Soft, chewy and thick these M&M Cookies are a family favorite that you will want to make over and over again! With no chilling you can have these tasty treats in less than 30 minutes!
Cookies, oh what can I say about them? I absolutely adore them! I adore soft, chewy and thick cookies. Forget any of those crunchy cookies, they are not ever gonna be seen from me.
I really love M&M’s so obviously we had to make a regular version of or M&M Cookies because you really can’t have enough of a variety am I right?
These make a nice batch of 14 cookies which you can obviously double, heck you will probably want to double these as they are always a family hit and disappear too quickly.
These cookies are ones that I make often for the kids to bring to school functions, potlucks or any get together. They are just a basic easy cookie with tons of flavor.
We have never once came back with a single one left so that has to say something about these M&M Cookies! As much as I would love to have leftovers, I’ll settle with people just loving them.
If you are a cookie lover and want something simple that I can guarantee everyone will enjoy then these are the cookies that you absolutely must make!
Some of our other favorite cookies we have on our site include: The Best Oatmeal Raisin Cookies, Chocolate Whoopie Pies and Chocolate Sugar Cookies.
WHY THIS RECIPE WORKS:
- No chilling required!
- You can double the batch to have more on hand.
- These keep really well long term.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Unsalted butter
Granulated sugar
Light brown sugar
Vanilla extract
Egg
All-purpose flour
Baking soda
Salt
Mini M&M’s
Semi-sweet chocolate chips
HOW TO MAKE M&M COOKIES, STEP BY STEP:
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- Using a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter with the granulated sugar and brown sugar for 3 minutes until light and fluffy.
- Add the vanilla and egg, mix it in fully.
- Add the flour, baking soda, and sea salt, stir to combine until fully mixed in, do not over mix. Scrape the sides as needed.
- Add the M&M’s and chocolate chips and mix until just combined. Dough will be thick.
- Roll 3 tablespoons worth of dough into balls and place them about 3-inches apart.
- Bake for 11-12 minutes until lightly golden brown on the outside and the cookies do not appear glossy.
- Let the cookies cool on the sheet tray for 15 minutes then transfer to a wire rack to cool completely.
WHAT KIND OF CHOCOLATE CHIPS SHOULD I USE?
We use semi-sweet chocolate chips for this recipe as we find that it balances out the sweetness of the cookie. You can use any of your favorite chocolate chips including milk or dark.
CAN I USE SOMETHING OTHER THAN M&M’S?
While they wouldn’t be M&M Cookies without the M&M’s it is still a great cookie base to work off of. If you want to try some other things you can add:
- Reese’s Pieces
- Regular M&M’s
- Chopped Snickers
- Chopped Twix
- Peanut Butter Chips
- Chopped Reese’s Peanut Butter Cups
DO THESE NEED TO CHILL?
No, that is my favorite part about these cookies! They require no chill time like a lot of cookies do! The combination of ingredients used does not require the chilling.
That helps give it the nice and thick look and the soft and chewy texture! Now you can chill the dough if you’d like but it is absolutely not necessary.
WHY DO YOU USE MINI M&M’S?
I like using mini M&M’s because then you get all the pretty colors throughout the cookies more evenly distributed. You can also use mini chocolate chips!
HOW TO STORE:
These can be stored in an airtight container at room temperature where they will keep for up to 5 days.
They can also be frozen, baked or unbaked. You can place your cookie dough balls on a baking sheet and freeze, then remove and cover on pan with plastic wrap and foil, you can bake these right out of the freezer, you will just need to add a few minutes to baking time.
To freeze baked cookies, place cooled cookies in a freezer container and both baked and unbaked cookies will keep in the freezer for up to 3 months.
TIPS AND TRICKS:
- NO CHILLING REQUIRED!
- You can add in other ingredients other that M&M’s if you’d like, see my ideas above.
- Easily double this recipe.
- These can be frozen, see my tips above.
- We like to use mini M&M’s because they distribute more evenly in the cookies themselves.
- We use semi-sweet chocolate chips but milk or dark can be used as well.
Looking for that perfectly thick, chewy and soft cookie that you will not be able to resist? Then you absolutely must make these M&M Cookies!
If you like this recipe you might also like:
If you’ve tried these CHOCOLATE SUGAR COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
M&M Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup mini M&M's
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- Using a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter with the granulated sugar and brown sugar for 3 minutes until light and fluffy.
- Add the vanilla and egg, mix it in fully.
- Add the flour, baking soda, and sea salt, stir to combine until fully mixed in, do not over mix. Scrape the sides as needed.
- Add the M&M’s and chocolate chips and mix until just combined. Dough will be thick.
- Roll 3 tablespoons worth of dough into balls and place them about 3-inches apart.
- Bake for 11-12 minutes until lightly golden brown on the outside and the cookies do not appear glossy.
- Let the cookies cool on the sheet tray for 15 minutes then transfer to a wire rack to cool completely.
Notes
- NO CHILLING REQUIRED!
- You can add in other ingredients other that M&M's if you'd like, see my ideas above.
- Easily double this recipe.
- These can be frozen, see my tips above.
- We like to use mini M&M's because they distribute more evenly in the cookies themselves.
- We use semi-sweet chocolate chips but milk or dark can be used as well.
Nutrition
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