Soft and chewy M&M Cookies are Our Favorite M&M Cookies

Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box. Check out my tips and adaptations in the post below.

We’ve been on a cookie marathon over here and now my freezer is stocked (for better or worse) with several different types of cookies including: Jumbo Chocolate Chip Cookies, Snickerdoodles, and Classic Chocolate Chip Cookies.
Make Ahead And Freezing Instructions:
To make ahead: Prepare the cookie dough up to 5 days in advance and store in the refrigerator. Or make the cookies 1-2 days in advance.

To freeze cookie dough: Scoop the cookie dough into dough balls and place them on a baking sheet. “Flash freeze” the dough by covering it loosely with plastic wrap and putting it in the freezer for 1 hour. Once the dough has hardened, move the dough balls to a freezer safe container and store for up to 3 months. Allow dough to thaw on the counter before baking.

To freeze M&M cookies: Allow cookies to cool completely and store in a freezer safe container for up to 3 months.
Other Adaptations:
Triple Chocolate M&M Cookies: Add white chocolate chips.
Monster Cookies: Add peanut butter and oats.
Holiday cookies: Use holiday themed M&M’s or candies in place of regular M&M’s and these are perfect for every occasion.

M&M Cookies
Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box.
AUTHOR
LAUREN ALLEN
COURSE
DESSERT
CUISINE
AMERICAN
SERVINGS
24
CALORIES
216
PREP 10 MINS
COOK 10 MINS
TOTAL 20 MINS

MEAL PLANS
ABOUT
Home » Dessert » Cookies

Large M&M cookies on a wore cooling rack.
Our Favorite M&M Cookies
LAUREN ALLEN

•
PUBLISHED ON MARCH 27, 2020

Jump to Recipe
Jump to Video
Print Recipe
Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box. Check out my tips and adaptations in the post below.

We’ve been on a cookie marathon over here and now my freezer is stocked (for better or worse) with several different types of cookies including: Jumbo Chocolate Chip Cookies, Snickerdoodles, and Classic Chocolate Chip Cookies.

Large M&M cookies on a wore cooling rack.
What I Love about this recipe:
Chocolate Chip M&M cookies: the chocolate chips in this M&M recipe really take it to a whole other level! I like to use mini chocolate chips rather than regular so they don’t take away from the real star of the show.
Freezer friendly: I love to keep a batch in the freezer (see instructions below)
Versatile: Replace the M&M’s with various colors or other candies depending on the holiday or season
RECIPES
MEAL PLANS
ABOUT
Home » Dessert » Cookies

Large M&M cookies on a wore cooling rack.
Our Favorite M&M Cookies
LAUREN ALLEN

•
PUBLISHED ON MARCH 27, 2020

Jump to Recipe
Jump to Video
Print Recipe
Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box. Check out my tips and adaptations in the post below.

We’ve been on a cookie marathon over here and now my freezer is stocked (for better or worse) with several different types of cookies including: Jumbo Chocolate Chip Cookies, Snickerdoodles, and Classic Chocolate Chip Cookies.

Large M&M cookies on a wore cooling rack.
What I Love about this recipe:
Chocolate Chip M&M cookies: the chocolate chips in this M&M recipe really take it to a whole other level! I like to use mini chocolate chips rather than regular so they don’t take away from the real star of the show.
Freezer friendly: I love to keep a batch in the freezer (see instructions below)
Versatile: Replace the M&M’s with various colors or other candies depending on the holiday or season!

How to Make M&M Cookies:
1. Combine dry ingredients: flour, baking powder, baking soda and salt in medium bowl; set aside.

2. Combine wet ingredients: Cream butter and sugars very well then add eggs and vanilla and mix until combined.

3. Mix together. Gradually mix sugar mixture with the flour and mix until combined. Stir in M&M’s and chocolate chips.
4. Scoop dough into large balls (about 3 Tablespoons full) and place on prepared baking sheet about 2 inches apart.

5. Bake for 8 to 10 minutes or until light golden brown around the edges (Do not over bake). Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely