powder and baking soda every 6 months.
Also, make sure you don’t over mix the dough.
If your cookies are flat, you can chill the dough for at least 30 minutes. That should help the cookies hold their shape.
You don’t have to for this cookie recipe, but you certainly can. Chilling the dough will allow the flavors to develop and it will also help prevent spreading while baking. You can chill the dough, covered in the fridge, for up to 72 hours.
Yes! You can freeze the cookie dough or baked cookies.
To freeze the cookie dough, scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.
To freeze baked cookies, place the cooled cookies in an freezer bag or freezer container and freeze for up to 3 months.
More Cookie Recipes:
- Chewy Oatmeal Raisin Cookies
- Oatmeal Cookies
- Chocolate Lovers Chocolate Chip Cookie
- Soft Peanut Butter Cookies
- Classic No Bake Cookies
- Monster Cookies
Find all of our cookie recipes HERE! There are lots to choose from! I am a cookie monster:)
- 3 cups all-purpose flour, fluffed, spooned, and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups M&M’s, plus more for pressing on top of baked cookies
- Flaky sea salt, for sprinkling on cookies
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
- Add the eggs and vanilla extract and mix until combined. Scrape down the sides of the bowl with a spatula.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. It is ok if there are still a few flour streaks left. Add the M&M’s and stir with a spatula.
- Use a cookie scoop or roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.
- Remove from the oven and sprinkle with flaky sea salt. Gently press a few M&Ms on top of the warm cookies. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Have you tried this recipe?
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