Dessert

M&M Cookies Recipe

BySimon Carel January 29, 2026January 29, 2026

Introduction

These M&M cookies are soft, chewy, and packed with colorful milk chocolate candies for a fun twist on a classic treat. Perfect for sharing or enjoying with a glass of milk, they combine buttery richness with a delightful crunch.

A metal baking tray lined with white parchment paper holds twelve round cookies evenly placed in a 3 by 4 grid. Each cookie is light golden brown and studded with colorful candy-coated chocolate pieces in red, yellow, green, blue, orange, and brown, creating a vibrant, speckled pattern on the top. The cookies have a soft, slightly puffy texture with some cracks around the edges, showing a fresh baked look. The tray sits on a white marbled surface, adding a clean and bright background to the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup salted butter (softened)
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour (scooped & leveled, 282g)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon table salt
2 cups milk chocolate M&M’s (divided)
1/2 cup milk chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In the bowl of a stand mixer, combine the softened butter, light brown sugar, granulated sugar, egg, and vanilla. Beat on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
Step 3: Add the flour, cornstarch, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix.
Step 4: Gently stir in 1 1/4 cups of the M&M’s and all of the milk chocolate chips, reserving the rest of the M&M’s to press on top later.
Step 5: Scoop the dough into balls. For uniform cookies, roll them between your palms, or simply drop dough mounds onto the prepared baking sheet. Press some reserved M&M’s onto the top of each cookie.
Step 6: Bake for 9-11 minutes, until the edges are set and the tops start to set but may still look slightly glossy in the center.
Step 7: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For chewier cookies, use melted butter instead of softened.
Try using peanut butter M&M’s for a nutty twist.
Chill the dough for 30 minutes before baking to prevent spreading.
Replace half the milk chocolate chips with white chocolate chips for extra sweetness.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread in the container. You can also freeze baked cookies for up to 3 months; thaw at room temperature. Reheat briefly in the microwave to regain softness.

How to Serve

A close-up view of many soft, round cookies laid out flat on a white marbled surface, each cookie showing a light golden-brown dough base embedded with colorful candy-coated chocolate pieces in red, blue, green, yellow, orange, and brown, evenly spread across the surface; the cookies have a slightly cracked texture, indicating softness, and are arranged closely in a random but full pattern covering the entire image frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, salted butter is recommended here to enhance the flavor. If you only have unsalted butter, reduce added salt slightly.

Can I substitute the all-purpose flour with another flour?

All-purpose flour works best for texture; using whole wheat or gluten-free flour may change the consistency. If substituting, adjust measurements and expect a slightly different texture.