These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m's. These are the perfect holiday cookies, you can make them big or small. These mm cookies are a cookie dream come true!
We love making chocolate chip cookies with different flavors, you should try our brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
Why this recipe works
- Extremely easy to make.
- Bakery-style chocolate chip cookies.
- Extra chewy and soft and filled with plenty of chocolate chips.
- Easily satisfies your cookie craving.
- Made with simple ingredients.
Before you start to make this m&m chocolate chip cookies recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe.
Cake flour- we used a combination of all-purpose flour and cake flour in this recipe. cake flour makes these cookies thick and chewy!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
M&M's- we used regular m&m's in this recipe, but feel free to use your favorite kind of m&m's, like mini m&m's, peanut butter m&m's, etc.
Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light.
Add the chocolate chunks and the m&m’s and fold with a spatula until the mixture is just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon. For giant cookies like we made, weigh 6 oz each. For regular-sized cookies, scoop 1 ½ tablespoon of the cookie dough.
Let the cookies cool for 10 minutes, and then transfer them to a wire rack to cool completely.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist and chewy cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 10 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
These cookies will last up to 5 days stored at room temperature in an airtight container.
We use a combination of all-purpose flour and cake flour for these cookies.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. When measuring your flour, avoid scooping it with a measuring cup.
Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
We love freezing chocolate chip cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste.
M&M's- swap the classic M&M's with your favorite M&M's like peanut M&M's, mini M&M's, etc.
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookies recipes
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips.
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
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Easy M&M Cookies Recipe
- 230 g Butter soft
- ½ cup Sugar
- 1 cup brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 ½ cups Cake flour
- 1 ½ cups Flour
- ½ teaspoon Kosher salt
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- 1 ½ cups M&M's
- 1 ½ cups Chocolate chunks
- Into a big mixing bowl, add the room temperature butter, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light.
- Add the egg, kosher salt, vanilla extract, and mix until combined and creamy.
- Add the flour, cake flour, cornstarch, baking soda, and mix with the hand mixer until almost combined.
- Add the chocolate chunks and the m&m’s and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon. For giant cookies like we made, weigh 6 oz each. For regular-sized cookies, scoop 1 ½ tablespoon of the cookie dough.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and place extra m&m’s on each cookie. Bake for 11-12 minutes for the regular-sized cookies, and 14 minutes for the giant ones.
- Let the cookies cool for 10 minutes, and then transfer them to a wire rack to cool completely.