Description

These classic M&M Cookies are soft, chewy, and packed with colorful milk chocolate M&M’s and chocolate chips for a delightful treat. Perfectly balanced with light brown sugar and a hint of vanilla, these cookies bake to a golden edge with a slightly gooey center for a nostalgic, crowd-pleasing dessert.

Ingredients

Scale

Wet 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

Dry Ingredients

2 cups all-purpose flour (scooped & leveled, 282g)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon table salt

Mix-ins

2 cups milk chocolate M&M’s (divided)
1/2 cup milk chocolate chips

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a stand mixer bowl, combine the softened butter, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium speed for about 3 to 4 minutes until the mixture is light, fluffy, and well combined.
Add Dry Ingredients: Gradually add the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture. Mix on low speed just until all ingredients are combined, avoiding overmixing to keep cookies tender.
Incorporate M&M’s and Chocolate Chips: Gently fold in 1 1/4 cups of milk chocolate M&M’s along with all the milk chocolate chips, reserving the remaining M&M’s to press on top of the cookies before baking.
Shape Cookies: Scoop the dough into balls. For uniform cookies, roll each dough ball between the palms of your hands. Place them on the prepared baking sheet in mounds. Press some of the reserved M&M’s onto the top of each cookie to add extra color and crunch.
Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set and the tops have just begun to set. The centers may appear slightly glossy and underbaked, which helps retain moisture for a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 2 to 3 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving.

Notes

Softened butter is key to achieving a creamy dough and tender cookies.
Do not overbake; cookies will continue to set as they cool, preserving a chewy center.
Using cornstarch in the dough helps create a softer, melt-in-your-mouth texture.
Feel free to substitute milk chocolate M&M’s with peanut or peanut butter M&M’s for a different flavor profile.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: M&M cookies, chocolate chip cookies, classic cookies, chewy cookies, homemade cookies, cookie recipe