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m&m cookies-1

M&m Cookies

These classic M&M cookies are soft, chewy, and studded with colorful chocolate candies. Perfect for parties, lunchboxes, or when you simply want a fun treat, these cookies are easy to make and loved by kids and adults alike.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 170 grams unsalted butter, softened
  • 100 grams granulated sugar
  • 110 grams brown sugar, packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 280 grams all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 240 grams M&M chocolate candies Plus extra for topping
  • 90 grams semi-sweet chocolate chips (optional)

Equipment

  • 2 mixing bowls
  • 1 hand mixer or stand mixer
  • 1 measuring cups and spoons
  • 2 baking sheets
  • 1 parchment paper or silicone baking mats
  • 1 spatula
  • 1 cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line the baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy (about 2 minutes).
  3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
  6. Gently fold in the M&M candies and chocolate chips if using.
  7. Use a tablespoon or cookie scoop to portion dough balls (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Press a few extra M&Ms on top of each for a colorful look.
  8. Bake in the preheated oven for 9-11 minutes, until the edges are just starting to turn golden but the centers are still soft.
  9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack.

Notes

For softer cookies, avoid overbaking—cookies will continue to set as they cool.
Swap in mini M&Ms for a fun twist.
Store in an airtight container at room temperature for up to 1 week.
You can freeze the dough balls for up to 2 months and bake directly from frozen; add 1–2 minutes to the bake time.