Best M&M Cookie Recipe

4.69 from 22 votes

Make the best M&M cookies with this easy recipe. Crispy, chewy, and loaded with chocolatey M&Ms, these homemade cookies are a nostalgic treat.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 259kcal

Author: Renae Gerhardstein

Equipment

Baking Sheet
parchment paper
medium mixing bowl
large mixing bowl
stand mixer
silicone spatula
Spoon

Ingredients

2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter softened
1 cup brown sugar, packed
½ cup granulated cane sugar
2 large eggs room temperature
2 teaspoon vanilla extract
2 cups M&Ms reserve 1 cup for decorating

Instructions

Preheat oven to 375º F. Line baking sheets with parchment paper, a Silpat baking sheet, or spray baking sheets with cooking spray.
In a medium mixing bowl, stir together the flour, salt, and baking soda. Set bowl aside.
In a large mixing bowl, beat the butter and sugars together with an electric or stand mixer until light and fluffy. Scraping down the sides of the bowl with a silicone spatula. Beat in the eggs and vanilla until creamy.
Turn the speed of the mixer to low and add flour mixture just until blended. Gently stir in 1 cups of M&Ms by hand with a spoon *see notes*.
Drop dough by rounded tablespoons (or with a small scoop) onto prepared baking sheets. Place in the middle rack of the oven and bake for 10 to 12 minutes, or until the edges are golden brown around the edges, and just set in the center.
Remove cookies from the oven and let rest on baking sheet for 5 minutes before transferring to a wire rack. Gently press in remaining cup of M&Ms into cookies before cooling *see notes*.

Video

Notes

TFN Pro Tip:

Use room temperature butter and eggs for light, tall cookies! If you’re in a hurry, add the eggs to a glass of warm water for 5 minutes and soften the butter in the microwave for 15 seconds.

Recipe variations:

Use Peanut Butter M & Ms to make Peanut M&M cookies. Make mint cookies for Christmas by using mint flavored M&Ms. Swap M&Ms for semi-sweet chocolate chips or white chocolate chips for chocolate chip cookies. You can also use mini M&M for smaller cookies.

The M&Ms will crack and melt slightly during baking. Adding half of the M&Ms after baking make a better presentation with fewer cracked M and Ms.

How to Store and Reheat:

Store your cookies in an air tight container at room temperature for up to 3-5 days.

They will stay fresher for longer if they are in a cool and dry place. Or store them in a freezer-safe, sealed container in the freezer for up to 3 months.

These cookies will keep well for up to 3 days at room temperature if stored in an airtight container. Although, I've never known them to last that long around our house.

Nutrition