The Best Soft and Chewy MnM Cookies

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These Perfectly Soft and Chewy M&M Cookies are crisp on the outside and soft and chewy in the middle. This is an easy cookie recipe that the whole family will enjoy. 

a stack of 4 M&M cookies

Chewy M&M Cookies

These cookies remind me of the ones I used to get in the school cafeteria. They remind me of a sugar cookie with just the right amount of chewiness in the middle and they’re loaded with M&Ms. These are so buttery, they just melt in your mouth.

This is a staple recipe in our house.  The dough is really easy to make and it’s is also very versatile. You can swap out MnMs for your favorite candy or crushed cookies, or you can make them into snickerdoodles or sugar cookies.

Ingredients for M&M Cookies

  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Pure vanilla extract
  • All-purpose flour
  • Baking soda
  • Cream of tartar- these help keep the cookies extra chewy and gives them a little bit of tang
  • Salt
  • M&M candies

a stack of 5 M&M cookies

How to make this easy recipe

  • Beat the butter and sugar
  • Add the eggs, vanilla extract 
  • Combine and add the remaining dry ingredients
  • Fold in the M&M with a spatula
  • Scoop the dough onto a parchment paper lined baking sheet.
  • Refrigerate the dough for a minimum of 1 hour.
  • Bake & Cool

The secret for perfect M&M cookies

The secret to making these soft and chewy is first to beat the butter until it’s light and fluffy. Then you pull them out of the oven when they are unbaked so the centers will stay chewy.

I like to hand-mix my MnM into the cookie dough so they don’t break apart. Then I save a handful of them to place on top of the cookies. I like to add them right when they come out of the oven. I press them into the tops of the cookies and let them melt a bit as the cookie cools.

If you find your cookies are thin or misshaped when you pull them out of the oven, take a round cookie cutter, a spatula or knife, and press the edges of the cookies towards the center. This has to be done right when the cookies come out of the oven before the edges have had time to set. 

You can't go wrong with this recipe for Soft and Chewy MnM cookies. Find out how to make the PERFECT cookie.

Why you have to refrigerate this dough

Refrigerating the dough allows the butter to re solidify, so that when you bake them, the dough will spread more slowly. If the butter melts too quickly in the oven, the cookies will spread too much when baked. This allows the middle of the cookies to be stay nice and chewy.

How to freeze these cookies

You can either freeze the dough or freeze the baked cookies. The freeze the dough, prepare as instructed, scoop the dough and freeze in an air tight freezer-safe container. Thaw completely prior to baking. To freeze baked cookies, cool completely an air tight freezer-safe container.

Now that you know all my secrets, it’s about time you make these for yourself, these are the best cookies. This post originally appeared on Chocolate Chocolate and More. You can make these for just about any holiday by changing the color of the M&Ms. 

M&M cookies with red and green M&M for Christmas on a red plate

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a stack of 4 M&M cookies

Soft and Chewy M&M Cookies

  • Author: Julianne Bayer
  • Prep Time: 60 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 24 cookies

Ingredients

  • 1 cup (226g) unsalted butter
  • 2 cups (380g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup M&M candies

Instructions

  1. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
  2. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  3. In a separate bowl, combine the dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough starts to form. Add the MnMs and fold into the dough with a spatula.
  4. Use a large cookie scoop  and place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
  5. Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
  6. Bake at 350° F for 10-12 minutes. Right when you pull them out of the oven, place a few MnMs on top of each cookie. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Notes

  • Freezing cookies & cookie dough: You can either freeze the dough or freeze the baked cookies. The freeze the dough, prepare as instructed, scoop the dough and freeze in an air tight freezer-safe container. Thaw completely prior to baking. To freeze baked cookies, cool completely an air tight freezer-safe container.
Nutrition Information:
1 cookie
196
16g
33mg
8g
28g
0g
2.2g
36mg
  • Category: Cookies
  • Method: Oven
  • Cuisine: Baked

Keywords: MnM Cookies, M&M Cookies, easy sugar cookie recipe

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4 Responses
  1. 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.

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