Introduction

These M&M cookies are soft, chewy, and packed with colorful milk chocolate candies. Perfect for a fun treat or a casual gathering, they bring a delightful mix of sweetness and a slight crunch with every bite.

Ingredients

3/4 cup salted butter (softened)
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoon pure vanilla extract
2 cups all-purpose flour (scooped & leveled, 282g)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon table salt
2 cups milk chocolate M&M’s (divided)
1/2 cup milk chocolate chips

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In the bowl of a stand mixer, combine the softened butter, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
Step 3: Add the all-purpose flour, cornstarch, baking soda, and salt to the butter mixture. Mix until just combined, being careful not to overmix.
Step 4: Gently fold in 1 1/4 cups of the milk chocolate M&M’s and all of the milk chocolate chips, reserving the remaining M&M’s for topping.
Step 5: Scoop the dough into balls. For uniform cookies, roll the dough between your palms; otherwise, simply drop spoonfuls onto the prepared baking sheet. Press some of the reserved M&M’s into the top of each cookie.
Step 6: Bake for 9 to 11 minutes, until the edges are set and the tops are just starting to firm up. The centers may look slightly glossy and underbaked, which is perfect for a chewy texture.
Step 7: Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For chewier cookies, do not overbake; slightly underbaked centers create a soft texture once cooled.
Substitute peanut butter or peanut M&M’s to add a nutty twist.
Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
Use a cookie scoop for evenly sized cookies and consistent baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container, which helps maintain moisture. You can reheat individual cookies in the microwave for 10-15 seconds to enjoy them warm and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter if I only have unsalted butter?

Yes, you can substitute unsalted butter but reduce the added salt slightly, or omit it entirely since salted butter already contains salt.

Can I freeze the cookie dough?

Absolutely. Wrap the dough tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before scooping and baking as directed.

M&M Cookies Recipe

Print Recipe

★★★★★

5 from 93 reviews

These classic M&M Cookies are soft, chewy, and packed with colorful milk chocolate M&M’s and milk chocolate chips. Perfectly balanced sweetness with a light vanilla flavor, they are easy to make and bake into irresistible, festive treats ideal for sharing or enjoying as a delightful snack.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

3/4 cup salted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract

Dry Ingredients

2 cups all-purpose flour, scooped & leveled (282g)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon table salt

Add-ins

2 cups milk chocolate M&M’s, divided
1/2 cup milk chocolate chips

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Cream Butter and Sugars: In the bowl of a stand mixer, combine the softened butter, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium speed until the mixture is light, fluffy, and well combined, about 3 to 4 minutes.
Add Dry Ingredients: Gradually add the flour, cornstarch, baking soda, and salt to the wet ingredients. Mix on low speed or by hand until just combined, making sure not to overmix the dough to keep the cookies tender.
Incorporate M&M’s and Chocolate Chips: Gently fold in 1 1/4 cups of the milk chocolate M&M’s and all of the milk chocolate chips, reserving the remaining M&M’s to decorate the tops.
Shape the Dough: Scoop dough into balls using a cookie scoop or spoon. For uniform, neat cookies, roll the dough balls gently between your palms. Place them on the prepared baking sheet. Press some of the reserved M&M’s into the top of each cookie for decoration.
Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and the tops are just starting to set. The centers may still look slightly glossy or underbaked—this ensures a soft and chewy texture once cooled.
Cool: Allow the cookies to cool on the baking sheet for 2 to 3 minutes to firm up before transferring them to a wire rack to cool completely. Enjoy once cooled or slightly warm.

Notes

Do not overbake; cookies should look slightly underbaked in the center for a chewy texture.
Using parchment paper prevents sticking and helps in easy removal.
Pressing reserved M&M’s on top creates a visually appealing cookie.
For crispier cookies, bake 1-2 minutes longer.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: M&M cookies, chocolate chip cookies, classic cookies, colorful cookies, easy cookie recipe, soft cookies, chewy cookies