M&M Cookies are one of our favorite cookies to bake because they’re soft, delicious and packed with chocolate in every bite. In fact, they happen to be a family favorite since we’ve enjoyed this recipe our entire lives.
What makes them so perfect is the mix of chopped and whole M&Ms through the dough. The chopped M&Ms melt into the dough and the whole ones on top make them look bakery-style and picture perfect. That’s what makes them so irresistible!
These are the kind of cookies we make for birthdays, holidays, class parties, or anytime we want something cheerful and easy. They bake fast, stay soft, and disappear even faster.
This M&M Cookie recipe is right up there with our famous Snickerdoodle Cookies and Frosted Sugar Cookies.
Why you’ll love it + Why it works:
- Quick. This easy dessert recipe is ready to enjoy in under 15 minutes!
- Fun. They are colorful and completely customizable by changing up the M&Ms with your favorites!
- Butter + oil keeps them soft. The combo gives great flavor while keeping cookies tender for days.
- Chopped candy spreads flavor. Chopping some M&Ms creates melty chocolate throughout, not just on top.
M&M Cookies Ingredients
- Granulated sugar (1 cup): Sweetens and helps the edges set.
- Brown sugar (1 cup): Adds moisture and keeps cookies chewy.
- Butter, softened (½ cup): Adds flavor and helps create a tender cookie.
- Vegetable oil (½ cup): Helps cookies stay soft and prevents drying out.
- Eggs (2): Bind the dough and give structure.
- Baking powder (1 teaspoon): Adds lift for a soft, thick cookie.
- Salt (1 teaspoon): Balances sweetness and boosts flavor.
- Baking soda (1 teaspoon): Helps cookies spread slightly and brown.
- Vanilla extract (1 teaspoon): Adds classic cookie flavor.
- All-purpose flour (3 cups): Provides structure so cookies hold their shape.
- M&Ms, chopped and whole (2 cups): Adds chocolate throughout and the classic colorful look. We use (plain) chopped and whole, separated (plus w a few mini M&Ms for the top). Change up the M&M flavors for different holidays and occasions.
How to Make M&M Cookies
PREP. Preheat oven to 350°F. Lightly grease a cookie sheet.
BATTER. In the bowl of a stand mixer with the paddle attachment, cream 1 cup granulated sugar, 1 cup brown sugar, ½ cup butter, and ½ cup oil.
- Add 2 eggs and beat until fluffy.
- Add 3 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon vanilla. Mix until combined.
M&Ms. Mix in 2 cups chopped M&Ms (chop about ½ cup whole M&Ms in a nut chopper, crush them in a Ziploc bag with the bottom of a cup, or use a food processor). Stir to combine.
BAKE. Using a medium cookie scoop, scoop the mixture into dough balls and place onto prepared baking sheets. Insert 6-9 M&Ms (regular and plain) on top before baking.
- Working in batches, bake for 8-10 minutes.
PICTURE PERFECT. Cool on the sheet for a few minutes. For picture-perfect cookies use a silicone spatula to gently press the circumference of the cookie into a perfect circle before they cool. Transfer the M&M cookies to a wire rack to cool completely.
Kristyn’s Recipe Tips
- Chop the M&Ms. Mixing in chopped M&Ms distributes the candy throughout the dough, while whole ones on top make them extra pretty.
- Don’t over-bake. Pull them out when the edges are just set. They’ll continue to cook slightly on the pan, keeping the centers soft and chewy.
- Customize the mix-ins. Use seasonal or mini M&Ms for holidays, or swap in peanut butter or peanut M&Ms for a fun twist.
- Make them picture-perfect. Gently press extra M&Ms on top of each dough ball before baking for that bakery-style look.
- Make them 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. Reduce the bake time to about 5-6 minutes.
M&M Cookie Recipe
Equipment
Video
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 – with mini M&Ms too, if desired.
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 6-9 M&Ms (regular and plain) on top before baking.
- Bake for 8-10 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
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This recipe was originally published September 2011.
WOW my new favorite cookie! I love to bake and mostly I make cookies, I was looking for a new recipe for my sisters birthday.
I can say I will be making these for every family holiday.
Note I made a double batch LOL to share with more people, added 8 oz bag of walnuts and a full bag of mini chocolate chips.
SO GOOD
Woohoo!! Love to hear that! These really are the best! Thank you for sharing that 🙂
This recipe looks so yummy. I’m about to try it now but I’m wondering if I can sub more butter for the oil? I am in Colorado and have a business selling “infused” baked goods. I bake a plethora of things but they must use butter, as it is the ingredient that is infused. I’m excited to try this recipe with our customers. All our products only get sold to verified adults and both my kitchen and products are inspected by the State. Please don’t judge, we are a very responsible, ethical and professional business.
I am sure you can, though I have not substituted it. I’d love to know what you think 🙂
We had a blast making these cookies! They turned out great and delicious! We made ours a little thicker so they took longer in our old oven, but were a great hit. I know the little boy will love them!
Yay!! It’s fun making cookies with others 🙂 Thank you so much for letting me know!
Great recipe, cookies turned out perfect!!! Nice and fluffy!!!!
Yay! Thank you for trying them & for letting me know! Glad you liked them 🙂
Could I maybe place the dough in the fridge, if I don’t want to make so many at one time? Would they still come out good the next day?
They should. I usually make them right as I make the dough, but I would just store it air-tight & it should be fine 🙂
I just made a double batch for Christmas! They look so festive! I know everyone will love them! On to peanut butter with Hershey Kisses!
Yay! They will love them! Thank you & have fun!
I have never posted a comment on a recipe before, but these taste just like the ones you would buy at the store… simply amazing!
You are so sweet! Thank you so much for trying them & for letting me know!
I am making these for a school project, and i need to know what they should taste like and what the texture should be. Can you help me?
Not sure what you are looking for, but they taste like a regular cookie with m&m’s, chopped and whole in it. We love these cookies! They are soft, also with a crunch. Hope that helps!!
as in regular cookie don’t you mean like a sugar cookie or something different
It’s not like a sugar cookie, more like chocolate chip 🙂
These cookies turned out great! I reduced the oil by 1/2 and they were super yummy. I’ll use this recipe again with chocolate chips.
GREAT!! That makes me happy! Thanks so much for letting me know!
These are possibly the best cookies I have ever baked!
YAY!! I love hearing that. They’re definitely a favorite of ours too and the WHOLE family loves them. 🙂 I hope you can find other recipes here on the site that you will love also. 🙂