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.

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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!
5 from 3 votes
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M&M Cookies

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!

Course Dessert
Cuisine American
Keyword cookies, m&m cookies
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 2 hours 37 minutes
Yields 30 cookies
Calories 158 kcal
Author Jen Sobjack

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups 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 1/2 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.

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

Recipe 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.

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Jen Sobjack

Jen has a passion for baking and she’s dedicated to bringing you classic dessert recipes filled with more flavor and creativity. When Jen isn’t in the kitchen she’s traveling with her husband in search of the best places with the greatest experiences. You can follow their travel journeys on Instagram and Youtube!

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