Chewy M&M Cookies Recipe

During my first week at Sweet Spot Studio, Chef Joy gave us a base cookie dough and had us experiment with eight different flour combinations. The goal? Understand how flour impacts texture. What surprised me most was that bread flour (typically used for bread dough) actually yields a chewier cookie texture than using all-purpose flour alone. That single experiment transformed how I approach cookie dough. So today, I’m sharing not just an easy m&m cookie recipe, but the pastry techniques that can help you create chewy m&m cookies or thin crispy cookies every single time.

What I Love About This M&M Cookie Recipe

• The combination of bread flour + all-purpose flour creates the perfect chewy texture
• Soft centers with lightly crisp edges
• Made with simple pantry ingredients
• Optionally, you can add flaky sea salt as a finish for a sweet-and-salty balance
• Dough can be baked immediately or chilled for deeper flavor

Ingredients: 

Here’s everything you’ll need for this chewy m&m cookies recipe:

Dry Ingredients

• 1 cup all-purpose flour (160 grams) – Gives the cookies overall structure.
• 1 cup bread flour (145 grams) – Incorporating bread flour results in a chewier cookie with more density. If you prefer less chew, substitute with 2 cups total all-purpose flour instead.
• ½ teaspoon salt – Balances the sweetness.
• ½ teaspoon baking soda – Lifts and helps the cookie spread properly.

Wet Ingredients

• 1½ sticks unsalted butter, room temperature – Creates soft centers. When creamed with sugar, it produces a light and airy cookie texture.
• ½ cup granulated sugar (110 grams) – Adds sweetness and encourages spread.
• 1 cup light brown sugar (145 grams) – Adds moisture and enhances chewiness.
• 1 whole egg (room temperature) – Adds structure and richness.
• 1 egg yolk (room temperature) – Provides extra chewiness.
• 1 teaspoon vanilla bean paste – Deepens flavor and richness. (You may substitute vanilla extract if needed.)

Mix-Ins

• 1 cup M&M candies or mini M&M variation – Adds colorful crunch and chocolatey sweetness.

How to Make M&M Cookies

These yummy cookies come together easily by following the steps outlined below: 

STEP 1: Prep Your Ingredients – Gather all of your ingredients before starting. Ensure your eggs and butter come to room temperature. You can also take this time to line your baking sheet with parchment paper.

STEP 2: Cream Butter and Sugars – In a stand mixer with paddle attachment (or hand mixer), cream together room temperature butter, granulated sugar, and brown sugars on low, then increase to medium speed. Beat about 5 minutes until light and fluffy. Scrape the sides of the bowl halfway through.

STEP 3: Add Eggs and Vanilla – Add vanilla bean paste or vanilla extract. Then and one egg at a time. Mix until fully incorporated.

STEP 4: Add Dry Ingredients – In a separate bowl, whisk together all-purpose flour, bread flour, salt, and baking soda. Gradually mix into the wet ingredients until just combined. Do not overmix. If you overmix, you will end up with a tough cookie.

STEP 5: Fold in M&M Candies – Gently fold in 1 cup of m&m candies or mini m&ms. Fold together, but take care to not over mix to avoid tough cookies.

STEP 6. Chill or Bake – For deeper flavor and chewier texture, refrigerate cookie dough overnight or up to 72 hours. If short on time, bake immediately.

STEP 7: Scoop and Bake – Preheat oven to 325°F (163°C). Use about 2 tablespoons of dough per cookie and place on prepared baking sheet. Bake for 15-20 minutes, until edges are golden brown but centers remain soft.

STEP 8: Rest and Cool – Let cookies rest on the baking sheet for 5 minutes. Then transfer to aluminum foil to cool completely. This helps maintain soft centers better than a wire rack. 

Make Ahead & Freezing Options

• Refrigerate dough up to 72 hours
• Freeze dough balls for up to 3 months
• These cookies can be baked from frozen, just add 2-3 extra minutes to the recommended baking time

FAQ:

Recipe Card:

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5 from 7 votes

M&M Cookie Recipe

By: Ebony Robinson

These chewy M&M cookies combine bread flour and all-purpose flour for the perfect balance of crisp edges and soft centers, delivering a bakery-style texture right at home. Loaded with colorful M&M candies this easy M&M cookie recipe is a fun, crowd-pleasing treat for any occasion.

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

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Ingredients 

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Dry Ingredients

• ▢ 160 grams All Purpose Flour, 1 Cup
• ▢ 145 grams Bread Flour, 1 Cup
• ▢ ½ tsp Salt
• ▢ ½ tsp Baking Soda

Wet Ingredients

• ▢ 1½  sticks Unsalted Butter, 6 oz
• ▢ 110 grams Granulated Sugar , ½ cup
• ▢ 145 grams Light Brown Sugar, 1 cup
• ▢ 1 Egg, Room Temperature
• ▢ 1 Egg Yolk, Room Temperature
• ▢ 1 tsp Vanilla Extract, or vanilla bean paste

Mix-Ins

• ▢ 1 cup M&M Candies, Or mini M&M variation

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Instructions 

• Gather all of your ingredients before you begin. Make sure the butter and eggs are at room temperature so they incorporate smoothly. Line a baking sheet with parchment paper and set aside.
• In a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, granulated sugar, and brown sugar on low speed. Increase to medium and beat for about 5 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl halfway through mixing.
• Add the vanilla bean paste or vanilla extract. Mix in the egg and egg yolk one at a time, beating until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour, bread flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing, as this can create a tough cookie. Gently fold in the M&M candies until evenly distributed throughout the dough.
• For deeper flavor and a chewier texture, refrigerate the dough overnight or up to 72 hours. If you are short on time, the dough can be baked immediately.
• Preheat the oven to 325°F (163°C). Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them a few inches apart. Bake for 15 to 20 minutes, until the edges are golden brown and the centers remain soft.
• Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to aluminum foil to cool completely. Cooling on foil instead of a wire rack helps maintain soft centers.

Notes

Substitutions & Variations

• Swap m&m candies for chocolate chips for a chocolate chip cookies twist
• Use dark chocolate m&m candies for richer flavor
• Add chopped nuts for texture
• Replace vanilla bean paste with pure vanilla extract
• Gluten-free 1:1 flour blend may work, though texture will vary

Nutrition

Calories: 373kcalCarbohydrates: 52gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 63mgSodium: 166mgPotassium: 53mgFiber: 1gSugar: 32gVitamin A: 433IUVitamin C: 0.1mgCalcium: 42mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Craving More?

If this m&m cookie recipe becomes your new go-to, I’d love to hear how you customized it! Did you go with mini m&m cookies? Extra sea salt? Chocolate chips? Tag me on Instagram @elicitfolio when you bake them, or follow along on Pinterest for more dessert inspiration. And if you’re here for more pastry-school-inspired baking techniques, there’s plenty more coming!