Tessa’s Recipe Rundown
Taste: Loaded with butterscotch flavor and classic M&Ms. It’s like biting into nostalgia!
Texture: Ridiculously soft and chewy with the perfect crunch from the M&Ms.
Ease: Very easy. The hardest part is waiting for the dough to chill – which is optional, but will make your cookies thicker, chewier, and more flavorful!
Why You’ll Love This Recipe: Classic, delicious cookies everyone will love – especially the kiddos.
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These Soft and Chewy M&M Cookies are colorful, adorable, nostalgic, and SO delicious you’ll crave them again and again!
After writing an entire cookbook dedicated to cookies, I think we can safely say I’m cookie obsessed.
So when I went to revamp this recipe, originally published in 2015, I was well-equipped with all the tips, tricks, and techniques I learned while writing my cookbook.
Free Cookie Customization Guide!
The science-based guide so you can bake perfect cookies every time!
My goal for this recipe was for the M&M candies to shine, with a perfectly balanced, butterscotchy cookie dough that’s ever so slightly underbaked, so it’s super soft in the center yet crisp at the edges.
After several tweaks and rounds of testing, I nailed it.
These cookies are quick and simple to make, and are a huge hit with adults and kids alike!
Sprinkle of Science
How to Make Soft & Chewy M&M Cookies
Tips for Soft, Chewy Cookies
- Weigh your flour: I highly recommend using a digital scale to measure your flour, to avoid hard, dry cookies that don’t spread. If you don’t have a scale, use the spoon and level method.
- Cornstarch: Don’t skip the cornstarch! It’s a tenderizing ingredient that helps create an ultra soft and chewy cookie.
- Don’t overbake: The cookies should still look slightly ‘wet’ in the center when you pull them from the oven. The residual heat of the pan will continue to cook the cookies to soft perfection.
Help! Why Are My Cookies Flat?
Butter temperature is KEY! If your butter gets too warm at any stage before baking your cookies, you’ll likely end up with flat, sad cookies. Start with butter at a cool room temperature, about 67°F. Then keep the dough around that temperature until it hits the oven.
In the image below, both cookies came from the same batch of dough, baked (separately) in the same oven at the same temperature for the same amount of time. The only difference? The cookie on the right came from the last bit of dough that sat on the counter for about half an hour before baking. In that time, the dough warmed up considerably, and the resulting cookies were much flatter.
What a difference, right?! If you’re baking multiple batches of cookies, pop the remaining dough in the fridge while they wait to enter the oven.
How Long to Cream Butter and Sugar for M&M Cookies
There are lots of factors that influence the speed at which your butter and sugar will become properly creamed. Temperature, mixer power, paddle size and shape, the amount of butter you’re creaming, etc.
Generally, two to three minutes at whatever your hand or stand mixer’s version of medium-high speed is perfect in my kitchen for cookies. Check out more instructions and tricks on this in my How to Cream Butter & Sugar article.
What Type of M&Ms Should I Use for Cookies?
I used regular-size M&Ms for the perfect crunch in this recipe, but you could also use mini or even peanut M&Ms if you prefer. Of course, feel free to switch out for Christmas M&Ms, Easter M&Ms, 4th of July, Halloween – whatever the season, these cookies will look so cute with seasonal M&Ms mixed in!
Why You Should Chill Your Cookie Dough!
Chilling your dough makes cookies thicker and chewier! It might be a little annoying to see that I call for chilling the dough for a minimum of 24 hours in this recipe. But believe me, it makes a big difference here. Both the taste and texture improve during this time. Think of it as a marinating time where everything just gets better and better!!
This added chill time will make for the best M&M Cookies ever, I promise. Check out my full article explaining the magic of chilling your cookie dough here.
If you can’t wait, bake off a few cookies to satisfy your craving now, then save the rest for baking after the dough has marinated.
Why Use a Cookie Scoop?
Using a cookie scoop is one of the KEYS to beautiful, uniform, evenly shaped cookies – plus, it ensures each ball is evenly sized so the cookies bake evenly and there are no small overbaked cookies or large underbaked cookies.
I love using a 3-tablespoon size cookie scoop for these M&M Cookies, for the perfect large bakery-style size and texture.
How to Store M&M Cookies
Soft and Chewy M&M Cookies can be stored in an airtight container at room temperature and will stay soft for up to 3 days. Store cookies with a tortilla to keep them soft for longer.
Check out the freezing instructions just below if you need to prep your cookies further in advance.
How to Freeze M&M Cookie Dough
- Make the cookie dough as the recipe directs below, then portion out the balls of dough and cover them well with plastic wrap.
- Chill the dough for 24-72 hours in the fridge, allowing the dough to ‘marinate’ before freezing.
- Place the portioned dough on a parchment-lined, rimmed baking sheet and freeze until solid.
- Transfer the firm cookie dough to a labeled and dated airtight container and freeze for up to 6 weeks.
- Learn how to bake frozen cookie dough here.
More Delicious Cookie Recipes You’ll Love:
Soft & Chewy M&M Cookies
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Ingredients
- 3 cups (380 grams) all-purpose flour, measured correctly*
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 1/4 teaspoons fine sea salt
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1 (12 oz or 340 gram) bag M&M® candies
- 1/2 cup (85 grams) semisweet chocolate chips
Instructions
- If baking the cookie dough immediately, preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large mixing bowl, use an electric stand or hand mixer fitted with the paddle attachment to beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the bowl as needed. Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
- For best results if time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This will improve both the flavor and texture of the cookies. Let dough sit at room temperature just until it is soft enough to scoop.
- Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon-sized balls and drop onto prepared baking sheets. Press a few of the saved M&M candies into the top of each ball of dough.
- Bake at 350°F for about 11 to 13 minutes, or until golden brown but still ever so slightly wet looking on top. Cool for 5 minutes before removing to a cooling rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe Notes
This post was originally published in 2015 and has been updated with recipe improvements and new photos. Photos by Joanie Simon.
Can you omit the chocolate chips if you only wanted M & M ‘S in them?
Sure!
Incredibly tasty, quick, and easy to make, with a perfect texture that’s soft and chewy. I initially made ice cream-sized scoops, which turned out great, but I found the cookies baked even better without chilling the dough. Even the smaller cookies were just perfect. Highly recommend!
Can I use skittles instead of M&M’s?
Hi Chloe! We haven’t tested that before, so I can’t say for sure. The cookie will most likely be very different if you swap a sticky candy like Skittles for a chocolate candy like M&Ms, but feel free to experiment and let us know how it goes! 🙂
Obsessed with these 😍 Had some leftover Valentine’s M&Ms to use up so I whipped these up. My first time baking an HTH recipe! Can’t wait to dive into more.
Woohoo! Your cookies look amazing, Danika! Thanks so much for the comment 🙂
I made this and measured out the flour by weight, but the cookies turned out cakey. I was so disappointed. I looked up the weight of flour and several websites state 3 cups should be 360 g, not 380 g. I wonder if this was a typo?
Hi Kate! The weight of the flour listed is correct, and should yield perfectly chewy cookies! What type of flour did you use? Some brands of all-purpose flour contain higher percentages of protein compared to others, so if your flour is a particularly low percentage of protein, this could yield cakey cookies. Tessa prefers to use Gold Medal bleached all-purpose flour, and King Arthur is another great choice and it actually contains a slightly higher percentage of protein, compared to most AP flours, so I’d recommend giving either of those a try. I also recommend chilling this dough for 24-72 hours before baking, if possible, for the best flavor and texture. I hope something here helps! Happy baking 🙂