What could be better than soft and chewy cookies packed with gooey on the inside M&Ms with a candy coated crunch? We love these cookies at our house so I hope you enjoy the recipe and whip up a batch ASAP! If you’re in a cookie baking mood, then you should also try my colorful funfetti cookies, cookies and cream cookies, or my homemade lofthouse cookies!
What You’ll Need for This Recipe
M&Ms: you can definitely use mini M&Ms or peanut M&Ms for an extra crunchy, nutty cookie.
Brown Sugar: I enjoy the flavor dark brown sugar brings to the cookies but you can use light or dark brown sugar.
How to Make M&M Cookies
1. Preheat oven to 350F. Combine the flour, salt, and baking soda in a bowl then whisk together and set aside.
2. Cream the butter in a stand mixer fitted with a paddle attachment or an electric hand mixer then add the granulated and brown sugar and beat on high until light and fluffy, scraping the bowl down as needed.
3. Mix in the egg and vanilla then scrape the bowl down and beat on high until smooth.
4. Add the flour then mix on low until just combined.
5. Use a spatula to fold in the M&M’s. You can chill the dough and bake later or bake right away.
6. Bake at 360F for about 9 minutes or until golden at the edge then gently press M&Ms on the tops as soon as they’re out of the oven.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chill time is optional, in my recipe testing I did not see a major difference in the cookies either way.
- Placing the M&Ms on top right after baking ensures they’ll be shiny and perfect.
- Your cookies will spread so give them at least two inches of space between them on the baking sheet.
- Make sure the scrape the bowl down regularly when making the dough. You want the mixtures to be homogeneous throughout with no secret pools of butter lurking around.
Frequently Asked Questions
Can you use regular M&Ms for baking?
You can use regular, peanut or mini M&Ms for baking. Any one of these will be delicious but if you want your cookies to look the best try placing a few on top right after baking instead of just before like you would chocolate chips.
Do M&Ms melt when you bake them?
The inside will be gooey and delicious but they will for the most part maintain their shape thanks to the candy coating.
How should you store these cookies?
Store your M&M cookies in an airtight container in a cool place.
How long will they last?
At room temperature your M&M cookies will last a week if stored properly. You can freeze them for up to 3 months.
If you love this recipe try these out!
If you’ve tried this M&M Cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
M&M Cookies
Equipment
- Mixer
- Bowls
- Baking Sheet
- Parchment paper
Ingredients
- 1/2 cup unsalted butter 113g room temperature
- 1/2 cup granulated sugar 100g
- 1/4 cup brown sugar 60g
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1 tsp. baking soda
- ¼ tsp. kosher salt
- 3/4 cup M&Ms plus more for the tops
Instructions
- Preheat oven to 360F. Combine flour, salt, and baking soda in a large bowl then whisk together to combine and set aside.
- Cream the room temperature butter using a stand mixer fitted with a paddle attachment or an electric hand mixer. Add the granulated and brown sugars and beat on hight until light and fluffy scraping the bowl down as needed.
- Mix in the egg and vanilla then scrape the bowl down and add the flour mixture. Mix until just combined then use a spatula to fold in the M&Ms.
- Portion into into 2 tablespoon-sized pieces and roll into balls. Place cookies on a parchment or silicone-lined baking sheet about two inches apart then bake for about 9 minutes or until the edge is a light golden color.
- As soon as the cookies come out of the oven gently press more M&M's onto the tops and allow to cool completely on the baking sheet.
Video
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chill time is optional, in my recipe testing I did not see a major difference in the cookies either way.
- Placing the M&Ms on top right after baking ensures they'll be shiny and perfect.
- Your cookies will spread so give them at least two inches of space between them on the baking sheet.
- Make sure the scrape the bowl down regularly when making the dough. You want the mixtures to be homogeneous throughout with no secret pools of butter lurking around.
Nutrition
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