Are you looking to put a big smile on someone’s face? Because that tends to happen with this colorful M&M cookie recipe! People can’t resist the perfect combination of flavor, crisp edges, and soft, chewy centers.
Recipe Science
- Melted butter creates a dense, chewy center by releasing water to hydrate the flour and form more gluten bonds.
- Mix sugars with warm butter to break down sucrose into glucose and fructose, enhancing caramelization and flavor during baking.
- Bake dough below room temperature for thick cookies. Warm butter flattens cookies; overly cold dough causes raw centers.
Jump To a Section
Featured Comment 4
Just made these cookies and they are the best M&M cookies I’ve ever had. The dough is so rich and chewy, I love the nuttiness of the brown butter. Thank you for the amazing recipe!—Chaise
Why It Works
Since my classic chocolate chip cookie recipe is a massive hit with readers, there’s no use reinventing the wheel. I have taken this recipe’s base dough and added colorful chocolate M&M candies and brown butter. It may take a few extra minutes to brown the butter, but trust me, it’s worth the effort!
Of course, the shell on the milk chocolate candies is not just for looks. It adds a delightful sweetness and crunch to each bite. However, to still get the gooey melted cocoa experience, I still fold a few chips into the batter. Be sure to have a glass of milk handy, as you may have the urge to dunk.
Ingredients You’ll Need
- Flour: This m&m cookie recipe uses all-purpose flour, which has a moderate amount of protein, 10 to 13%. This develops a denser chew structure instead of a light and cakey experience.
- Leavening Agent: Baking soda enhances the surface browning while lifting and spreading for crisp edges.
- Butter: Unsalted butter is melted and then browned to add a toffee flavor and chewy texture to the chocolate chip M&M cookies.
- Sweeteners: I use two types of sugar to yield crisp edges and chewy centers. Granulated sugar has free-flowing crystals that give the cookie structure and crunch on the sides. Dark brown sugar has molasses, which enhances the flavor with notes of caramel. Brown sugar is a humectant that attracts moisture and helps the cookies stay soft in the middle after baking.
- Flavoring: Vanilla extract boosts the warm baked aromas and flavors. Salt enhances the cookie dough taste and balances the sugars.
- Eggs: Eggs add richness to the dough, assist with aeration, and help bind the ingredients together.
- Chocolate: This recipe has two types of chocolate: candy-coated M&M’s and semi-sweet chocolate chips. I use double the amount of M&M’s to ensure you get the characteristic rainbow of colors.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This M&M cookie recipe is easy to customize! Try these delicious options:
- Flour: If you have a dietary restriction, use 1:1 gluten-free baking flour.
- M&M’s: I use the regular size, but you can substitute the mini variety for more distribution throughout the dough. During the holidays, the candies come in different colors. Have fun making them festive for Halloween, Christmas, and Easter!
- Chocolate Chips: I chose semi-sweet chocolate with a higher cacao level. The slight increase in bitterness balances the much sweeter and creamier milk chocolate in the candy. But you can use any kind, like white chocolate, milk chocolate, or dark, baker’s choice. Use chunks for a more rustic appearance.
How to Make M&M Cookies
Step 1: Prepare the Dry Ingredients
Whisk the flour and baking soda together to distribute the leavening agent evenly. This ensures the cookies bake with a consistent rise and texture.
Step 2: Brown the Butter
The recipe starts with melting unsalted butter. Once the fat is liquified, I take it one step further by browning the butter.
Heat it for a few more minutes to toast the milk solids in the dairy product. This process completely transforms the taste. The fat turns golden in hue while toffee and butterscotch aromas fill the air.
Pro Tip: Add a few tablespoons of cold butter before making the cookie dough to decrease the temperature and prevent the eggs from curdling.
Step 3: Mix the Butter and Sugars
Mix the sugars with warm butter using a stand mixer fitted with a paddle attachment. This process blends the ingredients and breaks down sucrose into the simple sugars glucose and fructose. These monosaccharides caramelize at a lower temperature, enhancing the flavor during the short, 10-minute bake time.
Step 4: Whisk and Rest
Add the whole egg and yolk to the sugar mixture. Mix in 30-second intervals and rest for 3 minutes to achieve a rich, shiny, thick consistency.
Repeat for a total of four rounds of mixing. This unique method maximizes flavor development and creates the perfect texture for M&M cookies.
Step 5: Add the Flour and M&M’s
Gently fold the flour mixture into the wet ingredients until just combined. Overmixing can develop excess gluten, leading to dense cookies. Fold in ¾ cup of M&M candies and the chocolate chips. Finish with one final stir to ensure no hidden flour pockets remain on the bowl’s bottom.
Step 6: Chill the Dough
Let the cookie dough chill or freeze once you mix it so it’s easier to roll, and it will also prevent spreading. It will be around 74ºF (23ºC) due to the warm butter and mixing process. It’s ready to shape when it reduces to 65 to 70ºF (18 to 21ºC).
Step 7: Preheat the Oven
Position the oven rack in the center to ensure even heat distribution. Preheat the oven to 375°F (191°C). Line two baking sheets with parchment paper to prevent sticking.
Step 8: Roll Out Dough Balls
To enjoy the transition from crisp to chewy, make dough balls 3 tablespoons in size. This amount gives thick, bakery-style cookies. I break each ball apart down the center, then smoosh them and back together to provide a more rustic surface. Space the cookie dough balls about 2 inches apart on the prepared baking sheet.
Pro Tip: Reserve about ¼ cups of the M&Ms to push onto the tops after baking to see more candies on the surface.
Step 9: Bake the Cookies
Bake the cookies until the edges are set and the center is puffy and slightly underdone, about 10 minutes. Rotate the pan halfway through for even baking and a golden brown surface.
Expert Tip: After shaping, I bake the dough immediately while just below room temperature to ensure even cooking and a thick texture. If the butter is too warm, the results will be flatter. If you make the dough ahead of time and it’s been refrigerated or frozen, let it sit on the counter to take the chill off before baking. Very cold dough causes raw centers.
Step 10: Let Them Cool
Before serving, let them cool completely on the warm tray to finish cooking to the centers gently. If you want the cookies a little less crispy, you can remove them from the tray after 5 minutes. My kids usually can only wait that long anyway. They love them warm with plenty of melted chips!
Frequently Asked Questions
Yes! The mini-size will pack the dough with more small pieces throughout. Many flavors are available, like peanut, chocolate brownie, pretzel, peanut butter, almonds, crispy, and caramel, that you can swap in to switch up the taste. During the holidays, look for seasonal colors and flavors.
The milk chocolate core is covered with a crispy sugar coating that creates a protective shell. It’s water-soluble, which is why it melts in your mouth. It doesn’t melt in the oven because there isn’t a lot of moisture, but some of the shells may crack over time. I think the hardened shell gets more brittle when exposed to the oven’s heat and then breaks. The only way to avoid this is to press some on top after the first 5 minutes of baking, but there is more chance of them falling off.
Creaming the butter and sugar together yields a more airy, cake-like texture. However, melt the butter first for a more dense, chewy, and soft center. Doing so makes the water in the butterfat more available to bind with the protein in the flour. As the flour hydrates, more gluten bonding forms. Gently mix the dry and wet ingredients to prevent a tough bite.
Serve This With
If you tried these M&M Cookies, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
M&M Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, divided
- ½ cup granulated sugar
- ¾ cup dark brown sugar, packed
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup M&M candies, divided
- ½ cup semi-sweet chocolate chips
Instructions
- Prepare the Dry Ingredients – In a medium bowl, whisk together the flour and baking soda, and set aside.
- Brown the Butter – Cut the butter into 14 even-sized pieces. In a medium skillet, melt 10 tablespoons of butter over medium-high heat. Continue cooking, swirling pan constantly until golden brown and a nutty aroma forms, 1 to 3 minutes. Remove the skillet from heat. Stir the remaining 4 tablespoons of butter into warm butter until completely melted.
- Mix the Butter and Sugars – In a stand mixer fitted with the whisk attachment, add the browned butter to the mixing bowl. Add the granulated sugar, brown sugar, salt, and vanilla. Whisk on medium speed (setting 5) until combined, 30 seconds.
- Whisk and Rest – Add the whole egg and yolk to the mixing bowl. Whisk on medium-high speed (setting 8) until smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes.Repeat the whisking and resting process 3 more times: 30 seconds mixing at medium-high speed and 3 minutes of rest. After four total times, the mixture should be thick, smooth, and shiny.
- Add the Flour and M&M's – Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in ¾ cup M&M candies and chocolate chips. Give the dough a final stir to ensure no flour pockets remain.
- Chill the Dough – Transfer the mixing bowl to the refrigerator for 30 minutes or the freezer for 15 minutes. Chill until the dough firms up, around 65 to 70ºF (18 to 21ºC). The dough should not feel overly sticky.
- Preheat the Oven – Adjust the oven rack to the middle position. Heat to 375°F (191ºC). Line two baking sheets with parchment paper, then set aside.
- Roll Out Dough Balls – Divide the dough into 16 portions, each about 3 tablespoons (about 60 grams, 2 ounces), and roll into a ball. If the dough starts to warm and get sticky, place it on a sheet tray and refrigerate for 15 minutes.For a rustic appearance, tear the dough balls in half, then press the two halves together again with the lumpy torn sides facing upward to expose the chips. Shape the sides of the dough back into a circle. If desired, use the remaining ¼ cup of M&M candies and press some on top, so they pop out of the surface.Arrange dough balls at least 2" apart on lined baking sheets, 8 portions per tray. Smaller baking sheets can be used but will require baking in 3 batches. The dough should be room temperature or just below for even cooking, around 65 to 70ºF (18 to 21ºC).
- Bake the Cookies – Bake one tray at a time in the center position for 5 minutes, then rotate the baking sheet. Continue to bake until the edges are golden brown and the centers look slightly underdone, about 5 to 7 minutes. The color will continue to darken during cooling.
- Let Them Cool – Leave the cookies on the baking sheet to cool for 3 to 5 minutes, then transfer them to a wire rack. Make sure the oven returns to 375°F (191ºC) before baking the remaining tray.
Recipe Video
Notes
- Make ahead: Cookie dough can be shaped into balls and refrigerated in a resealable plastic bag for up to 1 week or frozen for up to 2 months before baking. Break the dough apart and combine right before baking for a rustic surface.
- Storing: Baked cookies can be stored in an airtight container at room temperature for 5 days or 3 months in the freezer.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Chaise says
Just made these cookies and they are the best M&M cookies I’ve ever had. The dough is so rich and chewy, I love the nuttiness of the brown butter. Thank you for the amazing recipe!
Jessica Gavin says
You’re welcome, Chaise! It’s definitely a family favorite cookie recipe.
Stefanie says
Question for you — 1.75 cups of flour is 210 grams but your metric conversion says 248 grams, which is a little over 2 cups. Can you clarify how much flour is correct? I don’t want my cookies to be too dry or too loose.
Thank you!
Stefanie
Jessica Gavin says
Hi Stephanie- Great question! I use a “dip and sweep” method, which yields 142 g per cup. What gives 248g for 1.75 cups of flour. I always weigh my flour when baking for the most consistent results.