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–+ servings
Photo of M&M cookies stacked next to a bottle of milk

M&M Cookie Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 373 kcal

Ingredients
  

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

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
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