Classic M&M Cookies Recipe
This M&M Cookie Recipe makes the best cookies that are soft, chewy, and loaded with colorful chocolate candies. Perfectly golden on the edges and gooey in the center, they’re impossible to resist.
Whether it’s for lunchbox treats, holiday cookie exchanges, or just because, these cookies will bring smiles to everyone’s face. Bright, sweet, and nostalgic, they’re a classic family favorite.
Key Ingredients for M&M Cookie Recipe
- Unsalted butter – Brings richness and that melt-in-your-mouth texture that makes these cookies unforgettable.
- Light brown sugar – Adds depth and chewiness with a hint of caramel flavor that pairs perfectly with chocolate.
- Granulated sugar – Balances the sweetness and helps the cookies spread just the right amount.
- Large eggs – Bind everything together for a soft and tender crumb.
- Vanilla extract – Enhances the chocolate flavors and brings warmth to every bite.
- All-purpose flour – Gives the cookies structure while keeping them soft inside.
- Baking soda – Helps the cookies rise slightly for a light and fluffy center.
- Salt – Balances the sweetness and deepens the flavors.
- Chocolate chips – Melt into gooey pockets of chocolatey goodness throughout.
- M&M’s – Add pops of color, crunch, and an extra dose of chocolate fun.
Quick Steps to Make These M&M Cookies
Start by creaming the butter with the sugars until light and fluffy, then blend in the eggs and vanilla for that signature cookie base. Gently fold in the dry ingredients just until mixed — don’t overdo it to keep the cookies soft.
Next, stir in the chocolate chips and M&M’s, then let the dough chill to help the flavors meld and prevent overspreading. Scoop generous mounds of dough onto your prepared baking sheets, topping with a few extra M&M’s for that bakery look.
Bake until the edges are barely golden and the centers are soft. Let them rest on the pan briefly, then transfer to a rack and watch them disappear!
Tips & Sweet Twists for M&M Cookie Recipe
For cookies that stay extra soft, don’t skip the chilling time — it’s worth every minute. If you love extra texture, try mixing in chopped nuts like pecans or walnuts. Seasonal M&M’s make these cookies festive for any holiday, so feel free to swap colors for Christmas, Easter, or Halloween.
If you prefer bigger, bakery-style cookies, scoop larger dough balls and extend the baking time by a minute or two. Always press a few extra M&M’s on top before baking to get that perfect, colorful finish.
How to Keep Your M&M Cookies Fresh
Keep leftover cookies soft by storing them in an airtight container at room temperature for up to three days. For longer storage, freeze baked cookies in a sealed container for up to three months.
Extra dough can be rolled into balls and frozen until you’re ready to bake. Just let them soften slightly on the baking sheet while the oven preheats, then bake as usual for freshly baked cookies anytime the craving hits.
Classic M&M Cookies Recipe
Ingredients
- 1 teaspoon salt
- 1 cup M&M’s plus extra for garnish if desired
- 2 large eggs
- 1 cup unsalted butter just softened
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- ¾ cup granulated sugar
- 3 cups all-purpose flour
- 1 cup light brown sugar packed
Instructions
- Preheat the oven to 375°F and prepare two baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, cream the softened butter with the packed brown sugar and granulated sugar for about a minute using an electric mixer. Incorporate the eggs and vanilla extract, blending until fully integrated. Gradually add the flour, baking soda, and salt, mixing only until the dough forms. Gently fold in the chocolate chips and M&M’s. Chill the dough in the refrigerator for at least 15 minutes, up to 24 hours if time permits. Using a large scoop (approximately 3 tablespoons), portion the dough onto the baking sheets, leaving about 2 inches between each mound. Top with additional M&M’s if desired. Bake for 7–10 minutes, until the edges are lightly golden. Let the cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to three days.
Notes
Leftover Dough: Roll remaining dough into balls, place on a baking sheet, and freeze until firm. Transfer to a freezer-safe container or bag and store frozen. When ready to bake, allow dough balls to thaw on a baking sheet for about 30 minutes prior to baking.
