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Irresistible M&M Cookies with a rich buttery flavor, the perfect chewy texture and loads of milk chocolate candies in every bite. Make a double batch and be sure to share!
Soft and Chewy M&M Cookies
Colorful bakery style M&M Cookies with chewy edges and soft-baked middles are practically irresistible and always a favorite at events, gatherings and in cookie jars.
I love the combination of textures from the chewy cookie to the snap of the M&M candy coating. The rainbow colors are stunning and these cookies are easy to make. That makes these the perfect cookie!
What you need to know…
- These cookies are packed with M&M candies so they’re plenty sweet. Feel free to decrease the M&M’s to any amount between one and two cups. If you love M&M’s I bet you’ll love these cookies.
- The cookie dough can be rolled into balls and stored in the refrigerator for several days before baking. Place in an airtight container when stored to ensure they don’t dry out or absorb odors from your fridge.
- This recipe makes 28 large cookies that are packed with M&M’s.
- Use mini M&M’s if preferred.
- For best results refrigerate the dough balls for at least 1 hour before baking.
- Don’t skip adding extra “decorative” M&M’s on top of the cookie. The pop of color is visually fun and helps identify what’s inside.
- Using mostly brown sugar gives these cookies nice toffee undertones and helps keep them soft.
- Adding a few teaspoons of cornstarch also ensures the cookies stay soft.
- The dough is easy to make by combining the dry ingredients then blending the wet. Combine the two together and fold in the M&M’s. There’s nothing difficult or confusing about this recipe!
Variations
This is a great basic dough so feel free to use anything from toffee bits to butterscotch chips in place of the M&M’s.
These cookies are great baked into cookie bars or dressed up for holidays. M&M’s come in a multitude of colors perfect for…
- Christmas – red and green
- Valentine’s Day – red and pink
- Easter – pastels
- St. Patrick’s Day – green
- Memorial Day, 4th of July and Labor Day – red, white and blue
- Halloween – orange and black
Tips for Success
- Chill the dough balls before baking.
- Melt the butter and allow it to cool for a bit before adding to the sugars. It doesn’t have to be completely cooled.
- Don’t over-bake. These cookies are best when removed from the oven a minute or two before you think they’re ready.
- Measure your flour and other ingredients carefully. I highly recommend buying a simple digital scale (affiliate link) and use weight measurements instead of volume. It’s so much easier!
- Form the dough into “tall” balls kind of like an egg shape. This helps prevent over-spreading and makes for a thicker cookie.
M&M Cookies
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 1 hour 33 minutes
Yield: 28
Course: Cookie, Desserts
Colorful bakery style M&M Cookies with chewy edges and soft-baked middles. These cookies are practically irresistible and always a favorite at events and gatherings.
Ingredients
- 3 cups all purpose flour (378g)
- 2 teaspoon cornstarch
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ¼ cups light brown sugar packed (282g)
- ½ cup granulated sugar (110g)
- 1 cup unsalted butter melted and cooled (226g or 8oz)
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 cups M&M’s any color (15oz or 425g) we suggest buying an 18oz bag to have extra for topping
Instructions
- In a medium bowl whisk together the flour, cornstarch, baking soda and salt. Set aside.
- Combine the sugars and melted butter in the large mixing bowl. Using an electric mixer beat on medium speed until the ingredients are well blended and lightened in color. Add the eggs and egg yolk one at a time beating well after each addition. Add the vanilla and mix until blended.
- Add the flour mixture to the batter in three additions mixing just until blended. Fold in the M&M’s with a wooden spoon until combined.
- Using a cookie scoop, portion out 2 and 1/2 tablespoons of dough (about 55g each). Roll the dough into a tall-ball and place on a parchment lined baking sheet. Refrigerate the dough balls for at least 1 hour or up to 3 days.
- When ready to bake preheat the oven to 350℉. Line a baking sheet with parchment paper and set aside. Place the cookie dough balls on the prepared baking sheet at least 2-inches apart.
- Bake for 12 to 14 minutes or until the edges are light brown and the middle is just set and looks slightly under-baked. Don’t over-bake the cookies. Once removed from the oven immediately top with additional M&M’s pressing down gently into the baked cookie. Remove to a wire rack to cool completely.
Recipe Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Once dough balls are formed they can be frozen for up to 3 months. Store well sealed in an airtight container.
- Add a minute or two to the total baking time when baking frozen cookie dough balls.
Nutrition
Calories: 240kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 161mg | Potassium: 35mg | Fiber: 1g | Sugar: 22g | Vitamin A: 262IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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