M&M Cookie Recipe

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4.91 from 94 votes

This fun and colorful chewy M&M cookie recipe is a fan favorite that can easily be customized for any occasion!

Prep Time5

Cook Time7

Total Time12

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

nut chopper

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.

Video

Notes

Flat Cookies. If the butter is too warm the cookies may spread too much. If needed, chill the dough before baking.

Store cookie dough.

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.

Nutrition