M&M Cookies are the best treat for any occasion! They’re so easy to make (no chilling required) and they come out perfect every time! Soft, thick, chewy, and packed with M&M’s, what’s not to love?
M&M Cookies
M&M cookies are a staple in any cookie lover’s repertoire. You can change the colors of the M&M’s used to match any holiday or party. I like to use green and red for the holidays or orange and yellow for Halloween. Everyone loves to see them whether on a Christmas cookie tray, at a bake sale, or just after a long day. These cookies are simple to make too. One of my favorite things about them is that there’s no chilling or rolling out the dough required! The trick is using cornstarch in the dough. It makes the cookies thick and puffy without having to refrigerate the dough for hours. Plus these cookies come together fast so this is a great recipe when that craving hits and you need cookies now! A classic for a reason, you can’t go wrong with a heaping tray of gooey, chocolatey, soft M&M cookies!
Clamoring for cookie recipes? We’ve got you covered. Try some festive Cranberry Pistachio Cookies, a batch of decadent Cream Cheese Cookies, or a tray of melt in your mouth Butterscotch Chip Cookies the next time you need to whip up a sweet treat.
Why are my cookies flat?
It can happen to the best of us. Sometimes our cookies just don’t rise to the occasion. Here’s a couple reasons why and how you can fix this common issue.
- The butter and eggs weren’t brought to room temperature. You don’t want the butter to be mushy but it should be soft. Eggs can be placed in a bowl of warm water for 2-3 minutes to get them to room temp.
- Check your expiration dates on ingredients! Pantry staples can get lost in the mix sometimes and if your ingredients aren’t fresh or within their expiration date window, your cookies can end up flat.
- Finally, if you’re making several batches of cookies don’t bake the second batch on a warm pan! The butter will melt too fast and the dough will spread out too quickly leaving you with flat cookies. Let the pan cool or use a second baking sheet if you have one.
How To Make M&M Cookies
- Preheat. Preheat the oven to 350°F and prepare a large baking sheet with parchment paper or non-stick cooking spray. Set aside.
- Beat. In a large bowl with a hand mixer, or the bowl of stand mixer using a paddle attachment, beat together the brown sugar, granulated sugar, butter, eggs, vanilla, and almond extract on low speed until well combined.
- Whisk. In a separate medium bowl whisk together the flour, baking soda, corn starch, and salt.
- Combine. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until well combined
- Fold. Turn off the mixer and gently fold in the M&M’s.
- Roll. Roll the cookies into walnut sized balls and place about 2 inches apart on the prepared baking sheet. Press extra M&M’s into the top of each cookie if you’d like.
- Bake. Bake for 8-10 minutes. They will be slightly underbaked and that’s okay.
- Cool. Allow the cookies to cool for 2-3 minutes on the baking sheet. Transfer them to a wire rack and cool for 10-15 minutes.
- Serve. Serve and enjoy!
Storing M&M Cookies
Cookies can be stored in an airtight container on the counter for about a week.
This dough can also be made ahead of time, placed in a large freezer bag, and frozen for up to 3 months. Thaw the dough in the refrigerator overnight before baking as normal.
Ingredients Notes for M&M Cookies
- M&M’s – I typically stick with the good old stand by of plain old regular chocolate. Mini or regular sized will work fine. Feel free to mix up color combos! And don’t forget to save some for the tops of the cookies before baking!
- Flour – Spoon the flour into the measuring cup rather than dunking the cup into the bag.
- Baking Soda – Be sure your baking soda is in date so the cookies don’t come out flat.
- Salt – Just a pinch for balance.
- Cornstarch – This is the secret ingredient that makes these cookies soft and fluffy without having to chill the dough.
- Sugars – Both white granulated and packed brown sugar.
- Butter – 2 sticks! Yes, that may seem like a lot, but I promise that it’s what makes the texture so perfect.
- Eggs – Also at room temperature. It’s important for the proper texture!
- Vanilla and Almond Extracts – This combo gives the base of these cookies the best flavor!
Enjoy!
~Nichole
M&M Cookies
Ingredients
- 2 1/2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Teaspoons Corn starch
- 1 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Sticks Butter, softened
- 2 Large Eggs, at room temperature
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon almond extract
- 2 Cups M&M's
Instructions
- Preheat oven to 350 degrees and prepare a large baking sheet with parchment paper or non stick cooking spray and set aside.
- In a large bowl with hand mixer, or bowl of stand mixer using paddle attachment, beat together the brown sugar, granulated sugar, butter, eggs, vanilla, and almond on low speed until well combined.
- In a medium bowl whisk together the flour, baking soda, corn starch, and salt.
- With mixer on low, slowly add dry ingredients to wet ingredients until well combined.
- Turn off mixer and stir in the M&M’s.
- Roll cookies into walnut sized balls and place 2 inches apart on prepared baking sheet.
- Press extra M&M’s into the top of the cookie dough as desired.
- Bake in preheated oven for 8-10 minutes (they will be slightly under-baked).
- Allow cookies to cool for 2-3 minutes on pan, remove to a wire rack and cool for 10-15 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When you say stick of butter what is that in cups, 1/4 or 1/2 ??
1/2 Cup