M&M Cookies Recipe

You know that feeling when you find a cookie recipe that just feels like a warm hug? This is it.

My M&M cookie recipe is my absolute favorite, the one I turn to for birthday parties, lazy Sundays, and everything in between.

Why You’ll Adore This Recipe

We’re making soft, chewy cookies with those perfect, colorful candy shells peeking out.

Honestly, they’re a joy to make, and I promise, no electric mixer is required. Just you, a bowl, and a whole lot of M&Ms.

Ingredients Needed for the Recipe

Here’s your simple shopping list. Each ingredient has a specific job, creating that perfect texture we love.

• Unsalted Butter, Melted & Cooled: This is our secret for a supremely chewy, buttery cookie. It’s different from creaming softened butter and makes all the difference.
• Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a hint of caramel, while white sugar helps the cookies spread just right.
• One Large Egg + One Extra Egg Yolk: That extra yolk is a little powerhouse of fat, guaranteeing a rich and tender crumb.
• Vanilla Extract: The classic flavor enhancer that makes everything taste more like, well, cookies.
• All-Purpose Flour: The foundation that gives our cookies their structure.
• Cornstarch: My not-so-secret weapon! It keeps the cookies incredibly soft and helps prevent over-spreading.
• Baking Soda & Baking Powder: Our leavening duo for the ideal lift.
• Salt: Crucial for balancing all that sweetness and making the flavors pop.
• M&M’s Candies: The star of the show! We’ll use most in the dough, saving a handful for that bakery-style finish on top.

Getting Your Dough Ready

Before we jump into baking, a little prep goes a very long way. Trust me on this.

First, ensure your melted butter has cooled. It shouldn’t feel warm to the touch at all. Hot butter will melt the sugar and lead to greasy, flat cookies.

Also, I always recommend using a kitchen scale for the flour. Too much flour is the most common reason for dense, cakey cookies that don’t spread.

How to make M&M Cookies?

Ready? Let’s bake together. I’ll guide you through each simple step, and you can follow along with me in the video, too.

Step 1 – Combine the Wet Ingredients

In a large bowl, stir together the cooled melted butter, brown sugar, and white sugar until they’re completely combined.

It will look a bit like wet sand, and that’s perfect. Then, stir in the whole egg, the extra yolk, and the vanilla.

Step 2 – Whisk the Dry Ingredients

In a separate bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt.

This evenly distributes the leavening agents so every cookie bakes up uniformly.

Step 3 – Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring until you no longer see dry streaks of flour.

Be careful not to over-mix here; we just want it combined.

Step 4 – Fold in the M&Ms

Now for the fun part. Use a spatula to gently fold in the M&Ms, reserving a small handful for later.

You want them evenly distributed, so every bite gets plenty of candy.

Step 5 – The Essential Chill

Cover the bowl with plastic wrap and chill the dough for at least 45 minutes. This step is non-negotiable.

It solidifies the butter, which prevents your cookies from spreading into sad, thin puddles in the oven.

Step 6 – Scoop and Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls.

Place them at least 2 inches apart on the sheet, and bake for 10-11 minutes.

Step 7 – The Finishing Touch

When the timer goes off, the cookies will look slightly underdone in the middle. This is exactly what we want!

Immediately press the reserved M&Ms onto the tops of the hot cookies, then let them cool completely on the baking sheet.

Mastering Storage and Freezing

These cookies keep beautifully. Once fully cooled, store them in an airtight container at room temperature for up to 5 days.

For longer storage, you can freeze the baked cookies, or, my favorite trick, freeze the unbaked dough balls.

Tips

• For that perfect bakery look, always press extra M&Ms on top right after baking. The heat helps them stick.
• If your cookies spread too much, your butter was likely too warm. Next time, let it cool until it’s barely lukewarm.
• Don’t skip the cornstarch. It’s the key to that wonderfully soft, almost melt-in-your-mouth texture.
• Let the cookies cool on the baking sheet. They continue to cook gently, setting up perfectly without over-baking.

Fun Variations to Try

This dough is a fantastic canvas for creativity. Feel free to swap the classic M&Ms for holiday colors, peanut butter, or even the crispy ones.

You could also replace half the M&Ms with chocolate chips for a double-chocolate candy experience. The possibilities are endless, really.