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M&M Cookies
M&M cookies are fun and colorful chocolate chip cookies that taste like they came straight from a bakery. These yummy cookies have chewy edges and soft centers!
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M&M cookies have chewy edges, soft centers, and they are full of bright pops of color from everyone’s favorite candy. Delicious, rich chocolate M&M cookies are the perfect sweet treat to enjoy any time of year!
If you can’t get enough yummy M&M treats, you’ll want to make Cookie Dough Bars, M&M Pretzel Hugs, and No Bake Monster Cookies.
M&M Cookies Ingredients
You will need:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup salted sweet cream butter
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1 ½ cup M&M’s (½ cup M&M’s is for tops of cookies)
Substitutions and Additions
M&M CANDIES: You can use mini M&M’s instead of chocolate chips. You can also use seasonal M&M candies, if you can find them at the grocery store.
CHOCOLATE CHIPS: You can change up the chips you use in your cookies. Try peanut butter chips or white chocolate chips.
How to Make M&M Cookies
STEP ONE: Using a small mixing bowl, whisk together the all-purpose flour and baking soda. Set dry ingredients aside.
STEP TWO: Using a medium mixing bowl and a handheld electric mixer on medium-high speed, cream the butter for 1 to 1½ minutes.
STEP THREE: Add the light brown sugar, granulated sugar, and vanilla extract. Continue mixing for 1 minute, until the butter mixture is light and fluffy.
STEP FOUR: Lower the mixer speed to low and add the egg, mix until well combined.
STEP FIVE: Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Mix just until the flour mixture is well incorporated.
PRO TIP: The batter will resemble a thick brownie batter.
STEP SIX: Fold in the chocolate chips and M&M’s. Cover the bowl with plastic wrap and refrigerate the cookie dough for 1 hour.
STEP SEVEN: Preheat the oven to 350°F. Line a cookie sheet with parchment paper, set it aside.
PRO TIP: Lining your baking sheet with parchment paper will make for easy cleanup!
STEP EIGHT: Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop dough.
PRO TIP: You can use a 1½ tablespoon scoop for a larger cookie.
STEP NINE: Roll the cookie dough into a ball. Space the dough balls 2 inches apart.
STEP TEN: Place 5 to 7 M&M’s on top of each cookie dough ball.
PRO TIP: You can also top the cookie dough balls with mini M&M’s.
STEP ELEVEN: Bake for 8 to 10 minutes, until the edges are golden brown. Let baked cookies cool on a wire rack.
How to Serve M&M Cookies
These fun and colorful chocolate chip cookies are great for taking to a picnic or party, or for enjoying as an afternoon snack. Loaded with everyone’s favorite candy, kids and adults go crazy for these cookies. Enjoy them with a glass of milk for the little ones and a coffee-shop style drink like a homemade caramel macchiato for the grown-ups. Plus, this is the perfect cookie to customize depending on the season when seasonal M&M’s are in the stores!
Storage
IN THE COUNTER: Store any leftover chewy cookies in an airtight container at room temperature for up to three days.
IN THE FREEZER: You can freeze the homemade cookies in either a freezer bag or an airtight container for up to 3 months. Allow the cookies to thaw before serving.
M&M cookies are delicious chewy cookies, and the addition of colorful M&M candies put a fun twist on a classic chocolate chip cookie that everyone will enjoy. With their crunchy and colorful candy coating, this recipe creates a soft cookie that will get gobbled up before you know it. The best M&M cookies taste like they came straight from a bakery.
FREQUENTLY ASKED QUESTIONS
Should I use chocolate or peanut M&M’s for these cookies?
This great recipe is best using chocolate M&M’s instead of peanut but you can use either if you’d like. There are also other flavors including caramel and peanut butter that would be yummy too.
Can I freeze these cookies?
You can freeze these cookies in an airtight container for up to three months.
Do I have to chill the dough in this recipe?
Chilling the dough is an important step in this recipe so that the cookies come out with the best texture.
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M&M Cookies
M&M cookies are fun and colorful chocolate chip cookies that taste like they came straight from a bakery. These yummy cookies have chewy edges and soft centers!
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup salted sweet cream butter
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1 ½ cup M&M’s ½ cup M&M’s is for tops of cookies
Instructions
- Using a small mixing bowl, whisk together the all-purpose flour and baking soda. Set dry ingredients aside.
- Using a medium mixing bowl and a handheld electric mixer on medium-high speed, cream the butter for 1 to 1½ minutes.
- Add the light brown sugar, granulated sugar, and vanilla extract. Continue mixing for 1 minute, until the butter mixture is light and fluffy.
- Lower the mixer speed to low and add the egg, mix until well combined.
- Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Mix just until the flour mixture is well incorporated.
- Fold in the chocolate chips and M&M’s. Cover the bowl with plastic wrap and refrigerate the cookie dough for 1 hour.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper, set it aside.
- Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop dough.
- Roll the cookie dough into a ball. Space the dough balls 2 inches apart.
- Place 5 to 7 M&M’s on top of each cookie dough balls.
- Bake for 8 to 10 minutes, until the edges are golden brown. Let baked cookies cool on a wire rack.
Notes
TIP: The batter will resemble a thick brownie batter.
TIP: Lining your baking sheet with parchment paper will make for easy cleanup!
TIP: You can use a 1½ tablespoon scoop for a larger cookie. TIP: You can also top the cookie dough balls with mini M&M’s.
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