This M&M Cookie recipe is absolutely perfect! These cookies are soft and chewy with the right amount of buttery goodness and an M&M in each bite.
THESE COOKIES! Oh my gosh, these cookies. These cookies almost didn’t happen because they took so many tries to get just perfect.
The ancestors of this perfected M&M Cookie recipe were all delicious, don’t get me wrong. But they did not even come close to what I was looking for.
But, after so many tweaks and rounds of testing, I can tell you that these cookies absolutely perfect. They spread just the right amount. They are a perfect chewy cookie, and you get an M&M in almost every single bite. Folks, we have a winner!
What Makes these the Best M&M Cookies
- The dough does not need to chill. By starting out with your butter at the right temperature, it means that your dough doesn’t have to chill.
- We are using both white granulated sugar and brown sugar. The white sugar helps the cookie spread and gives it a slightly crisp exterior, and the brown sugar makes them perfectly chewy.
- We are adding a massive amount of M&Ms. By putting M&Ms in the dough and then on top of the cookies, we can get some in each bite.
How to Make M&M Cookies
This is a brief overview of how to make these delicious cookies. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Whisk together the dry ingredients. Combine flour, baking soda, and salt in a large bowl.
- Cream the butter and sugar. Beat the butter and sugar together to help aerate the butter with the sugar. Then add in the vanilla and the eggs.
- Combine the dry and wet ingredients. Add the flour to the butter mixture and turn the mixer on low. As soon as you are able, without the flour flying out of the bowl, turn the mixer up high just long enough to incorporate all the flour.
- Stir in the M&Ms. Set some to the side so you can add them to the top of the cookies before baking.
- Roll the cookies into balls and bake. As mentioned in the previous step add two or three M&Ms to the top of each cookie dough ball.
How to Measure Flour
Tips for M&M Cookie Recipe
There are a few things that help M&M cookies come out perfectly. They are great tips to follow in so many baking recipes.
- Use room temperature butter. This means that you can easily dent the butter, but you can’t easily push your finger all the way through. This is imperative in this recipe to help the cookies spread as they should. To bring butter to room temperature quickly, cut it into 1 inch pieces and leave it on the counter for 30 minutes.
- Measure your flour correctly. Whisk the flour in the container you store it in, spoon it into a dry measuring cup, then level it off. You can see this in more detail in my post: How to Measure Flour.
- Make sure your baking soda is fresh. When baking soda is expired, it will keep your cookies from rising. Test it out with a little vinegar if it has been in your cabinet more than 6 months. Drop a little in some vinegar and make sure it bubbles immediately. If not, replace it.
- Use a cookie scoop. I always use a cookie scoop when I make cookies for two reasons. First, it makes forming cookies fast. Two, it keeps all the cookies the same size so they bake evenly. I use this 1 1/2 tablespoon scoop.
- Preheat your oven. You want the cookie dough to hit the hot temperature. Unless stated in a recipe, you don’t want them to go into a cold oven.
- Use baking sheets you trust. Baking sheets make a huge difference in how cookies bake. I love these baking sheets. They turn out perfect cookies every time. And I have yet to find a parchment paper or a reusable silicon mat that they didn’t work perfectly with.
Cookie Scoop
Storing
This M&M Cookie recipe, rare unicorn that it is, isn’t as good right out of the oven as they are if you let them cool. Weird, but true.
Allow them to come to room temperature, and then enjoy them. Or store them in an airtight container for up to 1 week.
These cookies store great in the freezer and perfect to eat within about 30 minutes of coming out of the freezer. Actually, Nathan and I keep sneaking them out at night from the freezer after the kids go to bed.
Freezing M&M Cookie Dough
This is a great recipe to roll into dough balls and freeze to bake later. That way you can take out just one dough ball at a time and bake it up for fresh cookies.
- Roll them into balls adding a few more M&Ms to the top.
- Put them on a wax paper lined plate in the freezer for an hour.
- Transfer to an air tight container and freeze for up to three months.
- Bake one, two, or a dozen cookies at a time by baking at 350 degrees for 12 minutes.
More Great Cookie Recipes
If you can’t get enough of great cookies, here are some others that you should try immediately.
If you make these or any of my other cookie recipes, leave me a comment and let me know what you think! Hearing from you means so much to me.
M&M Cookies
Ingredients
- 3 cups all purpose flour scooped into the measuring cups and then leveled off (360 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter room temperature (198 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 3/4 cup light brown sugar (159.8 grams)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups M&Ms divided (312 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line rimmed baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer fit with a paddle attachment, or in a large mixing bowl with a hand mixer beat together the butter with the granulated sugar and brown sugar until it is light and fluffy, about 3 to 6 minutes.14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
- One at a time add the eggs and then the vanilla extract. Make sure to scrape down the sides of the bowl as necessary.2 teaspoons vanilla extract, 2 large eggs
- Add all of the flour mixture and either fold it in with a spatula at first or turn on the mixer very low until it begins to combine, then turn the mixer on high and beat until just fully combined. Fold in 1 cup of the M&Ms.1 1/2 cups M&Ms
- Form the dough into balls using a 1 1/2 tablespoon cookie scoop. Place on the prepared baking sheets. Add 2 or 3 M&Ms to the top of each dough ball. Bake for 10 minutes or until the cookies begin to turn golden brown around the edges.
- Allow to rest outside of the oven on the baking sheet for 2 minutes and then transfer to a cooling rack to cool completely. These are best when enjoyed after cooling. Store in an airtight container for up to one week.
Joanne Sonnenberg says
I tried your Oatmeal Raisin cookie recipe and it was wonderful. I didn’t cream my butter and sugar as long as i normally do because my hand mixer broke :( but I continued on with a wooden spoon and they were delicious. Defiantly a Keeper!
I’m so glad you liked them Joanne!
Yvonne Short says
I missed the recipe for the Oatmeal Raisin cookies. Please post it again, if possible!
Hugs and Thank you so much!!!!!
Yvonne
[email protected]
They are here, Yvonne:
Terry says
I’m telling my husband to pick up a bag if M&Ms! They look delicious! You’re funny though! Store for up to a week! LOL Maybe a few days, if that!
I hope you love them Terry!