M&M Cookies Recipe

Introduction

These M&M cookies are a delightful treat combining soft, chewy texture with colorful chocolate candies and mini chocolate chips. Perfect for sharing or enjoying as a fun snack, they bring a playful twist to a classic cookie.

Ingredients

• 2 cups (240 g) all-purpose flour
• ½ teaspoon (2 g) baking powder
• ½ teaspoon (2 g) baking soda
• ½ teaspoon (2.5 g) salt
• ¾ cup (170 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ¾ cup (150 g) light brown sugar, packed
• 1 large egg, room temperature
• ½ tablespoon (7.5 ml) vanilla extract
• 1 cup (175 g) mini chocolate chips
• 1 cup (200 g) M&M’s

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, scraping down the sides as needed.
4. Step 4: Add the egg and vanilla extract to the butter-sugar mixture and mix until smooth and combined.
5. Step 5: Gradually incorporate the flour mixture into the wet ingredients, mixing just until everything is combined.
6. Step 6: Fold in the mini chocolate chips and M&M’s evenly throughout the dough.
7. Step 7: Scoop the dough into large balls, about 3 tablespoons each, and place them on the prepared baking sheet with roughly 2 inches of space between each cookie.
8. Step 8: Bake the cookies for 8–10 minutes, or until the edges are lightly golden but the centers remain soft. Avoid overbaking to keep the cookies chewy.
9. Step 9: Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.

Tips & Variations

• For a crunchier cookie, bake an additional 1–2 minutes but watch carefully to prevent burning.
• Substitute dark chocolate chips for a richer flavor balance with the M&M’s.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
• Try mixing in chopped nuts like pecans or walnuts for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit added salt in the recipe to prevent the cookies from becoming too salty.

Can I substitute M&M’s with regular chocolate chips?

Absolutely! Regular chocolate chips or other candy-coated chocolates can be used depending on your preference and availability.

M&M Cookies Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

Delight in these classic M&M Cookies featuring a soft, chewy texture loaded with colorful mini M&M’s and chocolate chips. Easy to make with a buttery dough, these cookies bake to perfection with lightly golden edges for a sweet treat perfect for any occasion.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 23-25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240 g) all-purpose flour
• ½ teaspoon (2 g) baking powder
• ½ teaspoon (2 g) baking soda
• ½ teaspoon (2.5 g) salt

Wet Ingredients

• ¾ cup (170 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ¾ cup (150 g) light brown sugar, packed
• 1 large egg, room temperature
• ½ tablespoon (7.5 ml) vanilla extract

Mix-ins

• 1 cup (175 g) mini chocolate chips
• 1 cup (200 g) M&M’s

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream butter and sugars: Using a large bowl or stand mixer, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add egg and vanilla: Incorporate the room temperature egg and vanilla extract into the creamed butter and sugar mixture. Mix until smooth and fully combined.
5. Combine wet and dry ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until the dough forms. Avoid overmixing to keep the cookies tender.
6. Add mix-ins: Stir in mini chocolate chips and M&M’s evenly throughout the dough for bursts of chocolate and colorful candy in every bite.
7. Form cookies: Using a scoop or tablespoon, portion the dough into large balls (about 3 tablespoons each). Place them spaced about 2 inches apart on your prepared baking sheet to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Take care not to overbake to maintain a soft and chewy texture.
9. Cool: Let the cookies rest on the baking sheet for 1 minute after removing from the oven, then transfer them to a wire rack to cool completely.

Notes

• For softer cookies, do not overbake; remove when edges just start to turn golden.
• Ensure the butter is softened but not melted for best texture.
• Room temperature egg helps with even mixing and proper texture.
• Spacing cookies about 2 inches apart prevents them from merging during baking.
• Use parchment paper or silicone mats to avoid sticking and promote even baking.

Keywords: M&M cookies, chocolate chip cookies, chewy cookies, colorful cookies, classic cookie recipe, homemade cookies