Soft and Chewy M&M’s Cookies
Soft and Chewy M&M’s Cookies — Super soft, chewy, buttery M&M’s cookies that totally are irresistible! Loaded with M&M’s and perfect for springtime, Easter, Mother’s Day and more!
The BEST M&M’s Cookies
I haven’t made M&M’s cookies in years. But seeing the pretty Easter and springtime pastel candy in the stores changed all that. Something about springtime candy is just so inviting. Pastels are just so much prettier, and therefore tastier, than red-and-green or black-and-orange candy. I was quite miffed when I opened my bag of M&M’s to find like 8 pinks. How dare they.
What better way to put my girlie candy to use than my making homemade M&M’s cookies? Store-bought M&M’s cookies are usually hard, dry, cakey, or crumbly. Such a shame that perfectly good M&M’s were wasted.
I tweaked my favorite all-purpose Chocolate Chip and Chunk Cookies recipe. Most notably, I switched from a combination of both bread and all-purpose flour, to solely using all-purpose. Bread flour makes things extra chewy, gives a heartier rather than softer structure to cookies, and if you’re not careful, it can dry things out.
For these M&M’s cookies, I wanted a slightly softer dough base, with no possible issues of dryness, and all-purpose flour was perfect. The interior stayed buttery soft and the edges have just the right amount of chewiness.
I also shortcut some of the stopping and starting that’s found in the beginning of the original recipe. There was a lot of beating, stopping, adding one item, more beating, bowl-scraping, repeating.
Cornstarch is the secret ingredient that helps these cookies bake up super soft. Cornstarch is why pudding cookies and Cake Mix Cookies bake up so soft, and it’s a trick I learned with the Chocolate Chip and Chunk Cookies.
It worked like a champ here, keeping the cookies soft and tender, without being cakey.
I wasn’t skimpy with the M&M’s, to the point that when you’re forming the dough mounds before baking, it may seem like you have as many M&M’s as dough in your mixing bowl. Just stuff them back into the dough if they’re trying to fall out, and later you’ll savor each and every crunchy candy-coated bite.
It’s a blessing and a curse to have plates of cookie dough in the fridge. It makes it very easy to bake up a few fresh, warm cookies for dessert. Or with morning coffee. Or as an afternoon snack. Or as a midnight snack.
Let’s not even talk about the frozen golf balls in Tupperwares in the freezer. Sometimes I’m not quite sure what I’m grabbing, but after 10 minutes at 350F I find out that oh yes, these are the Cranberry and White Chocolate Chip Cookies not the Maraschino Cherry White Chocolate Cookies. Sometimes surprises are good.
These easy homemade cookies turned out so soft, moist, and tender in the interior with perfectly chewy edges. The dough is buttery, with hints of vanilla.
There’s an abundance of M&M’s in every bite and I love biting into their shells. The dichotomy of smooth, supple dough, generously flanked with candy, and hearing those little shells crack and crunch as I bite down, and feeling the crunchy coating bits between my teeth, like sweet little eggshells, it’s just something I love.
They’re the best M&M’s cookies I’ve ever had. And not just because there’s pink M&M’s baked in, but that doesn’t hurt.
What’s in These M&M’s Cookies?
To make this M&M’s cookie recipe, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Milk chocolate M&M’s
How to Make M&M’s Cookies
Now, this is some of the easiest, fastest, and least fussy cookie dough you’ll ever make. Combine 1 stick of butter, 1 egg, sugars, vanilla, and beat until very light and fluffy, about 5 minutes. Add the all-purpose flour, cornstarch, baking soda, and mix. Fold in the M&M’s and you’re done. So easy.
After the dough comes together, form two tablespoon-sized mounds. I made these cookies fractionally smaller than in the original recipe by about a half-ounce. Doesn’t sound like much, but I didn’t want those pretty M&M’s in the oven any longer than absolutely necessary for fear they would bleed, run, or crack.
Place all the mounds on a large plate, cover it with plastic wrap, and refrigerate for at least 2 hours, up to 5 days, before baking. If you bake with warm dough, your cookies will spread more and won’t stay as thick and puffy, which is why I always bake with chilled dough.
Bake the cookies at 350F for 8 to 10 minutes, no more. The cookies shown in the photos were baked with dough that had been chilled for two days, allowed to come to room temp for 15 minutes, and then baked for 8 1/2 minutes, with trays rotated at the 4-minute mark. The cookie tops should be set, but barely, and will be pale, glossy and appear underdone, but they firm up as they cool.
Baking any longer than 10 minutes and you run the risk of the bottoms browning too much, the M&M’s cracking, or ending up with hard, dry, rock-like hockey pucks after cooling.
Everyone’s ingredients, oven, climate, and personal preferences are different, but they taste best when they’re not over-baked and are softer.
Do I Have to Chill the Cookie Dough?
Yes, you MUST chill the cookie dough for at least 2 hours. If you bake warm dough, your cookies will spread in the oven.
Can I Prep the Cookie Dough in Advance?
Yes, you can make the cookie dough and shape it into balls and then chill or freeze the dough to bake off later.
Can I Use Different M&M’s?
Yes, you’re welcome to use any variety of M&M’s you’d like in this recipe.
Can I Add Other Mix-Ins?
Yes, you’re welcome to add chopped nuts, chocolate chips, butterscotch chips, and more to these cookies. Just keep in mind that you shouldn’t add more than 1 1/2 cups mix-ins total.
Can I Freeze M&M’s Cookies?
How to Store M&M’s Cookies
Tips for Making the Best M&M’s Cookies
To make these M&M’s cookies appropriate for any season or get-together, simply switch up the M&M’s colors you use. I used pastel M&M’s for Easter, but these cookies are easily customized!
If you don’t have M&M’s on hand, you’re welcome to use semi-sweet chocolate chips instead.
Be sure to shape the cookie dough into balls and then chill the dough. It’s nearly impossible to shape the dough into balls after it’s been chilled.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1 1/2 cups milk chocolate M&M's (or another variety of M&M's, or chocolate chips may be substituted)
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the M&M's and fold in by hand.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place them on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.
- Bake for 8 to 10 minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than ten minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled for two days, allowed to come to room temp for 15 minutes, and were baked for 8 1/2 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 82mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
More M&M’s Desserts:
Loaded M&M’s Oreo Cookie Bars — These dense bars are a texture lover’s dream. There’s an abundance of crunchy chopped Oreos and M&M’s, contrasted with soft, buttery, moist dough.
Loaded Soft & Chewy M&M’s Cookie Pie — If you like M&M’s cookies, you’ll love this biggie version! Super easy & always a big hit!
Chocolate Cake Mix M&M’s Cookies — Foolproof cookies made with just 5 ingredients!! If you’re craving chocolate and want to make super EASY cookies that are soft, FUDGY, and delicious, this is the recipe to make!!
Peanut Butter M&M’s Blondies – Soft and chewy with rich peanut butter flavor and studded with M&Ms!! EASY, one bowl, no mixer recipe that everyone loves!!
The BEST Oatmeal Chocolate Chip M&M’s Cookies — Between the chewy oats, the gooey melted chocolate, and the slight crunch from the M&Ms, there’s wonderful texture in every bite.
M&M’s Chocolate Chip Cookie Bars — Bars are my favorite kitchen shortcut because they’re so fast and easy to make. No dough to chill or individual cookies to form.
Soft M&M’s Chocolate Chip Cookies — This is my new favorite recipe for chocolate chip cookies. They’re soft, buttery, and this version is loaded with milk chocolate M&Ms and semi-sweet chocolate chips.