Fill your cookie jar with these chewy M&M cookies and enjoy one for dessert with a cold glass of milk. Or, make a batch to serve on a cookie platter for party guests to help themselves. If you’re looking for more cookie recipes, try my colorful Funfetti cookies, cookies and cream cookies, or homemade Lofthouse cookies.
What You Need to Make This Recipe
Flour – all-purpose flour makes for the best M&M cookie recipe; it offers enough structure to make the cookies substantial while still being tender. I suggest weighing the flour or leveling it off in the measuring cup to prevent the cookies from being too dense. Butter – use unsalted butter so you have more control over the flavor of the cookies. Be sure to soften it before using so it creams well with the sugar. Granulated sugar – white sugar adds the perfect amount of sweetness and also creates a tender and light crumb when mixed with the butter. Brown sugar – use light brown sugar to add moisture to the dough, making the cookies soft and chewy. Use storebought or learn how to make brown sugar to bring these cookies to the next level. Alternatively, you can use dark brown sugar, but it will give the cookies a more intense molasses flavor and darker color. Vanilla – pure vanilla extract is much richer than imitation vanilla and elevates the taste of the cookie. Use storebought or homemade vanilla extract! M&M’s – the star of this cookie show! I used full-sized M&Ms in this recipe, but you can also use smaller M&Ms for mini M&M cookies.
How to Make M&M Cookies
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Whisk together the dry ingredients – flour, baking soda, and salt – in a large bowl and set aside.
- In a large mixing bowl using a hand mixer or a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, scraping the bowl down as needed, for about 3 minutes.
- Beat in the egg and vanilla, then scrape down the sides of the bowl.
- Add the flour mixture. Mix on low speed until just combined.
- Use a rubber spatula to gently fold in the M&Ms until just combined.
- Portion the dough into even-sized balls, about 2 tablespoons of dough each, and roll into smooth balls between your palms. Refrigerate the cookie dough balls for at least 30 minutes or up to 72 hours. Place the dough balls on the prepared baking sheets about two inches apart. Bake for about 9 minutes or until the edges are a light golden brown. Gently press more M&M’s on top of the cookies, if desired. Place the cookie sheets on a wire rack and allow the cookies to cool completely.
Pro Tips For Making This Recipe
Chill the dough. Don’t skip this crucial step for the best M&M cookies! Chilled dough prevents the cookies from spreading and losing their shape when baking on the cookie sheet, which makes a thicker cookie with a chewier consistency. The longer the chill time, the better the flavor too. If chilling for more than 30 minutes, be sure to tightly cover the pan so the dough balls don’t dry out. Stir in mini chocolate chips. If desired, stir ½ cup of mini chocolate chips or mini M&Ms into the batter before chilling for even more chocolaty goodness! Optional: Top with M&Ms after baking. Gently press the candies onto the top of the hot cookies right after they come out of the oven to add a more visible pop of color. Evenly portion the cookie dough. I like to use a spring-loaded scoop so I know each dough ball is the same size. This means I’ll bake up perfectly even cookies in every batch! You can find them sold as ice cream scoops or cookie dough portion scoops online or in stores that have a specialty baking section.
If you’ve tried this M&M Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
