Recipe

M&M Cookies

Soft centers, crisp edges, and a buttery vanilla base packed with colorful M&Ms.

By Matt Campbell

•

4.8

A batch of freshly baked M&M cookies with crisp edges and colorful candies, cooling on a wire rack on a bright kitchen counter

M&M Cookies are the kind of low-drama, high-reward bake that makes the kitchen feel instantly cozy. You get that classic buttery, brown-sugar chew, a little crisp edge action, and pops of candy crunch in every bite. These are my go-to when I want a cookie that feels like a celebration but still uses pantry basics.

Flour, brown sugar, white sugar, butter, eggs, vanilla, baking soda, salt, and a bowl of colorful M&Ms arranged on a clean kitchen counter

Bonus: the dough is freezer friendly, so you can bake a few now and stash the rest for future emergencies, like Tuesdays.

Why It Works

Soft and chewy texture: Brown sugar plus an extra yolk keeps the centers tender without turning cakey.
Crisp edges: A hot oven and the right bake time give you that golden rim.
No fussy ingredients: Simple pantry staples, one bowl for dry, one bowl for wet, done.
Better candy distribution: Some M&Ms go inside the dough, and a few get pressed on top after baking so every cookie looks like it understood the assignment.

Pairs Well With

Storage Tips

How to Store

Room temperature: Store baked cookies in an airtight container for about 4 to 5 days. Add a slice of bread in the container to help keep them soft.
Freeze baked cookies: Freeze in a zip-top freezer bag or airtight container for up to about 2 months. Thaw at room temp.
Freeze cookie dough: Scoop dough into balls, freeze on a lined baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 3 minutes to the bake time.

Portioned cookie dough balls with M&Ms visible, arranged on a parchment-lined baking sheet ready to chill

Common Questions

How do I keep M&M cookies from spreading too much?

Make sure your butter is softened, not melty. If the dough feels warm or greasy, chill it for 30 to 60 minutes. Also double-check that your baking soda is fresh.

Can I use mini M&Ms?

Yes. Mini M&Ms spread through the dough more evenly, which means more candy in every bite. For best consistency, use the same weight (about 220 g total) rather than eyeballing by volume.

Why did my M&Ms crack in the oven?

That is normal. Some candy shells crack as the cookies expand. For the brightest, most colorful look, press a few M&Ms on top right after baking while the cookies are still warm.

Can I make these ahead for a party?

Absolutely. Bake a day ahead, cool completely, and store airtight. Or freeze the dough balls and bake the day of for that fresh-from-the-oven vibe.

Can I make these without a mixer?

Yes. Use a sturdy whisk and a spatula. The key is creaming the butter and sugars well, so put a little elbow into it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls
Measuring cups and spoons
Whisk and rubber spatula (or hand mixer/stand mixer)
Baking sheets
Parchment paper or silicone baking mat
Cookie scoop (optional but helpful)
Wire cooling rack

I started making M&M Cookies back when I was choosing practical kitchen reps over the classroom route. Cookies are sneaky like that. They teach you timing, texture, and restraint. Mostly the restraint part, because the dough is right there. Now they are my reliable bake when I want something fun and familiar, the kind of cookie you can hand to a friend and instantly earn “You made these?” points.

M&M Cookies

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 to 12 minutes

Total Time 25 to 27 minutes

Servings 24 cookies

Ingredients

2 1/4 cups (270 g) all-purpose flour
1 tsp baking soda
3/4 tsp fine salt
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/4 cups (about 220 g) M&Ms, divided (plus extra for topping)
Optional: 1/2 cup (85 g) semi-sweet chocolate chips for extra chocolate

A mixing bowl of cookie dough with colorful M&Ms being folded in with a rubber spatula on a kitchen counter

Instructions

Preheat and prep. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes with a mixer (or a solid 3 to 4 minutes by hand).
Add egg, yolk, and vanilla. Beat in the egg, then the egg yolk, then the vanilla until smooth.
Combine wet and dry. Add the flour mixture to the wet ingredients and mix just until you no longer see dry flour. Do not overmix.
Fold in the M&Ms. Fold in 1 cup (about 175 g) of the M&Ms (and chocolate chips if using). Reserve about 1/4 cup (about 45 g) for topping.
Scoop. Scoop 2-tablespoon portions (about 40 g each) onto the baking sheets, leaving 2 inches between cookies.
Bake. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look a little soft.
Top and cool. Right after the cookies come out of the oven, press a few reserved M&Ms into the tops for that bright, bakery-style look. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Practical Tips and Variations

For thicker cookies: Chill the scooped dough for 30 to 60 minutes before baking. Cold dough equals less spread.
For crispier edges: Bake 1 minute longer and let them cool on the sheet for the first 5 minutes.
Pan-banging trick (optional): Around minute 7 to 8, once the edges look set but the centers are still puffy, carefully lift the baking sheet a couple inches and tap it on the oven rack. This helps create those crinkly edges and a chewier center.
Scoop size swaps: Prefer smaller cookies? Use 1 tablespoon portions and start checking at 8 to 10 minutes. Want bakery-sized? Use 3 tablespoons and bake about 12 to 14 minutes.
Swap the mix-ins: Use peanut butter M&Ms, mini M&Ms, or seasonal colors. You can also add 1/2 cup chopped toasted nuts for crunch.
Salt finish: If you love that sweet-salty thing, sprinkle a tiny pinch of flaky salt on the cookies right when they come out of the oven.

A hand pressing a few M&Ms into warm, freshly baked cookies on a parchment-lined baking sheet

Nutrition information is estimated.

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M&M Cookies

Why It Works

Pairs Well With

Recommended

Brown Butter Chocolate Chip Cookies

Chewy Sourdough Discard Cookies

Peanut Butter Blossoms

Chocolate Crinkle Cookies

Storage Tips

How to Store

Common Questions

Common Questions

How do I keep M&M cookies from spreading too much?

Can I use mini M&Ms?

Why did my M&Ms crack in the oven?

Can I make these ahead for a party?

Can I make these without a mixer?

M&M Cookies

Ingredients

Instructions

Practical Tips and Variations