M&M Cookies
There’s nothing quite like M&M cookies with crisp edges, soft chewy centers, and a colorful candy crunch in every bite. Covered in mini M&M candies, these cookies are not only delicious but bring a fun and nostalgic vibe to any occasion. This easy M&M cookie recipe will quickly become a favorite!
M&M Cookies
Alright dudes and dudettes, grab your scrunchies and crank up the boombox—because we’re about to take a righteous trip to colorful cookie heaven! These bad boys are like, totally tubular. We’re talking crispy edges, chewy centers, and pops of candy-coated color that are more vibrant than a Cyndi Lauper’s closet.
These M&M cookies are incredibly easy to make and super nostalgic. Made with a brown sugar vanilla cookie dough that’s as classic as a John Hughes movie, and covered in colorful mini M&Ms that will make you feel like a kid again!
Why You’ll Love This Recipe
- Easy to make – A simple recipe with simple steps that comes together in no time.
- Minimal ingredients – Butter, sugar, flour…just a few more ingredients and you’re good to go!
- Perfect cookie texture – These cookies have crisp edges and chewy centers.
- Fun and colorful – Mini M&Ms make these cookies bright, colorful, and perfect for a celebration.
- Twist on a classic – These cookies are basically a chocolate chip cookie, but with M&Ms instead of chocolate chips.
Ingredients for M&M Cookies
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter – Room temperature.
- Dark brown sugar – Substitute with light brown sugar.
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Mini M&Ms – Approximately 2 cups of mini M&M candies.
Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.
How to Make M&M Cookies
- Make the cookie dough: Whisk together the all-purpose flour, baking soda, and salt. Set aside. Cream the unsalted butter, dark brown sugar, and granulated sugar until well combined. Add in the eggs and vanilla extract and mix until smooth. Add in the dry ingredients and mix until the cookie dough comes together.
- Portion and chill: Portion the cookie dough using a large cookie scoop (3 tablespoons). Roll the rounded part of the cookie dough ball in mini M&M candies, pressing the candies into the cookie dough. Chill the cookie dough balls for 30 minutes in the refrigerator.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the chilled cookie dough balls on the prepared baking pans. Bake the cookies for 12 to 13 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire cooling rack to cool completely.
Scroll down to the recipe card below for more detailed instructions on how to make this recipe.
Expert Cookie Baking Tips
- Use a large cookie scoop to portion out the cookie dough for even and uniform cookies.
- Don’t skip chilling the cookie dough! Chilling the dough helps to create the chewy texture of the cookies and also helps the cookies from spreading too much while baking.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently press the edges and shape the cookies into a perfectly round circle.
Storing & Serving
- Room temperature: Store the cookies in an airtight container or in a resealable storage bag at room temperature for 2 to 3 days. Serve at room temperature or heat the cookies in the microwave for 5 to 10 seconds to melt the chocolate.
- Refrigerator: You can make the cookie dough ahead of time, but I don’t recommend rolling the cookies in the M&Ms until the day you plan on baking the cookies because the colors can start to bleed. Portion the cookie dough with a cookie scoop and chill in the refrigerator for 30 minutes. Transfer the cookie dough balls to a resealable storage bag and store in the refrigerator for up to 2 weeks. To use, remove the cookie dough from the fridge, bring to room temperature, roll in the M&Ms, chill for 30 minutes, and bake as directed.
- Freezer: Store the portioned cookie dough in a resealable storage bag in the freezer for up to 3 months. To use, thaw the cookie dough to room temperature, roll in M&Ms, chill for 30 minutes, and bake as directed. You can also store the baked cookies in a storage bag or airtight container for up to 3 months.
Frequently Asked Questions
Yes, you absolutely can! I just prefer to use mini M&Ms because I find they cover to surface of the cookies more evenly when baking, but the regular size are fine.
The key is to press the dough into the M&Ms. The cookie dough balls may become a bit misshapen, but you can roll them a bit after you press the candies into the dough. Putting the M&Ms on a plate can help with this process as well.
Other Recipes You Will Love
- Chocolate chip cookies
- Funfetti sugar cookies
- Double chocolate chip cookies
- Chocolate M&M cookies
- Monster cookies
If you try out these M&M cookies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
click the stars to rate!
M&M Cookies
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 1 tbsp (15 ml) vanilla extract
- 12 oz (340 g) mini M&Ms
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, dark brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the eggs and vanilla extract and mix on medium speed until combined and smooth. Pour in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Roll the rounded part of the cookie dough balls in mini M&Ms, pressing the M&Ms into the dough, and covering the entire surface. Place the M&M covered cookie dough balls on a parchment-lined baking sheet pan and chill the cookie dough in the refrigerator for 30 minutes
- While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared pans, allowing room for spreading. Bake the cookies for about 12 to 13 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
Categories:
Birthday, Chocolate, Cookies, Fourth of July, Nostalgic, Popular Recipes, Spring, Summer, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
These turned out great!! Everyone loved them! I cooked mine for ten minutes as my oven just cooks faster.
Thanks for trying the recipe, Jenn! Glad you enjoyed the cookies! Ovens can be so different so it’s great that you can adjust recipes accordingly! 🙂