M&M Cookies – Thick and chewy cookies loaded with M&Ms. The perfect cookie recipe for M&M fans!
M&Ms are always a favorite in my house so I use them in all sorts of desserts. One of my favorites to make are simple M&M cookies, a classic chocolate chip cookie recipe but with M&Ms instead of chocolate chips. The recipe makes about 10 cookies but it can easily be doubled if you want to make extras for parties or the holidays.
Common Questions About Making M&M Cookies
What are M&M cookies?
M&M cookies are made with a classic cookie base jam-packed with M&M chocolate candies.
What kind of M&Ms should I use?
I used minis but you can use full size instead. Other varieties of M&Ms will work too but they are larger so I would suggest lightly crushing them up.
Can I use other chocolates?
Sure! You could use chopped Reese’s cups, Butterfingers, etc.
Ingredient Notes –
- The butter is the base of these cookies – it adds the liquid and richness.
- Light brown sugar adds a nice sweetness and depth of flavor. You can always substitute granulated sugar if you prefer.
- The egg acts as a binder for the cookies.
- The vanilla helps enhance the flavor of the chocolate.
- The flour, along with the butter, is a key ingredient in the base of the cookie. The ratio of flour-to-butter creates the most delicious, chewy cookie.
- Baking soda helps the cookies rise ever so slightly but keep their chewy texture. You cannot substitute for baking powder – trust me, I’ve made that mistake.
- The M&Ms make this… well, an M&M cookie. I opted for mini, but use what you have on hand.
- Flake sea salt helps add a nice saltiness to balance out all of the sweetness. If you don’t have flakey sea salt, you can add 1/2 teaspoon of kosher salt along with the dry ingredients in the cookie dough.
Additional Notes –
- To create a perfectly flat, round cookie, I tap the tray on the counter two times right when it comes out of the oven – this will help flatten the cookies slightly. Then, I place a round cookie cutter (slightly larger than the cookies themselves) around each one and swirl it in a circular motion around the edges to form a perfect circle.
- If you really want to see the M&Ms on top of the cookies, press a few extra M&Ms into the top of the dough after you’ve scooped it onto the pan but before you’ve baked it. Then as they bake, the M&Ms will stay on top and will be visible in the final cookie. Chilling the dough is absolutely necessary.
Looking for more cookie recipes? Check these out!
- 12 tablespoons butter (melted)
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup M&Ms (mini or regular)
- In a large bowl, whisk together the melted butter and brown sugar until fully combined - about 1 minutes.
- Next, add the egg and vanilla extract. Whisk to combine.
- Add the flour and baking soda, folding them gently into the wet ingredients.
- Once all of the flour has been incorporated, add the M&Ms and fold them into the batter.
- Place the cookie dough in the fridge to chill for at least 30 minutes (or overnight).
- While the cookies chill, preheat your oven to 350 degrees F and line two large baking sheets with parchment paper or silpat mats.
- Scoop two-tablespoon sized balls onto the baking sheet, making sure to place them at least two inches apart. These cookies spread a lot so make sure to place them too close together.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Allow the cookies to cool fully before removing them from the baking tray.
- Store the cookies in an airtight container at room temperature for up to five days.
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