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+ servings
Colorful M&M Cookies on a white counter.

M&M Cookies

You'll love these soft and chewy cookies chock full of colorful chocolate M&Ms
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 16 cookies
Calories 201kcal


  • Mixer
  • Bowls
  • Baking Sheet
  • Parchment paper


  • 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


  • 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.



  • 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.


Serving: 1cookie | Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 129mg | Potassium: 21mg | Fiber: 1g | Sugar: 18g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg