These Chewy M&M Cookies are to-die-for. Soft, buttery cookies with a crunch of candy-covered chocolate, these cookies will be a hit with anyone you serve them to.
Best chewy M&M Cookies
Butter. Chocolate. M&Ms. There are so many things to love about these cookies. Kid or adult, there is something about these chewy M&M cookies that is just so delicious. They taste amazing on their own, but you can also use them to level up other desserts, like ice cream and pudding. M&M cookies are also so colorful and attractive that they make great additions to cookie platters or care packages. Add these Nutella cookies, Red Velvet Cake Pops, and double chocolate cookies for a truly awesome dessert spread.
What makes them extra chewy?
These M&M cookies are made with All-purpose Flour, Cornstarch, Baking Soda, Salt, Butter, Brown Sugar, Granulated Sugar, Vanilla Extract, Eggs, and M&Ms. The melted butter and extra egg yolk that are used in this recipe are the secrets behind their chewiness.
What type of M&Ms should I use for m&m cookies?
We used Milk Chocolate M&Ms in this recipe because of their sweetness. But if you prefer dark chocolate or white chocolate M&Ms, go ahead and give them a try. The nutty ones, like Peanut M&Ms, may not work as well because of their size though.
How to make M&M cookies
- Sift dry ingredients. Sift the flour, baking soda, cornstarch, and salt in a separate bowl. Set aside.
- Melt the butter. Using a saucepan or the microwave, melt the butter until it is mostly liquid. Some chunks of softened butter are okay, so don’t make it too hot.
- Mix in the sugar and vanilla. To the bowl of melted butter, add the sugars and vanilla extract. Beat them together well with an electric hand mixer.
- Add in the eggs. Now, add the egg and extra egg yolk to the wet ingredients and beat again. Make sure the eggs are at room temperature before adding them.
- Add in the dry ingredients. Mixing at low speed, gradually incorporate the dry ingredients, increasing the speed of the mixer as they combine. Then, add in the milk chocolate M&M candies.
- Shape the cookie dough. Using a cookie scooper (I used a small size), scoop heaping mounds of the dough and roll it in your hands. Place each on a parchment paper-lined baking sheet about 2 inches apart from each other. You can also top them with a few extra M&Ms.
- Cover and chill. This is optional, but you can cover the baking sheet and place it in the refrigerator for about 2 hours to help the cookie dough hold its shape better (no chilling = flatter cookies).
- Bake. Bake the cookies at 350 degrees Fahrenheit for about 12-13 minutes. The centers will look a little under-baked, but don’t worry. They will continue to bake even after you take them out of the oven.
- Rest and cool. Allow the cookies to rest for about 5 minutes on the baking sheet before transferring them to a cooling rack. Serve immediately on their own or with some Chocolate Caramel Pretzels Bars, or store for later.
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Is melting the butter necessary?
Yes, melted butter makes a difference in these chewy M&M Cookies. By melting the butter, or at least using room temperature butter, you are giving the cookies their moist chewiness. It only takes a minute in the microwave or stovetop, so try NOT to skip this step.
Should I refrigerate the cookie dough?
It’s up to you if you want to refrigerate the dough. Whether you do or not will affect the way the cookies look in the end. If you prefer thin chewy M&M cookies, then don’t refrigerate the cookie dough. If you want them thicker though, then you’ll want to refrigerate them for about 2 hours before baking.
Fun flavor add-ins
- Nuts- almonds, macadamia nuts, walnuts, etc.
- Chocolate ganache- drizzle this ganache over the top of the cookies or dip them in it
- Other candies- Reese’s pieces, chocolate chips, sprinkles, etc.
How long will the dough keep in the fridge?
M&M cookie dough will only last for about 3-5 days in the refrigerator in an airtight container. If you want to keep it longer, you should freeze it.
How to freeze M&M cookie dough
To freeze the cookie dough, just place it in an airtight container once it has been shaped and chilled. You can use a container or a ziplock freezer bag to store the rolled dough. In the freezer, your M&M cookies will last for 6-12 months.
Chewy M&M Cookies
Sift the dry ingredients
- Sift the flour, cornstarch, baking soda, and salt in a separate bowl. Then set it aside.
Mix the butter, sugar, eggs, and vanilla
- Now melt the unsalted butter in a saucepan or microwave and pour it into a bowl. Make sure the butter isn’t too hot. Melt it just until most of the butter has melted. It’s ok if there is still a little chunk of softened butter.
- Add the brown sugar and granulated sugar to the butter along with the vanilla extract. Mix that together using an electric hand mixer. Make sure to beat it well.
- Now add the room temperature egg and egg yolk and beat them in. Room temperature eggs are important here. If you forget to leave them out, just place the eggs in a bowl of hot water for 5-10 minutes and they should be the perfect temperature.
Combine the wet and dry ingredients + m&ms
- Next, add in the dry ingredients and gently mix on low speed. Then gradually pick up the speed and mix until all ingredients are fully incorporated. Lastly, mix in the m&m candies.
- Now scoop out mounds using a cookie scoop and roll the cookie dough into your hands. Place the cookies on a baking sheet lined with parchment paper about 2 inches apart. You can also add a few extra m&ms on top for a more colorful cookie.
Chill and bake (chilling is optional)
- Cover and chill your dough for about 2 hours. This step is optional. If you want flatter cookies, don’t chill the dough.
- Then bake at 350 degrees Fahrenheit for about 12-13 minutes. The centers will look a little under-baked but don’t worry, they will continue to bake even after you take them out of the oven.
- Let them sit on the baking sheet for about 5 minutes before transferring them to a cooling rack. Keep them in an airtight container and enjoy for up to 1 week.