M&M Cookies: Classic Soft and Chewy Treats for Every Occasion

There’s something undeniably comforting about a soft, chewy cookie studded with colorful M&Ms and chocolate chips. Whether baked for a holiday gathering, a birthday celebration, or just an afternoon snack, M&M cookies are a timeless dessert that appeals to kids and adults alike. Their vibrant candy coating makes them as visually delightful as they are delicious, while the soft, chewy center keeps every bite irresistible.

This recipe is designed to yield cookies with the perfect texture: lightly golden edges, a soft and tender middle, and just the right amount of chew. The combination of butter, brown sugar, and granulated sugar gives them depth of flavor, while M&Ms and chocolate chips provide that iconic chocolatey crunch.

We’ll walk you through the ingredients, preparation, and tips to ensure your cookies turn out perfectly every time. You’ll also find answers to common questions about storing, freezing, and variations, so you can enjoy fresh cookies whenever you like.

Ingredients for M&M Cookies

• 2 cups (240 g) all-purpose flour
• ½ teaspoon (2 g) baking powder
• ½ teaspoon (2 g) baking soda
• ½ teaspoon (2.5 g) salt
• ¾ cup (170 g) butter, softened
• ½ cup (100 g) granulated sugar
• ¾ cup (150 g) light brown sugar, firmly packed
• 1 large egg, room temperature
• ½ tablespoon (7.5 ml) vanilla extract
• 1 cup (175 g) mini chocolate chips
• 1 cup (200 g) M&Ms

Instructions

Step 1 — Preheat and Prepare Baking Sheet

Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or a Silpat baking mat. This prevents sticking and ensures even baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3 — Cream Butter and Sugars

In a large mixing bowl (or using a stand mixer), beat the softened butter, granulated sugar, and brown sugar until light and fluffy, scraping down the sides of the bowl as needed.

Step 4 — Add Egg and Vanilla

Mix in the egg and vanilla extract until fully incorporated. This creates a smooth, creamy base for your cookie dough.

Step 5 — Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, as this can result in dense cookies.

Step 6 — Fold in Chocolate Chips and M&Ms

Gently fold in mini chocolate chips and M&Ms so they’re evenly distributed throughout the dough.

Step 7 — Shape the Cookies

Scoop dough into large balls (about 3 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart. The cookies don’t spread excessively, so this spacing is sufficient.

Step 8 — Bake

Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers should still appear soft for that chewy texture. Do not overbake.

Let the cookies stand for 1 minute on the cookie sheet, then transfer to a cooling rack to cool completely.

Tips for Perfect M&M Cookies

1. Room Temperature Ingredients: Ensure butter and eggs are at room temperature for even mixing.
2. Do Not Overmix: Overmixing can create dense cookies instead of soft, chewy ones.
3. Check Oven Temperature: Ovens vary; start checking at 8 minutes to prevent overbaking.
4. Cookie Size Matters: Large scoops yield soft, chewy cookies, while smaller scoops bake faster and are less chewy.
5. Use Quality Chocolate Chips: Mini chocolate chips distribute more evenly and melt nicely.
6. Chilling Optional: For thicker cookies, chill the dough 30 minutes before baking.

Storage and Freezing

Storing Cookies

• At room temperature: Keep in an airtight container for up to 3 days.
• Freezing baked cookies: Allow cookies to cool completely, then store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Freezing Dough

• Scoop dough into balls and place on a baking sheet. Cover loosely with plastic wrap and freeze for 1 hour (“flash freeze”).
• Transfer frozen dough balls to a freezer-safe container and store for up to 3 months.
• Bake from frozen, adding a few extra minutes to baking time.

Variations

1. Peanut Butter M&M Cookies: Substitute ½ cup of butter with peanut butter for a nutty twist.
2. Double Chocolate M&M Cookies: Add ¼ cup cocoa powder to the dry ingredients.
3. Holiday Version: Use red, green, and white M&Ms for festive occasions.
4. Nutty Addition: Add ½ cup chopped nuts (walnuts or pecans) for extra crunch.

Frequently Asked Questions (FAQ)

1. Can I use regular M&Ms instead of mini?

Yes. Just be aware that larger candies can make the cookies slightly more prone to cracking.

2. How long do M&M cookies last?

At room temperature in an airtight container, cookies last about 3 days. Freezing extends their shelf life up to 3 months.

3. Can I make the dough ahead of time?

Absolutely. Dough can be prepared up to 5 days in advance and stored in the refrigerator. For longer storage, freeze as instructed above.

4. Why are my cookies flat?

Flat cookies usually result from too-soft butter, overmixing, or insufficient chilling. Ensure ingredients are measured accurately and avoid overmixing.

5. Can I make these gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Cookies may have a slightly different texture but will remain delicious.

6. Can I use brown sugar only?

Yes. Brown sugar adds more moisture and chewiness, while granulated sugar balances sweetness and structure. Using only brown sugar will make cookies very soft and slightly denser.

M&M cookies are a classic, colorful, and fun dessert that combines soft, chewy texture with chocolatey delight. By following these simple steps and tips, you can ensure that your cookies turn out perfectly every time. Whether for school treats, holiday baking, or a weekend snack, these cookies are a surefire hit that will satisfy every sweet tooth.

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