Jump to Recipe

These M&M Cookies are soft, chewy, and loaded with M&Ms and there’s no need to chill the dough which means fresh baked cookies are about 20 minutes away!

You may also like my families famous Sprinkle Chocolate Chip Cookies, Chocolate Chocolate Chip Cookies or these M&M Peanut Butter Cookies.

Close up of baked M&M cookies on a baking tray lined with a silpat.

Why You’ll Love Them!

  • Quick and easy to make! Mix it up in minutes and go straight into the oven to bake.
  • Tried and true cookie recipe! This recipe uses my chocolate chip cookie base, one of my most popular recipes!
  • Winning combination. Not only are they soft but they are loaded with M&Ms, making them even better.
  • Sure to be your all-time favorite cookies too!! Especially when they’re still warm and fresh from the oven!

Ingredients

There is no surprises here! This M&M cookie recipe uses basic baking ingredients. Here is a look at the highlights but be sure to check the recipe card for the full list and quantities.

M&M cookie dough in a mixing bowl with a spatula.
  • All-purpose flour: Use your favorite brand but be sure to measure the flour correctly by spooning it into a measuring cup and leveling off the top with a knfie. Too much or too little flour can change the consistency of the cookie.
  • Baking soda: It’s important to make sure your baking soda is no more than 3 months old. If you’re using old baking soda, the cookies won’t rise properly and will be FLAT.
  • Salt: Salt makes a huge difference in baking and adds flavor, while also balancing the sweetness a bit and enhancing things all around.
  • Butter: Use regular butter – no need for unsalted butter here! Make sure your butter is softened to room temperature. If your butter is TOO WARM, it will also result in cookies that will SPREAD. So the best thing to do is let the butter sit out on the counter for at least 1 hour before you start baking and it will be perfect!
  • Sugar: These cookies get their soft texture from a combination of white and brown sugar. The larger amount of brown sugar provides more moisture which results in a softer cookie and also adds a delicious molasses flavor to them. 
  • Vanilla: The subtle, sweet aroma and flavor of vanilla does so much to improve the flavor of baked goods. Make sure to use real vanilla extract and not imitation. 
  • Eggs: Adds moisture and structure to the cookies.
  • M&M candies: Use the real deal M&Ms chocolate candies for the best flavor..

Tips & Variations

  • DO NOT over-mix the cookie dough. With almost all my cookie recipes, I always make sure to remind you to not over-mix the cookie dough. This means when you mix the flour mixture into the wet ingredients, only mix them together until they come together. It’s okay to still see some flour in your mixing bowl.
  •  Make even-sized cookie balls. A cookie scoop or measuring spoon is ideal. I always use a one tablespoon cookie scoop but if you don’t have a cookie scoop you can use a one tablespoon measuring spoon. Use this measuring tool to make cookie dough balls with “TWO scoops” of cookie dough to make balls that are two tablespoons in size which I think is the perfect sized cookie. 
  • Make them pretty with more M&M’s. As soon as they come out of the oven, press 4 to 5 M&M candies on top of each cookie to make them look amazing. It’s totally optional, the cookies will taste just as good but I think they look more striking!
  • Use different varieties of M&M’s. I like to get the holiday ones during the year when they’re colored for holidays such as Christmas, Valentine’s Day, or Halloween. It’s an easy way to make a holiday-themed cookie.

How To Make M&M Cookies

Ready, set, let’s go! Gather up all your ingredients, prep up your pan, and get the oven preheated! M&M cookies are on the horizon.

Balls of cookies with m and m's on a baking tray before cooking.

Learn how to scoop the perfect cookie so you get perfect cookies each and every time. You will find everything you need to know in my step-by-step guide on How To Scoop The Perfect Cookie! 

  1. Whisk together. The flour, baking soda, and salt in a medium-size bowl. 
  2. Cream. Together the butter, granulated sugar, light brown sugar, and vanilla extract in a large bowl using an electric or stand mixer. Make sure it’s well mixed as well as light and fluffy.
  3. Add. The eggs one at a time, mixing after each addition.
  4. Add. The flour mixture and mix until just combined. At this point, it’s crucial you DO NOT OVER MIX the cookie dough!
  5. Stir. In the M&Ms using a spatula and mix just until they’re combined.
  6. Scoop. The M&M cookie dough onto your prepared baking sheet into balls about two tablespoons in size. 
  7. Bake. The cookies for 10 minutes and then rotate the baking sheet clockwise and bake for additional time until golden brown around the edges.
  8. Add more M&M’s. To the top of the cookies as soon as they come out of the oven and let them cool on the pan for five minutes before moving them to a wire rack.

What To Serve With M&M Cookies

Christmas Cut-Out Cookies

Pulled Pork Sliders

Oatmeal Fudge Bars
M&M cookies on a baking tray with more candies added on top.

Recipe FAQ

Can I freeze the cookie dough?

Yes, you can! I love to make a batch of cookie dough to keep in the freezer to make freshly baked cookies in smaller batches. After mixing the dough, go ahead and measure it out and shape it into balls. Place them on a lined baking sheet and flash freeze them in the freezer. Once frozen, transfer them to an airtight container and store for up to two months. When ready to bake, remove the desired amount from the freezer and thaw on the counter and then cook following the instructions in the recipe. You can also cook straight from frozen for 16-18 minutes.

Why do M&M’s not melt in cookies?

The hard candy shell on the outside keeps the chocolate from melting into the cookie.

Can I make these into chocolate chip M&M cookies?

Sure thing! You can also replace some of the M&M’s for your favorite flavor of chocolate chip!

Storing Cookies

  • Store. Store baked cookies in an airtight container at room temperature for up to seven days. You can also freeze them in a freezer bag or freezer-safe container for up to three months.
  • Reheat. If you love warm cookies, you can place cookies in the microwave and heat for 10-15 seconds to warm them up.
A pile of M&M cookies on a platter.

Orange Creamsicle Cookies

Lemon Sugar Cookies

Funfetti Peanut Butter Cookies

More sprinkles, please! Subscribe to my newsletter for weekly meal planning. Follow on Facebook, Pinterest, and Instagram for fun behind the scenes, mom life, and the newest recipes!

M&M cookies with candies on top on a baking tray.
4.83 from 29 ratings
Leave a Review
Servings: 24 Cookies

M&M Cookies

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These M&M Cookies are soft, chewy, and loaded with M&Ms for a cookie that’s everything your cookie-loving heart desires. These cookies mix up quickly and there’s no need to chill the dough which means fresh baked cookies are about 20 minutes away!
Print Recipe Pin Recipe

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 Tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1 ½ cups M&Ms
  • additional M&Ms, for topping

Instructions
 

  • Preheat oven to 370°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
  • In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
  • Add eggs one at a time, mixing between each egg.
  • Add flour mixture and mix until just combined. DO NOT OVERMIX!
  • Using a spatula, stir in M&Ms until combined.
  • Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
  • Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
  • Immediately after taking cookies out of the oven, place additional M&Ms on top of cookies, and let cool for 5 minutes on baking sheet before moving them to a wire rack.

Notes

  • DO NOT over-mix the cookie dough. With almost all my cookie recipes, I always make sure to remind you to not over-mix the cookie dough. This means when you mix the flour mixture into the wet ingredients, only mix them together until they come together. It’s ok to still see some flour in your mixing bowl.
  • Make even-sized cookie balls. A cookie scoop or measuring spoon is ideal. I always use a one tablespoon cookie scoop but if you don’t have a cookie scoop you can use a one tablespoon measuring spoon. Use this measuring tool to make cookie dough balls with “TWO scoops” of cookie dough to make balls that are two tablespoons in size which I think is the perfect sized cookie.
  • Make them pretty with more M&M’s. As soon as they come out of the oven, press 4 to 5 M&M candies on top of each cookie to make them look amazing. It’s totally optional, the cookies will taste just as good but I think they look more striking!
  • Use different varieties of M&M’s. I like to get the holiday ones during the year when they’re colored for holidays such as Christmas, Valentines Day, or Halloween. It’s an easy way to make a holiday themed cookie.
  • Store. Store baked cookies in an airtight container at room temperature for up to seven days. You can also freeze them in a freezer bag or freezer-safe container for up to three months.
  • Reheat. If you love warm cookies, you can place cookies in the microwave and heat for 10-15 seconds to warm them up.
  • Freeze the cookie dough. After mixing the dough, go ahead and measure it out and shape it into balls. Place them on a lined baking sheet and flash freeze them in the freezer. Once frozen, transfer them to an airtight container and store for up to two months. When ready to bake, remove the desired amount from the freezer and thaw on the counter and then cook following the instructions in the recipe. You can also cook straight from frozen for 16-18 minutes.
Calories: 207kcal, Carbohydrates: 29g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 31mg, Sodium: 111mg, Potassium: 29mg, Fiber: 1g, Sugar: 19g, Vitamin A: 224IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1mg
Cuisine: American
Course: Cookies
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

Some of the links above are affiliate links, which pay me a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Deliciously Sprinkled.