Deliciously Soft M&M Cookies
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These m&m cookies are soft and chewy with a buttery, melt-in-your-mouth texture. They start with my favorite no-chill sugar cookie base, and using mini m&m’s means you have the most chocolate candies per bite as possible. You can also find this recipe on page 75 of my cookbook.
Our Favorite M&M Cookies Recipe
What is it about a soft cookie with m&m’s scattered around in it? Why are they so good? That crackly candy coating that leads to a creamy chocolate filling is the perfect complement to a buttery cookie. Any time I make these cookies, my kids go wild, and my favorite part is that I barely spend any time on them and they feel so gourmet.
The base for these m&m cookies is my beloved vanilla drop-style sugar cookie recipe which has stolen the tastebuds hearts of millions of people on Instagram alone. That cookie recipe one of my most popular recipes on my site ever, not just in the cookie category and has been turned into drop style Christmas sugar cookies, snickerdoodles without cream of tartar, lemon sugar cookies, strawberry sugar cookies, and funfetti sugar cookies. It’s so lovable!
BLONDE COOKIES VS A CHOCOLATE CHIP BASE
I tested this recipe extensively with a chocolate chip cookie base as well as regular size m&m’s. We made and ate a lot of m&ms cookies when landing on the perfect base recipe for these cookies.
It was decided that the best texture complement to the crackly m&m coating was indeed the more “blonde” sugar cookie rather than the one I use with chocolate chips, simply because I felt like the m&m texture and flavor got a little lost.
Mini m&m’s also reigned supreme because we had more of them per bite. The ones with standard size m&m’s were for sure delicious, but I’m all about more goodies per bite. Use sizes at your own risk!
Why You’ll Love This Recipe For M&M Cookies
Why is this recipe so popular?
• the base is a long-time reader favorite (originally published in 2021)
• it’s a no chill cookie dough
• the cookies have a pillowy soft texture
• the melt-in-your-mouth buttery flavor is irresistible
M&M Cookie Ingredients
You’ll need 10 total ingredients for these cookies with m&ms, but there are a few that lend specific characteristics that you will adore.
POWDERED SUGAR: using powdered sugar in place of granulated sugar in this cookie recipe means mega softness and a chew that will blow you away. It will also cream with the butter more quickly, so this cookie dough comes together in a snap.
VEGETABLE OIL: this is a standard ingredient in my drop sugar cookies as it lends mega moisture to the cookies. We’ll also use butter, but a combo of these two fats keeps the taste buttery but the interior nice and chewy.
MINI M&M’s: you can use any m&m’s, but I recommend using mini so that there are more candies per bite. Standard size m&m’s are fine, but you’ll want to chop larger m&m varieties like peanut or peanut butter.
Match your occasion! Use a color scheme to match the colors of your party theme, holiday, sports team, or decor.
How to Make M & M Cookies
Step 1 – Make the dough: this is a very simple dough, so you’ll be creaming together the butter and powdered sugar, adding the rest of the wet ingredients, and then adding the dry ingredients in two additions.
Step 2 – Add the m&m’s: once your dough has come together, add in the m&m’s. See notes about using some chocolate chips to change up the cookie mix-ins.
Step 3 – Scoop, drop, and bake: use a #50 cookie scoop for uniform cookies and bake time. The dough will be sticky, but it should not be impossible to work with. If you’re having extra trouble, pop the cookie dough into the fridge for 10-15 minutes and try again.
Consider pressing a few more m&m’s into the tops of the hot cookies when they come out of the oven for aesthetics.
Tips For Making Chewy M&M Cookies
When baked properly, these cookies be soft and chewy. In order to preserve this desired texture, you’ll want to make sure you’re measuring the flour properly (see notes in the recipe card) as well as baking them just until they’re done. Overbaking these cookies dries them out.
How to Store Soft M&M Cookies
Store these cookies in an airtight container at room temperature. They will maintain their chew very well.
Storing M&M Cookie Dough
While this is not a cookie dough that needs to be chilled, if you are short on time, you can store this cookie dough in the fridge, covered tightly, for up to 3 days. Allow it to come to room temperature before scooping and baking.
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Recipe For M&M Cookies
Ingredients
- 2 cups (240g) all-purpose flour1
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg room temperature preferred2
- ¼ cup (56mL) vegetable oil
- 1 Tablespoon vanilla extract
- 1 cup mini m&m's3
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups (240g) all-purpose flour1, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.½ cup (113g) unsalted butter, 1 cup (120g) powdered sugar
- Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.1 large egg, ¼ cup (56mL) vegetable oil, 1 cup mini m&m's3, 1 Tablespoon vanilla extract
- Reduce the mixer speed to low, then add the dry ingredients in two additions, ensuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Add the mini m&m's and stir until evenly dispersed.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough onto the prepared baking sheet.
- Bake the cookies for 8-9 minutes, just until edges are set. Press a few more m&m's into the hot cookies for aesthetics. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 1 week. Cookies freeze well, up to 3 months. Unbaked dough balls also freeze well, up to 3 months. Thaw in refrigerator overnight.
Notes
- Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
- Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily. It is not required, just encouraged.
- Mini m&m’s: we tested this recipe with standard size m&m’s and felt there weren’t enough m&m’s per bite. You can certainly still use standard size, but know our preference is mini. If you want to use a larger m&m like peanut or peanut butter, coarsely chop them first.
- Add chocolate chips: turn these into m&m chocolate chip cookies by replacing about ¼ cup of the m&m’s with mini chocolate chips.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.