There's only one thing that can make a soft and chewy chocolate chip cookie even more delightful – M&M's! These incredibly easy M&M Cookies are a must-make!

A batch of M&M cookies on a serving platter along with a bowl of M&Ms

There's something special about M&Ms that makes them such a classic sweet treat. Maybe it's their smooth candy coating, maybe it's the meltingly delicious chocolate it surrounds, and maybe it's their undeniable versatility. Whatever the reason, these little candies are truly iconic.

The thing I love most about M&Ms is how they taste inside these soft and chewy chocolate chip cookies. These are definitely the cookies we make most often at my house, and it's not just because they're easy and irresistible. Since every holiday has its own festive M&Ms, these babies make a wonderful dessert for any celebration.

On top of all the holiday-themed M&Ms, there are so many tasty variations of the classic candies you know and love. You've got the mini ones, the pretzel ones, the caramel ones—I could go on! No matter what kind of M&Ms you use for these cookies, they're going to make you melt with each bite.

A bowl of brown sugar, an egg, chocolate chips and the rest of the ingredients on a kitchen countertop

What You'll Need

You only need a few kitchen staples to make these crave-worthy cookies from scratch. The amounts can be found in the recipe card at the bottom of this post.

  • Salted Butter: This should be softened.
  • Light Brown Sugar: Be sure to pack it tightly into the measuring cup.
  • Granulated Sugar
  • Egg
  • Vanilla Extract: Use a high-quality extract for the best tasting cookies.
  • All-Purpose Flour: Spooned and leveled or measured with a food scale.
  • Cornstarch: This helps your cookies stay tender and chewy.
  • Baking Soda
  • Table Salt
  • Milk Chocolate M&Ms: Or any M&Ms you like.
  • Milk Chocolate Chips: You can replace these with extra M&Ms if desired, but I highly recommend combining the two.
A stack of six M&M cookies with the top one missing a bite

How to Make M&M Cookies

Cookie dough often needs to chill before it's baked, but not this dough! You'll have your first batch out of the oven in 20 minutes or less.

Prep for Baking: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Combine Wet Ingredients: Combine the butter, sugars, egg and vanilla in the bowl of a stand mixer. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add Dry Ingredients: Add the flour, cornstarch, baking soda and salt, then mix until just combined.

Add M&Ms & Chocolate Chips: Gently stir in 1 ¼ cups of the M&Ms and all of the milk chocolate chips, reserving the remaining M&Ms to place on top of the cookies before you bake them.

A bowl of cookie dough with M&M candies poured on top

Scoop Dough Onto Baking Sheet: Scoop the dough into balls and roll each ball between the palms of your hands if you want very uniform-looking cookies (or just drop the balls of dough onto the parchment-lined baking sheet in mounds, which is what I usually do).

Bake: Press some of the reserved M&Ms into the top of each cookie, then bake for 9-11 minutes, until the edges have set and the tops are just beginning to set – even if the cookies look slightly glossy and under-baked in the center.

Let Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool them completely.

A close-up shot of two M&M cookies with a bite taken out of each one

Can I Make the Dough Ahead of Time?

While you're not required to chill this cookie dough, you can definitely do so if you'd like to whip it up ahead of time. Wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. When you're ready to bake the cookies, remove the dough from the fridge at least 15 minutes before you use it to let it soften back up.

A serving platter holding homemade cookies, a jar of M&Ms and a glass of milk

Tips for Soft and Chewy Perfection

This one-bowl recipe is great for first-time bakers. Make sure you review these tips and tricks for extra support.

  • Ensure Accurate Flour Measurements: Using a food scale is the best way to get an accurate flour measurement every time. If you don't have one, simply fluff up the flour and scoop it into your measuring cup little by little, then level it off with a butter knife.
  • Don't Over-Bake! It's best to remove your cookies from the oven before the centers look completely set – they will finish cooking as they rest on the hot baking sheet. This is key for soft and chewy cookies!
  • Set Aside Some M&Ms: I recommend reserving about ¾-cup of M&Ms to press into the tops of the cookies before you bake them. It's not going to change how the cookies taste, but I think they ought to be pretty and colorful on the outside too.
A platter full of M&M cookies with a mug filled with milk in the center

Variation Ideas

We've talked about some of the different M&Ms you can use in your cookies, but what if there's another adjustment you'd like to make? I've got you covered!

  • Swap Out the Chocolate Chips: If you're not feeling the milk chocolate chips, go ahead and switch it up. Semi-sweet chocolate chips, peanut butter chips, butterscotch chips—you really can't go wrong!
  • Make Jumbo or Mini Cookies: I typically use about 1 ½ tablespoons of dough in my cookies, but you can make yours bigger or smaller as desired. Just remember to increase or decrease the bake time accordingly.
  • Add More Mix-Ins: These cookies would taste amazing with pretzel pieces, mini marshmallows, toffee bits, or any other add-in you're craving. Have fun with them!
Six M&M cookies stacked on top of each other with a few loose cookies beside the stack

How to Store Extras

Once they've cooled, these cookies can be kept in an airtight container for 4-5 days. Chances are, they'll get gobbled up well before then! You can pop your cookies into the microwave (one at a time) for 5-10 seconds to warm them up before enjoying them if you'd like.

A batch of M&M cookies on a white serving platter with one cookie perched on the rim of a bowl full of M&Ms

Can I Freeze These?

Yes! You can freeze the dough before you bake it or freeze the finished M&M cookies once they've cooled.

  • To Freeze the Dough: Scoop the dough into balls and place them on the baking sheet as usual. Set the baking sheet in the freezer for 1 hour, or until the dough solidifies. Once it's frozen solid, transfer the dough balls to a heavy-duty freezer bag or container and freeze them for up to 3 months. Thaw them out at room temperature before you bake them.
  • To Freeze the Cookies: Place the cooled cookies into a heavy-duty freezer bag or container and store them for up to 3 months. Thaw them out before digging in.

Hungry for more? Check out these chocolatey cookies next.

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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M&M Cookies

4.98 from 42 votes
Amy Nash
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24
There's only one thing that can make a soft and chewy chocolate chip cookie even more delightful – M&M's! These incredibly easy M&M Cookies are a must-make for every special occasion.


  • Oven


  • ¾ cup salted butter, softened
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, scooped & leveled (282g)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon table salt
  • 2 cups milk chocolate M&M's, divided
  • ½ cup milk chocolate chips


  • Preheat oven to 350°F.  Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, combine the butter, sugars, egg, and vanilla and beat on medium-speed until light and fluffy, about 3 to 4 minutes.
  • Add the flour, cornstarch, baking soda and salt, then mix until just combined.  
  • Gently stir in 1 ¼ cups of the M&M's and all of the milk chocolate chips, reserving the remaining chocolate chips to place on top of the cookies before baking.
  • Scoop dough into balls and roll between the palms of your hands if you want very uniform-looking "perfect" cookies (or just drop onto the parchment-lined baking sheet in mounds, which is what I usually do).  Press some of the reserved M&M's into the top of each cookie, then bake for 9-11 minutes, until the edges have set and the tops are just beginning to set, even if the cookies look slightly glossy and underbaked in the center.  
  • Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.


  • To Make Ahead: Wrap cookie dough tightly in plastic wrap and refrigerate for up to 2 days. Let stand on the counter for 15 minutes before scooping. Dough can also be pre-scooped and frozen on a baking sheet for 1 hour. Transfer frozen dough balls to a freezer-safe container and freeze for up to 3 months. Thaw before baking.
  • To Store: Keep cooled cookies in an airtight container for 4-5 days. Warm up each cookie in the microwave for 5-10 seconds before serving if desired.
  • To Freeze: Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw before enjoying.


Calories: 233kcal | Carbohydrates: 31g | Protein: 2g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 139mg | Sugar: 22g
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

This post was originally published in February, 2018. The photos and content were updated in June, 2022.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Jordan says:

    5 stars
    OMG - These are so adorable with the pink M&Ms! I'm going to surprise my bestie with a batch for V Day. She loves M&Ms.

  2. Kiki Johnson says:

    5 stars
    These look so cute and I love the little red cake stand! ADORABLE!

    1. Amy says:

      Thank you! The cake stand was from the Target dollar section!

  3. Val - Corn, Beans, Pigs & Kids says:

    Yummy! The kids and I were talking about making cookies tonight and these look perfect for this week 🙂

  4. Gloria @ Homemade & Yummy says:

    5 stars
    Well I know couple of grandkids that would love these for Valentine's Day. I still have enough time to make them too. Homemade cookies are the best. Especially when they are full of M7M's.

  5. Jolina says:

    5 stars
    Soft and chewy are the only way I like my cookies and these look perfect! I'm not a very good cookie baker or decorator so yay for M&Ms. Seasonal M&Ms are hard to come by here though so when I see them I hoard them for when the need arises lol! (Or eat them, whichever comes first).

    1. Sarah says:

      4 stars
      These were yummy! A *slight* chalky consistency, I wonder if I accidentally added too much cornstarch or flour?

  6. Patti @Patty Cake's Pantry says:

    I love m&m cookies because it's so easy to change them to almost every holiday. I love that you gave tips for people who may not have a lot of baking experience. One of the hardest concepts for my children (and hubby) to understand is that the cookies continue to cook from the residual heat once they're removed from the oven. I appreciate the tip about sticking a few m&m's on top just before baking. These cookies are beautiful.

  7. Elaine @ Dishes Delish says:

    5 stars
    These cookies look so delicious and beautiful! I love M & M's in cookies! I also have a fondness for soft cookies! I will be certainly making these cookies soon!

  8. Kate says:

    What a perfect Valentine's Day treat! These look amazing. I can't wait to try them and eat a bunch with a tall glass of milk!

  9. Elena says:

    They look so chewy and pretty! Perfect for Valentine's Day

  10. Jenni LeBaron says:

    Yum! I was just telling the fella that we need to make some cookies tonight. This looks like a super tasty option!

  11. Marisa Franca @ All Our Way says:

    5 stars
    Those cookies look so cute! I really like the addition of the M&M's to the dough -- it makes them festive. And I do love a soft chocolatey cookie. I wish I had one now.

  12. Leslie Haasch says:

    You can't go wrong with M&M cookies - and the lovey dovey Valentine's Day colors make it even better!

  13. Stacey says:

    These cookies look irresistible! My kids would really enjoy these!

  14. Veronika says:

    5 stars
    Yes, Please!!! These cookies look so scrumptious! What a great idea to add M&M in them)

  15. Linda Mcnany says:

    5 stars
    I just made a batch of these for the first time and they are the best M&M cookies I have ever made thank you so much for this recipe

    1. Amy says:

      You are welcome! I'm glad you love them!

  16. Jeanee Shin says:

    Should I use unsalted butter or salted?

    1. Amy says:

      I know most bakers use unsalted butter, but I always use salted. The difference is really tiny anyway. I think it's 1/4 teaspoon of salt per stick of butter.

      1. Lucy Essenwanger says:

        How much salt should I use if I only have unsalted butter?

        1. Amy says:

          Just add an extra 1/4 teaspoon of salt for each stick of butter needed. That will work for any recipe that calls for salted butter if you only have unsalted.

  17. Jessica says:

    Made these last night. SO tasty and VERY soft and chewy...they totally live up to their description :). The best M&M cookie recipe I've found! I didn't add any chocolate chips though, and I'm glad I didn't. For me, the M&M's were plenty, especially with adding extra on top. In the future, I will skip that step, but will definitely make them again. It would be fun to try them with different flavors of M&M's!

  18. whitney says:

    I doubled the recipe for my husband’s frisbee league team, and the cookies are delicious. I used a light cookie sheet without parchment paper, and had no issues getting the cookies off. Thank you!

  19. Kelly Chocolate Junkie says:

    I made these with M&M's and I took 1/3 C choc chips in a nut grinder and blended that in for more of a chocolate taste - it was a pleasant surprise almost nutty in a way and the texture and look of the cookie was awesome.   Crispy, chewy, Delicious!  My oven did its best at 12 min.  it was a little too doughy even after the cool off for my taste!  Either way it is a good recipe! 

  20. Kailee says:

    Cookies were good although did not come out looking like the picture on the website. Very disappointed. 

  21. Rachel M. says:

    5 stars
    Just made these and I must say, that they are really good. I don't leave comments but man, I love them. I will be using this recipe for years.

  22. AManda says:

    Yum! Making these today. Question, where did you get mms with light brown color? Have been missing those for decades!

    1. Amy says:

      Hi! I just used a regular M&M mix! I think the light brown color is the melted red or orange M&M. The melted color of the red or orange looks sort of like a light brown? Sorry it's not what you were hoping for! I hope you like the cookies!

  23. Wendy says:

    I thought adding cornstarch was interesting but I didn’t care for the flavor.. little disappointed with this recipe.

  24. Vika says:

    5 stars
    Super easy to make !
    To be honest I was making with 2y old and didn’t read recipe properly so we accidentally mixed sugars with flour and dry ingredients instead of beating with egg, butter … and it still worked out !!!

    1. Amy says:

      Oh man I remember those days! Toddlers sometimes make baking a little tricky but they do love to help! Glad it all worked out!

  25. Traci J says:

    First time I made these, I scooped 2 C of flour and they turned out great. 2nd time, I decided to weigh the flour and the stated amount (282g) was significantly more than 2 cups. The dough was so dry I couldn’t even get the m&ms and chocolate chips to mix in. Are you sure this is the right amount?