I hope you’re sitting down because this soft and chewy M&M cookies recipe is sure to make you swoon.
From the crunchy M&M candies to the tender, chewy chocolate chip cookie, every bite is a dream.
And they’re perfect for any occasion – especially if you use the right color candies.
I’m talking pink for Valentine’s, green for St Paddy, or orange for the best Halloween cookies around.
No matter what color you choose, they’re guaranteed to please. So, let’s get baking!
Why You’ll Love These Soft-Baked M&M Cookies
You’ll absolutely love these soft-baked M&M cookies for more reasons than one. Here’s the lowdown:
Easy to Make – If you’ve ever made chocolate chip cookies before, this will be a breeze! It’s just a matter of mixing, baking, and devouring.
Full of Chocolate – Every bite is a chocolate lover’s dream. Packed with the crunch of M&M’s and melty chocolate chips, these cookies burst with chocolatey goodness.
Versatile – As mentioned, these cookies are like chameleons; they adapt to your celebration needs. So, grab a bag of festive colors and make your next holiday party or summer soirée one to remember.
Ingredients
You’ll find the full recipe with measurements at the bottom.
For now, here’s what you’ll need to make these irresistibly soft and chewy cookies:
- Unsalted Butter – Provides richness and ensures the cookies stay nice and chewy. Make sure it’s softened to mix easily with the sugars.
- Light Brown Sugar & Granulated Sugar – Brown sugar adds moisture and a hint of caramel. Granulated sugar gives a slight crispness to the edges.
- Eggs – They bind everything together, ensuring your cookies don’t crumble.
- Vanilla Extract – The flavor booster that makes everything else pop.
- All-Purpose Flour – The base of the dough that provides its structure. Measure it accurately for the best results.
- Baking Soda – Gives your cookies a nice little lift, making them perfectly fluffy.
- Salt – Just a pinch enhances all the flavors, making those M&M’s pop.
- M&M’s – The star of the show, bringing color, fun, and that classic chocolatey crunch.
- Chocolate Chips – For those who live by the motto “the more chocolate, the better.” They add an extra layer of gooey goodness to every bite.
How to Make M&M Cookies
If you’re making a big batch of cookies, your best bet is to use a stand mixer. It just makes things so much easier.
For this simple recipe, a plain old electric mixer is ideal. It’ll beat the butter and sugars with minimal effort.
Ready to bake? Let’s go over the basic steps:
1. Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Beat the butter and sugars, then add the eggs and vanilla. The butter mix should be fluffy and pale before adding the eggs.
3. Combine the dry ingredients, then slowly mix them into the wet. Use a spatula and stop mixing when it’s about 90% ready.
4. Add the mix-ins and finish stirring the dough. Save a few M&M’s for the tops of the cookies.
5. Scoop and bake the cookies, leaving a couple of inches between each one. They’ll need about 10-12 minutes in the oven.
6. Cool and enjoy! Let the cookies sit on the sheets for 5-10 minutes to set up. Then, transfer them to a wire rack to cool completely.
If you saved any M&M’s, you can either press them into the cookie dough before baking.
Or delicately press them into the hot cookies just when they come out of the oven.
Recipe Tips and Variations
Want to take your M&M cookies from good to great? Here’s how to nail it every time:
- Use softened butter, not melted. If the butter is too soft, the cookies will spread too much while baking.
- Refrigerate the dough if it’s soft. Once the butter is solid again, you can portion and bake for super chewy, thick cookies.
- Stir the M&M’s carefully to avoid breakage and color bleeding. Also, only add them when you’re ready to bake. If you chill the dough with the candies inside, the color will bleed out and leave streaks in the cookies.
- Don’t overbake. We’re making soft and chewy M&M cookies, not crispy ones! So, pull them out of the oven when the edges are lightly golden, and the middle looks barely done. They’ll finish baking on the sheet.
- Make it a triple threat. Add white chocolate chips or Reese’s Pieces for a nutty spin.
- Add rolled oats if you want them even chewier! They’ll be like these tasty monster cookies, just minus the peanut butter.
- Use mini and regular M&M’s. I like mini candies in the cookie dough, so you get more in every bite. But I always add a few regular M&M’s to the dough before baking. That way, they really pop.
How to Make Ahead and Freeze
Here’s how to store leftovers, prep the cookies in advance, or stash them in the freezer for later.
To Store: Store cold leftover cookies in an airtight container at room temperature for up to 5 days.
To Make Ahead: Make the dough as instructed, but leave the M&M’s out. Cover and chill for up to 5 days. Then, gently add a small handful of candies when portioning and rolling the cookie dough to bake.
To Freeze Cookie Dough: Portion the dough into balls on a tray (no need to leave spacing) and freeze for 1-2 hours or until solid. Transfer them to a freezer-friendly container for up to 3 months. Bake from frozen with an extra 2 minutes in the oven.
More Cookie Recipes You’ll Love
Chewy Brown Sugar Cookies
Best Cowboy Cookies
Soft Peanut Butter Chocolate Chip Cookies
Original Nestle Toll House Chocolate Chip Cookies
Homemade Butter Toffee Cookies
Soft and Chewy M&M Cookies
Course: DessertCuisine: American20
servings10
minutes12
minutes22
minutesThese soft and chewy M&M cookies are sure to make you swoon. From the crunchy M&M’s to the tender, chewy chocolate chip cookie, every bite is a dream.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups M&M’s (reserve 1/4 cup for topping, optional)
1 cup chocolate chips, optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry to the wet ingredients, mixing gently with a spatula until almost fully combined.
- Add the M&M’s and chocolate chips and gently finish mixing until the dough is smooth and no streaks of flour are visible.
- Scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently press a few extra M&M’s on top of each cookie, if desired, then bake for 10-12 minutes, or until the edges are golden brown and the centers are soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Use mini M&M’s to get more in each bite.
- Add or swap in Reese’s Pieces for a nutty twist.
- Let the dough chill in the refrigerator for 60 minutes before baking for thicker cookies.
