The Best Soft and Chewy M&M’S Cookies Recipe

These soft and chewy M&M’S cookies are what cookie dreams are made of—golden edges, gooey centers, and vibrant pops of chocolate candy in every single bite. They come together quickly, require no fancy equipment, and make your kitchen smell like pure happiness. Whether you’re baking for a party, a cozy night in, or just to satisfy a sudden sweet craving, this recipe is a guaranteed winner for busy bakers.

Why You’ll Love This Recipe

• Incredibly Easy: No chilling required, no complicated steps—just mix, scoop, and bake. You’ll have warm cookies on the table in about 25 minutes from start to finish.
• Soft and Chewy Texture: The brown sugar keeps them irresistibly soft and chewy, while the edges get just the right amount of crisp.
• Fun and Colorful: Perfect for holidays, birthdays, or any day that needs a little extra color and joy. Kids and adults both go crazy for these!
• Versatile: The base dough is endlessly customizable—swap in your favorite mix-ins or adjust the flavor to suit your mood.

Ingredients You’ll Need

Here’s what you need to make the best M&M’S cookies ever, plus why each ingredient matters:

• All-purpose flour: The structure of the cookie—don’t pack it too tightly when measuring.
• Baking soda: Gives the cookies that perfect rise and slight puffiness.
• Salt: Balances sweetness and deepens flavor.
• Unsalted butter: Room temperature is key for creaming; it makes the cookies rich and flavorful.
• Brown sugar: Adds moisture and gives that irresistible chewy texture with a hint of molasses flavor.
• Granulated sugar: Helps achieve those perfectly crisped edges.
• Eggs: Binds the dough and adds richness.
• Vanilla extract: Enhances all the other flavors. Don’t skip it.
• M&M’S candies: The star of the show—use regular, mini, or seasonal colors for a twist.
• Chocolate chips (optional): For extra gooey chocolate pockets.

Variations

• Peanut Butter M&M’S: Swap out regular M&M’S for peanut butter ones and toss in some crushed peanuts.
• Dark Chocolate Dream: Use dark chocolate M&M’S and add chopped dark chocolate chunks for an intense cocoa fix.
• Oatmeal M&M Cookies: Mix in a cup of quick oats for a heartier cookie with added texture.
• Holiday Edition: Use red and green M&M’S for Christmas, pastels for Easter, or orange and black for Halloween.

How to Make The Best Soft and Chewy M&M’S Cookies

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and help the cookies bake evenly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside—this helps avoid clumps later.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. This step is crucial for that soft, tender texture.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, then add the vanilla extract. Mix until just combined.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix!

Step 6: Fold in the M&M’S

Gently fold in the M&M’S (and chocolate chips if using), saving a few to press on top of each dough ball for that bakery-style look.

Step 7: Scoop and Bake

Scoop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, until the edges are set and the centers still look slightly underbaked.

Step 8: Cool

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll continue to set as they cool, so resist the urge to move them too soon!

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your butter and eggs aren’t straight from the fridge—this helps everything mix more smoothly.
• Don’t Overbake: The secret to soft cookies is pulling them out of the oven when they still look slightly underdone in the center.
• Chill the Dough (Optional): If you have time, chill the dough for 30 minutes to prevent spreading and get an even thicker cookie.
• Extra M&M’S on Top: Press a few extra M&M’S into the tops right after baking for that perfect, colorful finish.

How to Serve

Serve these cookies warm with a cold glass of milk, or stack them high on a festive plate for parties and bake sales. They also make amazing ice cream sandwich bases—just pick your favorite flavor and gently press between two cookies for an instant dessert upgrade.

Make Ahead and Storage

Storing Leftovers

Keep cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, especially if you tuck a slice of bread into the container to keep them moist.

Freezing

Freeze the cookie dough balls on a baking sheet, then transfer to a zip-top freezer bag. Bake straight from frozen—just add an extra minute or two to the baking time.

Reheating

Pop a cookie in the microwave for 8–10 seconds to bring back that warm-from-the-oven magic.

FAQs

Can I use melted butter instead of softened?
It’s best not to. Melted butter makes the dough too runny and leads to flatter cookies. Softened butter gives you the best texture.

Why are my cookies spreading too much?
Too-warm butter or not enough flour might be the culprit. Try chilling the dough or checking your measurements.

Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 48 hours or frozen for up to 3 months. Just bring it slightly to room temp before scooping if chilled.

Do I have to use M&M’S?
Not at all! You can sub in other candies like Reese’s Pieces, chopped Snickers, or even sprinkles for a funfetti-style version.

Final Thoughts

These soft and chewy M&M’S cookies are everything you want in a homemade treat—quick, colorful, and packed with melty chocolate goodness. They’re a joy to make and even better to eat, so don’t wait for a special occasion to whip up a batch. Try them once, and you’ll be hooked!

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