Perhaps the greatest combination of all time, M&M Cookies are part cookie, part candy, and completely delicious. Make a triple batch, freeze the dough, and you’ll have a colorful, sweet treat anytime you need it.

A dozen M&M cookies on a wire rack with a glass of milk and a bowl of M&Ms in the background.

This M&M cookie recipe is a great way to use leftover candy from Easter, Halloween, or a birthday party. Not only do they add a pop of fun color to every cookie plate, but they taste terrific. As if by magic, the candy shell of the M&Ms holds the melty chocolate in place until your first scrumptious bite.

Make this recipe with M&Ms, or get the best of both worlds and add some plain chocolate chips, too. Let’s bake some cookies!

Recipe ingredients:

The ingredients portioned out for making M&M cookies.

Ingredient notes:

  • Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterwards, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
  • Vanilla extract: You can make your own vanilla if you want to.
  • M&M candies: Substitute Reeses Pieces, chocolate chips, or chopped nuts. For chocolate chips, add 1 cup of chocolate chips to the dough, then press 3-5 M&M candies on the outside of each cookie ball just before baking.

Step-by-step instructions:

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone mats. Sift together the flour, salt, baking powder, and baking soda into a bowl and set aside. Using a standing or handheld mixer with the paddle attachment, cream the butter until fluffy.
    A mixing bowl with butter creamed to be pale and fluffy.
  2. Add the brown and granulated sugar and continue to beat on high speed until the sugar no longer feels gritty in the butter. Then add the egg and vanilla and beat on low speed until just blended.
    A mixing bowl with sugar mixed into the butter, creamed together.
  3. Add the dry ingredients in several batches on low speed, mixing until just blended before adding the next batch.
    A mixing bowl with flour and other dry ingredients mixed in to the flour and sugar to make cookie dough.
  4. To add the M&Ms, turn off the mixer and fold them in by hand, using a spatula, so they don’t break. At this point, if your cookie dough seems warm, chill it for 20 minutes or so. If it’s cold in your house, you might be able to skip this step. But if it’s warm in your kitchen, your cookies will spread in the oven.
    A mixing bowl with cookie dough and M&Ms sitting on it.
  5. Portion out the cookie dough into heaping tablespoons, rolling out the dough into balls. Press a few candies on the outside of the balls so they bake up on top. (I almost always do.)
    A single M&M cookie dough ball in the palm of somebody's hand.
  6. Space the cookie dough balls on the baking sheets at least 2 inches apart, so they don’t touch as they spread in the oven.
    M&M cookie dough portioned and roll into balls on a baking sheet.
  7. Bake at 350 degrees for 10 minutes, until the edges are browned. Then take the sheet of cookies out of the oven, carefully “slam” the sheet on a counter or work surface. This will get rid of any air bubbles in the cookie. Next, return the cookies to the oven for 2 more minutes to finish baking. Take them out again, let them cool for a couple of minutes on the baking sheet, and then move them to a wire cookie rack to cool.

An overhead shot of a dozen M&M cookies on a wire rack with a glass of milk and a bowl of M&Ms in the background.

Recipe tips and variations:

  • Room temperature ingredients: The butter should be soft. Take the eggs out about an hour before you need them, or warm them up quickly in a glass of hot tap water. If you store flour in the freezer, measure it and leave it out for awhile until it isn’t cold anymore.
  • Preheat the oven. Make sure your oven is preheated to the correct temperature before baking. This is true with almost everything, but especially cookies.
  • Sift dry ingredients: This is so the baking soda, baking powder, and salt can get distributed evenly within the flour. Also, here’s how to measure and sift flour properly so your baking recipes shine every time.
  • Storage: Store in an airtight container for 3 or 4 days.
  • Make ahead: Wrap the cookie dough tightly with plastic wrap and refrigerate for up to 4 days. When ready to bake, portion the dough as usual and bake.
  • Freezing cookie dough: Portion the dough into balls and freeze by arranging the balls in a single layer on a tray or plate that can fit into the freezer. Once frozen solid, transfer into a freezer-safe bag or container. Label with the kind of cookie dough, baking temperature and cooking time in the recipe, and the date you made the dough. Bake the frozen cookies straight from the freezer in a 350-degree oven, increasing the baking time by a couple of minutes.

A dozen M&M cookies on a wire rack with a glass of milk and a bowl of M&Ms in the background.

More cookie recipes to try:

A dozen M&M cookies on a wire rack with a glass of milk and a bowl of M&Ms in the background.

M&M Cookies

Perhaps the greatest combination of all time, M&M Cookies are part cookie, part candy, and completely delicious. Make a triple batch, freeze the dough, and you'll have a colorful, sweet treat anytime you need it. 
5 from 1 vote
Cook Time 30 mins
Total Time 20 mins
Servings 24 cookies
Course Dessert
Cuisine American
Calories 143

Ingredients 

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter at room temperature (1 stick, see note 1)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar firmly packed
  • 1 large egg
  • 1 teaspoon vanilla extract (see note 2)
  • 1 cup M&M candies plus more for studding the outside of dough balls (see note 3)

Instructions 

  • Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
  • In a medium bowl or on to a piece of parchment paper, sift together flour, baking powder, baking soda, and salt. Set aside.
  • In an electric mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth (not gritty when you rub between your thumb and finger).
  • Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
  • Add the flour mixture in batches (about 1 cup at a time) and mix on low speed until just blended. Add the M&Ms and stir by hand until just combined. If you put the M&Ms in a standing mixer, even on low speed, they will get crushed and broken in the dough. (Optional: If it's hot in your kitchen, consider chilling the cookie dough for 20 minutes or so. If the dough is too soft, your cookies will spread too much. )
  • Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). If desired, press extra M&Ms into the outside of each dough ball.
  • Bake until the cookies are starting to brown around the edges, about 10 minutes. Remove baking sheets from oven and carefully drop (more like slam) baking sheets on counter to remove air bubbles from cookies.
  • Return to oven and bake 2 minutes longer. Remove from oven and cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. 

Notes

  1. Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterwards, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
  2. Vanilla extract: You can make your own vanilla if you want to.
  3. M&M candies: Substitute Reeses Pieces, chocolate chips, or chopped nuts. For chocolate chips, add 1 cup of chocolate chips to the dough, then press 3-5 M&M candies on the outside of each cookie ball just before baking.
  4. Room temperature ingredients: The butter should be soft. Take the eggs out about an hour before you need them, or warm them up quickly in a glass of hot tap water. If you store flour in the freezer, measure it and leave it out for awhile until it isn’t cold anymore.
  5. Preheat the oven. Make sure your oven is preheated to the correct temperature before baking. This is true with almost everything, but especially cookies.
  6. Sift dry ingredients: This is so the baking soda, baking powder, and salt can get distributed evenly within the flour. Also, here’s how to measure and sift flour properly so your baking recipes shine every time.
  7. Storage: Store in an airtight container for 3 or 4 days.
  8. Make ahead: Wrap the cookie dough tightly with plastic wrap and refrigerate for up to 4 days. When ready to bake, portion the dough as usual and bake.
  9. Freezing cookie dough: Portion the dough into balls and freeze by arranging the balls in a single layer on a tray or plate that can fit into the freezer. Once frozen solid, transfer into a freezer-safe bag or container. Label with the kind of cookie dough, baking temperature and cooking time in the recipe, and the date you made the dough. Bake the frozen cookies straight from the freezer in a 350-degree oven, increasing the baking time by a couple of minutes.

Nutrition

Serving: 1cookieCalories: 143kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 19mgSodium: 100mgPotassium: 17mgFiber: 1gSugar: 14gVitamin A: 149IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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