Go Back
+ servings
M&M cookies with candies on top on a baking tray.
Print

M&M Cookies

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!
Course Cookies
Cuisine American
Keyword chewy m&m cookies, easy m&m cookies, M&M cookie recipe, M&M Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 Cookies
Calories 207kcal
Author Jennifer

Ingredients

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.

Nutrition

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