Chewy M&M Cookies

Save this recipe on:

There’s something about a warm, chewy cookie that makes everything feel right. When you throw in the colorful crunch of M&M’s, you elevate that simple joy into something a little more special. These Chewy M&M Cookies are a nostalgic treat with a bakery-style edge — soft centers, crisp edges, and that unbeatable combo of chocolate and candy shell in every bite.

I’ve baked dozens of cookies over the years, but this recipe always makes it to the top of my list. It’s easy, dependable, and dangerously delicious. Whether I’m making a batch for a party, a potluck, or just a rainy day snack, they never last long. These cookies are bright, cheerful, and bring instant smiles — and really, isn’t that what baking is all about?

---

Why You’ll Love This Chewy M&M Cookies Recipe

• Soft & chewy texture: The perfect blend of crispy edges and a tender middle.
• Colorful & fun: Thanks to the M&M’s, these cookies are as pretty as they are tasty.
• Easy to make: No fancy steps or complicated techniques — just classic cookie goodness.
• Great for any occasion: Parties, holidays, school lunches, or a midnight treat.
• Customizable: Switch up the type of M&M’s or even mix them with chocolate chips.

---

What Type of M&M’s Work Best in Chewy M&M Cookies?

I’ve tried this recipe with just about every variety of M&M’s, and while they all work, some are better than others. Classic milk chocolate M&M’s are a tried-and-true favorite — they hold their shape, add a pleasant crunch, and bring that signature chocolate pop. Peanut M&M’s give the cookie a chunkier texture, while mini M&M’s distribute more evenly and are great if you like a little bit of candy in every bite.

If you’re feeling adventurous, try seasonal flavors like mint, caramel, or even brownie M&M’s for a creative twist. Just keep in mind that larger or filled varieties can spread the cookie a bit more and may need slight adjustments in baking time.

---

Options for Substitutions

One of the best things about this recipe is its flexibility. If you’re out of M&M’s or just want to mix things up, here are a few easy swaps:

• Chocolate chips: Semi-sweet, milk, or even white chocolate chips can replace M&M’s.
• Chopped candy bars: Snickers, Twix, or Kit Kat chunks work for a gooier, richer flavor.
• Sprinkles: Add a funfetti effect, perfect for birthdays or celebrations.
• Dried fruit: For a chewy contrast, try dried cranberries or chopped dried cherries.
• Nuts: Walnuts or pecans give the cookie an added crunch and earthy note.

Just be mindful of the total volume — whatever you substitute, keep the same quantity as the M&M’s to maintain the cookie’s structure.

---

Ingredients for This Chewy M&M Cookies Recipe

• All-purpose flour: The structural base that keeps the cookies thick and chewy.
• Baking soda: Gives the cookies lift and prevents them from becoming too dense.
• Salt: Just a pinch brings out the flavors and balances the sweetness.
• Unsalted butter: Softened butter provides richness and that melt-in-your-mouth texture.
• Brown sugar: Adds moisture and a deep, caramel-like sweetness.
• Granulated sugar: Helps the cookies spread just the right amount and crisp at the edges.
• Egg: Binds everything together and adds a bit of tenderness.
• Vanilla extract: A splash of vanilla brings warmth and enhances all the flavors.
• M&M’s: The star of the show — colorful, chocolatey, and slightly crunchy.
• Optional: Extra M&M’s for topping: Press a few on top of each cookie before baking to make them look extra inviting.

---

Step 1: Preheat and Prep

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and prevents the cookies from sticking.

---

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside — this helps distribute the leavening agent evenly throughout the dough.

---

Step 3: Cream Butter and Sugars

In a large bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is crucial for getting that perfect chewy texture.

---

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. The mixture should be smooth and creamy at this point.

---

Step 5: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.

---

Step 6: Fold in M&M’s

Using a spatula or wooden spoon, gently fold in the M&M’s. Be careful not to break them — you want those vibrant pops of color to shine.

---

Step 7: Scoop the Dough

Scoop tablespoon-sized balls of dough onto your prepared baking sheets, leaving about 2 inches of space between each. For a bakery-style finish, press a few extra M&M’s on top of each ball.

---

Step 8: Bake

Bake for 9–11 minutes, or until the edges are just turning golden and the centers look slightly underbaked — they’ll firm up as they cool.

---

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm, or let them cool completely for later.

---

How Long to Cook the Chewy M&M Cookies

The ideal bake time for these cookies is 9 to 11 minutes at 350°F (175°C). They should look lightly golden around the edges with soft, slightly underbaked centers — that’s how you get the signature chewy texture. Every oven is a little different, so I recommend checking them at the 9-minute mark. They’ll continue to set as they cool on the baking sheet.

---

Tips for Perfect Chewy M&M Cookies

• Use room temperature butter: Not melted, not cold — softened butter gives the best creamy texture when creamed with sugar.
• Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing leads to tough cookies.
• Chill the dough if needed: If your dough feels too soft or sticky, a 15-30 minute chill helps prevent spreading.
• Top with extra M&M’s: For that picture-perfect look, press a few candies onto the dough balls right before baking.
• Underdone is ideal: Pull them out when they still look slightly soft in the center — they’ll firm up as they cool.
• Use parchment paper: It helps the cookies bake evenly and makes cleanup a breeze.

---

Watch Out for These Mistakes While Cooking

• Skipping the room temp butter: Cold butter won’t cream properly, and melted butter can make your cookies spread too much.
• Overbaking: It’s tempting to wait until they look fully set, but that leads to dry cookies. Pull them out while they’re still a little soft in the middle.
• Not measuring flour correctly: Scooping flour directly from the bag can pack it too tightly — spoon it into your measuring cup and level it off.
• Adding M&M’s too early: Fold them in at the end to keep them from breaking or bleeding color into the dough.
• Crowding the baking sheet: Give each dough ball enough space to spread — about 2 inches apart.

---

What to Serve With Chewy M&M Cookies?

Milk (of course!)

Nothing beats the classic combo of a chewy cookie and a tall glass of cold milk — it’s a nostalgic pairing that always works.

Coffee or Espresso

The mild bitterness of coffee balances the sweetness of the cookies perfectly, making it a cozy afternoon treat.

Vanilla Ice Cream

Make an easy ice cream sandwich by tucking a scoop between two cookies. It’s a simple dessert with big payoff.

Hot Chocolate

Especially comforting in colder months, hot cocoa with a chewy cookie on the side is like a warm hug in dessert form.

Fruit Salad

A bowl of fresh berries or melon offers a refreshing contrast to the rich, sweet cookies.

Chocolate Pudding

Layer cookie chunks with pudding in a glass for an easy, crowd-pleasing trifle.

Peanut Butter Dip

Try dipping half a cookie into a creamy peanut butter dip — sweet meets salty in the best way.

---

Storage Instructions

To keep your Chewy M&M Cookies tasting fresh, store them in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days. If you want to extend their life, pop a slice of white bread in the container — it helps maintain moisture.

For longer storage, freeze the cookies in a zip-top bag or airtight container for up to 3 months. You can also freeze the dough balls before baking; just place them on a tray to freeze individually, then transfer to a freezer bag. Bake straight from frozen, adding an extra 1–2 minutes to the bake time.

---

Estimated Nutrition

Here’s an approximate breakdown per cookie (based on a batch of 24 cookies):

• Calories: 180
• Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 26g
• Sugar: 18g
• Protein: 2g
• Cholesterol: 20mg
• Sodium: 90mg

Note: Nutrition will vary depending on the size of your cookies and the specific type of M&M’s used.

---

Frequently Asked Questions

Can I use mini M&M’s instead of regular ones?

Absolutely! Mini M&M’s are a great choice if you prefer smaller bursts of chocolate throughout each bite.

Should I chill the dough before baking?

It’s not required, but if your kitchen is warm or your dough feels too soft, chilling it for 15–30 minutes can help prevent spreading.

Can I use salted butter?

Yes, but reduce the added salt in the recipe to 1/4 teaspoon or skip it entirely.

What’s the best way to get uniform cookies?

Use a cookie scoop to portion the dough — it keeps sizes consistent and helps with even baking.

How do I make these cookies gluten-free?

Swap the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The texture might vary slightly, but they’ll still be delicious.

Can I mix M&M’s with chocolate chips?

Definitely! A half-and-half mix of M&M’s and semi-sweet chips gives a fun combo of color and richness.

Why are my cookies hard the next day?

They might have been slightly overbaked or stored improperly. Keep them in an airtight container and try adding a slice of bread to soften them up.

How do I make them look bakery-style?

Press a few M&M’s on top of each dough ball before baking — it gives them that vibrant, polished finish.

---

Conclusion

Chewy M&M Cookies are everything a homemade treat should be — fun, comforting, and ridiculously satisfying. With their soft centers, colorful candy crunch, and buttery flavor, they’re impossible to resist. Whether you’re baking for a crowd or just indulging in a solo treat, this recipe is a keeper. So preheat that oven and let the sweet smell of cookies take over your kitchen — trust me, these won’t last long.

---

Print

Save this recipe on: