M&M Cookies

Introduction

These M&M cookies are the perfect marriage of chewy cookie base and colorful candy crunch. You get a sweet and buttery dough packed with melty chocolate chips and two types of M&Ms for maximum texture and fun in every bite. They’re a classic treat that’s guaranteed to bring a smile.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 53 cookies

Ingredients

1 cup butter (room temperature)
1 1/4 cup light brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups M&M candies (additional candies for topping the cookies)
1/2 cup mini M&M candies (mini chocolate chips will work)
1 cup milk chocolate chips (additional chips for topping the cookies)

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together the room temperature butter, packed light brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with a mixer).
Beat in the eggs, one at a time, until fully incorporated. Then mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor).
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until combined. Be careful not to overmix.
Using a spatula, gently fold in the 1 1/2 cups of M&M candies, the 1/2 cup of mini M&Ms (or mini chocolate chips), and the 1 cup of milk chocolate chips.
Scoop dough into approximately 1-tablespoon sized balls and place them 2 inches apart on the prepared baking sheets. Press a few additional M&Ms and chocolate chips from the “for topping” portion onto the top of each dough ball for a bakery-style look.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Chilled Dough Method: For thicker, chewier cookies, chill the dough for at least 30 minutes (or up to 24 hours) before scooping and baking.
Cookie Bars: Press the entire batch of dough into a greased 9×13 inch pan. Bake at 350°F for 20-25 minutes, cool, and slice into bars.
Serving Idea: Sandwich a scoop of vanilla ice cream between two cooled cookies for an incredible ice cream sandwich.
Fun Sizes: Use a medium cookie scoop for large, bakery-sized cookies (adjust bake time slightly) or a small scoop for bite-sized treats.

Tips for Success

Ensure your butter is truly at room temperature for proper creaming; it should be cool to the touch but leave a slight indent when pressed.
For uniform cookies, use a measuring tablespoon or a small cookie scoop to portion the dough.
Let the cookies cool on the baking sheet as instructed; this helps them set and prevents them from falling apart.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a fresh-from-the-oven experience, reheat a cookie in the microwave for 8-10 seconds. The dough balls can be frozen on a tray, then transferred to a freezer bag and baked directly from frozen, adding 1-2 minutes to the bake time.

FAQ

Can I use all regular M&Ms instead of mixing in mini ones?

Yes, you can substitute the 1/2 cup of mini M&Ms with an additional 1/2 cup of regular M&Ms or mini chocolate chips.

Why are my cookies spreading too much?

This is often caused by butter that is too warm or melted. Ensure your butter is just room temperature, not greasy, and make sure your dough isn’t too warm when it goes into the oven. Chilling the dough helps prevent excess spread.

Can I make the dough ahead of time?

Absolutely. You can cover and refrigerate the dough for up to 48 hours before baking. This can also improve the flavor and texture.

What’s the best way to pack the brown sugar?

Firmly press the brown sugar into your measuring cup with the back of a spoon or your fingers until it is compact and holds the shape of the cup when inverted.

How do I get those colorful M&Ms to show on top?

After scooping the dough, gently press extra candies and chips (from your “for topping” reserve) onto the top of each dough ball before baking. This ensures they are visible and don’t get buried while baking.

My cookies are cakey. What happened?

This is typically from over-measuring the flour. To measure accurately, fluff your flour with a spoon, then spoon it into your measuring cup, and level it off with a straight edge. Don’t scoop directly from the bag with the cup.