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Mm Cookies

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๐Ÿช Perfect soft and chewy M&M cookies that stay tender for days with colorful candy pieces in every bite
๐ŸŒˆ Fun and festive cookies that bring joy to any occasion with their vibrant appearance and irresistible texture

  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

1 cup softened butter [Creates creamy texture and rich flavor base for soft m&m cookies]

1 cup white sugar [Adds crisp edges and sweetness to balance the chewy centers]

1 cup brown sugar [Provides moisture for thick, chewy m&m cookies that stay soft]

2 eggs [Bind ingredients and add structure for perfect rise]

1 tsp vanilla extract [Boosts aroma and complements chocolate in every bite]

2 1/4 cups flour [Forms the dough structure]

1 tsp baking soda [Helps cookies spread just right for golden edges]

1/2 tsp salt [Enhances flavors and balances sweetness]

1 1/2 cups M&M’s [Deliver colorful chocolate bursts that make these chewy m&m cookies fun]

Instructions

1-First Step: Preheat your oven to 375ยฐF and line baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking for your soft chewy m&m cookies recipe. Gather all ingredients in a mise en place. Softening butter takes 30 minutes at room temp, or microwave in 10-second bursts. Measure flour by spooning into the cup and leveling with a knife, avoiding packing to prevent dense m&m cookies. For busy parents, prep dough ahead and chill.

2-Second Step: In a large bowl, beat 1 cup softened butter, 1 cup white sugar, and 1 cup brown sugar with a mixer on medium speed for 2-3 minutes until light and fluffy. This incorporates air for tender chewy m&m cookies. Scrape sides often. Add 2 eggs one at a time, beating well after each, then mix in 1 tsp vanilla extract. For egg-free, use applesauce here; it keeps vegan m&m cookie recipe moist. Taste the mix for sweetness balance.

3-Third Step: In a separate bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Gluten-free bakers swap flour now. Gradually add dry mix to wet on low speed until just combined, about 1 minute. Overmixing toughens dough, so stop when no streaks remain. This step ensures even rise for homemade m&m cookies that hold shape.

4-Fourth Step: Gently fold in 1 1/2 cups M&M’s with a spatula. Reserve 1/4 cup to press on tops later for pretty soft m&m cookies. For low-cal, use half and add nuts. Dough will be soft; chill 30-60 minutes in fridge wrapped in plastic. Chilling prevents spreading, key for thick best soft chewy m&m cookies. Students love this make-ahead for dorm baking.

5-Fifth Step: Scoop tablespoon-sized balls (about 1.5 tbsp each) onto sheets, 2 inches apart. Use a cookie scoop for uniformity. Press reserved M&M’s on tops. Bake 9-11 minutes until edges golden but centers soft. Rotate sheets midway for even heat. Cool on sheet 5 minutes, then rack. Yields 36 easy m&m cookies recipe treats.

6-Final Step: Let cool fully before storing. Serve warm for gooey centers or room temp. Pair with milk for baking enthusiasts. Total time: 30 minutes active, plus chill. Adapt for holidays with themed M&M’s. Troubleshoot flat cookies by chilling longer. These steps make foolproof m&m cookies for any occasion.

Last Step:

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Notes

๐Ÿ’ก For extra chewy cookies, slightly underbake them and let them finish cooking on the hot pan
๐ŸŒŸ Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor
๐ŸŽฏ Use room temperature ingredients for better mixing and consistent results

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Chilling Time: 30 minutes (optional)
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 15g
  • Sodium: 140mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg