There are a LOT of M&M cookie recipes floating around, but I find that most of them fall into one of two categories: thin and crispy (which is great if you’re wanting that) or thick, cakey…. but dry. The goal here is neither. These are soft in the center, lightly golden at the edges, and full of chocolate in every bite.
This recipe also makes just 12 cookies, which is the sweet spot for a home baker. It’s enough to feel like you made a real batch, but not so many that you’re staring down two dozen cookies on the counter all week. Which as much as these are loved, no one really needs bar bringing them with to a gathering.
The structure of the cookie is what matters most. Brown sugar brings moisture and chew, while a smaller amount of white sugar gives the edges just enough crispness. I know – a rare real sugar moment around The Herby Eater parts. Baking soda lifts the dough slightly so the cookies stay tender instead of dense. The butter is creamed long enough to create structure, but not so long that the cookies puff and collapse.
Then come the M&Ms. Folding them into the dough distributes the chocolate, but pressing a few into the tops before baking makes the cookies look like the ones from a bakery case. It’s a small step that makes a big visual difference.
A Few Tips for Success
Use soft butter, not melted.
Melted butter spreads too quickly in the oven and gives you flat cookies. Soft butter creams with the sugar and helps the cookies hold their shape.
Don’t overmix once the flour goes in.
Mix just until the dough comes together. Overmixing develops gluten and makes the cookies tougher.
Slightly underbake them.
The centers should look just a little underdone when they come out of the oven. They finish setting on the hot baking sheet and stay soft this way.
Press extra M&Ms on top.
This step is optional technically, but it’s what gives you that classic colorful cookie look.
Making Them Bakery-Style
If you want thicker cookies, chill the dough for about 30 minutes before baking. Cold dough spreads more slowly and creates a slightly taller cookie with a softer center.
Another trick is to use a larger scoop. These cookies can be portioned at about three tablespoons each, which will give you that bakery-style size and texture.
Storing the Cookies
Once cooled, store them in an airtight container at room temperature. They stay soft for several days, though they rarely last that long.
You can also freeze the dough balls. Bake straight from frozen and add an extra minute or two to the baking time.
Best Ever M&M Cookies (Bakery Style)
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Silicone spatula
- Cookie scoop (3 tablespoons / large scoop)
- Baking sheet
- Parchment paper
Ingredients
- 1/2 cup 113g unsalted butter, softened
- 1/2 cup 100g light brown sugar, packed
- 1/4 cup 50g granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups 190g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup 170g M&M candies, plus extra for topping
- 1/3 cup 60g semi-sweet chocolate chips (optional, for extra gooey centers)
Instructions
- Preheat oven. Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars. In a large bowl, beat softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
- Add egg and vanilla. Mix in the egg and vanilla until smooth and fully incorporated.
- Mix dry ingredients. In a separate bowl, whisk together flour, baking soda, and salt.
- Combine. Gradually add dry ingredients to the wet mixture. Mix just until no dry streaks remain. Do not overmix.
- Fold in M&Ms. Gently fold in M&Ms (and chocolate chips if using).
- Scoop. Divide dough into 12 equal portions (about 3 tablespoons each). Roll into balls and place on prepared baking sheet. Press a few extra M&Ms on top of each dough ball for bakery-style appearance.
- Bake. Bake for 10–12 minutes. Edges should be lightly golden and centers slightly underdone.
- Cool properly. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will finish setting as they cool.
Notes
For extra soft centers: Slightly underbake and let rest on the hot tray.
Store in an airtight container for up to 4 days.
Freeze dough balls up to 3 months and bake straight from frozen (add 1–2 minutes).