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Chewy M&M Cookies

chewy M&M cookies recipe - featured image

These chewy M&M cookies offer a perfect balance of soft, chewy texture with vibrant bursts of chocolate from M&Ms. Easy to make with pantry staples, they are a crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 2 ¼ cups (280 grams) all-purpose flour
  • ½ cup (60 grams) bread flour (optional)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • ¾ cup (150 grams) packed brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (270 grams) M&Ms (regular or peanut)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together all-purpose flour, bread flour (if using), baking soda, and salt.
  3. In another bowl, beat softened unsalted butter with brown sugar and granulated sugar until fluffy and light, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract until smooth and glossy.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined. Avoid overmixing.
  6. Fold in M&Ms, reserving a few to press on top of the dough balls before baking.
  7. Cover and refrigerate dough for at least 30 minutes (optional but recommended).
  8. Use a tablespoon or cookie scoop to portion dough balls about 2 inches apart on baking sheets.
  9. Bake for 10-12 minutes until edges are set but centers remain soft.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough before baking helps lock in chewiness and prevents spreading. Use softened butter, not melted, for best texture. Avoid overmixing dough to keep cookies tender. If cookies spread too thin, chill dough longer or add a bit more flour. Pull cookies from oven when edges are set but centers are still soft for perfect chewiness.

Nutrition

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