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M&M Cookies are the perfect cookie recipe! This is my favorite and BEST chocolate chip cookie recipe filled with M&Ms. They are easy to make, have the best chewy, soft texture, and are freezer-friendly. Plus, you can use your favorite flavor M&Ms!
BEST M&M Cookies
Is there anything more fun than ? Soft and chewy cookies loaded with colorful M&Ms are one of my favorite things to make. They just look happy and fun to me!
I absolutely love putting M&Ms in cookies. I put them inpudding cookies all the time to celebrate holidays likeChristmasandEaster and the 4th of July. I love putting M&Ms in mysugar cookies, too, because it reminds me of when I was little and would beg for a Mrs. Field’s M&M Cookie at the mall.
So, today I wanted to make these classic chocolate chip cookies, but add a small twist with delicious M&Ms. They are so good – soft and chewy and perfect. PLUS – they’re one bowl and you don’t even need a mixer unless you want to use one!
Ingredients Needed
- Butter: I always start with melted unsalted butter for my chocolate chip cookie recipes. Using salted butter? Omit the salt in the recipe.
- Sugar: Granulated sugar and light brown sugar are used – be sure to pack the brown sugar!
- Egg: Be sure to buy large eggs.
- Baking Soda: How all my cookies are leavened.
- Salt: Needed if starting with unsalted butter!
- Flour: All-Purpose flour is my go-to for cookies.
- M&Ms: You can use ANY kind of M&M!
How to Make M&M Chocolate Chip Cookies
- Add melted butter to a large mixing bowl. Stir in both sugars, then mix in egg, baking soda, salt, and vanilla extract.
- Stir in the flour, being sure to scrape the bottom and sides of the bowl.
- The fun part: stir in your M&M candies! You can use regular M&M or any flavor you want.
- Scoop the cookie dough with a large cookie scoop (I used a 2 tablespoon size) onto a baking sheet and then chill.
- Once the dough is chilled, spread them out on prepared baking sheets and bake until no longer glossy on top and just light golden brown around the edges.
Expert Tips
- Use your favorite MMs for this recipe! Use mini M&M’s to get a better M&M to bite ratio, or use any kind or color of M&Ms you like! When you to a cookie, you have so many options: make Peanut M&M Cookies or use fun colors to match the holiday, party, or celebration!
- Not into M&Ms? Feel free to use your favorite cookie mix-in like other kinds of candy, baking chips, or nuts. The only rule is only to add 1 ½ cups of mix-ins in total.
- Yes, these cookies require chilling, so be sure to plan ahead. It’s an important step you won’t want to skip!
Storage
- Store them in an airtight container. They will stay good for up to 2-3 days at room temperature.
- Freeze these cookies for up to 3 months in the freezer.
Chocolate Chip M&M Cookie Recipe
4.37 from 30 votes
Soft and Chewy Chocolate Chip M&Ms Cookies are the perfect cookie recipe! This is my favorite and BEST chocolate chip cookie recipe filled with M&Ms!
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Chill time 2 hours hours
Total Time 2 hours hours 30 minutes minutes
Yield 24 cookies
Serving Size 1 cookie
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Ingredients
- ½ cup unsalted butter, melted (113g)
- ⅓ cup granulated sugar (66 g)
- ½ cup light brown sugar, packed (104g)
- 1 large egg
- 1 teaspoon vanilla extract (5ml)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour (186g)
- 1 ½ cups M&Ms candies any flavor or color
Instructions
Note: This dough requires chilling. Recipe is written for a mixer but you can also just stir with a wooden spoon or spatula – no mixer needed.
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in M&Ms.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Recipe Video
Recipe Notes
Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups
Recipe Nutrition
Serving: 1cookie | Calories: 158kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 16mg | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.6mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
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