These homemade M&M cookies are the ultimate treat-soft and chewy in the center, lightly crisp around the edges, and loaded with colorful chocolate candies in every bite. Made with melted butter, plenty of brown sugar, and an extra egg yolk, this easy M&M cookies recipe delivers a rich, buttery flavor and a wonderfully thick texture that stays soft for days.
The bright candy pieces make these cookies just as fun to look at as they are to eat. Whether you are baking for birthday parties, holiday cookie trays, school lunchboxes, bake sales, or simply craving a comforting homemade dessert, these chewy M&M cookies are guaranteed to be a hit with both kids and adults. Serve them slightly warm with a cold glass of milk for the ultimate experience!
If you love colorful, bakery-style treats, these M&M cookies are quick to prepare with melted butter-no waiting required. For another buttery dessert, try my Chocolate Chip Cookie Bars for the same soft centers.
The blend of melted butter and brown sugar creates a wonderfully soft and chewy texture. For baking science tips, check out this King Arthur Baking guide. Whether for a celebration or an afternoon snack, these homemade cookies are difficult to resist.
Quick Recipe Info
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 30-40 minutes
- Oven Temperature: 350°F (175°C)
- Cookie Scoop: Medium cookie scoop
- Yield: Approximately 20-24 cookies
- Difficulty: Easy
- Cooling Time: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Why You’ll Love These M&M Cookies
- Soft and chewy: Melted butter, brown sugar, and an extra egg yolk create tender centers with lightly crisp edges.
- Packed with M&M candies: Every single bite is filled with colorful candy-coated chocolate.
- Rich, buttery flavor: Brown sugar and vanilla give these cookies a delicious bakery-style taste.
- Simple to make: The dough comes together easily and needs only 30 minutes of chilling.
- Perfect for every occasion: These cheerful cookies are wonderful for birthdays, holidays, lunchboxes, bake sales, or an everyday treat.
- Loved by the whole family: Their colorful appearance and irresistible texture make them a favorite with both children and adults.
Ingredients You’ll Need
You only need a few simple pantry staples and plenty of colorful M&M candies to make these soft and chewy cookies.
- All-purpose flour: Provides the structure for thick, soft cookies. Measure it correctly so the cookies do not become dry or dense.
- Baking soda: Helps the cookies spread slightly and creates lightly crisp, golden edges.
- Cornstarch: Keeps the centers wonderfully soft, thick, and tender.
- Salt: Balances the sweetness and enhances the buttery chocolate flavor.
- Unsalted butter: Melted and slightly cooled butter gives the cookies a rich flavor and chewy texture. Allow it to cool before mixing so it does not cook the egg.
- Light brown sugar: Adds moisture, caramel flavor, and the signature chewy texture.
- Granulated sugar: Helps the edges spread and become lightly crisp.
- Egg and egg yolk: The whole egg binds the dough, while the additional yolk adds richness and helps the cookies stay soft.
- Vanilla extract: Adds warmth and enhances the overall flavor of the cookies.
- M&M candies: Bring colorful candy shells and plenty of milk-chocolate flavor to every bite. Reserve a few to press onto the tops before baking for a prettier finish.
The complete ingredient quantities are included in the recipe card at the bottom of the post.
How to Make M&M Cookies
These soft and chewy M&M cookies are easy to prepare, but chilling the dough for 30 minutes is important because it prevents the cookies from spreading too much in the oven.
1. Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until evenly combined. Set the bowl aside while you prepare the wet ingredients.
2. Melt and Cool the Butter
Melt the unsalted butter and allow it to cool for about 5 minutes. The butter should still be liquid but should not be hot when added to the remaining ingredients.
3. Mix the Wet Ingredients
Pour the slightly cooled melted butter into a separate large bowl. Add the light brown sugar and granulated sugar, then whisk until the mixture is smooth and evenly combined.
Add the whole egg, additional egg yolk, and vanilla extract. Continue whisking until the mixture is glossy and completely smooth.
4. Prepare the Cookie Dough
Gradually add the dry ingredients to the wet ingredients. Gently mix until everything is just combined and no dry streaks of flour remain. Avoid overmixing, as this can make the cookies dense instead of soft and tender.
Add the M&M candies and gently fold them into the dough until they are evenly distributed.
5. Chill the Dough
Cover the bowl and place the cookie dough in the refrigerator for 30 minutes. This gives the melted butter time to firm up and helps the cookies remain thick while baking.
While the dough is chilling, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
6. Shape the Cookies
Use a medium cookie scoop to portion the chilled dough. Arrange the cookie dough balls on the prepared baking sheet, leaving enough space between them to spread as they bake.
For a more colorful bakery-style appearance, gently press a few additional M&M candies into the tops of the dough balls before baking.
7. Bake the Cookies
Bake the cookies for 13–14 minutes, or until the edges are lightly golden and set while the centers still appear slightly soft. Be careful not to overbake them because they will continue to firm up as they cool.
8. Cool and Enjoy
Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Carefully transfer them to a wire rack and let them finish cooling. Enjoy them slightly warm for the softest centers and melty chocolate in every bite.
How to Store and Freeze
Allow the M&M cookies to cool completely before storing them. Place the cookies in an airtight container and keep them at room temperature for up to 5 days. To help them stay soft and chewy, you can add a small slice of bread to the container-the bread will absorb the dryness while the cookies retain their moisture.
Freezing Baked Cookies
For longer storage, place the cooled cookies in a freezer-safe container or resealable freezer bag, separating the layers with parchment paper. Freeze them for up to 3 months. Thaw the cookies at room temperature, or warm them in the microwave for about 10–15 seconds to restore their soft, freshly baked texture.
Freezing Cookie Dough
You can also freeze the unbaked cookie dough. Scoop the dough into individual portions, place them on a parchment-lined baking sheet, and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag and store them for up to 3 months. Bake directly from frozen at 350°F (175°C), adding approximately 1-2 minutes to the regular baking time.
Frequently Asked Questions (FAQ)
Why do I need to chill the cookie dough?
Because this recipe uses melted butter, the dough needs 30 minutes in the refrigerator to firm up. Chilling helps prevent excessive spreading and gives the M&M cookies thicker, chewier centers.
Can I use regular-size or mini M&M candies?
Yes. Regular M&M candies create larger pockets of chocolate, while mini M&M’s spread more evenly throughout each cookie. You can also use a combination of both.
Why did my M&M cookies spread too much?
The butter may have been too warm, the dough may not have chilled long enough, or the baking sheet may have been warm. Chill the dough for the full 30 minutes and always place it on a cool baking sheet.
How do I know when the cookies are done?
The cookies are ready when the edges look set and lightly golden, but the centers still appear slightly soft. Remove them after 13-14 minutes because they will continue to firm up on the hot baking sheet.
Can I make the cookie dough ahead of time?
Yes. Cover the prepared dough tightly and refrigerate it for up to 2 days. Let it sit at room temperature for a few minutes if it becomes too firm to scoop.
Can I substitute chocolate chips for some of the M&M candies?
Yes. Replace part of the M&M candies with milk, semisweet, or dark chocolate chips. Keep the total amount of candy and chocolate at approximately 1½ cups.
How can I make the cookies look prettier?
Reserve a small handful of M&M candies and gently press them onto the tops of the portioned dough before baking. You can also add a few more immediately after the cookies come out of the oven.
Nutrition Per Serving
Estimated per 1 cookie, based on 22 cookies:
- Calories: 215 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 35 mg
- Sodium: 150 mg
- Fiber: 1 g
- Sugar: 20 g
Nutrition values are estimates and may vary depending on the size of the cookies and the brand of M&M candies used.
Conclusion
These soft and chewy M&M Cookies are an easy, colorful treat that everyone will love. With lightly crisp edges, buttery centers, and plenty of chocolate candies in every bite, they are perfect for parties, holidays, lunchboxes, or simply enjoying with a cold glass of milk. Bake a batch whenever you need a cheerful homemade dessert that is just as fun to make as it is to eat.
Happy baking! 🍪
The Best Soft and Chewy M&M Cookies
Ingredients
Equipment
Method
- Combine the dry ingredients.In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.
- Cool the melted butter.Melt the butter and let it cool for approximately 5 minutes. It should remain liquid but should not be hot.
- Mix the butter and sugars.Pour the slightly cooled butter into a separate large bowl. Add the light brown sugar and granulated sugar, then whisk until smooth and evenly combined.
- Add the egg and vanilla.Add the whole egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and glossy.
- Prepare the cookie dough.Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined and no dry flour remains. Do not overmix.
- Add the M&M candies.Fold the M&M candies gently into the cookie dough until evenly distributed.
- Chill the dough.Cover the bowl and refrigerate the cookie dough for 30 minutes.
- Preheat the oven.Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Shape the cookies.Portion the chilled dough using a medium cookie scoop. Arrange the dough balls on the prepared baking sheet, leaving enough room between them to spread. Press a few extra M&M candies onto the tops if desired.
- Bake.Bake for 13-14 minutes, until the edges are lightly golden and set but the centers still appear slightly soft.
- Cool.Let the cookies cool on the baking sheet for 10 minutes. Transfer them to a wire rack to finish cooling.
Notes
- Allow the melted butter to cool before mixing it with the other ingredients so it does not cook the egg.
- Chill the dough for the full 30 minutes to prevent the cookies from spreading too much.
- Do not overmix the dough after adding the flour.
- Do not overbake the cookies. Their centers should still look slightly soft when removed from the oven.
- Press additional M&M candies into the cookies before or immediately after baking for a prettier bakery-style appearance.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- Baked cookies or portioned cookie dough can be frozen for up to 3 months.