M&M cookies are happiness in cookie form. Soft. Chewy. Buttery. Packed with colorful candy and chocolate chips. No chilling. 20 minutes. Make a double batch. They vanish fast.
Ingredients
Makes 24-30 cookies.
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cups (310g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup M&Ms (plus extra for topping)
- ½ cup chocolate chips (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Step 2: Cream Butter & Sugars
- Beat butter, brown sugar, and granulated sugar until light and fluffy (3 minutes). Add eggs one at a time, then vanilla.
Step 3: Mix Dry
- Whisk flour, baking soda, and salt. Gradually add to wet mixture. Mix until just combined.
- Fold in M&Ms and chocolate chips (if using). Reserve some M&Ms for topping.
Step 4: Scoop & Top
- Scoop 1.5-tablespoon dough balls onto baking sheets (2 inches apart). Press extra M&Ms on top.
Step 5: Bake
- Bake 10-12 minutes until edges are lightly golden (centers will look soft).
Step 6: Cool & Serve
- Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve with milk. Watch them disappear.
Summary
Prep Time: 15 min | Bake Time: 12 min | Total: 27 min
Yield: 24-30 cookies | Difficulty: Easy
Storage Notes
Airtight container: 1 week at room temperature. Freeze dough balls: 3 months. Bake from frozen (add 2-3 minutes). These stay soft for days. Perfect for lunchboxes and cookie swaps.
