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Chewy M&M Cookies

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Soft and Chewy M&M Cookies made like basic chocolate chip cookies with m&m's instead of chocolate chips. You can make regular sized or mini cookies!

M&M cookies on a white plate with a bowl of m&m's next to it and a couple cookies scattered about on the table.

This recipe first appeared on the site in February 2015. Three years ago!! It was always a favorite among friends and family.

I have updated the photos and tweaked the recipe slightly because the first version used birthday cake m&m's and I'm not sure everyone has access to them now.

M&M cooking dough in a glass bowl with a cookie scoop portioning the dough.

Soft and Chewy M&M Cookies

These cookies are just a basic chocolate chip cookie made with m&m's instead of chocolate chips. The cookie base is actually the same base I used for these chocolate chip salted caramel cookies. They're soft and chewy with crisp edges.

The wonderful thing about these cookies is you can make them regular sized or mini for extra cuteness!

Start with my basic chocolate chip cookie dough. You'll need butter, brown sugar, white sugar, eggs, flour, vanilla, baking soda, salt, and m&m's. Use the regular size m&m's unless you plan to make mini cookies. The regular ones will be too big for mini cookies so grab the mini m&m's instead.

The dough will need to be refrigerated for at least two hours before baking. I like to make the dough the night before I plan to bake the cookies. This saves me so much time.

Balls of M&M cookie dough on an aluminum baking sheet lined with parchment paper.

Tips for making chewy m&m cookies

  • Be sure to refrigerate the dough for no less than two hours. This will help keep the cookies from spreading and yield those super soft, chewy centers.
  • Take care not to overbake the cookies. This is key to making sure the cookies are soft and chewy. The middle of the cookies should still be soft when you remove them from the oven. They will continue to cook as they cool on the cookie sheet.
  • You can make regular size cookies with regular m&m's or use mini m&m's and make mini cookies. These are perfect for little hands or when you need more cookies to serve at a large gathering.
  • Jazz up your cookies by using seasonal m&m's!
M&M cookies on an aluminum baking sheet lined with parchment paper.

Make mini m&m cookies

  1. You can easily turn these regular sized m&m cookies into mini versions.
  2. Use mini m&m's instead of the regular ones.
  3. Shape the dough into 1 teaspoon sized balls.
  4. Bake for 7 to 8 minutes.
M&M cookies on a white round plate next to a bowl of m&m's.
M&M cookies on a white plate with a bowl of m&m's next to it and a couple cookies scattered about on the table.

M&M Cookies

Yield: 30 cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Soft and Chewy M&M Cookies made like basic chocolate chip cookies with m&m’s instead of chocolate chips. You can make regular sized or mini cookies!

Ingredients

  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter , softened
  • ½ cup (110 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • 2 cups (416 g) M&M’s

Instructions

  1. In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
  2. Beat the butter and both sugar sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. 
  3. Beat in the egg, egg yolk, and vanilla. Stir in the flour mixture just until well blended. Fold in the m&m's.
  4. Roll cookie dough into 1 and ½ to 2 tablespoon sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. Cover and refrigerate for 2 hours.
  5. Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet. 
  6. Bake cookies for 10-12 minutes or until lightly brown and just underdone. 
  7. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

Notes

Make mini M&M cookies

  1. Use mini m&m’s instead of the regular ones.
  2. Shape the dough into 1 teaspoon-sized balls.
  3. Bake for 7 to 8 minutes.

Make ahead tip

  1. The cookies will keep for up to one week stored at room temperature in an airtight container.
  2. The dough can be made ahead and stored in the refrigerator for up to 3 days. Bring the dough to room temperature and continue with step 3, skipping the instruction to refrigerate for 2 hours.
  3. Freeze baked cookies for up to 3 months. Thaw in the refrigerator overnight.
  4. Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed

Recommended Products

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Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 88mgCarbohydrates: 22gSugar: 15gProtein: 1g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Amanda

Saturday 23rd of January 2021

Has anybody tried these with peanut m&ms? I just happen to have a giant bag and I'm in a baking mood :)

Jen Sobjack

Sunday 24th of January 2021

I haven't tried it but peanut m&m's are quite large and may not be suitable for cookies.

Allison W.

Sunday 27th of May 2018

Thanks for the recipe. I think they’re going to turn out well, but I suspect it should be 1 cup of M&M’s rather than 2. I used 2 and wound up with a bunch of doughless M&M’s in the bottom of the bowl. I made half the dough again, without any more M&M’s, and added it to the original batch, and it worked out, I think.

Jen Sobjack

Monday 28th of May 2018

Nope, it's definitely 2 cups. I had no issue with getting the M&M's to stick in the dough. You may need to use a rubber spatula to fold the M&M's into the dough until they are all mixed in.

WhirlGirl

Wednesday 7th of February 2018

I'm a big fan of your cookie recipes, and these are the next ones I'll try. Question: this recipe has butter only, not 1/2 butter + 1/2 shortening like many of your others. Is there a reason?

Many thanks for all the good recipes!

Jen Sobjack

Thursday 8th of February 2018

Using all butter will give you a chewier cookie texture.

Albert Bevia

Monday 5th of February 2018

My kids just love cookies....and m&m´s.....so this is kinda like the perfect recipe for me to make...such a great idea, thank you for the recipe :)

Jen Sobjack

Wednesday 7th of February 2018

I do hope they enjoy the cookies!

Heather Buentello

Tuesday 24th of January 2017

Good thing I have a birthday coming up!

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