These decadent chewy cookies are loaded with M&Ms and rich chocolate flavor - perfect as a sweet treat to add to the Christmas cookie tray, or enjoyed with vanilla ice cream as a midweek dessert!
If you enjoy these m&m cookies be sure to try our Oreo Brownies, Peach Cobbler Cake and Old-Fashioned Oatmeal Cookies.
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Ingredients
- Butter - Unsalted real butter is preferred otherwise omit the salt called for in the ingredients so that these cookies don’t have a salty taste. Softening the unsalted butter to room temperature will help with combining the butter with the rest of the ingredients for smooth cookie dough balls.
- Sugar - I’ve used granulated white sugar and light brown sugar in these cookies. The granulated sugar provides sweetness and lovely crispy edges to these delicious cookies while the brown sugar adds moisture for a chewy cookie center.
- You could use only granulated sugar but I recommend using the combination listed in this recipe for best results. If you don’t have brown sugar, use muscovado sugar instead.
- Cocoa powder - You can use sweetened or unsweetened cocoa powder. I prefer cocoa powder without any sugar as these cookies are already quite sweet.
- Vanilla extract - Vanilla paste (about ½ a teaspoon) can be used instead.
- Eggs - Allow the eggs to sit at room temperature for easy combination with the rest of the ingredients.
- Flour - This classic recipe calls for sturdy flour such as all-purpose flour, but you can use a popular gluten-free blend too if you’d prefer.
- Baking soda - Check the expiry date on your baking soda for the best results, especially if it’s been sitting in your pantry for a while.
- M&Ms - I’ve used regular M&Ms without any peanuts. Feel free to use an assortment of colors or stick with a color theme for holidays. Mini M&M candies can also be used.
- For the full list of ingredients, please scroll down to where you'll find the recipe card.
Instructions
Preheat the oven to 350 F.
In a large mixing bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
Add egg, and vanilla. Mix on low speed until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and there are fine.
Stir in M&Ms with a wooden spoon. The batter will be thick, and a little sticky and I recommend refrigerating it.
Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily.
If it is too frozen at this point, wait at room temp until it’s softened slightly. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls. (Should be around 13-14 cookies)
Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Bake for 10-12 minutes (the time varies due to different ovens).
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire cooling rack to cool completely.
Note: The only way to prevent the M&Ms from cracking is to leave them out of the cookie dough completely and only add the M&Ms to the tops of the cookies immediately after baking.
Tips
- It’s always best to chill the cookie dough before baking the cookies as this will help prevent the cookies from spreading too much, and you’ll achieve uniform-sized and round cookies. This is especially important if you use melted butter.
- To achieve perfectly rounded cookies, place a medium-sized cookie cutter or round glass/mug on top of your freshly baked cookies and swirl it around a few times. The cookies will become smaller and thicker the more you swirl.
- Make sure that the egg and butter are at room temperature for this recipe, as this helps them to mix much better into the cookie batter.
- You can easily double the ingredients to make an extra batch of these soft cookies and store them away in an airtight container in the freezer to enjoy whenever you like.
- Always check the expiry date on the label of your baking soda, as old or expired ingredients can affect how these cookies rise while baking.
- Use a cookie scoop for ease of measuring the chocolate chip cookie dough and to ensure uniform-sized cookies that will bake evenly.
- I’ve refrigerated the cookie dough before shaping the cookie balls and baking the cookies. This helps create a thicker cookie and will also prevent the cookies from spreading flat while baking.
- Baking time will vary since all ovens heat differently. These cookies should take about 10-12 minutes in the oven, but you can insert a toothpick to test for readiness.
- Experiment by adding peanut butter to another batch of cookies for extra flavor.
- Refrigerate the cookie dough - chilling cookie dough helps to prevent the cookies from spreading while baking so that they keep their shape and perfect texture. If you skip the chilling, you’re likely to end up with flat cookies that aren’t chewy on the inside.
Freezing and Storing Instructions
Cool the chocolate m&m cookie recipe before storing them completely.
Transfer to airtight containers and keep at room temperature for 3-5 days or freeze for 2-3 months.
Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!
📖Recipe
M&M Cookie Recipe (Without Shortening)
Ingredients
- 8 tablespoons unsalted butter, 113 grams, softened to room temperature
- ¼ cup white granulated sugar
- ½ cup cocoa powder, I used it without sugar, just regular good quality cocoa powder
- ½ cup brown sugar, regular or sub with muscovado sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- 2 large egg
- 1 and ½ cups all-purpose flour, can use a popular gluten-free blend too instead
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup M&Ms, no peanuts
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg and vanilla. Mix on low speed until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.
- Stir in M&Ms with a wooden spoon. The batter will be thick, and a little sticky and I recommend refrigerating it. Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
- The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait at room temp until it’s softened slightly. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls. (Should be around 13-14 cookies)
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
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Patricia L Jewkes
I made these with Crisco Shortening for the Nutrition