Easy M&M cookie recipe makes soft cookies in less than 20 minutes! No mixer, no chilling needed for this simple M&M cookie recipe.
My kids love M&M cookies. I’m not sure whether it’s the colors or the candy shell, but they just love them.
These easy M&M cookies are just that – super easy. You don’t need a mixer, and there’s no chilling time.
So, you can whip up a batch of these cookies from scratch in less than 20 minutes.
Just be sure to read the tips about the flour and the butter below to ensure perfect cookies.
How to make M&M cookies
Step 1: Melt the butter. You want the butter to be just melted. Mine is mostly melted, and then I whisk it to get it completely melted.
Tip >> You won’t want the butter to be hot. Hot butter will cook the egg or give you greasy cookies that bake out.
Step 2: Whisk in the sugar until combined.
Step 3: Whisk in the egg and vanilla.
Step 4: Whisk in the dry ingredients.
Tip >> Be sure to measure the flour correctly! Packing the flour will give you doughy or dry cookies. You want to sift or aerate the flour. Then, spoon it into the measuring cup and level.
Step 5: Stir in the M&M candies.
Step 6: Drop scoops of cookie dough 2 inches apart on the prepared baking sheet.
Step 7: Bake.
You can! You can substitute chocolate chips for part of the M&Ms.
I like to use plain chocolate M&Ms.
The cookies should be stored in an airtight container at room temperature. The cookies will keep for up to 4 days when properly stored.
More easy cookie recipes!
If you’ve tried this easy M&M 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!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Easy M&M Cookie Recipe
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tablespoon vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour properly measured
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 ½ cups M&Ms
- 1/2 cup chocolate chips optional
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn’t be hot.
- In a large bowl, mix butter with the sugars until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Mix until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in M&Ms and chocolate chips, if using.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on the baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
- Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or doughy cookie.
- Or 1/4 teaspoon table salt
- Don’t over-bake the cookies, or you won’t end up with soft cookies. Slightly underbaking the cookies will give you soft cookies that stay soft.
- Nutrition facts are estimates.
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Can you double the recipe?
You can! I’ve made double batches of these cookies, and the recipe doubles well.
Mac McDonald says
Your cookies are simply the best!
an unsatisfied reviewer says
Kate, I think you should rethink the serving size of 24 cookies above. I hate to leave a negative review, but….I don’t know who has been rating this recipe, but it does not make 24 cookies. Maybe 12 and should use mini M&M’s at that.
It is a nice recipe for 10 or 12 cookies with mini M&M’s but certainly not 24 as stated.
There will always be some variation with cookie recipes and yield. However, if you only got 10-12 cookies out of this recipe, you didn’t use the size of cookie scoop indicated. Absolutely feel free to make changes like using mini chocolate chips or mini M&Ms if you prefer.
Shawna Kearns says
These cookies turned out great and so delicious ! Definitely making them again. Thanks for the recipe! ?
Thank you! I’m so glad that you liked the cookies!
Hello! LOVE this recipe! Will these freeze well for about a week? I’d like to pre-make them for the holiday.
Hi! Thank you so much! I’ve frozen the scoops of dough, and I haven’t had any issues with that, but I haven’t frozen the baked cookies.
I made this recipe and it is SO good and easy!! I baked them for only 7-8 minutes and they turned out perfectly! Thank you for this great recipe.
Thank you! I’m glad you liked the cookies. =)
THE COOKIES WERE AMAZING!
you are the best
my family loved this!
Thank you so much!
This recipe looks delicious! I can’t wait to try. If I wanted to add peanuts along with the MnMs, how should I divide them? Should I put less MnMs, or keep it at 1-1/2 cup and still add peanuts?
Thanks! =) I think it will depend whether you want to add a lot of people or just a bit. If you’re just adding a little bit of chopped peanuts (like 1/4 cup or less), I would just keep the same amount of M&M’s. Hope that helps!
I made these on a whim tonight – such and easy recipe but SO good! To be honest I picked this recipe over others I found on the internet because this one didn’t require refrigerating the dough before scooping/baking. These cookies have the perfect amount of sweetness and are so soft. Definitely a keeper!
Thank you! I’m so glad that you liked the cookies! Thank you for coming back to comment. =)
Thank you! My grandkids love the cookies! This recipe was easy, and I could make it with the grands. They gobbled the cookies up, and they want to make more.
Thanks! I’m so glad that they were a hit! =) Thank you for coming back to comment.
I hope this will help me in my practical on tuesday??☺☺
Good luck!! =)
These were amazing but my only complaint is that they twisted a bit like oatmeal