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These really are The Best M&M Cookies! This recipe starts with a classic sugar cookie dough that’s packed full of chocolatey, crunchy M&Ms. These cookies are buttery with crispy edges and soft centers.
TABLE OF CONTENTS
These M&M Cookies are one of my all-time favorite ways to utilize my quick sugar cookie recipe. They’ve become a staple in our household because they’re just that good.
This recipe starts with an incredibly simple sugar cookie dough that’s loaded up with M&Ms. These cookies are incredibly soft and thick with a crispy edge and warm, melty chocolate candy in every bite.
You don’t have to refrigerate this dough, and this is a great recipe you can make ahead of time! If you’re looking for an easy recipe, and one that can be used for just about any occasion, this is it. Grab some seasonal M&Ms for Valentine’s day or Christmas too.
- Unsalted Butter – butter should be at room temperature but not so soft that it’s melting.
- Granulated Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Cream of Tartar – the secret to soft and chewy sugar cookies. Cream of tartar also gives the cookies that classic, tangy sugar cookie flavor.
- Salt
- M&Ms – I use regular M&Ms, but mini will work as well.
These M&M cookies really could not be any easier to whip up!
- Preheat the oven: It should be set to 350ºF. Prepare a baking sheet with parchment paper or a silicone baking mat.
- Combine the wet ingredients. Beat together the butter and sugar until creamed, then add in the eggs and vanilla extract. Mix until well combined.
- Add the dry ingredients. In a separate bowl, mix together the dry ingredients, then slowly add that into the wet batter until well incorporated. Mix in the M&Ms by hand to avoid breaking them up.
- 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 these cookies for 10-12 minutes depending on how you like your cookies. For a crispier cookies, add a couple minutes onto the baking time.
Does this Recipe Work with Other M&M Flavors?
Yes! I actually like to use regular M&Ms in this recipe. However, if you would prefer to use another type of M&M, go for it. This recipe would also work great with mini M&Ms, peanut M&Ms, peanut butter M&Ms, you name it.
If you’d rather not use M&Ms at all, swap them out for your favorite candy or crushed cookies, or check out my sprinkle sugar cookies instead!
- There wasn’t enough M&Ms. The M&Ms in the dough are part of what keeps the cookies thick. If you use less than called for, they may spread.
- The leavening agent was expired. 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.
- The Butter was too soft. Often times a butter that is too soft caused cookies to spread, and if that is happening, try refridgerating the dough for 30 minutes before baking.
- Improperly measured dry ingredients: It’s easy to over or under measure flour and sugar. Using a food scale ensure accurate baking. You can also check out more tips for properly measuring flour in this tutorial.
If your cookies do spread too much as they bake, don’t worry! You can easily fix this problem by using a cookie cutter or two spoons to gently press the edges of the cookies back towards the center. Be sure to do this while they’re still very hot, so they’re soft. The cookies will set as they cool.
- Properly Soften the butter: I recommend leaving the butter out for about 30 minutes. You should be able to easily slice through it but not press your finger into it.
- Hand-mix the M&Ms into the dough. When you add the candies to the dough, I recommend hand-mixing so you don’t break them apart.
- Garnish with more 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!
- Don’t over-bake! Slightly under-baked cookies are soft cookies.
Prepare These Ahead of Time
If you want to get ahead on baking, you can totally prep the cookie dough ahead of time! To do so, assemble as directed, then store the dough balls in the fridge for up to 2 days or in the freezer for up to 3 months.
Finished M&M cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for 2-3 months. Store in an airtight container to maintain freshness.
Yes! You can freeze the unbaked dough or the finished cookies.
To freeze the dough: place the dough balls on a baking sheet and flash freeze them for 1 hour. Then transfer them to a ziplock bag or airtight container and keep them in the freezer. To bake, thaw the dough in the fridge, bring to room temperature, then bake as directed.
To freeze the cookies: Cool completely, then place in an airtight container and store in the freezer. To enjoy again, thaw on the counter and enjoy!
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- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 20 cookies
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Pin RecipeDescription
These really are the Best Soft and Chewy M&M Cookies! This recipe starts with a classic sugar cookie dough that’s packed full of chocolatey, crunchy M&Ms. These cookies are crisp on the outside and soft and chewy in the middle.
Ingredients
- 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
Instructions
- 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.
- Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- 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.
- 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.
- 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
- Category: Cookies
- Method: Oven
- Cuisine: Baked
Keywords: M&M Cookies, easy sugar cookie recipe
Love it
Thank you
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!!
★★★★★
Yeah! That’s wonderful Rebecca, thank you so much!!
Can you use peanut m&m’s ?
I don’t see why not!
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.
★★★★
Hi Kathy- thank you for sharing the alteration you made.