M&M Cookies

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Made with butter, brown sugar, vanilla, and delicious chocolate candies, this M&M cookie recipe is easy to make and even easier to eat. Get together in just 20 minutes and you’ll have a snack in no time!

We’ve all had those days when a little extra sugar isn’t just needed, it’s absolutely necessary—and what better way to indulge than with a cookie? Do yourself a favor and satisfy your cravings in the best possible way: homemade M&M cookies. They’re made with simple ingredients you probably already have around the house, plus a little extra — M&Ms. We opted for classic milk chocolate, but of course feel free to use your favorite flavor (more on that later!). They only require 10 minutes of prep work to make the batter and about 10 minutes in the oven—you’ll be in M&M heaven in no time!

Can you bake with regular M&Ms?

Clearly! They are the star of this recipe. Thanks to the outer coating, the candy is able to retain its shape. It acts as a shield against the heat of the oven so you don’t have to worry about them turning into a molten mess.

M&M Flavor Variations:

Feeling adventurous? Use Signature M&Ms for a twist! Some of our favorite M&M flavors are:

  • caramel
  • peanut butter
  • peanut
  • coconut

Troubleshooting: Why Are My M&Ms Flat?

If you end up with completely flat cookies, it could be a sign that your oven is too hot. Too much heat can cause the butter to melt before the other ingredients. If you follow the directions on the recipe card (bake at 350F for 10 minutes), you won’t have this problem. It doesn’t hurt to chill the dough a bit before baking if that’s your concern.

How do I get my cookies thick?

There are a few different things you can do to make your M&Ms thicker:

  • chill the dough before baking
  • use frozen butter
  • Do not over mix the batter
  • Use a silicone baking mat or parchment paper

These techniques, combined with a baking temperature of 350 degrees Fahrenheit, will ensure that your cookies won’t flatten or fall apart too much.

Freezing Instructions:

You already have it in your kitchen, why not make a double batch of these M&Ms for later? We recommend freezing unbaked cookie dough for best results. When ready, form the dough into balls and place them on a parchment-lined baking sheet in the refrigerator. Once frozen, you can transfer them to a freezer-safe bag or container and return them to the freezer for up to 3 months. To bake, remove from refrigerator (no need to defrost) and preheat oven to 350°F. Place the cookie dough balls on the prepared baking sheet and bake for 12-15 minutes!

Storage Instructions:

Store any leftovers from this M&M Cookies recipe in an airtight container at room temperature for 3-5 days.

If you liked this recipe, you might be interested in these other delicious cookie recipes:

Next to the M&Ms is a glass of milk.

Made with butter, brown sugar, vanilla, and delicious chocolate candies, this M&M cookie recipe is easy to make and even easier to eat. Get together in just 20 minutes and you’ll have a snack in no time!

Preparation time 10 minute

cooking time 10 minute

total time 20 minute

raw material

  • 1 cup salted butter soften
  • 1 cup brown sugar Pack
  • 1/2 cup granulated sugar
  • 2 big egg
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 2 1/2 cup all purpose flour
  • 1 1/2-2 cup M&M chocolate candies

instruct

  • Preheat oven to 350°F (180°C). Grease two baking sheets with nonstick cooking spray or line them with parchment paper.

  • In a large bowl, cream the butter, brown sugar, and granulated sugar with a hand mixer.

  • Add eggs and vanilla until mixture is smooth.

  • Add the baking soda, salt and flour and stir to form a dough. Mix the M&Ms with a spoon.

  • Take 2 tablespoons of dough and quickly roll it into a ball with your hands. Place dough balls, about 12 per sheet, on prepared baking sheet. This recipe makes 24 cookies in total.

  • Bake the cookies in the preheated oven for 10-12 minutes, until they are just nicely browned. Do not over bake.

  • Remove the pan from the oven and let the cookies cool on the pan for 3-5 minutes. Then transfer them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container.

Serve: 1cookies | Calories: 260kcal | carbohydrate: 35G | protein: 3G | fat: 12G | Saturated fat: 8G | Polyunsaturated fats: 0.4G | Monounsaturated fats: 2G | Trans fat: 0.3G | cholesterol: 38mg | sodium: 175mg | Potassium: 35mg | fiber: 1G | sugar: twenty fourG | Vitamin A: 298unit | Vitamin C: 0.1mg | calcium: 34mg | iron: 1mg

M&M Cookies