Chewy M&M Cookies

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.

Let’s get started!

Servings: 24

– 2 cups + 2 Tablespoons all-purpose flour – 1/2 teaspoon cornstarch – 1 teaspoon baking soda – 1/2 teaspoon salt – 3/4 cup unsalted butter melted (warm, not hot) – 3/4 cup golden brown sugar – 3/4 cup granulated sugar – 1 vanilla extract – 1 large egg + 1 egg yolk (room temp) – 1 heaping cup milk chocolate m&ms

TOTAL Time: 20 Min


White Scribbled Underline

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 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.