These easy M&M cookies are classic sugar cookies packed full of melty, chocolatey M&Ms! With their buttery soft centers and crispy edges, these candy-filled cookies are the best way to brighten up a cookie plate.

Love M&Ms in desserts? Give these fudgy M&M brownies a try next!

A stack of four M&M cookies surrounded by M&M candies on a countertop.

Chewy M&M Cookies

This M&M cookie recipe is one of my all-time favorite ways to use my favorite easy sugar cookie dough! Soft at the center, crispy at the edges, with warm, melty chocolate candy in every bite, these M&M cookies are fully loaded and extra delicious. It’s one of my easiest cookie recipes and one that you can make for just about any occasion.

Why You’ll Love This M&M Cookie Recipe

  • Loaded with M&Ms. These are perfect sugar cookies, choc-full of M&Ms that give them a bright pop of color and delicious crunch. The chocolate melts in the oven, creating wonderful little pockets throughout.
  • Quick and easy. We make this M&M cookie recipe drop cookie-style, meaning all you need to do is mix the dough, scoop, and bake! You don’t have to refrigerate your M&M cookie dough (there’s no chilling needed), but if you decide to, this is also a great recipe that you can make ahead of time.
  • Holiday-worthy. Customize this M&M cookie recipe with seasonal M&Ms or food coloring for Valentine’s Day or Christmas. See the section later on for ideas!
Side view of a stack of three M&M cookies with a bite missing from the top cookie, and more cookies in the background.

Ingredient Notes

I’ll share the key ingredients for these M&M cookies here with some quick notes. You’ll find the full ingredients list, amounts, and recipe instructions in the recipe card below the post.

  • Butter – Unsalted butter, at room temperature (but not so soft that it’s melting).
  • Sugar – You can make these cookies with granulated sugar, or use brown sugar to make brown sugar cookie dough.
  • Cream of Tartar – My secret to soft and chewy sugar cookies. It gives the dough a hint of tang, similar to snickerdoodles.
  • M&Ms – Regular M&Ms or mini M&Ms both work in this recipe.
Overhead view of a pile of M&M cookies.

How to Make M&M Cookies

It’s super easy to whip up a fresh-from-the-oven batch of soft, chewy sugar cookies with M&Ms. Here’s how to do it:

  • Combine the wet ingredients. Beat together the butter and sugar until creamed, then add in the eggs and vanilla extract.
  • Add the dry ingredients. In a separate bowl, mix the dry ingredients. Slowly add the dry mixture to the wet batter. Finally, fold in the M&Ms by hand.
  • Portion the dough. Use a large cookie scoop to portion the dough onto a baking sheet lined with parchment paper or a baking mat.
  • Bake. Bake at 350ºF for 10-12 minutes. For soft-baked cookies, take them out while they’re still slightly underbaked. For crispier cookies, add a couple of minutes to the baking time.

Why Did My Cookies Spread In the Oven?

There are a few reasons why cookies spread in the oven. The two likely culprits are butter that’s too soft, or dry ingredients that aren’t correctly measured. Make sure to properly measure ingredients like flour or sugar using a food scale, or use one of the methods from my tutorial on how to measure flour correctly. If you notice that your cookie dough is a bit soft and sticky, pop it into the refrigerator for 30 minutes before baking to limit spreading.

If you notice that your M&M cookies have spread, don’t worry! Try this quick fix: Once your cookies come out of the oven, use a cookie cutter or a spoon to gently press the edges of the cookies back toward the center. The key is to do this while the cookies are still hot and easy to reshape!

A cloth-lined tin filled with M&M cookies.

Recipe Tips

You’re going to love the convenience of these drop cookies! Just in case you need the extra guidance, here are my final tips for the best homemade M&M cookies:

  • Use room temperature ingredients. Butter is at room temperature when it’s cool to the touch and your finger leaves a slight indent (but doesn’t sink in) when you press it. I recommend taking the butter out of the fridge about 30 minutes ahead of time.
  • Check the dates on your leavening agents. The baking soda in this recipe keeps the cookies fluffy and helps them hold their shape. Make sure its fresh. Expired baking soda won’t serve its intended purpose.
  • Hand-mix the M&Ms into the dough. To keep the M&Ms from bleeding color into the cookie dough, gently stir them in by hand. This also helps to avoid the candies breaking apart.
  • Add enough M&Ms. The M&Ms in the dough are part of what keeps the cookies thick. If you use less than called for, the cookies may spread. See the section earlier on how to fix cookies that spread in the oven.
  • Don’t over-bake! Slightly under-baked cookies are soft cookies. They should be set at the edges but still undercooked (but not loose) in the center.
  • Garnish with extra M&Ms. I like to press a few additional M&Ms into the top of the cookie dough right before baking. This gives them that “perfect cookie” look!

Easy Variations

This M&M cookie recipe is a staple in our house, and I’m sure it’s because there are just so many ways to customize it. Try some of my favorite variation ideas:

  • Make a jumbo cookie. Supersize your M&M cookies with my recipe for giant chocolate chip M&M cookies instead.
  • Monster cookies. Try these easy monster cookies made with chocolate chips and a peanut butter oatmeal cookie base (or make these Halloween monster cookies for the spooky season!).
  • Cookie bars. Make this recipe as M&M sugar cookie bars. Just press the dough into a sheet pan, and bake!
  • Colors. Color the sugar cookie dough using your choice of gel food dyes. I recommend the gel colors from AmeriColor or Wilton.
  • Different cookie base. This M&M cookie recipe will work with just about any sugar cookie base. Try pumpkin sugar cookies for the fall, or zesty lemon cookies.
  • Holidays. Use seasonal M&Ms like red and green for Christmas, Halloween M&Ms, Valentine’s Day M&Ms, and more to adapt this recipe for any holiday.
An M&M cookie propped upright against a cloth-lined tin full of more cookies, surrounded by scattered M&Ms.

Can I Use Another Kind of Candy?

Yes! Instead of regular M&Ms, feel free to mix it up with mini M&Ms, peanut M&Ms, peanut butter M&Ms, or a store-brand version. And if you’d rather not use M&Ms at all, swap them out for your favorite candy! Check out my Reese’s peanut butter cookies recipe or these sprinkled sugar cookies made with rainbow jimmies. Also, see the variations above for more ideas!

Can I Make the Cookie Dough Ahead?

Of course! If you want to get ahead on baking, prepare the cookie dough as directed, and then store the dough balls covered in the fridge for up to 2 days, or in the freezer for up to 3 months.

To freeze the cookie dough, place the dough balls on a baking sheet and flash-freeze them for 1 hour. Afterward, transfer them to a ziplock bag or airtight container and keep them in the freezer. To bake, thaw the dough in the fridge, bring it to room temperature, then bake as directed.

How to Store

  • To Store. These M&M cookies will last in an airtight container at room temperature for 2-3 days, or in the fridge for up to 1 week. Store the cookies in an airtight container to maintain freshness.
  • Freeze. Cool the cookies completely, then place them in an airtight container to store in the freezer for 2-3 months. Thaw on the counter before serving, and enjoy!

More Cookie Recipes

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closeup of an M&M cookie leaning on a pan

M&M Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 41 minutes
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: Baked


These M&M cookies are classic soft-baked sugar cookies filled with melty, chocolatey M&Ms! Buttery soft with crispy edges, they’re the best way to brighten up a cookie plate.


  • 1 cup (226g) unsalted butter, at room temperature
  • 1½ cups (285g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 ½ cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup M&M candies plus additional for garnish


  1. Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature.
  2. Combine the butter with the sugar and beat on medium speed until well creamed together.
  3. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  4. In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until most of the flour is incorporated, then add the M&Ms and mix to combine. Increase the speed on the mixer and beat until the dough comes together.
  5. Use a large cookie scoop to portion the dough. Place on the prepared baking sheet about 2 inches apart. Press leftover M&Ms into the top of the cookie dough.
  6. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely


  • Serving Size: 1 cookie
  • Calories: 196
  • Sugar: 16g
  • Sodium: 33mg
  • Fat: 8g
  • Carbohydrates: 28g
  • Fiber: 0g
  • Protein: 2.2g
  • Cholesterol: 36mg

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7 thoughts on “M&M Cookies”

  1. These are super simple and delicious! I used mini m&m’s and then garnished the top with regular ones. I didn’t have unsalted butter on hand so I used regular and omitted the 1/4 teaspoon. Perfection!! Love all of your recipes!!

  2. Avatar photo
    Kathy Woodsum

    I would put in 1 1/4 c of sugar instead of 2 cups for those that can’t handle too much sugar. My baby cousin made them with me and I put in 1.75 c of sugar. Still too sweet. She refused to take them home. The cookies turned out beautiful though. My husband thought they tasted great.