I’m sharing the easiest recipe for soft, chewy chocolate chip cookies studded with M&M’s as one of my Gift Baking Ideas for Valentine’s Day, complete with a secret ingredient that few bakers expect.

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I call these The BEST M&M Cookies because who could resist a soft, chewy cookie studded with bright M&Ms? I keep things simple, using melted and cooled unsalted butter so the texture stays impossibly tender, and I pile extra M&Ms on top so each bite has that fun, crunchy surprise.

I bring them to parties and they vanish fast, they’re perfect for Valentines Day Cookies For Kids or wrapped up as little Gift Baking Ideas when you want something that looks fancy but was actually easy. Try not to eat the whole tray yourself, I mean, good luck with that.

Ingredients

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Flour gives structure and carbs, little protein, so cookies hold their shape.
Brown sugar adds moisture, deep sweetness and a bit of caramel flavor, yes.
Granulated sugar boosts sweetness and crisp edges, mostly empty carbs though.
Butter brings richness, chewiness and flavor, lots of fat so watch serving size.
Egg and extra yolk add protein, bind ingredients and make soft texture.
Vanilla amps flavor, smells warm and familiar, no calories really but so tasty.
M&Ms bring chocolate, crunch and bright colors, candy adds extra sugar and fun.
Baking soda helps spread and browning, gives tiny lift in the cookie.
Optional flaky sea salt finishes cookies, contrast sweet with a quick salty hit.

Ingredient Quantities

2 1/4 cups (281 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (100 g) granulated sugar

3/4 cup (150 g) packed light brown sugar

1 cup (2 sticks, 226 g) unsalted butter melted and cooled

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups (about 9.5 oz / 270 g) M&Ms

flaky sea salt for sprinkling optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups (281 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl and set aside.

3. In a large bowl mix 1/2 cup (100 g) granulated sugar and 3/4 cup (150 g) packed light brown sugar with 1 cup (226 g) melted and cooled unsalted butter until smooth and glossy, scraping sides, you don’t want lumps.

4. Stir in 1 large egg, 1 large egg yolk and 2 teaspoons vanilla extract until just combined; if the butter’s still warm let it cool or you’ll scramble the eggs.

5. Add the dry ingredients to the wet and fold gently until mostly combined, a few streaks of flour is fine – overmixing makes tough cookies.

6. Fold in 1 1/2 cups (about 270 g) M&Ms but reserve a handful to press on top before baking for prettier cookies.

7. Chill the dough at least 30 minutes to 1 hour for thicker, chewier cookies, or up to 24-48 hours for deeper flavor; if you’re in a rush you can bake right away but they’ll spread more.

8. Scoop dough into 2 tablespoon-sized balls (or use a medium cookie scoop), place on the prepared sheets about 2 inches apart, press extra M&Ms on top and sprinkle lightly with flaky sea salt if using.

9. Bake 9 to 12 minutes until edges are set and centers still look slightly soft, rotate pans halfway if needed; don’t overbake, they firm up as they cool.

10. Let cookies cool on the sheet for 5 to 10 minutes, then transfer to a wire rack to finish setting. Store in an airtight container for up to 3-4 days or freeze scooped dough for later.

Equipment Needed

1. Oven and 2 baking sheets (lined with parchment or a silicone baking mat)
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Measuring cups and spoons plus a kitchen scale if you want the gram amounts exact
4. Whisk for the dry mix and a rubber spatula for scraping and folding
5. Wooden spoon or sturdy mixing spoon for combining the wet ingredients
6. 1 tablespoon cookie scoop or a tablespoon for portioning dough
7. Cooling rack to finish setting the cookies
8. Small bowl for holding reserved M&Ms and flaky sea salt (optional)
9. Plastic wrap or an airtight container for chilling or storing dough

FAQ

Q: How do I know when the cookies are done? A: They should be golden at the edges and still a little soft in the center. Bake at 350°F (175°C) for about 10 to 12 minutes for medium scoops, maybe 12 to 14 for larger. They'll firm up as they cool, so don't overbake or they'll get dry.

Q: Can I use softened butter instead of melted? A: Yes, but the texture changes. Melted butter gives a chewier, denser cookie. If you use softened butter, cream it with the sugars for 2 to 3 minutes so you get some air and a lighter, more cake like cookie.

Q: Do I need to chill the dough? A: Not required, but chilling helps. 30 minutes to an hour keeps the cookies from spreading too much and concentrates the flavor. You can also chill overnight for even better flavor. If baking from frozen, add a minute or two to the bake time.

Q: My M&Ms crack or bleed color, how do I stop that? A: Gently fold the M&Ms in at the end, don’t overmix. Chill the dough so the candies hit a cooler surface. Press a few extra M&Ms onto the tops right before baking so they stay pretty. Also avoid overbaking, high heat makes candies melt more.

Q: How should I store or freeze these cookies or the dough? A: Baked cookies keep in an airtight container at room temp for 3 to 4 days. Freeze baked cookies up to 2 months. For dough, scoop into balls and freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen adding 1 to 3 minutes to the time.

Q: Any quick swaps or common tweaks? A: You can swap light brown for dark brown for deeper flavor, or use a cup of chocolate chips with M&Ms for extra melty pockets. If using salted butter, cut the added salt down a bit. For gluten free use a 1:1 GF flour blend but texture will differ. And sprinkling flaky sea salt on warm cookies makes them taste awesome.

The BEST M&M Cookies Recipe Substitutions and Variations

All-purpose flour (2 1/4 cups): use a 1-to-1 gluten-free flour blend by weight if you need GF, or swap for whole wheat pastry flour 1:1 — cookies will be a bit denser and more nutty.
Unsalted butter, melted (1 cup): use melted coconut oil 1:1 for a dairy-free option (slight coconut taste), or use salted butter same amount and cut added salt to a pinch.
Egg + egg yolk: for egg-free, replace the large egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and omit the extra yolk; or just use 2 large whole eggs instead of egg plus yolk for a slightly cakier cookie.
M&Ms (1 1/2 cups): swap with semisweet chocolate chips or chopped chocolate same volume, or use peanut M&Ms or Reese’s Pieces for a different flavor/texture.

Pro Tips

1) Measure flour right, or your cookies’ll be dense. If you have a scale use it, if not spoon the flour into the cup and level it off instead of scooping with the cup.

2) Chill the dough longer for thicker chewier cookies, even overnight if you can. If you forget, stick the scooped balls in the freezer for 10 to 20 minutes, that helps them not spread like crazy.

3) Make sure the melted butter is cooled before you add the eggs, otherwise you might end up with scrambled egg bits in the dough and nobody wants that. Mix just until the dry bits are mostly gone, overworking makes them tough.

4) Press a few M&Ms on top right before baking so they look pretty, and sprinkle flaky sea salt right after they come out while still warm, it brightens the flavor. Store finished cookies with a slice of bread to keep them soft and warm them a few seconds in the microwave to revive that fresh-baked feel.

The BEST M&M Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing the easiest recipe for soft, chewy chocolate chip cookies studded with M&M's as one of my Gift Baking Ideas for Valentine’s Day, complete with a secret ingredient that few bakers expect.

Servings

servings

Calories

212

kcal

Equipment: 1. Oven and 2 baking sheets (lined with parchment or a silicone baking mat)
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Measuring cups and spoons plus a kitchen scale if you want the gram amounts exact
4. Whisk for the dry mix and a rubber spatula for scraping and folding
5. Wooden spoon or sturdy mixing spoon for combining the wet ingredients
6. 1 tablespoon cookie scoop or a tablespoon for portioning dough
7. Cooling rack to finish setting the cookies
8. Small bowl for holding reserved M&Ms and flaky sea salt (optional)
9. Plastic wrap or an airtight container for chilling or storing dough

Ingredients

2 1/4 cups (281 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (100 g) granulated sugar
3/4 cup (150 g) packed light brown sugar
1 cup (2 sticks, 226 g) unsalted butter melted and cooled
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups (about 9.5 oz / 270 g) M&Ms
flaky sea salt for sprinkling optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
Whisk together 2 1/4 cups (281 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl and set aside.
In a large bowl mix 1/2 cup (100 g) granulated sugar and 3/4 cup (150 g) packed light brown sugar with 1 cup (226 g) melted and cooled unsalted butter until smooth and glossy, scraping sides, you don't want lumps.
Stir in 1 large egg, 1 large egg yolk and 2 teaspoons vanilla extract until just combined; if the butter's still warm let it cool or you'll scramble the eggs.
Add the dry ingredients to the wet and fold gently until mostly combined, a few streaks of flour is fine – overmixing makes tough cookies.
Fold in 1 1/2 cups (about 270 g) M&Ms but reserve a handful to press on top before baking for prettier cookies.
Chill the dough at least 30 minutes to 1 hour for thicker, chewier cookies, or up to 24-48 hours for deeper flavor; if you're in a rush you can bake right away but they'll spread more.
Scoop dough into 2 tablespoon-sized balls (or use a medium cookie scoop), place on the prepared sheets about 2 inches apart, press extra M&Ms on top and sprinkle lightly with flaky sea salt if using.
Bake 9 to 12 minutes until edges are set and centers still look slightly soft, rotate pans halfway if needed; don't overbake, they firm up as they cool.
Let cookies cool on the sheet for 5 to 10 minutes, then transfer to a wire rack to finish setting. Store in an airtight container for up to 3-4 days or freeze scooped dough for later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.