These soft and chewy M&M Cookies are absolutely loaded with colorful candy pieces! Easy to make with no mixer required, this a great recipe to make with the kids!
My M&M Cookie Recipe includes a brief step-by-step video at the bottom of the post!
Do you realize how many different flavors of M&Ms there are out there?
Just curious, because until the other day when Zach came home from the grocery store with about 10 different colored M&M bags (because there’s obviously not enough sugar in my house already 😉), I had no idea.
I made these M&M Cookies with plain milk chocolate M&Ms, but now I’m looking forward to trying them with different flavors (so far, from trying them outside of a cookie, Caramel is a clear winner, White Chocolate is too sweet, and even though I was super resistant to trying Strawberry Nut it was surprisingly good).
Regardless of which variety of chocolate you choose to use, I think you’re going to love this easy, no-mixer required M&M Cookie Recipe. Let’s get started.
Why Do We Use Melted Butter Instead of Softened Butter?
Many cookie recipes call for softened butter and the ingredients direct you to cream your butter and sugars together. There’s nothing wrong with this technique, but I’ve found time and time again that creaming butter and sugar leads to cakier cookies, while using melted butter yields not only a chewier, softer cookie, but one that’s more buttery/more flavorful as well. Ever since first using this technique with my (“worst”) chocolate chip cookie recipe it’s become a default for most of the cookies that I share.
There are some drawbacks to using melted butter. Usually cookie dough made with melted butter requires chilling (as this M&M Cookie recipe does) to keep the cookies from spreading to much, but I’ve found the taste to be worth any extra time.
As I’ve also noted in this recipe and others, it’s really important that you not only melt your butter, but also let it cool back down to near room temperature. If you add your sugar while the butter is too hot, you can actually melt the sugar and end up with runny cookie dough that will never hold its shape in the oven, no matter how long you chill it.
Want to nerd-out about butter some more? Read why I use unsalted instead of salted butter here.
Treat yourself to a FREE E-BOOK!
Enjoy!
My video for these M&M Cookies is at the bottom of the recipe! If you enjoy watching my recipe videos, please consider subscribing to my YouTube channel.
How to Make M&M Cookies
M&M Cookie Recipe
Ingredients
- 1 cup butter melted and cooled at least 10 minutes 226g
- 1 ¼ cup brown sugar* tightly packed 250g
- 1/2 cup sugar 100g
- 1 large egg + 1 egg yolk room temperature preferred*
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour 350g
- 1 Tablespoon cornstarch
- 3/4 teaspoon baking soda
- ½ teaspoon baking powder
- 3/4 teaspoon salt
- 1 ½ cups M&Ms
Instructions
- Combine your melted (and cooled) butter and sugars in a large bowl and stir until well-combined.
- Add egg, egg yolk, and vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet and mix until combined.
- Use a spatula to stir M&M candies into the cookie dough
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 45 minutes.
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
- Once oven has preheated, remove your chilled cookie dough from the freezer and roll dough into approximately 2-Tablespoon-sized scoops. Roll gently to form a ball and place on prepared cookie sheet (space cookies at least 2" apart).
- Bake on 350F (175C) for 10-11 minutes, centers of the cookies may still seem slightly underbaked -- allow cookies to cool completely on cookie sheet to finish cooking there, this will help keep them nice and soft.
Shivma says
October 16, 2019 at 3:48 pmIs there anyway to make this eggless? The original recipe is awesome but have some egg allergy people that I want to make for and not really to sure how to keep the same texture and taste. Thanks!
Sam says
October 16, 2019 at 10:41 pmI’m sorry, Shivma, unfortunately I’m not sure how I would make this eggless and keep the texture the same. I’m sorry! 🙁
Pat says
September 30, 2019 at 5:57 pmExcellent recipe! I followed the recipe exactly and the cookies turned out great. The best part was that they stayed soft for days which most recipes they get dry and crumbly. A keeper! I’m going to try the brownie recipe next.
Sugar Spun Run says
September 30, 2019 at 6:28 pmThank you so much, Pat! I am so happy that you enjoyed the M&M Cookies. I hope that you enjoy my brownie recipe just as much. Happy Baking! 🙂
Selah Howard says
September 23, 2019 at 5:39 pmHi there!
So, I really cannot understand why I haven’t commented on this cookie recipe yet since I have made it over and over again! Needless to say, they so good! Wonderful taste and so fun and cheery! Love these cookies to death, and am ready to make another batch (as I’m writing this in fact ;P)! Great job, Sam!
Sweetly, Selah
Sugar Spun Run says
September 24, 2019 at 6:04 amSelah, Thank you! I am so happy that you enjoyed the M&M Cookie Recipe. Such a fun cookie, one of my favorites too. Happy baking! 🙂
Christina says
September 14, 2019 at 9:23 amHi! If I make the dough the night before and let chill overnight, should I let the dough stand on my counter for a little bit before baking? I’ve made these cookies twice before and have LOVED them!!! Thanks for the recipe 🙂
Sam says
September 14, 2019 at 9:09 pmHi Christina! If you refrigerate the dough overnight, make sure you keep it covered tightly. It may need to sit out for about 10 minutes before you can scoop the cookies. 🙂
Emilee says
September 13, 2019 at 5:40 pmHi! I melted my butter and then realized I didnt have any cornstarch. Can I refrigerate the melted room temperature butter and melt it again tomorrow? I dont want to waste the butter but I dont want to make cookies that wont turn out either. Any advice?
Sam says
September 14, 2019 at 9:17 pmHi Emilee! I hate when that happens! You shouldn’t have any issues refrigerating the melted butter and reusing it the next day. I hope you love the cookies! 🙂
Roberta says
August 29, 2019 at 8:34 amDo you end up putting on some extra m&ms on top of each ball just before baking? I find if you just rely on the ones mixed in the batter, it’s too easy to end up not really seeing them. In your pictures, the m&ms are so prominent and “pretty”.
Sugar Spun Run says
August 29, 2019 at 9:00 amHello, Roberta! As the cookies come out of the oven, I nestle a few m&ms on top of the warm cookie. This makes them look “pretty”. I hope that you enjoy them! 🙂
Roberta says
August 29, 2019 at 9:39 amThanks for the quick reply! Bake sale season at the schools …
Sugar Spun Run says
August 29, 2019 at 9:48 amNo problem! A couple of other school bake sale favorites are my Brownies and Rice Krispie Treats. Good Luck at the Bake Sale! 🙂