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.
I looked at so many recipes and read all the reviews before deciding on this one. I’ve tried many of your other recipes and none have disappointed. This was another winner.
Did the recipe get changed/modified? I used to make these a lot and they were moist/the dough was moist. Now the dough is just crumbly…… my husband has even made the comment they don’t taste like they used to and the dough is dry and the dough crumbles in the oven when they bake.
The m & m cookies were easy to make and delicious to eat! Definitely a repeat.
My family loves making these. So good and yummy.
Can always trust that your recipes are going to be the very best!!! These are delicious and perfect in every way.
Best M&M cookies I have ever tried!!! They disappear within an hour every time 🙂
This is the most popular one we use!!! We LOVE changing out the m&ms for whatever holiday/season it is to make them more festive!!
Family loved them!
Yay! So happy to hear that!
It doesn’t say how many M&Ms to add?
We just list however many you want… some may like more or less. A good idea is about how many chocolate chips you would use. A good starting point is 1 1/2-2 cups, give or take.
This is my go to recipe EVERY single time I make M&M cookies. So much so that not only me but my kids as well have memorized the ingredients and amounts. Obviously the cookies that didn’t turn out for some people clearly is not because of the recipe! Not all people are bakers. Just sayin’. 🤣
I’m so glad you and your family love the recipe…. and to be memorized too! 😉 Love it!
LOL we’ve memorized it too and made it really easy to memorize by doubling the batch. Everything is either a 1 or 2 and 6c flour. Nobody minds doubling the batch to make it easy to remember.