M&M Cookies

M&M cookies were the first thing I ever baked for a bake sale, and I still remember how proud I felt walking in with a tray of colorful, melty treats. Everyone gravitated toward them because they just looked so cheerful and fun—and I’ve been making them ever since for everything from birthday parties to rainy afternoons at home.

They’re buttery, soft in the middle, and perfectly sweet with the added crunch of candy shells. Whether you’re baking with kids or just want something playful and nostalgic, these cookies are a guaranteed crowd-pleaser.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Unsalted butter – Makes the cookies rich and soft with a tender crumb
• Brown sugar – Adds moisture and a subtle caramel flavor
• Granulated sugar – Helps create a slight crispness on the edges
• Eggs – Bind the dough and give the cookies structure
• Vanilla extract – Adds warmth and brings out the candy flavor
• All-purpose flour – Gives the cookies their form and texture
• Baking soda – Helps them rise slightly and spread perfectly
• Salt – Balances the sweetness and enhances flavor
• M&M candies – Add crunch, color, and classic chocolatey fun

Tools You’ll Need

• Mixing bowls – For combining your wet and dry ingredients
• Hand mixer or stand mixer – Makes creaming the butter and sugars effortless
• Measuring cups and spoons – For precise baking measurements
• Baking sheets – Hold the cookies and allow even baking
• Parchment paper – Prevents sticking and makes cleanup easy
• Cookie scoop – Ensures evenly sized cookies for consistent baking
• Wire rack – For cooling cookies without overbaking the bottoms

Instructions

Step 1:

I preheat my oven to 350°F and line two baking sheets with parchment paper so I’m ready when the dough is mixed.

Step 2:

In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

Step 3:

I add in the eggs and vanilla extract, mixing until everything is fully combined.

Step 4:

In a separate bowl, I whisk together the flour, baking soda, and salt, then gradually add the dry ingredients into the wet ingredients until a soft dough forms.

Step 5:

I gently fold in the M&Ms, saving a few to press on top before baking so they stay visible and colorful.

Step 6:

Using a cookie scoop, I portion the dough onto my prepared baking sheets, spacing them about 2 inches apart.

Step 7:

I bake the cookies for 9 to 11 minutes until the edges are just golden and the centers are still soft, then let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips

For bakery-style cookies, I press a few extra M&Ms onto the tops right before baking. If you prefer chewier cookies, underbake by a minute and let them set on the sheet. You can also chill the dough for 30 minutes for thicker cookies.

Ways to Serve

These are perfect with a glass of milk, packed in lunchboxes, or shared at a birthday party. I’ve even turned them into mini ice cream sandwiches with a scoop of vanilla in between!

Frequently Asked Questions

Can I use mini M&Ms instead of regular?

Yes! Mini M&Ms work great and distribute more evenly throughout the dough.

Can I freeze M&M Cookies?

Absolutely—either freeze the dough balls or baked cookies in an airtight container.

Why do my M&Ms crack or sink into the dough?

Try adding extra on top after scooping the dough to keep them bright and visible.

See You in the Kitchen

I hope you make these M&M Cookies soon because they’re as fun to bake as they are to eat. Soft chewy centers with pops of color and chocolate in every bite—what’s not to love?

Happy Cooking!

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