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mm cookies piled on top of each other

Easy M&M Cookie Recipe

These M&M cookies are soft and chewy with crispy edges! Packed with tons of M&M candies and no chilling! We loved making these M&M cookies for Easter but because M&M's come in so many colors you can easily switch up the colors and make them for any special occasion.
5 from 39 votes
Prep Time: 5 mins
Cook Time: 10 mins
Serves: 16 cookies
Calories: 2447kcal


  • 9 ounces (227 g) all-purpose flour 2 cups spooned and leveled
  • 1 tsp (1 tsp) baking powder
  • 1/2 tsp (1/2 tsp) baking soda
  • 4 ounces (113 g) unsalted butter 1/2 cup, room temperature
  • 4 ounces (113 g) granulated sugar 1/2 cup
  • 2 ounces (57 g) brown sugar 1/4 cup
  • 1 large (1 large) egg room temperature
  • 1 large (1 large) egg yolk room temperature
  • 2 teaspoons (2 teaspoons) vanilla extract
  • 10 ounces (284 g) M&M candy 2 cups
  • 1/2 tsp (1/2 tsp ) salt


  • Stand mixer with paddle attachment


  • Preheat your oven to 350ºF and line two cookie sheets with parchment paper.
  • Cream the softened butter, white sugar and brown sugar together in the bowl of your stand mixer with the paddle attachment until light and fluffy. About 2 minutes.
  • Add in your egg, egg yolk and vanilla and cream on low until combined. Scrape the bowl to make sure everything is combined evenly.
  • Add in the flour, baking powder, baking soda and salt and mix on low until combined.
  • Scoop the dough onto your cookie sheet using a #20 scoop (about two tablespoons per scoop) and place a few M&M's on top so you can see the colors when they bake.
  • Bake for 10-12 minutes or until the center of the cookie is no longer shiny. Cookies will be pale.
  • Allow your cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool the rest of the way. Store at room temperature in an air tight container for up to two weeks.


Tips for success
  1. Use room temperature butter for the best results
  2. Use room temperature eggs.  I place my eggs (in the shell) into a bowl of warm water for 5 minutes. Room temperature eggs make thicker cookies. 
  3. Cream your butter and sugar for 1-2 minutes until light and fluffy in color before adding in eggs 


Serving: 1cookie | Calories: 2447kcal (122%) | Carbohydrates: 346g (115%) | Protein: 33g (66%) | Fat: 103g (158%) | Saturated Fat: 62g (310%) | Cholesterol: 614mg (205%) | Sodium: 748mg (31%) | Potassium: 892mg (25%) | Fiber: 6g (24%) | Sugar: 170g (189%) | Vitamin A: 3349IU (67%) | Calcium: 375mg (38%) | Iron: 13mg (72%)