M&M Cookies - The Recipe Rebel (2024)

The Recipe Rebel / Desserts

written by Ashley Fehr

4.90 from 77 votes

Prep Time 10 minutes mins

Total Time 19 minutes mins

Servings 24 cookies

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Last updated on January 30, 2024

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These M&M Cookies are a classic chocolate chip cookie dough packed full of M&Ms! They’re soft and buttery in the middle with a perfectly crispy edge. Ready in just 20 minutes!

M&M Cookies - The Recipe Rebel (2)

Table of Contents

  • Ingredients Needed:
  • FAQs and Tips
  • More Cookie Recipes to Try

These M&M Cookies are a twist on my Mom’s Chocolate Chip Cookies! Mom’s cookies may just be my favorite chocolate chip cookies of all time, so naturally I needed to use the cookie dough to make other kinds of cookies.

And it sure is perfect for M&M cookies! These cookies are so simple to make with basic ingredients, incredibly soft, and loaded with the perfect amount of chocolate-y candy crunch.

If you’re looking for more of my Mom’s recipes, check out Mom’s Homemade Buns, Mom’s Double Chocolate Cookies and Mom’s (Almost) No Bake Pineapple Squares.

Ingredients Needed:

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  • Butter: use unsalted or omit the salt so you don’t end up with overly salty cookies.
  • Sugar: you’ll use a combination of brown and granulated sugar to sweeten these cookies. Brown sugar adds delicious molasses-y flavor!
  • Eggs: adds moisture and helps the cookies hold shape.
  • Vanilla: provides flavor depth and warm sweetness.
  • All-Purpose Flour: gives the cookies their structure. You can also use whole wheat flour or a combination. An equal weight of gluten-free oat flour will work perfectly to make these gluten-free.
  • Salt: cuts the sweetness and brings out flavors.
  • Baking Soda: keeps the cookies light and fluffy and gives a golden edge.
  • Chocolate chips: for an extra dose of chocolate!
  • M&Ms: you can use regular M&Ms or mini M&Ms!

How to Make M&M Cookies

  1. Combine wet ingredients: In your stand mixer, cream together butter and sugar. Add in eggs and vanilla and beat until smooth.
  2. Add dry ingredients: Stir in flour, salt, and baking soda.
  3. Stir in chocolate chips and M&Ms with a spatula so you don’t crush them.
  4. Portion the dough: Form the cookie dough into balls made with 3 tablespoons of dough and place onto a lined baking sheet.
  5. Bake: Bake at 350ºF just until the edges are golden.
  6. While still warm, use a large round cookie cutter to make your cookies perfectly round and bring the edges in slightly — this creates seriously crisp-chewy edges! Top with a few extra M&Ms for good measure.
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FAQs and Tips

Can you bake with any kind of M&Ms?

Totally! Regular M&Ms work great in cookies. I like to mix them into the dough and then add a few on top once they come out of the oven for that picture perfect finish.
You can also use any flavor of M&Ms you can find!

Why are my M&M Cookies flat?

The most likely reason for flat cookies is butter that’s too soft. You want your butter slightly softened but not warm. If it’s too warm, they’ll flatten out.
If you find this is the case, simply chill the dough for a couple of hours and then continue baking.

Why are my cookies dry or hard?

They are likely overbaked. You have to keep in mind that cookies continue baking on the hot pan when they come out of the oven, so you want to take them out while they are still glossy in the center.

Making ahead of time:

Prep these cookies ahead of time by making the dough and storing it in the fridge for up to 5 days or in the freezer for up to 3 months. To freeze the dough, portion it out, flash freeze it for an hour on a baking sheet until hardened, then transfer to a container or bag for long-term storage.
To bake, just place the frozen balls onto a baking sheet and pop in the oven. Bake until the edges are golden.

How to store:

Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.

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Tips and Notes for M&M Cookies

  • Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!
  • Make the cookies as big or as small as you want. I use three tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.
  • Don’t overbake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.
  • For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.

More Cookie Recipes to Try

Desserts

Oatmeal Chocolate Chip Cookies

Desserts

Soft Peanut Butter Cookies

Desserts

Double Chocolate Oatmeal Cookies

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M&M Cookies

written by Ashley Fehr

4.90 from 77 votes

These M&M Cookies are a classic chocolate chip cookie dough packed full of M&Ms! They're soft and buttery in the middle with a perfectly crispy edge. Ready in just 20 minutes!

M&M Cookies - The Recipe Rebel (17)

Save

Review

Print

Prep Time 10 minutes mins

Cook Time 9 minutes mins

Total Time 19 minutes mins

Cuisine American

Course Dessert

Servings 24 cookies

Calories 258cal

Ingredients

  • 1 ¼ cup unsalted butter
  • 1 cup lightly packed brown sugar (200 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups all purpose flour (390 grams)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup chocolate chips (divided)
  • 1 cup M&Ms plus more for the top

US CustomaryMetric

Instructions

  • Preheat oven 350 degrees F.

  • In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.

  • Add in eggs and vanilla and beat until smooth.

  • Add flour, salt, and baking soda and beat on low speed until combined. Stir in ¾ cup of chocolate chips and M&Ms with a spatula.

  • Scoop cookie dough into 3 tablespoon balls and place 2″ apart on a baking sheet lined with parchment paper. Add extra chocolate chips on top if desired (the remaining ¼ cup).

  • Bake for 8-10 minutes until just golden at the edges (they should look be slightly glossy in the center — they will continue to set as they cool). While hot, press additional M&Ms into the tops of the cookies (optional, but recommended).

  • Allow to cool 10-15 minutes on the pan before removing to a cooling rack.

Notes

Tips:

  • Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!
  • Make the cookies as big or as small as you want. I use two tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.
  • Don’t over-bake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.
  • For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.

Storage:

Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.

Nutrition Information

Calories: 258cal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 158mg | Potassium: 37mg | Fiber: 1g | Sugar: 23g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Keywords chocolate chip cookies, M&M cookies

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Lisa says

    Just made these cookies today to use up some M & M’s! They were on the flat side but absolutely DELICIOUS flavor! A make again for sure! Thank you for sharing!

    Reply

  2. Sandy Poisson says

    I just baked these cookies. They are amazing!!!! One recipe with original recipe and the second I put some almond extract in it. Both are GREAT!!!

    Thank you!
    Sandy

    Reply

  3. Betty Johnson says

    These are butter cookies. Watch out. They gave me not only a stomach ache, but also a headache.

    Reply

  4. Natalie says

    I too followed the recipe exactly and ended up with pancake cookies. 🙁

    Reply

    • The Recipe Rebel says

      I’m sorry to hear that Natalie. I don’t really understand the “pancake” part. Are you saying they are flat? Are you saying they spread to much? How well did you cream the butter and sugar together? Do you have an internal thermometer for your oven? Does it run hot? There are a number of reasons why a cookie would come out flat. Is your baking soda old or expired. This could be another reason.

      Reply

  5. Freda says

    Cookies was a hit during pool party!

    Reply

    • The Recipe Rebel says

      Hi Freda! So glad you enjoyed the recipe! Thank you for this kind review!

      Reply

  6. Nic09634 says

    These are really good. But I had to add 1/4 cup extra flour to half the batter. Because the first half spread thin and sat up crispy. Also bumped the oven temp up about 10 degrees as they cooked about 15 minutes at 350. The second batch were perfect though. Great otherwise thank you!

    Reply

    • The Recipe Rebel says

      Thanks for the feedback!

      Reply

  7. Lexie says

    Unfortunately these didn’t turn out for me at all.

    I am a regular baker and bake cookies weekly. I followed the recipe exactly and they were flat as pancakes. Even after chilling the dough overnight after the first sheet didn’t work. Disappointed 🙁

    Reply

    • The Recipe Rebel says

      Sorry to hear you had trouble with the recipe, Lexie. The amounts and method have worked well for myself (and others) so I wished they would of been a hit for you too.

      Reply

  8. Margot says

    These look awesome and I can wait to give them a try. But I had to chuckle when I was reading your write-up and how often you mentioned your mom’s cookies being your favorites. My kids are now adults so you know I’ve baked thousands of chocolate chip cookies over the years. I remember my daughter being particularly offended that her friend thought my cookies were terrible because they weren’t more baked (their family liked their cookies fully baked and crispy, my family likes them a little under-baked and chewy). I’ve always told my family that every kid’s mom’s chocolate chip cookies are their kids’ favorites – even if it is simply Chips Ahoy!

    Reply

    • Margot says

      Can’t wait! Lol!

      Reply

    • Ashley Fehr says

      Haha, well my mom had a bit of a reputation! We definitely like ours soft and chewy — they do set up totally firm but are not crispy! I think I would enjoy your cookies a lot 🙂

      Reply

Leave A Reply

M&M Cookies - The Recipe Rebel (2024)

FAQs

Why are my M&M cookies flat? ›

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

What is Snoop Dogg cookies? ›

Snoop Dogg's peanut butter chocolate chip cookie recipe - His original cookie features creamy peanut butter and semisweet chocolate morsels, making it the perfect indulgence this holiday season. #

Can you eat M&M cookie dough? ›

And don't worry, it's completely safe to eat! Indulge in the delicious and fun treat of Edible M&M Cookie Dough! Mix and match the colors of the M&Ms to match different holidays and celebrations for a versatile and festive dessert.

What is the secret ingredient to keep cookies soft? ›

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Which is better, baking soda or baking powder? ›

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

What are penguin cookies? ›

These adorable treats are enough to bring out the kid in anyone. The classic Oreo® is covered in rich white and milk chocolate and carefully decorated to look like an adorable penguin. Absolutely the cutest way to enjoy milk and cookies, and they make a memorable dessert or holiday gift for the kid in all of us.

Are McDonald's cookies baked? ›

Enjoy a warm & tasty Chocolate Chip Cookie from McDonald's! An amazingly delicious, soft and chewy Chocolate Chip Cookie—our Chocolate Chip Cookie recipe features a perfectly warm, soft baked cookie loaded with gooey chocolate chips. Enjoy it on its own as a snack or pair it with your favorite McDonald's meal.

What was Snoop Dogg's favorite food? ›

An egg salad sandwich might be your first guess, but Snoop actually prefers just hard-boiled eggs on toast. "They're fast to make, and not hard to make," the rapper explained during an interview with Insider.

What does M&M stand for? ›

M&M stands for Mars and Murrie - named after Forrest E. Mars Sr. – the founder of Mars – and Bruce Murrie, the son of Hershey Chocolate's president William F. R. Murrie. The story behind how M&Ms came to be, begins after Mars had a fall-out with his father and travelled to Europe.

Why do M&Ms not melt in cookies? ›

M&Ms are made with a hard candy shell that protects the chocolate in the center from melting. However, during baking the candy shell might slightly crack from the heat or become more incorporated into the dough. Don't worry, they still taste just as delicious!

How to keep M&Ms from bleeding in cookies? ›

Press the chocolate chips and/or M&Ms into the top of the ball of dough closer together than you think, as they'll spread apart as the cookie bakes and spreads. If refrigerating or freezing your dough, wait to dot each ball until right before baking as the M&M colors can bleed into your cookie.

Is Pillsbury cookie dough edible? ›

With refrigerated cookie dough from Pillsbury, you can have warm, just-baked cookies in minutes! Pillsbury Cookie Dough products are now safe to eat raw! It's the same cookie dough you've always loved, but now we've refined our process and ingredients so it's safe to eat the dough before baking.

Is it OK to eat sugar cookie dough? ›

FAQs and Expert Tips. Is it safe to eat sugar cookie dough? Absolutely. Because there are no raw eggs in this cookie dough, and the flour is heat treated to kill any harmful bacteria (like e-coli) that could be living in the flour, the dough is totally safe to eat.

Can you eat expired cookie dough? ›

To stay on the safe side, it is probably not highly recommended that you eat expired cookie dough, however you can eat it up to 1 or 2 months past it's best by date, if you ensure that you have stored it properly.

Why are my cookies coming out flat? ›

Cookies will flatten if there is a bit of much fat in the dough, usually butter or shortening. Try adding more flour or oats or something else that will add to the firmness of your dough. Why did my peanut butter cookies turn out flat? Peanut cookies are not hard to make.

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