M&M Cookies
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Posted: 08/22/22
Updated: 08/26/22
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Classic soft and chewy M&M Cookies are always a hit in the cookie jar! Soft cookies loaded with M&Ms and chocolate chips. So easy to make, plus these freeze great.
This easy cookie recipe combines a chocolate chip cookie recipe with M&Ms so there’s chocolate in every single bite! Like my oatmeal cookies, these tasty treats are the perfect cookie for after school snacks, dessert, potlucks, or any time you want to treat yourself!
Contents
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Why This is the BEST M&M Cookie Recipe!
- This recipe has brown sugar and granulated sugar so you get the best soft and chewy cookies with lightly crispy edges.
- You don’t have to chill the cookie dough – just mix, scoop, and bake!
- These cookies are loaded with M&Ms and chocolate chips. You can use classic M&M candies or use different flavored ones to change up the cookies.
- This recipe makes a big batch so, you can leave some out and freeze the rest for later. I have to do that so we don’t eat them all in a day!
No one can resist these M&M cookies! You’ll want to add the ingredients to your shopping list so you can make some ASAP. You’re going to love them!
Ingredients
- All-purpose flour – Use the spoon and level method to measure the flour. This will ensure you don’t add too much.
- Baking soda – Makes those cookies rise!
- Salt – Brings out the flavor.
- Softened unsalted butter – Leave it out at room temperature for 20 to 30 minutes before you make the cookies. If you use salted butter reduce the added salt in the recipe
- Sugars – A mixture of granulated white sugar and Brown sugar. Using all brown sugar will give it a richer flavor if you prefer that!
- Vanilla extract – Rich vanilla flavor you know and love in cookies.
- Large eggs – Room temperature eggs mix into the dough the best.
- Chocolate chips – Milk, dark, or semi-sweet chocolate chips! Or try other baking chips like peanut butter chips or white chocolate chips. Mini chocolate chips are great too.
- M&Ms – I use chocolate M&Ms but feel free to use other types to change up your cookies. Mini M&Ms would be great, too!
Products Needed
How to Make Them
Dry Ingredients: Mix the flour, baking soda, and salt in a medium mixing bowl.
Wet Ingredients: In a separate large bowl, cream the butter and both types of sugar. Mix in the vanilla and eggs.
Combine: Add the flour mixture to the butter mixture and mix. Stir in the chocolate chips and M&Ms.
Scoop: Form about 3 tablespoons (large cookie scoop) to form the cookie dough balls. Place them on the prepared baking sheet with parchment paper. Place M&Ms on top of the cookies, if desired.
Bake: Place the pan in the oven and bake the cookies for about 10 minutes at 350°F. The cookies are done when the tops still look a little doughy and the bottoms are golden brown.
Cool: Leave the cookies on the baking sheet for five minutes and then transfer them to a wired rack.
Room Temperature: Keep the cooled cookies in an airtight container. They will keep well for two to three days.
Freezer: Store them in a freezer bag or container and they will keep for several months in the freezer! Thaw them at room temperature when you’re ready to serve them.
The first thing to check is your baking soda. Is it expired? If it is, your cookies won’t puff up when they bake.
The other reason your cookies may be flat is the temperature of the cookie dough. If it is very warm or hot in your kitchen, the butter will be too soft making the cookies spread too much as they bake. If you notice this, you should chill the dough to firm it up before baking the cookies.
Recipe Tips
- Be sure to use two bowls for the dry and wet ingredients. This will ensure you don’t overmix the dough which can make your cookies tough instead of soft.
- To make mixing easier, use room temperature ingredients. This is especially important for the butter, but room temperature eggs are easier to mix into other ingredients.
- Top the cookies with a few extra M&Ms and/or chocolate chips after you scoop them onto the baking sheet. This is completely optional and makes them look like those bakery cookies!
- Keep an eye on the cookies while they bake. If you overbake them, they will be dry and not as soft. The cookies may not look done on top once the edges and bottoms are golden – that’s what you want. They will continue to bake on the sheet when you take them out of the oven.
We love these M&M cookies and make them on repeat all year long – you will, too, once you try them. I hope you make them soon!
More Cookie Recipes
- Learn how to make the best Cut Out Sugar Cookies with royal icing!
- Almond Joy Cookies taste like the candy bar and are easy to make with brownie mix.
- Monster Cookies are always a hit! They’re peanut butter oatmeal cookies with M&Ms and chocolate chips – they’re so good.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
M&M Cookies
Soft, chewy M&M Cookies loaded with chocolate chips. This classic cookie recipe can't be beat!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 1 cup chocolate chips
- 1 cup M&Ms plus more for tops if desired
Instructions
- Preheat the oven to 350 degrees F.
- Mix flour, baking soda and salt in a medium bowl and set aside.
- Mix butter with sugars in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.
- Add flour mixture to wet ingredients and mix to combine. Then add chocolate chips and M&Ms.
- Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place about 5 extra M&M’s on the top of each cookie if desired.
- Bake for 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to a wire rack and let cool.
Tips
Room Temperature: Keep the cooled cookies in an airtight container. They will keep well for two to three days.
Freezer: Store them in a freezer bag or container and they will keep for several months in the freezer! Thaw them at room temperature when you’re ready to serve them.
The first thing to check is your baking soda. Is it expired? If it is, your cookies won’t puff up when they bake.
The other reason your cookies may be flat is the temperature of the cookie dough. If it is very warm or hot in your kitchen, the butter will be too soft making the cookies spread too much as they bake. If you notice this, you should chill the dough to firm it up before baking the cookies.
- Be sure to use two bowls for the dry and wet ingredients. This will ensure you don’t overmix the dough which can make your cookies tough instead of soft.
- To make mixing easier, use room temperature ingredients. This is especially important for the butter, but room temperature eggs are easier to mix into other ingredients.
- Top the cookies with a few extra M&Ms and/or chocolate chips after you scoop them onto the baking sheet. This is completely optional and makes them look like those bakery cookies!
- Keep an eye on the cookies while they bake. If you overbake them, they will be dry and not as soft. The cookies may not look done on top once the edges and bottoms are golden – that’s what you want. They will continue to bake on the sheet when you take them out of the oven.
Nutrition Information
Calories: 175kcal (9%), Carbohydrates: 24g (8%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg (8%), Sodium: 108mg (5%), Potassium: 23mg (1%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 195IU (4%), Vitamin C: 1mg (1%), Calcium: 21mg (2%), Iron: 1mg (6%)
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