M&M Cookies

M&M cookies always take me right back to afternoons spent baking with my little cousins linking when we’d pour a huge bag of colorful M&Ms into the bowl linking and they would sneak as many candies as they could before I caught them linking it was always loud linking messy linking and filled with laughter linking and those cookies disappeared faster than we could bake them linking every single time.

Ever since those playful baking sessions linking I’ve made M&M cookies a tradition linking bringing them to birthday parties linking picnics linking and even just to brighten up an ordinary day linking the crispy edges linking soft chewy centers linking and bursts of melty chocolate and candy color make them completely irresistible linking and I promise they’ll make you feel like a kid again too!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – The base that gives these cookies their perfect soft structure.
• Baking soda – Helps the cookies spread just the right amount.
• Salt – Balances the sweetness and enhances the chocolate flavor.
• Unsalted butter – Brings richness and that classic buttery cookie taste.
• Granulated sugar – Adds sweetness and helps with crisp edges.
• Brown sugar – Adds moisture and a hint of caramel flavor.
• Eggs – Bind everything together and keep the cookies tender.
• Vanilla extract – Gives depth and warmth to the dough.
• Chocolate chips – Extra chocolatey bites in every cookie.
• M&M candies – The fun, colorful topping that makes these cookies special.

Tools You’ll Need

• Mixing bowls – To combine wet and dry ingredients separately before mixing.
• Hand mixer or stand mixer – Helps cream the butter and sugars until fluffy.
• Rubber spatula – For folding in the chocolate chips and M&Ms gently.
• Cookie scoop – Makes uniform cookies that bake evenly.
• Baking sheets – To bake all your colorful cookies.
• Parchment paper – Prevents sticking and makes cleanup easy.
• Cooling rack – To cool cookies evenly after baking.

Instructions

Step 1: Preheat the oven

I start by preheating my oven to 350°F (175°C) so it’s ready when the dough is.

Step 2: Whisk dry ingredients

In a bowl, I whisk the flour, baking soda, and salt together to make sure everything is evenly mixed.

Step 3: Cream butter and sugars

In another large bowl, I cream the butter, granulated sugar, and brown sugar with a mixer until the mixture is light and fluffy.

Step 4: Add eggs and vanilla

I beat in the eggs one at a time, then add vanilla extract, mixing until smooth and combined.

Step 5: Combine dry and wet

I gradually add the dry ingredients to the butter mixture and mix on low until just combined.

Step 6: Fold in chocolate chips and M&Ms

I fold in the chocolate chips and about half of the M&Ms, saving some for decorating the tops before baking.

Step 7: Scoop dough

Using a cookie scoop, I scoop the dough onto parchment-lined baking sheets, spacing them a couple of inches apart.

Step 8: Add extra M&Ms

I press a few extra M&Ms onto the top of each dough ball for that perfect bakery-style look.

Step 9: Bake

I bake for 10–12 minutes, until the edges are golden but the centers are still soft.

Step 10: Cool

I let them cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Tips

If you like thicker cookies, I sometimes chill the dough for about 30 minutes before baking. For extra flavor, try using peanut butter M&Ms or adding chopped nuts. I also love sprinkling a pinch of sea salt on top right after baking for that sweet-salty combo!

Ways to Serve

These M&M cookies are perfect on their own with a glass of cold milk. I also love turning them into ice cream sandwiches or serving them on a colorful dessert platter at parties. They make great lunchbox treats too!

Frequently Asked Questions

Can I freeze M&M cookie dough?

Yes! Scoop the dough into balls and freeze on a tray. Once frozen, transfer to a bag and bake from frozen, adding a couple of extra minutes.

Why did my M&M cookies spread too much?

Your butter might have been too soft or the dough too warm. Try chilling the dough before baking.

Can I use mini M&Ms instead?

Absolutely! They work great and give even more colorful spots throughout the cookies.

See You in the Kitchen

I hope you give these M&M cookies a try! They’re always a hit and guaranteed to brighten up any day. I’d love to hear what colors or twists you try, so don’t forget to share your cookie creations with me!

Happy Cooking!

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