M&M Cookie Recipe with chewy centers, crisp edges, crunchy M&Ms and melty chocolate chips in one bowl.
author’s note
These M&M Cookies Turn Any Day Into a Good Day!
Every year after our first day back to school, my mom would surprise us with either M&M cookies or Rice Krispie treats. It made going back to school after a fun summer a little bit easier. And now, I’m the mom and my kids know that after the first day of school, they’ll have a sweet treat waiting.
My personal favorite were the chocolate chip M&M cookie recipe because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten.
Over the years, I’ve created my own version of these cookies, and it’s honestly the best I’ve ever had. My kids wholeheartedly agree!
M&M Cookie Recipe Ingredients
| Ingredient | Simple Tip or Swap |
|---|---|
| Butter | Use real butter, not margarine. Let melted butter cool fully so cookies don’t spread. |
| Brown sugar | Light or dark both work. Dark adds deeper flavor. |
| White sugar | Do not reduce or cookies may puff instead of spread. |
| Maple syrup | Honey works but changes the flavor slightly. |
| Cornstarch | Arrowroot can be swapped if needed. |
| M&M’s | Mini or seasonal colors work great too. |
| Chocolate chips | Any style works. Milk chocolate is my favorite here. |
How To Make M&M Cookie Recipe
- Wet: Melt butter, cool it, then stir in sugars, egg, vanilla, and syrup until smooth.
- Dry: Mix in cornstarch, baking soda, powder, salt, and flour. Stir until just combined.
- Add the goodies: Gently fold in the M&Ms and chocolate chips.
- Chill dough: One hour in the fridge firms up the butter and keeps the cookies chewy.
- Bake: Roll tall dough balls, bake until lightly golden at the edges.
- Cool and enjoy: Cool on the sheet pan for a few minutes before transferring to a rack.
Tips For Success
- Use Silpat: Bake on lined sheets for even baking and to prevent burning.
- Measure Flour: Spoon and level the flour. Too much flour makes cookies cakey.
- Prevent Flat Cookies: Chill the dough and avoid warm butter. Under-measured flour or high altitude can also cause spreading in this M&M Cookie Recipe.
- Keep Cookies Soft: Cool on a wire rack and store airtight at room temp.
Storage
- Cool and store: Let this M&M Cookie Recipe cool fully, then keep in an airtight container at room temp for a few days.
- Freeze dough: Freeze dough balls on a sheet pan, then transfer to a container or bag for up to 3 months. Bake straight from frozen, adding 1–3 minutes.
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M&M Cookie Recipe
M&M Cookies have chewy centers, crispy edges, and are loaded with crunchy M&M’s and melty chocolate chips. Customize the colors for any occasion!
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt reduce if using table salt or if sensitive to salt
- 1-3/4 cups all-purpose flour
- 1 cup M&M’s
- 1/2 cup milk chocolate chips divided; or semi-sweet or dark chocolate—whichever is your favorite
Instructions
- Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
- Once butter is cooled to room temperature, stir in the light brown and granulated sugars. until smooth. Stir in the egg, vanilla extract, and maple syrup until smooth.
- Add cornstarch, baking soda, baking powder, and salt. Stir until smooth. Add the accurately measured (see note 1) flour and mix until just combined. Don’t overmix.
- Gently stir in 1 cup of M&M’s and 1/4 cup chocolate chips until combined.
- Cover the bowl tightly and chill for 1 hour.
- Preheat oven to 350°F. Line a pan with parchment paper or use a nonstick liner.
- Roll dough balls into tall, cylindrical balls. Place 6–8 cookie balls on the pan to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.
- Bake for 8–12 minutes, erring on the side of underbaking, which keeps them soft and chewy (I like mine right at 9 minutes)! Remember, the cookies will continue to bake a little more out of the oven, so take them out as soon as the edges start to lightly brown.
- Remove from oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife instead of scooping the flour from the bag into a measuring cup. This method assures the most accurate measurement.
Storage: I like these cookies best on days 1 and 2. They do last up to 1 week, but they begin to lose texture and flavor. Wait until cookies are completely cooled, then place in an airtight container and keep at room temperature.
Nutrition
Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going to make these M&M cookies for Easter using pastel M&M’s. My grandbaby will love them in her Easter basket and the rest of family will too.
Yay! Enjoy Jean!
LOL…. I accidentally forgot the flour and it turned into a mess! lol
Ooh no! Dangit! You’ll have to give these another try cause they are AMAZING! 🙂
Just wondered if I could substitute something else for the maple syrup? Thank you!
Corn syrup, agave nectar, or regular pancake syrup will all work! 🙂
I love your christmas cookies
Thank you!
Hi Chelsea, I have a question about item 4 of your instructions on this recipe. In the ingredients, you have 1 cup of m&m’s listed and 1/2 cup of chocolate chips. I’m just wondering if you meant to put m&m’s there instead of chocolate chips? I also noticed that later on, you say put the remaining 1/4 cup of chocolate chips in the tops of the cookies when they’re done baking. At what point are we supposed to put the first 1/4 cup in? I think you forgot to put that in there.
P.S. I am a huge fan of your recipes! They’re always super delicious and not too hard to make. Thank you for posting such yummy recipes!
Hey Katherine, thank you so much for pointing that out! Yes I did mean M&Ms 🙂 Thanks so much for your help and so happy you’ve enjoyed my recipes, that means the world to me, thanks!