Soft and Chewy M&M Cookies

Soft and chewy M&M cookies! These easy M&M chocolate chip cookies are as delicious as they are colorful.

These soft and chewy M&M cookies are a family favorite! The cookies are a fun twist on classic chocolate chip cookies.

This M&M cookie recipe makes cookies that have great flavor. The cookies have soft middles and chewy edges, and they’re packed with candy and chocolate, which is hard to beat.

Ingredients

• All-purpose flour: It’s important to properly measure the flour. Packing the flour in will give you dry, crumbly cookies.
• Baking soda
• Salt
• Butter: I use salted butter.
• Vegetable shortening: Shortening helps to give the cookies their soft and chewy texture.
• Brown sugar: The brown sugar gives the cookies moisture and chew.
• Granulated sugar: Adds structure and flavor.
• Eggs
• Vanilla extract: Feel free to use less vanilla if you’d prefer. You can reduce the vanilla to 1 teaspoon.
• M&Ms: Plain chocolate M&Ms work well in this recipe.
• Chocolate chips: You can use milk chocolate chips, semisweet chocolate chips, or mini chocolate chips.

How to make M&M cookies

Step 1: In a small bowl, whisk together flour, baking soda, and salt. Set the dry ingredients aside.

Step 2: In a large bowl, with a hand mixer or a stand mixer, beat together butter and shortening until well-combined.

Step 3: Add sugars, and beat for about 4-5 minutes on high, or until very well-combined.

Step 4: Add eggs, one at a time, and vanilla; beat in for 3 minutes. Scrape down the sides of the bowl as needed.

Step 5: Stir in flour mixture until just combined.

Step 6: Add chocolate chips and M&M’s; stir in.

Step 7: Cover, and chill the dough for at least 2 hours.

Step 8: Preheat oven to 375 F, and line 2 baking sheets with parchment paper.

Step 9: Drop cookie dough by medium scoops (1.5 tablespoons) onto prepared cookie sheets.

Step 10: Bake for about 8-10 minutes, or until very lightly browned at the edges.

Step 11: Remove from oven, and let the cookies cool on the baking sheet.

Tips

• It’s key to properly measure the flour. The most accurate way to measure the flour is to weigh it (click on “metric” immediately underneath the ingredients to get the weights). If you aren’t weighing the flour, sift or stir it to break it up. Lightly spoon the flour into a measuring cup and level. Avoid packing the flour because it will give you dry, crumbly dough.
• Please don’t skip the chilling time. It’s easy to be tempted to skip it when you want cookies 5 minutes ago, but the cookies will bake out and be flat without it.
• Using a cookie scoop will make it easier to portion the dough and will give you uniform cookies.
• Slightly underbaking the cookies will help to keep the cookies soft and chewy.

Recipe FAQs

Storage

The cookies should be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.

More M&M recipes!

If you’ve tried this soft and chewy M&M chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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