M&M Cookies

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These M&M Cookies are sweet with chewy interiors and crispy edges. They’ve got bright pops of crunchy M&M’s® and melty milk chocolate chips. These cookies are simple to make and you only need one bowl and a spoon — no hand or stand mixer required! They’re also great to customize for holidays or special events by using certain color M&M’s.

Try our other favorite cookie recipes next: snickerdoodlesoatmeal chocolate chip cookies, or pistachio cookies.

Overhead image of the M&M cookies, ready to eat.

Every year after our first day back to school, my mom would surprise us with either M&M’s 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 cookies because it also meant there was a bag of the rest of the M&M’s somewhere that could also be eaten (haha).

Process shot-- Image of the melted butter and sugar in a bowl for these M&M cookies.

M&M Cookie ingredients

  • Butter not shortening: These cookies use butter which gives them a great flavor base and wonderful texture. I don’t recommend substituting margarine or shortening in these cookies.
  • Maple syrup: Seems like a strange ingredient but it keeps these cookies ultra soft and chewy. It also adds a really delicious subtle sweetness different from the sugars.
  • Brown sugar: Brown sugar has a higher moisture content than white sugar and thus will produce a chewier cookie than if you just used white sugar. 
  • White sugar: We also include white sugar for cookie stability and to ensure the cookies aren’t overly sweet (using only brown sugar would result in extremely sweet cookies).
  • Egg: Make sure to use a large egg in this recipe.
  • Vanilla extract: It’s added for flavor.
  • Cornstarch: Cornstarch helps to keep these cookies soft and chewy.
  • Baking soda/baking powder: The leavening agents ensure these cookies bake properly
  • White all-purpose flour: Make sure to measure this ingredient accurately (more on this below). It’s the most important measurement to ensuring you get the perfect M&M cookies!

Process shot-- Image of the maple syrup and egg being added to the sugary butter mixture.

QUICK TIP

Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are most likely packing in way too much flour– which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.

Process shot-- Image of the dry ingredients being added to the best M&M cookie recipe.

Avoid flat M&M cookies

If your cookies come out flat, it’s most likely because the cookies did not chill long enough. Since there is melted butter in the batter, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, they’ll likely end up a bit flat and greasy.

Another reason these cookies could be flat is if the flour was under measured. One other factor that comes into play is if you live in a high-altitude area

Keeping the M&M cookies soft

After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Once cooled, place cookies in an airtight container and store at room temperature. For tips on how to “revive” no-longer-soft cookies, check out these tips from Cooks Illustrated.

Process shot-- Image of the M&M's and chocolate chips being added to the dough for these cookies.

I recommend freezing dough balls instead of freezing the baked cookies. To freeze: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.

To bake: You can bake the cookies straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)

M&M cookie variations

  • M&M sugar cookies: For more of an M&M’s sugar cookie feel, use the recipe as written, but replace the chocolate chips with more M&M’s.
  • Easter M&M cookies: Replace the regular M&M’s candies with Easter M&M’s! This also applies to every other holiday — typically M&M’s are made for each holiday in the holiday’s colors. Grab a bag of the themed M&M’s and use them in this recipe! If you can’t find the specific colors you’re looking for, you can also pick out certain colors from a big bag of regular M&M’s.
  • M&M chocolate cookies: Use this chocolate cookie recipe and replace some of the chocolate chips with M&M’s!
  • Different types of chocolate chips: While we love milk chocolate chips in these cookies, any type will work well — semi-sweet, dark, or even white chocolate chips!

Overhead image of several of the M&M Cookies with milk on the side.

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M&M Cookies

5 from 1 vote
These M&M Cookies are sweet with chewy interiors and crispy edges. They've got bright pops of crunchy M&M's and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They're also great to customize for holidays or special events by using certain color M&M's.
Print Recipe

M&M Cookies

5 from 1 vote
These M&M Cookies are sweet with chewy interiors and crispy edges. They've got bright pops of crunchy M&M's and melty milk chocolate chips. These cookies are simple to make, you only need one bowl and a spoon — no hand or stand mixer required! They're also great to customize for holidays or special events by using certain color M&M's.
Course Dessert, Snack
Cuisine American
Keyword m and m cookies, m&m cookies
Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 1 hour
Total Time 1 hour 24 minutes
Servings 16 -18 cookies
Calories 280kcal
Cost $5.69

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (133g) light brown sugar packed
  • 1/3 cup (67g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons (34g) pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt reduce if using table salt OR if sensitive to salt
  • 1 and 3/4 cups (213g) white all-purpose flour
  • 1 cup (212g) M&M's candies
  • 1/2 cup (85g) milk chocolate chips separated (OR use 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 white sugars. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.
  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the accurately measured (See Note 1) flour and mix until JUST combined. Don't over mix.
  • 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 the oven to 350 degrees. Line a pan with parchment paper or use a nonstick liner.
  • Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet 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 (we like ours 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 the 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 baking tray for 5 minutes before transferring them to a cooling rack.
  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.

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.

Nutrition Facts

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

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6 Comments

  1. 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!

    1. 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!

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