M&M Cookie Recipe: Chewy Chocolate Candy Cookies You’ll Love

M&M Cookies are a favorite to bake because they’re soft, flavorful, and full of chocolate in every bite. This recipe has been a family favorite for years.

What sets these cookies apart is using both chopped and whole M&Ms in the dough. The chopped pieces melt into the cookie for pockets of chocolate, while the whole candies pressed on top give each cookie a bakery-style, picture-perfect finish.

They’re ideal for birthdays, holidays, class parties, or any time you want a cheerful, easy treat. They bake quickly, stay soft, and tend to disappear fast.

This M&M cookie is as beloved as our Snickerdoodle Cookies and Frosted Sugar Cookies.

Why you’ll love it + Why it works:

Quick. This easy dessert comes together fast.
Fun. Bright, colorful cookies that are easy to customize by switching M&M varieties.
Butter + oil keeps them soft. The combination adds flavor and keeps cookies tender for days.
Chopped candy spreads flavor. Chopping some M&Ms creates melty chocolate pockets throughout the dough, not just on top.

M&M Cookies Ingredients

Granulated sugar (1 cup) – sweetens and helps the edges set.
Brown sugar (1 cup) – adds moisture and keeps the cookies chewy.
Butter, softened (½ cup) – adds richness and tenderness.
Vegetable oil (½ cup) – helps cookies stay soft and prevents drying out.
Eggs (2) – bind the dough and provide structure.
Baking powder (1 teaspoon) – adds lift for a soft, thick cookie.
Salt (1 teaspoon) – balances sweetness and enhances flavor.
Baking soda (1 teaspoon) – helps the cookies spread slightly and brown.
Vanilla extract (1 teaspoon) – classic cookie flavor.
All-purpose flour (3 cups) – provides structure so cookies hold their shape.
M&Ms, chopped and whole (2 cups) – use about ½ cup chopped and the rest whole; mini M&Ms can be used for topping. Swap different M&M varieties for holidays or flavor variations.

How to Make M&M Cookies

Prep. Preheat the oven to 350°F (175°C). Lightly grease or line a cookie sheet.

Crushed M&Ms mixed through out cookie dough.

Batter. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together 1 cup granulated sugar, 1 cup brown sugar, ½ cup softened butter, and ½ cup vegetable oil until combined.

Add 2 eggs and beat until the mixture is light and slightly fluffy.
Add 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon vanilla extract. Mix until just combined.

M&Ms. Fold in 2 cups of M&Ms with about ½ cup chopped so you get melted chocolate pockets throughout the dough. Chop M&Ms using a nut chopper, by crushing in a sealed bag with a flat-bottomed cup, or pulse briefly in a food processor. Stir until evenly distributed.

Cookie dough scooped into balls on cookie sheet.

Bake. Use a medium cookie scoop to portion dough into balls and arrange them on the prepared baking sheets, leaving space between each cookie. Press 6–9 whole M&Ms on top of each dough ball for a decorative, bakery-style look.

Bake in batches for 8–10 minutes, until the edges are just set. The centers should still look slightly soft—cookies will finish setting as they cool.

Picture perfect. Let the cookies cool on the sheet for a few minutes. For perfectly round cookies, gently press the circumference with a silicone spatula while warm. Transfer to a wire rack to cool completely.

Kristyn’s Recipe Tips

Chop some M&Ms. Chopped candies create melty pockets throughout the dough while whole candies on top keep the cookies pretty.
Don’t overbake. Remove cookies when edges are set and centers still look soft for a chewy result.
Customize the mix-ins. Use seasonal M&Ms, mini candies, or swap in peanut butter M&Ms for a different flavor.
Make them picture-perfect. Press extra M&Ms on top of each dough ball before baking for that bakery look.
Mini cookies. Make smaller dough balls and top with mini M&Ms reduce bake time to 5–6 minutes.

M&M Cookies recipe stacked on each other on white plate.

4.87 from 96 votes

M&M Cookie Recipe

By: Kristyn Merkley

M&M Cookies are an all-time crowd-pleaser—easy to mix, quick to bake, and perfect for sharing or gifting.

Servings: 36

Prep: 5 mins

Cook: 7 mins

Total: 12 mins

Equipment

nut chopper (optional for chopping M&Ms)

Ingredients

1 cup granulated sugar
1 cup brown sugar
½ cup butter, just softened
½ cup vegetable oil
2 eggs
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups M&M’s (plain) chopped and whole, separated – mini M&Ms optional for topping.

Instructions

Preheat oven to 350°F (175°C).
In a stand mixer, cream together granulated sugar, brown sugar, butter, and oil.
Add eggs and beat until fluffy.
Add flour, baking soda, baking powder, salt, and vanilla; mix until combined.
Mix in chopped M&Ms (about ½ cup chopped).
Using a medium cookie scoop, portion dough onto a lightly greased pan and press 6–9 whole M&Ms on top of each ball before baking.
Bake for 8–10 minutes. Edges should be set while centers remain soft.
For picture-perfect cookies, gently press the circumference with a silicone spatula before they cool completely.

Notes

Flat cookies. If the butter is too warm the cookies may spread. If needed, chill the dough before baking.

Store cookie dough.

Refrigerate the dough. Cover and store in the fridge for 1–2 days; chilling helps prevent excess spreading.
Freeze cookie dough. Freeze logs or individual dough balls for later baking.

Store. Place cooled cookies in an airtight container for 3–4 days. Adding a slice of white bread to the container helps keep them soft longer.

Freeze. Baked cookies can be frozen for 3–4 months.

Nutrition

Calories: 136kcal, Carbohydrates: 19g, Protein: 1g, Fat: 6g

Nutrition information is automatically calculated and should be used as an approximation.

Recipe FAQ

How do I store M&M cookie dough?

Refrigerate the dough. Cover and store in the fridge for 1–2 days. Chilling helps limit spreading.
Freeze cookie dough. Freeze as logs or individual dough balls for later baking.

How should I store baked M&M cookies?

Store. Keep cooled cookies in an airtight container for 3–4 days; adding a slice of white bread can help maintain softness.
Freeze. Baked cookies freeze well for 3–4 months.