These perfectly chewy, buttery M&M cookies are quick to make (no chilling required) and easy to eat! Great for making ahead, with a simple recipe that is fun for bakers of all ages!

An overhead photo of M&M cookies on counter with a glass of milk.

A warm, chewy, chocolate chip cookie is my go-to, but there is something about candy that just hits the sweet tooth differently. Peanut Butter M&Ms were my favorite in college, and my grandma had a habit of keeping whatever she knew we loved stashed away in a tin on her stairway. There was always a steady supply of peanut butter M&Ms waiting for me.

Something about those bright colors, the chocolate, the hard shell – make them so perfect and beautiful in a cookie. I’ve wanted to revamp this recipe for some time, and I am so happy to share this new and improved version with you!

These cookies are wonderfully soft with the perfect amount of chewiness and are loaded with M&Ms… a candy lover’s dream cookie!

Ingredients for M&M cookies prepped in bowls and labeled.

How to make M&M cookies

  • Preheat your oven to 350 degrees F, and line two baking sheets
  • In a medium bowl, whisk together your flour, baking soda, and salt; set aside
  • Using a hand mixer, cream together the butter and both kinds of sugar
  • Add your egg and vanilla extract to the butter and sugar mixture
  • Lower the speed on your mixer and slowly add your flour mixture, beating until smooth
  • Finally, fold in your M&M candies
  • Place scoops of dough two inches apart on the lined baking sheets
  • Bake at 350 for 12-14 minutes, or until the edges are set but the cookie is still pale in color
  • Cool in pan for five minutes, and then finish on a wire rack
M&M cookie dough in glass mixing bowl.

Tips & tricks for baking M&M cookies

  • How do they keep from melting? The candy shell keeps the melted chocolate contained, making the candies perfectly soft.
  • Making sure your dough is all the same size will ensure your cookies bake evenly! Finding a good scoop for this is key, and I love using this one myself!
  • I use regular size M&Ms in this recipe, but you could definitely use mini M&Ms if you’d like!
  • Using seasonal M&Ms in this recipe is really simple, and freezing a batch of holiday cookies for gifts is always a hit.
  • Mix-Ins: You can swap out some of the M&Ms for chocolate chips, butterscotch chips, Reese’s Pieces, or other candies, to make your own candy-cookie creation!
A stack of M&M cookies on a cooling rack.

Storage and Freezing

  • The cookies can be kept in an airtight container at room temperature for up to 4 days.
  • Freezing Cookies: Once baked and cooled, you can freeze these cookies for up to 3 months in an airtight container (just let them defrost for a bit before you bite in).
  • Freezing Dough: The dough is also great in the freezer for up to 3 months. Scoop balls of the dough into an airtight container with parchment paper layered between the dough. For a quick snack or when you’re ready for a batch, pull the dough out, and bake at 350 degrees F for 12-14 minutes.
M&M cookies with one having a bite taken out.

I would absolutely love it if you tried these M&M cookies the next time you’re craving something sweet; if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍

Soft and Chewy M&M Cookies

These perfectly chewy, buttery M&M cookies are quick to make and easy to eat! Great for making ahead, with a simple recipe that is fun for bakers of all ages!
4.80 (87 ratings)


  • cup (228 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (113 g) unsalted butter, room temperature
  • ¾ cup (160 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • cup (312 g) M&M candies (or combo of M&Ms and chocolate chips)


  • Preheat the oven to 350 degrees F; line two baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  • Using an electric mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla extract and beat to combine, another 1 minute.
  • Reduce the mixer speed to low and gradually add the flour mixture, beating until the dough just comes together. Using a wooden spoon or rubber spatula, mix in the M&Ms.
  • Scoop 2 tablespoons of dough and roll into a ball, placing them 2 inches apart on the baking sheets.
  • Bake until the edges are set but the cookies are still quite pale, 12 to 14 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.


  • Equipment: Sheet pans / cookie scoop 
  • Mix-Ins: You can substitute or mix and match add-ins as desired. Some ideas – semisweet chocolate chips, mini M&Ms, butterscotch chips, Reese’s Pieces, other candies, etc. Use seasonal M&Ms for holidays!
  • Storage: You can keep the cookies in an airtight container at room temperature for up to 4 days.
  • Freezing Dough: Place balls of cookie dough in an airtight container (place parchment between layers) and freeze for up to 3 months. Baked from frozen at 350 degrees for 12 to 14 minutes.
  • Freezing Cookies: Wrap in plastic wrap and store in an airtight container or resealable bag in the freezer for up to 3 months. Thaw at room temperature then enjoy!
Nutritional values are based on one cookie
Calories: 214kcal, Carbohydrates: 27g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 36mg, Sodium: 155mg, Potassium: 33mg, Sugar: 17g, Vitamin A: 275IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 0.4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Photography by Lauren Grant.