This M&M Cookie recipe is absolutely perfect! These cookies are soft and chewy with the right amount of buttery goodness and an M&M in each bite.
THESE COOKIES! Oh my gosh, these cookies. These cookies almost didn’t happen because they took so many tries to get just perfect.
While the first few batches were delicious, they weren’t exactly what I was looking for. They would taste right, but not spread the way I wanted to. Or they would spread well but not have the crispy exterior I need in a cookie.
After so many tweaks and rounds of testing, I can tell you that these cookies are absolutely perfect. They spread just the right amount. They are a perfect chewy cookie, and you get an M&M in almost every single bite.
What Makes these the Best M&M Cookies
- The dough does not need to chill. By starting out with your butter at the right temperature, it means that your dough doesn’t have to chill.
- We are using both white granulated sugar and brown sugar. The white sugar helps the cookie spread and gives it a slightly crisp exterior, and the brown sugar makes them perfectly chewy.
- We are adding a massive amount of M&Ms. By putting M&Ms in the dough and then on top of the cookies, we can get some in each bite.
How to Make M&M Cookies
This is a brief overview of how to make these delicious cookies. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Whisk together the dry ingredients. Combine flour, baking soda, and salt in a large bowl.
- Cream the butter and sugar. Beat the butter and sugar together to help aerate the butter with the sugar. Then add in the vanilla and the eggs.
- Combine the dry and wet ingredients. Add the flour to the butter mixture and turn the mixer on low. As soon as you are able, without the flour flying out of the bowl, turn the mixer up high just long enough to incorporate all the flour.
- Stir in the M&Ms. Set some to the side so you can add them to the top of the cookies before baking.
- Roll the cookies into balls and bake. As mentioned in the previous step add two or three M&Ms to the top of each cookie dough ball.
Tips for M&M Cookie Recipe
There are a few things that help M&M cookies come out perfectly. They are great tips to follow in so many cookie recipes.
- Use room temperature butter. The butter should still feel cold to the touch but you can easily dent the butter without pushing your finger all the way through.
- Measure your flour correctly. Packing flour will create dry cookies that don’t spread. Weigh your flour or follow this tutorial: How to Measure Flour.
- Make sure your baking soda is fresh. Baking soda should be replaced every 6 months. Test its freshness by dropping a little in some vinegar. It should bubble immediately.
- Use a cookie scoop. This will make fast work of forming the cookies and keep them uniform in size for even baking. I use this 1 1/2 tablespoon scoop.
- Preheat your oven. You want the cookie dough to hit the hot temperature.
- Use baking sheets you trust. Baking sheets make a huge difference in how cookies bake. I love these baking sheets.
Storing
This cookie recipe is best when you allow it to cool after coming out of the oven. Store them in an airtight container at room temperature for up to one week. Or store them in the freezer for up to three months. They are delicious right out of the freezer.
Freezing M&M Cookie Dough
This is a great recipe to freeze as dough balls so you can bake as many or as few as you want.
- Roll the dough into balls and add a few more M&M candies to the top.
- Put them on a wax paper lined baking sheet and place in the freezer for an hour.
- Transfer the dough balls to an air tight container and freeze for up to three months.
- Bake one, two, or a dozen cookies at a time from frozen at 350 degrees Fahrenheit for 12 minutes.
If you make these or any of my other cookie recipes, leave me a comment and let me know what you think! Hearing from you means so much to me.
M&M Cookies
Ingredients
- 3 cups all purpose flour scooped into the measuring cups and then leveled off (360 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter room temperature (198 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 3/4 cup light brown sugar (159.8 grams)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups M&Ms divided (312 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line rimmed baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer fit with a paddle attachment, or in a large mixing bowl with a hand mixer beat together the butter with the granulated sugar and brown sugar until it is light and fluffy, about 3 to 6 minutes.14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
- One at a time add the eggs and then the vanilla extract. Make sure to scrape down the sides of the bowl as necessary.2 teaspoons vanilla extract, 2 large eggs
- Add all of the flour mixture and either fold it in with a spatula at first or turn on the mixer very low until it begins to combine, then turn the mixer on high and beat until just fully combined. Fold in 1 cup of the M&Ms.1 1/2 cups M&Ms
- Form the dough into balls using a 1 1/2 tablespoon cookie scoop. Place on the prepared baking sheets. Add 2 or 3 M&Ms to the top of each dough ball. Bake for 10 minutes or until the cookies begin to turn golden brown around the edges.
- Allow to rest outside of the oven on the baking sheet for 2 minutes and then transfer to a cooling rack to cool completely. These are best when enjoyed after cooling. Store in an airtight container for up to one week.
Joanne Sonnenberg says
I tried your Oatmeal Raisin cookie recipe and it was wonderful. I didn’t cream my butter and sugar as long as i normally do because my hand mixer broke :( but I continued on with a wooden spoon and they were delicious. Defiantly a Keeper!
I’m so glad you liked them Joanne!
Yvonne Short says
I missed the recipe for the Oatmeal Raisin cookies. Please post it again, if possible!
Hugs and Thank you so much!!!!!
Yvonne
[email protected]
They are here, Yvonne:
Terry says
I’m telling my husband to pick up a bag if M&Ms! They look delicious! You’re funny though! Store for up to a week! LOL Maybe a few days, if that!
I hope you love them Terry!
Maria del Rocio says
me encantan sus recetas Muchas gracias por compartirlas
You’re welcome!