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!
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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.
Candace says:
Wonderful cookie!! Love the crisp edges and softer middle. Adding the extra M&M’s before baking made them even more delicious!!
Olga in the Kitchen says:
So glad you’re enjoying the recipe, Candace!
Charlene White says:
This is my go-to cookie recipe. I make all kinds of variations, but I stick to the basic recipe. My favorite is swapping the m&ms for butterscotch chips. THIS IS LITERALLY THE BEST COOKIE RECIPE EVER.
Olga in the Kitchen says:
Thank you for sharing that with us, Charlene! So glad you’re enjoying the recipe.
Nisha says:
We love these cookies a lot. We make them with chocolate chips more then with m&ms and they are just so good. The texture is amazing and they freeze well (cooked or just the dough). It’s our go-to recipe for cookies.
Olga in the Kitchen says:
So glad you’re enjoying these, Nisha!
cora says:
These are our favorite mm cookies ever!! If I’m in charge of bringing a dessert, these are my go to’s and I always end up sharing the recipe because people can’t believe how good they are!!
Vita says:
The best cookie recipe! These are crunchy and chewy at the same time. The extra egg yolks really make the difference. This is my kids’ favorite recipe now and they keep requesting it at least once a week.
Olga in the Kitchen says:
That’s so awesome, Vita! Sounds like your kids found a new favorite 🙂
Tina says:
Best cookies I’ve ever baked!! I made one batch with m&ms and another with chocolate chips! So delicious!!
Olga in the Kitchen says:
That’s wonderful, Tina! I’m so happy to hear you enjoyed this cookie recipe 🙂
Katy says:
These are the best cookies we had tried. We make them with mms, chocolate chips, dried fruit – you name it. They freeze really well so I always have already made cookies in my freezer, especially nowadays. Awesome recipe!
Olga in the Kitchen says:
Thank you for the wonderful review, Katy! I’m so happy to hear you’re enjoying this recipe :).
Joann says:
These cookies turn out amazing every time. I make them with chocolate chips very often and kids love them for school lunches. Thanks Olga for sharing!
Olga in the Kitchen says:
That’s wonderful, Joann! I’m so happy to hear your family enjoy this recipe so much :).
Kayla says:
These are truly the very best mm cookies! So easy, such an easy recipe to follow. A keeper!!!!
Olga in the Kitchen says:
Thanks Kayla, I’m so happy to hear you enjoyed the recipe! 🙂
Alyssa says:
Thank you for such a delicious recipe! My house smells so great now. I baked these for 15 minutes and they are crispy on the outside and still a bit chewy on the inside. Such perfection. This recipe is definitely a keeper! Thanks Olga 🙂
Olga in the Kitchen says:
Thanks Alyssa 🙂 I bet your house has a delicious aroma now! 🙂