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    You are here: Home / Desserts / Cookies / M&M Cookies (with Video!)

    M&M Cookies (with Video!)

    September 26, 2018 By Sam 106 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    The Best M&M Cookies

    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!

    M&M Cookie cooling on rack

    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.

    Bowl full of M&Ms for cookies

    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.

    M&M cookie on plate

    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 Cookies

    M&M Cookie Recipe

    These soft and chewy M&M Cookies are absolutely loaded with colorful candy pieces! These cookies are easy to make and utterly addictive.
    4.84 from 31 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 11 minutes
    Chilling Time: 45 minutes
    Total Time: 1 hour 11 minutes
    Servings: 16 cookies
    Calories: 374kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup butter melted and cooled at least 10 minutes (226g)
    • 1 ¼ cup brown sugar* tightly packed (250g)
    • ½ 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
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¾ teaspoon salt
    • 1 ½ cups M&Ms
    Prevent your screen from going dark

    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 fridge 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.

    Nutrition

    Serving: 1cookie | Calories: 374kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 284mg | Potassium: 66mg | Fiber: 1g | Sugar: 35g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Viola

      July 06, 2021 at 10:08 pm

      5 stars
      These are by far the most delicious cookies I have ever had. If anyone needs a good cookie recipe this is the one!
      I have made them many times now for family and other events, and gotten compliments every time. My brother begs me to make them almost every time we go camping. I have substituted the M&M’s for chocolate chips a couple of times, and they were still very delicious!
      I love all of your recipes and will definitely recommend you to family and friends.

      Reply
      • Sam

        July 06, 2021 at 10:45 pm

        Thank you so much, Viola! I’m so glad you have enjoyed everything so much! 🙂

        Reply
    2. Shania

      April 02, 2021 at 1:50 pm

      Can I leave this dough overnight

      Reply
      • Sam

        April 03, 2021 at 3:54 pm

        Sure thing! Keep it covered in the refrigerator. 🙂

        Reply
    3. Janet

      March 18, 2021 at 5:48 pm

      5 stars
      I made these yesterday with a couple of tweaks. To reduce the sugar I used granulated Monk Fruit and added a bit of molasses to get that brown sugar taste and some moisture. I used white whole wheat flour rather than all purpose flour. These cookies turned out great and are delicious even with my substitutions. They’re very easy to make, too. Thanks for a great recipe, I’ll be making these regularly.

      Reply
      • Sam

        March 19, 2021 at 9:15 am

        I’m so glad you enjoyed them so much, Janet! Thank you for your feedback using your alterations. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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