M&M Cookies

M&M Cookies

After I saw how much you guys loved the M&M Cookie Bars I posted, I decided I had to give you a recipe for regular old M&M Cookies. You can’t go wrong with a soft and chewy cookie chock full of M&M’s! Of course, since this is Valentine’s Week around here, I had to make a version with Valentine’s M&M’s 🙂 Aren’t they cute?

M&M Cookies

I used my favorite chocolate chip cookie recipe for these, but subbed M&M’s for the chocolate chips. They turned out just like I hoped – thick, chewy, and with a perfect buttery flavor. I saved some M&M’s and pressed them into the tops of the cookies when they came out of the oven, just to make sure they’d be pretty. That method worked great and the end result is the cute and delicious batch of M&M cookies you see here. I hope you like them! 🙂

M&M Cookies

M&M Cookies


2 cups plus 2 Tbsp (10 5/8 oz) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 oz) light or dark brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
~2 cups M&M's, divided


Adjust the oven racks to the upper and lower middle positions and heat the oven to 325. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

In a medium sized bowl, whisk together the flour, baking soda and salt and set aside. Using an electric mixer, beat the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until incorporated. Stir in about 1 1/2 cups of the M&M's.

Roll a scant 1/4 cup of dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. This will give the cookies a bakery-like appearance. Place the the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden brown and the outer edges start to harden, yet the centers are still soft and puffy, 15-18 minutes. Rotate the baking sheets front to back and top to bottom halfway through the baking time. As soon as they come out of the oven, press a few extra M&M's into the top to make them look pretty. Cool the cookies on the sheets to retain their chewy texture.

adapted from Baking Illustrated

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  1. I just found your blog via your beautiful sister! Amazing recipes! I will be making the Valentine chocolate chip cookies this weekend. My four year old will love them.

  2. I love M&M cookies, they are a staple with my family. The pink M&M’s are super cute!

  3. I love the Valentine version of these! I am going to make them soon!

  4. M&Ms + Cookies? how could this be a bad thing?? Looks yummy 🙂

  5. wow these look so delicious. I can’t wait to try them out.

  6. M&M’s are so hard to resist and I’m sure these cookies are the same!

  7. The dough ball prep does not make any sense to me.

    • Yeah, it can be kind of confusing. Really, you just want to form a ball, then pull it in half, then put it back together with the torn sides facing up. All this does is make it look more bakery-like. If you want, you can just form it into a ball and be done. 🙂

  8. Yum! These sound delicious and am making them tonight! The tearing of the dough ball steps I think I understand…but pictures of that process might be helpful for us visual learners 🙂 Keep the great recipes coming, love your blog!

  9. ok Megan, I need one of these (or three of these) right now! I’m craving M&Ms like no other and just used them up for a recipe I brought in for my coworkers. Now, I have no more M&Ms!!

  10. Just got a batch out of the oven with the valentines day colored m&ms. The boys ate them before they even cooled!!

  11. Just got these out of the oven. I have to tell you they look just like the pic and I didn’t even pull them apart. This cookie has such a great texture! My 9 year old is really loving them. Thanks!

  12. Thank you so much for this recipe! I have never been able to make a really good cookie until now. This is the perfect recipe!

  13. i made these this evening and they turned out extremely sweet. I am not a baker and I think I may have put too much brown sugar in. Are you supposed to pack it in the measuring cup to measure it or put it in loose? I packed it in the measuring cup pretty tight, but I followed the rest of the directions to the T. In case I did do it right if I wanted the batter a little less sweet what would you cut out to accomplish it?

  14. Just looking at my sticks of butter and a 1/2 stick= 6 TB’s. Your directions say 12 Tablespoons or 1-1/2 sticks. Am I missing something 1-1/2 sticks would be 18 TB’s. Right now I have 1 Cup butter in my bowl and it is pretty sticking looking like it needs more flour. I am not sure about adding that other stick of butter.

    • All of the sticks of butter I’ve seen are 8 Tbsp, so 12 Tbsp would be 1 1/2 sticks. If your measurements are different, I’d go by the tablespoon measurement, so 12 Tbsp of butter.

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  20. I love your M&M cookie bar recipe that I wanted to try these too. They did not turn out well…The flavor is great but they’re hard and crunchy and you can’t eat them without getting crumbs everywhere-my least favorite kind of cookie! Any suggestions? They’re not brown or burned, they look like they would be soft. I even baked them for about 13 mins instead of 15-18.

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