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.
Table Of Contents
Butter. Chocolate. M&Ms. There are so many things to love about this cookie recipe. Kid or adult, there is something about these chewy M&M cookies that is just so delicious.
- TASTE: These deliciously sweet cookies are made with melted butter, molasses-rich brown sugar, and chocolate M&Ms. They are the ultimate dessert.
- TEXTURE: This recipe makes extremely chewy, soft cookies. These are so amazingly moist, you won’t be able say no to seconds.
- TIME: This takes about 20 minutes to make.
- EASE: This recipe is simple and easy to make. Just follow my step-by-step instructions and photos for the perfect chewy M&M cookie every time.
What You’ll Need
- Dry ingredients- All-purpose Flour, Cornstarch, Baking Soda, and Salt make up the base for this cookie dough. The cornstarch makes these chewy M&M cookies crumbly and tender.
- Butter- This keeps these chewy cookies soft and buttery.
- Brown Sugar and Granulated Sugar– Sweetness as well as moisture comes from these two sugars.
- Vanilla Extract- This gives just a hint of vanilla that enhances the M&Ms’ flavor.
- Eggs- Gives these cookies their height and structure. They help bind the ingredients and help them rise in the oven.
- M&Ms- These sweet candies will give plenty of chocolate goodness and a festive color to this dessert.
Add-ins and Substitutions
- Add other candies and nuts- Reese’s pieces, chocolate chips, sprinkles, Andes candies, and other sweet treats can be added to these chewy cookies. You can also add nuts, like macadamia nuts, pecans, or walnuts.
- Substitute other M&Ms- I used milk chocolate M&Ms in this recipe because of their sweetness, but dark chocolate or white chocolate M&Ms work great, too. Mini M&Ms also work.
- Make these allergen-friendly- Substitute the flour for gluten-free baking flour and use plant-based butter found in most grocery stores. Vegan M&M-type candies, like Unreal, can be used instead.
- Add chocolate ganache- Drizzle this ganache over the top of the cookies or dip them in it for even more chocolaty goodness.
How to Make Chewy 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 microwave, melt the butter until it is mostly liquid. 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 or stand mixer.
- Add in the eggs. Now, add the room temperature egg and extra egg yolk to the wet ingredients and beat again.
- Add in the dry ingredients. Mixing at low speed, gradually incorporate the dry ingredients, increasing the speed of the mixer as they combine. Then, stir in the milk chocolate M&M candies.
- Shape the cookie dough. 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 10-13 minutes. The centers will look a little under-baked, but that’s ok. They’ll finish outside 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.
Pro Tip: I used a small size cookie scooper to scoop out my cookie dough. It makes the perfect size.
- Use room temperature eggs- Make sure the eggs are at room temperature before adding them to the dough because it will help them cream together more easily for a smoother dough.
- Scoop heaping mounds of dough- If you are using a small cookie scoop, make sure you take a heaping scoop for each cookie to get the right size.
- Add some extra M&Ms on top- This just looks better and some extra M&Ms never hurt any cookie 🙂
- Chill the dough- I highly recommend chilling the cookie dough for a couple of hours because it helps it hold its shape better, not flatten as much, and end up chewier.
The secret is letting the dough rest in the fridge. This helps some water evaporate, increasing the sugar content for chewier cookies. The melted butter and extra egg yolk that are used in this recipe are also the secrets behind their chewiness.
The extra egg yolk we use in this Chewy M&M Cookie recipe makes these cookies extra soft and chewy. As the yolk heats up, it takes on a gel-like texture, which is the secret to the awesome texture in this dessert.
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.
These Chewy M&M Cookies are versatile enough to add to any cookie platter or dessert spread. Serve them with other cookie favorites, cakes, pies, and sweets at your next holiday or Christmas party.
- Cookies: Add these to a cookie platter with some White Chocolate Macadamia Nut Cookies, Lofthouse Frosted Sugar Cookies (VIDEO), Chewy Oatmeal Raisin Cookies, and Double Chocolate Cookies (VIDEO).
- Cakes: Serve them with a slice of New York Style Cheesecake, Tiramisu Cake Recipe (VIDEO), Chocolate Honey Cake (Spartak Cake), or Chocolate Lava Cake (Video).
- Pies: Enjoy these Chewy M&M Cookies with Cherry Cobbler, Blueberry Pie, Pumpkin Pie, or Homemade Apple Pie.
- Sweet treats: Pair them with Chocolate Caramel Pretzels Bars, Pecan Tassies, Chocolate Pot De Creme, or Candied Pecans.
Make This Recipe in Advance
Make ahead: You can make the cookie dough for these cookies ahead of time and store it covered with plastic wrap in the refrigerator for 3-5 days. Take them out to bake when you’re ready. (Bonus: the longer they chill, the chewier they will be.)
Storing: You can keep these cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 14 days, and in the freezer for up to 12 months.
Freeze: 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.
More Delicious Cookies!
Full Recipe Instructions
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 10-13 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.