Posted Dec 15, 2023, Updated Sep 02, 2024 M & M Cookies are a nostalgic treat that transports me back to a little bakery in my favorite hometown. I worked hard to create a bakery-style M & M cookie recipe – and this one is a definite winner. They have chewy edges and soft centers, and taste irresistibly buttery and sweet. I combined M&Ms and mini chocolate chips so that these cookies are bursting with chocolate in every bite! Also try these candy-filled cookies: caramel cookies and toffee cookies.
M & M Cookies: Ingredients & Substitutions
All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour. Light Brown sugar. for these to taste the most like bakery m and m cookies, I suggest only using light brown sugar. Granulated sugar. you can use organic cane sugar instead of regular white sugar. Salted Butter. Unsalted butter works well in this recipe. Fine Sea salt. If you use table salt (iodized) I recommend halving the salt. Mini Chocolate chips. I suggest mini chips to offset the size of the M&Ms in these cookies, however you can use regular chips if you wish. M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive cookies. I love making these as Christmas using red & green M&Ms. I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes – so I use those for most occasions.
How to Make M & M Cookies
Begin my mixing the flour, baking soda, baking powder, and salt together in a small bowl, then set the dry ingredients aside. Then, in the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar. Next, add the egg and vanilla to the butter/sugar mixture and beat until combined. Then add the dry ingredients and beat until combined. Finally, stir in the M&M’s and chocolate chips and mix until evenly distributed throughout the dough. When the dough is ready, use a 1 ½ Tablespoon cookie scoop to portions out the dough, roll it into balls and place the balls evenly spaced on a baking sheet. Repeat until all the dough is used. Then, bake the m and m cookies in preheated oven for 9-10 minutes, or until the top is just set and just barely beginning to turn light golden brown. Once they are finished baking, remove the m & m cookies from the oven and let them cool on the baking sheet for 5-10 minutes. After 5-10 minutes, transfer the cookies to a wire rack to cool completely.
Serve
Serve the m and m cookies slightly warm for the gooey, fresh-from the oven flavor. Or, you can serve them completely cooled. We like to layer them with vanilla ice cream or vanilla frosting and make cookie sandwiches too – yum!
Store
Once cooled, store this m & m cookie recipe in an airtight container at room temperature for 3-5 days.
Freeze
Or, you can freeze these m and m cookies two ways:
Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake. To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
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