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The Best Soft and Chewy M&M Cookies

These soft and chewy M&M Cookies have lightly crisp edges, rich buttery centers, and plenty of colorful M&M candies in every bite. They are an easy and cheerful treat for parties, holidays, lunchboxes, or everyday baking.

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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 59 minutes
Servings: 22
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour (281 g)
  • 1 tsp baking soda (5 g)
  • 1 1/2 tsp cornstarch (5 g)
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted and slightly cooled (170 g)
  • 1 cup packed light brown sugar (200 g)
  • 1/3 cup granulated sugar (67 g)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups M&M candies, plus more for decorating if desired (255 g)

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups and spoons
  • 1 Medium cookie scoop
  • 1 Large baking sheet
  • 1 Parchment paper
  • 1 Wire cooling rack

Method
 

  1. Combine the dry ingredients.
    In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.
  2. Cool the melted butter.
    Melt the butter and let it cool for approximately 5 minutes. It should remain liquid but should not be hot.
  3. 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.
  4. Add the egg and vanilla.
    Add the whole egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and glossy.
  5. 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.
  6. Add the M&M candies.
    Fold the M&M candies gently into the cookie dough until evenly distributed.
  7. Chill the dough.
    Cover the bowl and refrigerate the cookie dough for 30 minutes.
  8. Preheat the oven.
    Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  9. 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.
  10. Bake.
    Bake for 13-14 minutes, until the edges are lightly golden and set but the centers still appear slightly soft.
  11. 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.