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The best bakery style M&M Cookies are giant, soft-baked, and chewy! The perfect cookie stuffed with mini m&m’s through out with tips and tricks for making the best m&m cookies.
For more family favorite cookie recipes be sure and make my oatmeal chocolate chip cookies, these classic chocolate chip cookies, and monster cookies.
M&M Cookies Recipe
These m&m cookies are my very favorite, go-to recipe when I need cookies!
Either when that craving hits or when I need to make something for a gathering, to take to a neighbor, or for a special after school treat for my kids.
Giant cookies will be put a smile on anyone’s face. They’re also soft-baked, chewy, and studded with mini m&m’s through out. Be sure and read below for all my tips and tricks to making the perfect m&m cookies. And for more m&m treats check out this collection of the best m&m dessert recipes.
What You’ll Need
You only need some pantry staple baking ingredients to make these cookies. And of course, don’t forget the mini m&m’s.
- Salted Butter – I use salted butter for everything! But especially baking recipes. You want the butter to be melted and at room temperature before adding it into the mixing bowl. Tips on how to do that are below.
- Sugar – Just regular granulated sugar is what you want to use.
- Brown Sugar – I always use light brown sugar.
- Egg + Egg Yolk – The extra egg yolk is so important! It provides thick rich texture. Discard the extra egg whites or save for a later use.
- Vanilla Extract
- All-Purpose Flour – Gluten free flour can be substituted as long as it’s a 1:1 ratio to all purpose flour. I always use unbleached flour for everything.
- Baking Powder – This helps to create a soft & fluffy cookie.
- Baking Soda
- Salt – I use table salt for most cookie recipes. I think it balances everything out really nicely.
- Mini M&M’s – Yes, the mini m&m’s are best in this recipe. The smaller chunks distribute more through out the cookie evenly, rather than the large pieces of m&m’s.
How To Make The Best M&M Cookies
Making M&M cookies is actually very simple. The only difference is how you shape the cookie dough. Read below for those tips.
Cream Butter + Sugar : Combine the melted and cooled butter along with both sugars inside a large mixing bowl. Beat on medium-high speed until creamy and combined and lighter in color. About 1 minute.
Add Egg and Vanilla : Add a large egg + the egg yolk of another large egg, along with the vanilla. Mix.
Add Dry Ingredients : Add the flour, baking soda, baking powder, and salt. Beat on low speed just until combined.
M&M’s : Add in the crushed and whole m&m’s and mix together until combined.
Form Cookie Dough : Scoop up 1/4 cup of dough and roll into a ball. Place 6 dough balls per cookie sheet. Take a larger measuring cup (I use a 1 cup size) and gently press down on the tops of the cookie balls. Not too much. You just want to flatten the top part. It should look like a hockey puck.
Bake & Cool : Bake according to directions below. Let the cookies cool for 20 minutes on the warm cookie sheet. They will continue to cook more and form together as they cool. I also like to immediately press a few m&m’s onto the tops of the cookies when they come out of the oven.
Tips For Success
Here are a few of my tips so that you can make these cookies successfully at your home!
- Use a Measuring Cup to Form Even Dough Balls : The trick to getting perfect looking cookies is to make the dough balls the same size and to roll them into balls. Scoop up 1/4 cup of dough, using a 1/4 cup measuring cup, and then roll into a ball. Place 6 dough balls per cookie sheet. Take the bottom of a larger measuring cup (I use a 1 cup size) and very gently press down on the top of the dough balls. Not too much! They should look like hockey picks. Still thick and high, with a flattened top. This helps the cookie spread evenly into that cookie shape you see above in the picture.
- Use Mini M&M’s : This may not seem like a big deal but the mini m&m’s are the best to use. The smaller bits spread through out the cookie better than the regular sized m&m’s. Yes, of course you could use regular m&m’s and be fine.
- Place Additional M&M’s On Top : For a pretty cookie be sure and press some additional m&m’s onto the tops of the dough balls (once flattened) and then also when they come out of the oven.
- Butter Tip : Place unwrapped butter into a microwave-safe bowl (I use a glass Pyrex measuring cup) and microwave for 45 seconds. When you take it out there will be half melted butter + soft chunks of butter. Take a fork and stir it together until it’s all combined and melted smooth. This melted butter will be at room temperature so it can be ready to use right away in the recipe.
- Prepare Two Cookie Sheets : This recipe makes 12 cookies and 6 cookies per cookie sheet. The cookies have to cool on the pan for at least 20 minutes, so I always like to prepare 2 cookie sheets that way I don’t have to wait 30 minutes to cook another batch.
There are not many changes but there is one that is fun to do.
- Use Chocolate Chips : I have used half mini chocolate chips + half mini m&m’s in this recipe with great results.
- Use a Different Candy : I am guessing that any small chopped candy would work in this recipe. Experiment and see. Chopped up Hershey’s Milk Chocolate bars sound good, or add some chopped Reese’s or Snickers. If you use something else, be sure to keep the same 1.5 cups measurement of candy add-ins.
- Make Them Smaller : I almost don’t want to suggest this because the giant cookies are so fun. But feel free to make the cookies smaller (like 2 tablespoons of dough). Follow the same direction of rolling into a ball and then gently flattening the tops. The cook time will be less so watch carefully. I would set the timer for 7-8 minutes and go from there.
How To Store Leftover M&M Cookies
Store these cookies at room temperature inside a covered container. Like a Tupperware container with a lid or inside a gallon-sized Ziploc bag.
I know some people prefer cold cookies so these can also be stored in the fridge if that’s something you like.
Can I Freeze M&M Cookies?
Yes! You can either freeze the dough balls or freeze the baked and cooled cookies.
If you freeze the dough balls be sure and gently press down the tops of the dough balls and then freeze them for up to 3 months.
If freezing the baked cookies, make sure to cool them completely and then wrap tightly, and store in the freezer for up to 3 months.
More Cookie Recipes You’ll Love
- Peanut Butter M&M Cookies
- M&M Chocolate Chip Pudding Cookies
- Reese’s Stuffed Monster Cookies
- No Flour Monster Cookie Bars
- Chewy Chocolate Brownie Cookies
The Best M&M Cookies
- 12 tablespoons salted butter melted & cooled (see note below)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1/2 cup crushed miniature m&m's
- 1 cup mini m&m's
- Heat oven to 325°. Prepare a cookie sheet by lining with parchment paper, a silpat baking mat, or spray with cooking spray.
- In a large mixing bowl add melted and cooled butter, brown sugar, and sugar. Beat with a hand mixer until combined, creamy, and light in color. About 1 minute.* You can also use a stand mixer with a paddle attachemnt.
- Add egg, egg yolk, and vanilla. Beat together until combined. Add flour, baking soda, and salt. Mix together, on low speed, just until combined. Stir in the crushed m&m's and mini m&m's just until combined.
- Using a 1/4 cup measuring spoon, scoop up 1/4 cup of dough and roll into a ball. Place 6 dough balls per cookie sheet. Take the bottom side of a larger measuring cup (I use a 1 cup size) and gently press down on the tops of the dough balls. Just slightly to flatten the top. They should look like hockey pucks. If wanted, place a few additional m&m's on top of the cookie dough balls after gently flattening the tops.
- Bake 12-15 minutes. Edges will be very lightly browned while the middle will still be somewhat soft and pale. My cookies are perfect at 13 minutes.
- Immediately after baking, press a few additional miniature m&m's into the cookies. Let cool on the baking sheet for about 20 minutes. At first the cookies will appear really soft and underbaked. But let them cool on that warm cookie sheet and they will come togehter and firm up. After the cooling time, remove the cookies to a wire rack to cool completely. Or eat one warm!
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I made these yesterday. They are really delicious and my husband loved them, but they definitely didn’t turn out thick at all. They actually turned out pretty thin even though I used your trick and they were a little greasy on the bottom. Any idea why they turned out this way? I swear followed the recipe exactly.
Oh shoot! I can only think of two things that it could be then. Make sure your melted butter is not hot when you add it. That could definitely make the cookies spread while baking. I always put the butter in the microwave for only 15-20 seconds (make sure there are still big whole chunks of butter) and then use a fork and stir it together until its all melted and combined. This will help the butter stay cooler because you did not heat it all the way to melting. The other thing is altitude. I personally have never noticed a difference but lots of people say they do (I’ve live in both Utah and currently Maryland, so high and low altitude). So maybe try adding an additional 2 tablespoons flour (so 2 cups + 1/4 cup). Maybe that will help.
I will also add that the first time I made these cookies I hated them! They spread out and did not turn out good at all. So maybe try again and just get used the recipe and I know they will turn out good for you. Hope that helps 🙂
Hi! I’d loved to try these cookies but can you please provide the metric measurement? thanks a lot!
Darn, mine were pancake thin too! I was very careful not to overheat the butter and tried your trick of stacking the dough. The cookies were delicious, but wish they turned out like your pictures!
These cookies were good, but when I got done stirring in the amount of flour, the cookie dough wasn’t thick enough to form balls the way described. I added in a bit more flour, but to no avail, so decided to roll with it.
I wonder if giving them a stint in the refrigerator to harden the butter again would do the trick enough to try your trick for thick and chewy cookies.
Ours did turn out like the pictures , but I think I owe it to the 20-minute stint in the freezer, which is something I usually do with my cookies dough, and not trick, which we couldn’t do since the batter was so wet.
All in all – a good cookie though, as long as you can figure out how to work with the dough. Thanks!
SO happy I came across this recipe!! They turned out perfectly! I waivered a tad from the recipe only because I had something in the oven already so I had to wait and I saw the comments of flat cookies.
I left the butter on the counter for a day and didn’t melt it at all. I added 1/2 tsp on baking powder. I put the batter in the fridge for roughly 20 min (waiting for my pumpkin pie to finish). Lastly, I used a 1 tbsp “ice cream” scoop and stacked them … because I was being partially lazy. My cookies came out just as the original recipe described! Great job on an awesome recipe!
I just tried this recipe this afternoon for my boyfriend to take to work this evening for his coworkers, and I wasn’t disappointed! My batch made exactly 11 cookies like yours, at first I was making the balls to big and had to start over, but I did the stacking technique and it worked! My cookie sheet was too small to give them all enough space to bake comfortably so they turned out crowed on the pan, but still baked well, tasted and looked great! Thanks for sharing 🙂
Just made these and they came out perfect! I used regular M&M’s because I didn’t have mini on hand. I also didn’t stack the cookies like said in the recipe. I actually made the 1/4 size ball, ripped in half and placed rough side down on cookie sheet and left it like that. The size is perfect. This way it made 28 cookies. Nice and fluffy. Baking for 15 minutes for me (in Florida) was perfect. My 3 year old son and husband loved them. Thank you for this recipe. Will definitely be making these again.
So glad to hear this! I am liking your idea of not stacking and instead making the smaller cookies. Thanks for leaving your comment.
I have made this recipe several times. It is now my go to for easy m&m cookies. I do decrease the amount of dough per cookie and they turn out great
I just made this recipe today for a Sunday snack. Mine turned out Amazing, they looked just like in the pictures! I am normally very picky with my recipes because I bake a lot, But this was such a great recipe to try out!
When I made these I put my butter in the freezer for a few minutes so that it would be a little cold. I also think this recipe would be even better if you browned the butter. (Especially sense it calls for melted butter) I have done this in some of my cookie recipes and it really brings it up a notch.
Thanks so much for this recipe!
Can you freeze the mixture or refrigerate it ahead of time so you have it ready to bake on the day you need it? And if so how long for?
I would roll the dough into the balls and then freeze them. Pull them out and bake when needed. The cook time will change slightly as they are frozen. I would probably thaw the dough at room temperature for a short time before baking them from the freezer. Once cookies are cooked, they can freeze just fine with no problems.
In your tips you mention to increase salt to 3/4 CUP if using unsalted butter. I think you meant tsp. Should probably correct that.
oh no! You are right. That is fixed now. Definitely not 3/4 cup salt, haha. Thank you!
These m & m cookies turned out great. I followed the recipe as written. The only change I made was to bake at 350 degrees instead of 325. Not sure that made any difference, but at 350 there was no melting/spreading of the cookie dough. I did make mine slightly smaller, baked 11-12 min. They taste wonderful and my grandkids will be here later to be the ultimate judges. 🙂😋I think the tips given were helpful; don’t put dough on a warm/hot pan, butter must cool off before proceeding. I’m wondering if some of the issues for bakers is the incorrect amount of butter. I laid two sticks on my counter, but had to remember to use only 1 and 1/2 sticks.
Thanks for the recipe!