BEST M&M Cookies
BEST M&M Cookies: chewy and soft on the inside, crispy edges and loaded with M&Ms. These M&M cookies are absolutely incredible and kids love them! They taste like true homemade cookies!
This post may contain affiliate links. Read my disclosure policy.
There’s just something about a freshly baked and warm cookie that makes you really feel at home. I used to purchase M&M cookies from store and was never really a fan of them. I thought that all M&M cookies taste like that in general. It’s not until I started baking my own and my opinion about these cookies changed completely. So, don’t hurry to compare homemade baked goods to store-bought. Homemade is always better!
What’s so special about these M&M cookies? They are thick, chewy and soft, yet staying crisp around the edges. If you like them very chewy, reduce the baking time by 5 minutes.
These cookies are loaded with M&Ms and we love it! The more chocolate, the better. The more color the prettier! These are the perfect snack to enjoy with unsweetened cup of coffee or tea.
Ingredients for M&M Cookies:
- All-purpose flour
- Baking soda
- Unsalted butter
- Brown sugar (light or brown)
- Granulated sugar
- Fine salt
- Vanilla extract
- Eggs
- Mini M&Ms
Quick Tips for M&M Cookie Recipe
Before you get started, check out few extra simple tips and you’ll have the BEST M&M cookies in no time!
- Use parchment paper for easy cleanup and no sticking.
- If your dough turns out too soft, refrigerate for 30 minutes before baking.
- Use a cookie scoop to ensure the M&M cookies are all equal in size.
- Add extra M&Ms on top of each cookie ball for prettier results.
- Bake at 325°F to get them soft on the inside and crispy on the outside.
- Store cooled cookies in an air-tight container at room temperature for up to a week.
Can You Freeze M&M Cookies?
Absolutely yes! These M&M cookies freeze very well. Let cool completely then seal in a ziploc freezer bag or freezer container and store in freezer for up to 3 months.
Can You Freeze M&M Cookie Dough?
Yes! Simply scoop out dough and add to a tray or baking sheet. Freeze for about 30 minutes until cookie dough balls have hardened. Then add to a ziploc freezer bag and store in the freezer for up to 3 months. When ready to eat, place cookie balls onto baking sheet lined with parchment paper while oven warms up. Bake them 1-2 minutes longer than usual since the dough was frozen.
How to Make M&M Cookies Recipe
Scroll down for the printable recipe.
- Preheat the oven to a 325°F. Line two baking sheets with parchment paper and set aside.
- Using a mixer, cream together unsalted melted butter, fine salt, brown sugar and granulated sugar.
- Next, add vanilla extract, large egg and egg yolks and mix until combined.
- Combine and whisk all-purpose flour and baking soda.
- Add the dry ingredients to wet ingredients and beat on low just until combined.
- Fold in mini M&Ms.
- Scoop cookie dough with a large cookie scoop onto baking sheet, about 2 inches apart. Place extra M&M’s on top of each cookie ball.
- Bake M&M cookies for 13-15 minutes, until tops are barely golden.
Leave cookies on a baking sheet for couple minutes.
Transfer cookies to a cooling rack to cool.
Enjoy with cup of tea or coffee!
More Cookie Recipes to Explore:
- Jam-Filled Thumbprint Cookies – crispy and flaky, filled with favorite homemade jam
- Peach Pastries with Dulce de Leche Filling (persiki/персики) – elegant dessert for every occasion
- Rugelach (rogaliki) – soft but flaky little treats drenched in powdered sugar for sweetness
BEST M&M Cookies
Ingredients
- 2 cups all-purpose flour, - sifted
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted (1 stick)
- 1/2 teaspoon fine salt
- 1 cup brown sugar, - packed
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temp
- 2 egg yolks, room temp
- 1 cup mini M&Ms , + 1/4 to top cookies
Instructions
- Preheat the oven to a 325°F. Line two baking sheets with parchment paper and set aside.
- Using a mixer, cream together 1/2 cup unsalted melted butter, 1/2 tsp fine salt, 1 cup brown sugar and 1/3 cup granulated sugar on low-medium speed for about 2 minutes.
- Next, add 1 tsp vanilla extract, 1 large egg and 2 egg yolks and mix until combined (about 30 seconds).
- In a separate bowl, combine and whisk 2 cups all-purpose flour and ½ tsp baking soda. Then add to wet ingredients and beat on low just until combined. Fold in 1 cup mini M&Ms.
- Scoop cookie dough with a large cookie scoop onto baking sheet, about 2 inches apart. Place 5 extra M&M’s on top of each cookie ball.
- Bake M&M cookies for 13-15 minutes, until tops are barely golden. Transfer cookies to a cooling rack to cool. Serve fresh and warm!
Notes
- To freeze cookies: let cookies cool completely then seal in a ziploc freezer bag or freezer container and store in freezer for up to 3 months.
- To freeze cookie dough: simply scoop out dough and add to a tray or baking sheet. Freeze for about 30 minutes until cookie dough balls have hardened. Then add to a ziploc bag and store in the freezer for up to 3 months. When ready to eat, place cookie balls onto baking sheet lined with parchment paper while oven warms up. Bake them 1-2 minutes longer than usual since the dough was frozen.
Sign Up for My Email List
Something sweet for your inbox! Join others and subscribe to my free email list. You’ll get every new recipe and post as they’re published, plus an email with my most popular tips and recipes.
Mariya says:
These were excellent! Absolute hit for the kids!