These soft M&M cookies are a fun twist on a classic chocolate chip cookie. Replacing the chocolate chips with brightly colored M&Ms makes for a pretty presentation but the crunchy candy shell also gives them terrific texture, too.
With their slightly crisp edges and incredibly soft centers, these cookies are always a crowd-pleaser. Serve them at a party, slip them into packed lunches, or just keep them around for a sweet snack.
If you’re looking for an easy way to make soft cookie lovers swoon, this may just become your new go-to recipe.
Why You’ll Love Soft M&M Cookies
These chewy M&M cookies are easy to love!
- Uniquely Soft and Chewy – So many cookies tend to be crispy but these are deliciously decadent with their tender texture.
- Colorful – These eye-catching cookies are dotted with bright color.
- Versatile – M&M cookies are a great way to add a sweet treat to lunchtime but they’re also perfect for gift-giving, cookie exchanges, and holiday dessert spreads.
Ingredients For Homemade M&M Cookies
These simple ingredients that you can easily find at the grocery store come together to make the most delectable and chewy M&M cookies.
- Unsalted Butter – Softened butter helps the cookies to be tender and soft. Always use unsalted butter to avoid oversalting.
- White Sugar – Granulated sugar mixes well and is part of what gives these cookies a sweet flavor.
- Brown Sugar (or Muscovado) – Brown sugar adds a warm, caramel-like flavor and helps to keep the cookies moist. Light brown sugar or dark brown sugar will both work well.
- Vanilla Extract or Vanilla Paste – Vanilla gives the cookies rich flavor and an amazing aroma.
- Large Egg – Eggs provide structure by helping to bind together the ingredients of baked goods.
- All-Purpose Flour (or Gluten-Free Blend) – Flour also helps to build structure. If you’re using a gluten-free blend, be sure that it includes xanthan gum on the ingredient list.
- Baking Soda – This leavening agent helps the cookies to rise. Be sure that your baking soda has been kept sealed in a cool, dry place and that you check the expiration date before using it.
- Salt – Salt helps to bring out the flavors of the vanilla and sugars.
- M&M Candies (No Peanuts) – M&Ms provide chocolatey flavor, crunchy texture, and a burst of bright color. You can use regular M&Ms or the mini M&M variety.
How to Make Soft M&M Cookies
This easy M&M cookie recipe couldn’t be more simple.
- Cream butter and sugar. Add the room temperature butter and sugar to a large bowl of a stand mixer. Beat the two ingredients together until smooth.
- Add egg and vanilla. Then, pour the egg and vanilla into the butter and sugar mixture and mix again.
- Dry ingredients. Add all of the dry ingredients to a separate medium bowl and whisk until completely combined.
- Combine wet and dry ingredients. Slowly mix the flour mixture into the wet ingredients in intervals on low speed.
- Fold in M&Ms. Once the dry ingredients are moistened and the dough is mostly smooth, use a rubber spatula to fold in the M&Ms.
- Chill dough. Cover the bowl with plastic wrap and refrigerate so that when baked they spread less, will be a uniform size, and have more of a round shape. If you want to reduce the chill time, place the dough in the freezer.
- Roll dough balls. When ready to bake, use spoons, a cookie scoop, or a small ice cream scoop to portion the dough and roll each into a ball.
- Bake. Place the cookie dough balls on a prepared baking sheet lined with parchment paper. Bake for the recommended time or until the cookies are golden brown.
- Cool on cookie sheet. Allow the cookies to cool briefly on the cookie sheet. If desired, place a medium-sized cookie cutter or a round glass on top of the cookie and swirl around a few times to achieve a slightly smaller, yet thicker cookie.
- Transfer to cooling rack. Use a spatula to transfer them to a wire rack to cool completely to room temperature.
What to Serve with Soft M&M Cookies
Dip these M&M cookies into almond hot chocolate or a dalgona whipped coffee for a doubly sweet treat. Or, make sandwich cookies by spreading buttercream frosting or vanilla ice cream in between two of them.
There are plenty of ways to adjust these cookies but the one thing we suggest not doing is substituting sugars. Using both varieties achieves the perfect flavor and texture.
- Chocolate Chips – Add chocolate chips for even more chocolatey cookies. You can use dark chocolate chips, milk chocolate chips, or semi-sweet chocolate chips.
- Oatmeal – For oatmeal M&M cookies, incorporate rolled oats.
- Nuts – Add crushed peanuts, pecans, or walnuts for nutty cookies.
- Seasonal M&M Cookies – Use various colored M&Ms for seasonal cookies.
- Monster-Style – Make monster M&M cookies by adding other ingredients like shredded coconut, pretzels, and chocolate chips.
Storage and Freezing
Store these easy cookies at room temperature for up to 3 weeks.
Make Ahead: Make the cookie dough ahead of time and chill for up to 24 hours or freeze for up to 3 months before baking.
Refrigerator: Keep cookies stored in an airtight container or resealable plastic bag for 2 months.
Freezer: Store baked cookies in a freezer bag in the freezer for up to 8 months.
Common Questions About Soft M&M Cookies
Cookies are made soft by using brown sugar which imparts moisture. Additionally, using butter (rather than a fat like shortening) will help to keep them soft, too.
If you’re trying to make cookies with a chewy texture, baking soda is the way to go. Cookies with a lighter texture benefit from baking soda instead.
In the United States, many people prefer a soft, chewy cookie. Only about a third of people prefer a crunchy cookie.
Other Cookie Recipes
Here are even more easy cookie recipes.
Soft M&M Cookie Recipe
- Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
- In a separate large bowl, whisk or sift together the dry ingredients. Gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix.
- Fold in the in M&Ms by hand. Cover and chill for 1-2 hours in the fridge.
- Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls. The batter will resemble playdough and should not be sticky after chilling. Chill the dough between batches.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- Remove and cool on the sheet for 2-3 minutes before transferring to a wire cooling rack.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.