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A batch of M&M cookies on a serving platter along with a bowl of M&Ms
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5 from 25 votes

M&M Cookies

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 233kcal
Author: Amy Nash

Equipment

  • Oven

Ingredients

  • ¾ cup salted butter, softened
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoon 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 2g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 139mg | Sugar: 22g