Super Soft and Chewy M&M Cookies
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!
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!
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
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!
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.
More delicious cookie recipes
- Monster Cookie Bars
- Monster Cookies
- Soft Batch Chocolate Chip Cookies
- Thick & Chewy Chocolate Chip Cookies
- Compost Cookies
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
- 1¾ 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
- 1½ 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!
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.
Can you please clarify what the correct amounts are for baking soda, salt and vanilla for this recipe? The recipe states an amount, but right next to it in parentheses is a different amount. Thank you.
I am so sorry for that discrepancy; I manually fixed those and they are correct now.
They where definitely delicious
Love your replies
I’ve made this recipe before and love it, and was so excited to see that you added weight to the ingredients. The problem is they are totally off and don’t make sense. Can you correct this with the proper weights?
What’s the deal with your recipe? Why do you have 1 teaspoon in parenthesis next to 1/2 teaspoon for salt and baking soda? This recipe is completely nonsensical. The weight for the flour doesn’t make sense and the weight of one half cup (one stick) butter is 113 grams.
Is the weight of the flour correct? I don’t think 1-3/4 cup of flour is 340.2 grams.
Thanks for the recipe. Will definitely try to make some.
These cookies are so good! Very soft and flavorful. Best of all – they come together so quickly! I made them from start to finish during halftime of a football game.
Perfect cookies! Shared them at work and everyone was asking for the recipe!
Thanks for sharing
Delicious – and one of the quickest cookies I ever baked! I substituted half of the flour with oatmeal and used only half a cup of brown sugar – it worked out perfectly and was sweet enough for us. Thank you for the recipe, I will definitively make these again!
Hey, thanks for sharing your experience & amazing cookies recipes here I really like it & I personally try it I love cookies I read all foodies blog & tried it all. Your cookies are really amazing keep posting such good recipes always.
Who could pass up these? Such happy cookies always😊
The ingredient list appears to be incomplete
The cookies looks perfect. I’ll make these soon. You really have the best recipes on your blog!
I always loved your site but is there anything you can do to lessen the pop up ads. Its almost impossible to read a recipe through without having these pop up’s pop up every inch you scroll. One just popped up in the middle of the comments box just now! 😆
My adult children still ask for these cookies every Christmas! Love chewy M&M cookies—thank you for posting as I always have to do a search for this recipe–now I have a brand new copy!
Thank you for your blog. It is as informative as it is inspiring. And the beautiful photos!