These chocolate chip M&M cookies are ultra soft, chewy, and delicious. My M&M cookie recipe is super quick and easy to make for the ultimate sweet snack!
There are few things better than a chewy chocolate chip cookie, unless it's chocolate chip M&M cookies! These have all the things you love about a bakery favorite: crispy edges, soft chewy centers, crunchy M&Ms and extra chocolate chips.
Are you a fan of cookies? I have over 50 cookie recipes that you can make!
Why You'll Love This Recipe
- Freezer-friendly. If you are like me and want to get a jump on your holiday baking, you can freeze the dough and/or the baked M&M cookies for up to 3 months!
- Adorable sweet treat. Chocolate chip cookies with candy in them have an eye-catching appearance, making them perfect for celebrations, parties, or even just brightening up an ordinary day.
- Customizable. You can totally customize these cookies with seasonal M&Ms, nuts, or any other add-ins you like. This recipe makes the perfect dessert for any occasion - from holidays to birthdays, and everything in between.
Ingredients
There is a list of ingredient substitutions in the next section. ⬇️
To make this M&M cookies recipe, you'll need:
- butter - I prefer to use salted butter.
- light brown sugar
- granulated white sugar
- large egg
- vanilla extract
- all-purpose flour
- baking soda - If yours is more than 4 months old, you might want to test your baking soda for freshness. If leaveners are too old, they won't activate properly to help the dough rise.
- plain M&M candies
- semi-sweet chocolate chips
Substitutions
Salted Butter: If you only have unsalted butter on hand, go ahead and use it. Then, add ½ teaspoon of kosher or sea salt to the dry ingredients.
I haven't tested this recipe using plant-based butter substitutes, but they will probably work!
Flour: All-purpose flour works best for making soft and chewy M and M cookies. To make gluten free M&M cookies, use a cup-for-cup brand of gluten free all-purpose flour.
Two popular brands of gluten-free flour are made by Bob's Red Mill and King Arthur Flour.
Eggs: I don't recommend using an egg substitute, but if you would like to use one, you can read this article on Egg Substitutions for Baking.
Sweeteners: You can use light or dark brown sugar in this recipe. Using cup-for-cup granulated sweetener substitutes like monk fruit sugar will probably work, but I haven't tested them.
How to Make Chocolate Chip M&M Cookies
- Cream the butter and sugars together. Using a stand mixer (fitted with the paddle attachment) or an electric hand mixer on high speed, cream the butter and sugars together in a mixing bowl.
Beat them for 1-2 minutes, until the mixture is pale and creamy. Then, beat in the egg and vanilla extract on medium speed, until well combined.
- Combine the dry ingredients with the wet ingredients. Add the flour and baking soda and beat on a low speed until the ingredients are just combined.
- Stir in the chips and M and Ms into the cookie dough by hand. Use a mixing spatula or large spoon to combine the add-ins. If you mix them in with a mixer, the M&Ms will crack and break into pieces.
- Portion and arrange the dough onto a baking sheet. Using a 2-3 tablespoon scoop, this M&M cookies recipe will give you a total of 22 cookies.
Be sure to leave at least 2 inches of space between each ball of cookie dough.
Cookie Add-In Ideas
- Use other types of M and M candies. You can use any color or variety that you like! Use holiday colors for Christmas, Fourth of July, etc. I haven't tested this recipe with other variations of M&Ms, but I think it would work with peanut or peanut butter M&Ms!
- Add in nuts for more texture. ¼ cup chopped walnuts or peanuts would be delicious in these cookies!
- Use a different flavor of chocolate chips. White, bittersweet, or dark chocolate, and even butterscotch chips would be a great addition.
Liz's Tips for the Best Cookies
- Avoid overmixing the dough. Too much mixing can cause the cookies to be tough and crumbly.
- Take time to thoroughly chill the dough. If the cookie dough isn't cold enough, it will spread out too much in the hot oven, causing the cookies to be thin and crispy.
- Remove the cookies from the oven when the tops aren't quite set. As they cool on the hot baking sheet, the cookies will continue baking.
- If the M&Ms crack open in the hot oven, wait until you pull the cookie sheet out of the oven. Then, use the tips of your fingers to gently press down on the warm candies.
Storing and Freezing Instructions
Storing: These cookies can be stored in an airtight container at room temperature for 3-4 days. For longer storage, you can freeze the cookies.
Freezing Cookie Dough: Baked cookies can be frozen in an airtight container or freezer bag. You can also freeze this cookie dough. Scoop into balls and place on a parchment lined baking sheet or use these cookie dough freezing trays. Transfer frozen cookie dough to freezer bags. Check out this post for How to Freeze Cookie Dough for tips on saving cookie dough for later.
M&M Cookie Recipe FAQs
Common reasons for flat cookies are not allowing the dough to chill before baking, using warm butter, and an oven that isn't hot enough.
The type of sugar used will affect the texture of your cookie. White sugar creates a crispier cookie and brown sugar makes a chewier cookie. The combo of sugars in this recipe leads to the perfect cookie that is crispy on the edges and chewy on the inside.
The secret to the best cookies is having the right proportions of fat (butter) to sugar, not overmixing your cookie dough, and chilling the dough before baking.
The thin candy coating helps prevent the chocolate from melting when baked. However, when the cookies are warm, the insides of the candy will melt.
Other M&M Desserts and Snacks
Perfect Chocolate Chip M&M Cookies
Ingredients
- ½ cup salted butter softened - 1 stick
- ½ cup light brown sugar
- ¼ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1 ½ cups m&ms
- ½ cup chocolate chips
Instructions
- Add the butter, brown sugar and granulated sugar to a large mixing bowl. Using an electric hand mixer or a stand mixer, cream the butter and sugars together for 1-2 minutes, until pale and creamy. NOTE: If using a stand mixer, you may need to scrape the sides of the bowl once or twice.
- Add the egg and vanilla extract to the bowl; Using medium speed, beat the ingredients, scraping down the insides of the bowl as necessary. Continue mixing until ingredients are well combined with the butter mixture.
- Add the flour and baking soda, and beat on low speed until the ingredients are just combined. Add the M&Ms and chocolate chips to the bowl, then use a mixing spatula or wooden spoon to stir them into the dough.
- Cover the top of the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.
- When the dough is cold, preheat your oven to 325°F/160°c. Line 2 baking sheets with parchment paper and set aside.
- Portion the dough using a 1.5 tablespoon cookie scoop and roll into a ball (it doesn’t have to be perfectly round). Place the dough balls on the prepared baking sheets.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and light golden brown. The cookies will still be soft at this stage, but will firm up as they cool.
- Allow the cookies to cool completely on the baking sheets.
Helpful Notes and Tips From Liz
- Avoid overmixing the dough. Too much mixing can cause the cookies to be tough and crumbly.
- Take time to thoroughly chill the dough. If the cookie dough isn't cold enough, it will spread out too much in the hot oven, causing the cookies to be thin and crispy.
- Remove the cookies from the oven when the tops aren't quite set. As they cool on the hot baking sheet, the cookies will continue baking.
- If the M&Ms crack open in the hot oven, wait until you pull the cookie sheet out of the oven. Then, use the tips of your fingers to gently press down on the warm candies.
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