Introduction

These soft and chewy M&M cookies are a delightful treat combining the classic flavors of buttery dough with colorful candy pieces. Perfectly balanced between tender and sweet, they make a fun and easy bake for any occasion.

A close-up view of a soft and chewy cookie with a light golden-brown color, embedded with colorful candy pieces and semi-sweet chocolate chips. The cookie dough appears thick and slightly cracked on top, showing a chewy texture. Candy pieces in red, orange, yellow, blue, and green are scattered across the surface, some partially melted into the cookie, while dark brown chocolate chips are nestled between them. Pieces of broken cookies with the same candy and chocolate combination are visible around the main cookie, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (188g) all purpose flour*
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted butter (softened but still cool)
½ cup (100g) granulated sugar
⅓ cup (70g) brown sugar (lightly packed)
1 large egg
2 teaspoons pure vanilla extract
1½ cups total M&M’s and chocolate chips (about 1 cup M&M’s and ½ cup chips)

Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: Using a hand mixer or stand mixer with the paddle attachment, beat the butter and both sugars together for 1 to 2 minutes until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as needed.
Step 4: On low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 5: Gently fold in the M&M’s and chocolate chips. Usually, add about 1 cup into the batter and reserve the rest to press on top later.
Step 6: Scoop 2-tablespoon portions of dough and place the dough balls on a plate. Refrigerate for 30 minutes to 1 hour to help the cookies maintain thickness during baking.
Step 7: Press several of the remaining M&M’s and chocolate chips (about 5 per dough ball) onto the top of each mound. Place the dough balls on the prepared baking sheets, leaving a couple of inches between each for spreading. Mound the dough balls taller rather than wider for thicker cookies.
Step 8: Bake the cookies for 9 to 12 minutes. The edges should be set while the centers remain slightly underdone for the best soft texture. For a crisper cookie, bake a minute or two longer.
Step 9: Remove the baking sheets from the oven and transfer to wire racks. Allow the cookies to cool completely as they firm up while cooling.

Tips & Variations

Chilling the dough is key for thick, chewy cookies; however, you can bake them right away for thinner, crispier cookies.
Try substituting half the M&M’s with peanut butter chips or white chocolate chips for a twist in flavor.
Pressing some candy pieces on top before baking creates a colorful, attractive cookie surface.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread inside the container. Reheat gently in a microwave for a few seconds to regain softness before serving.

How to Serve

The image shows several soft and thick cookies filled with melted chocolate chips and colorful candy pieces in red, green, yellow, blue, and orange. One cookie is broken in half on top of another, revealing a gooey, chewy inside with visible chocolate and candy layers mixed in the beige dough. The cookies lie on a white marbled surface, with the background softly blurred to focus on the front cookies. The texture of the cookie dough looks soft and slightly crisp on the edges, with glossy chocolate chips melting in spots. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate instead of M&M’s?

Yes, you can replace M&M’s with your favorite chocolate chips, chunks, or even chopped chocolate bars for a different texture and flavor.

What if I don’t have brown sugar?

If brown sugar isn’t available, you can use an equal amount of granulated sugar mixed with 1 tablespoon of molasses or honey to mimic the moisture and flavor that brown sugar adds.