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Fun and colorful M&M cookies are a fan favorite. They can easily be customized for any occasion, making them irresistible all year long!
These classic cookies are filled with bits of M&Ms making them one of our go-to’s along with our Classic Chocolate Chip Cookies and Sugar Cookies!
We Love M&M Cookies!
Our family is obsessed with cookies, and these M&M cookies have long been a favorite with the kiddos {even with the adults!!}
Here’s why we love them:
- Quick. They are ready to enjoy in under 15 minutes!
- Fun. They are colorful and completely customizable by changing up the M&Ms with your favorites!
- Flavor. They are a soft, delicious, chewy cookie that is the perfect sweet treat!
- Freezable. As with most cookies, these can easily be frozen in dough or cookie form for later.
For this recipe, we modified our classic Chocolate Chip Cookie and the result is a soft and chewy candy-filled cookie that is great for adults and kids.
Ingredients
- white sugar
- brown sugar – Make chewier cookies by substituting ¼-⅓ cup of white sugar with an equal amount of added brown sugar.
- butter – Softened but still cold to the touch. If the butter used in the recipe is too soft or melted, it can cause the cookies to spread too much.
- vegetable oil
- eggs
- baking powder
- baking soda
- salt
- vanilla extract – Use pure vanilla extract for the best flavor or substitute the vanilla with almond extract.
- all-purpose flour – Measure the flour by scooping it into a measuring cup with a spoon and then level off the top.
- M&M’s – We use (plain) chopped and whole, separated. Change it up by using any of your favorite flavors, from peanut butter to mint!
How to Make M&M Cookies
- Preheat oven to 350°F. Lightly grease a cookie sheet.
- In the bowl of a stand mixer, cream together sugars, butter, and oil.
- Add eggs and beat until fluffy.
- Add dry ingredients as well as vanilla and mix until combined.
- Mix in chopped M&Ms (we end up chopping about ½ cup M&Ms using a nut chopper) and stir to combine. We use a nut chopper or you add them to a Ziploc bag and crush them with the bottom of a cup or use a food processor.
- Using a medium cookie scoop, scoop dough balls onto prepared baking sheets and insert 5-6 M&Ms on top.
- Working in batches, bake for 7-9 minutes.
These truly are the BEST M&M Cookies!
Cookie Tips
- Easy clean up. Line the baking sheet with parchment paper or silpat to prevent cookies from sticking.
- More chocolate. Add chocolate chips (milk or semi-sweet)!
- Do not overmix. Over-mixing the dough can lead to more air being incorporated, resulting in flat cookies.
- Chilling the cookie dough before baking is not necessary but it can help produce a cookie with a more browned exterior with a softer center.
- Make ’em mini. Make the dough as directed. Form the dough into smaller balls and instead of topping with regular-sized M&M’s use mini M&M’s to top each dough ball with. Reduce the bake time to about 5-6 minutes.
Storing Info
- STORE. Place the cooled cookies in an air-tight container for 3-4 days. Place a piece of white bread into the container to help the cookies stay softer longer.
- FREEZE. Baked cookies can also be stored in the freezer for 3-4 months.
- Freeze cookie dough. Place the cookie dough balls onto a tray and then into the freezer. Once solid, transfer them to a freezer-safe ziploc and store them in the freezer for 3-4 months.
- Thaw them or bake them straight out of the freezer. If baking from frozen be sure to add 2-3 extra minutes to the baking time.
For More M&M Favorites:
M&M Cookie Recipe
This fun and colorful chewy M&M cookie recipe is a fan favorite that can easily be customized for any occasion!
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup butter, just softened
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 cups M&M's, (plain) chopped and whole, separated
Instructions
- Preheat oven to 350°F.
- In a stand mixer, cream together granulated sugar, brown sugar, butter, and oil.
- Add eggs and beat until fluffy.
- Add flour, baking soda, baking powder, salt, and vanilla. Mix until combined.
- Mix in chopped M&Ms (we chop about ½ cup M&Ms using a nut chopper).
- Using a medium cookie scoop, scoop dough balls onto a lightly greased pan and insert 5-6 M&Ms on top.
- Bake for 7-9 minutes.
- For picture-perfect cookies: Before the cookies cool, use a silicone spatula to gently press the circumference of the cookies into a perfect circle.
Video
Notes
- Refrigerate the dough. Cover the dough with plastic and store in the fridge for 1-2 days. Chilling the dough can help keep the cookies from spreading.
- Freeze cookie dough. Freeze in log form or cookie dough balls. Use our How to Freeze Cookie Dough for tips.
Nutrition
Calories: 136kcal, Carbohydrates: 19g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 127mg, Potassium: 36mg, Sugar: 11g, Vitamin A: 90IU, Calcium: 15mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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A family favorite! So good!
When I seen this I thought this looked pretty good. I will definitely got to try this. Thank you for sharing this.
Do you have to chop the M&M’s ?
I cannot find the recipe for your Christmas Cookie Jar Gift. Please advise.
Love the pop of color with the M&Ms! They’re so soft and delicious too. The perfect treat!
These M&M cookies are festive and delicious! Kids were delighted! They love having these for after school snack.
Made these and they were amazing! Soft, colorful, and totally addictive. A go-to treat for any occasion. A cookie jar must-have.