Chewy M&M cookies, which are packed with butter, brown sugar and an extra egg yolk to increase the chewiness. This is a no-chill cookie dough like these rolled no chill sugar cookies.
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These M&M cookies remind me of cookies that are sold at the malls. Really good and chewy and stuffed with M&M candy. We have just a couple of malls in Maine so if I want a mall cookie, I pretty much have to bake it myself.
No need to chill the dough-- you can bake chocolate mm cookies as soon as the cookie dough is ready.
You can customize these cookies for the holidays with Valentine or Christmas or Halloween themed shell candies.
This was also inspired by my recipe for Easy Chewy M&M Cookie Bars.
You make M&M cookies like any other drop cookie dough, like these cookie recipes: Nestle Tollhouse Chocolate Chip cookies or Christina Tosi's Cornflake Cookies or White Chocolate Candy Corn cookies.
If you love M&M treats, try M&M Brownie Cookies, Peppermint Brownie Cookies or regular fabulous Boxed Brownie Mix Cookies. If you like bar cookies, try my recipe for Magic Cookie Bars. Or these Copycat S'mores Bars or Congo Bars.
If you're in need of Valentine treats, try Red Hots Cookies!
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M&M Cookie Ingredients
- all purpose flour
- sea salt
- baking powder
- baking soda
- vanilla extract
- egg
- egg yolk
- butter
- granulated sugar
- brown sugar
- M&M candies
See recipe card for quantities.
Instructions for Chewy M&M Cookies
Measure your dry ingredients--flour, salt, baking soda and baking power in a small bowl--and set aside.
Too much flour or not enough can ruin your batch of cookie dough. Weighing flour is best using a kitchen scale but failing that, use the dip and sweep method to measure your flour. Pour flour into a bowl and fluff it up with a spoon. Now spoon flour into your measuring cup until slightly heaped. Then slide a butter knife or a bench scraper across the top of the measuring cup to remove the excess.
Cream the butter, sugar, egg and vanilla extract together in a large mixing bowl using a hand mixer or a stand mixer.
Be sure to break eggs one at a time in a separate cup or bowl before adding to the mixture to be sure eggs are fresh. (You don't want to add a bad egg to a bowl of ingredients).
Add the dry ingredients to the butter/sugar mixture and stir or mix until just combined and you don't see any more white streaks of flour remaining.
Stir in the M&Ms.
Portion dough into balls using a scoop.
Bake on cookie sheet lined with parchment paper or use a silicone mat, if that's your preference.
You can start baking these cookies right away, no need to chill the dough.
Let cookies cool on baking sheet before moving to wire racks to finish cooling.
Add M&M candy to the cookie dough and stir until combined.
Substitutions
- Brown sugar - if you don't have brown sugar, you can use all granulated sugar just know that the moisture in brown sugar contributes to a cookie's chewiness so these won't be as chewy if you're using all white sugar.
- Butter - if you're out of butter or don't want to use butter, you could substitute margarine, however, the resulting cookies won't be nearly as delicious.
- Vanilla extract-in this recipe, there's really no substitute for vanilla extract but if you're out, you can leave out the extract. Most taste buds won't notice the omission.
Variations
- Chocolate chips - Some people like a chocolate chip M&M cookie combination. You can swap half the M&M's for chocolate chips if you like. Use semi-sweet chocolate chips or milk chocolate chips.
- If you're making these cookies for a holiday like Valentine's Day, you could adorn them with a few Valentine's Day sprinkles before baking.
What Makes A Cookie Chewy Instead of Crunchy?
Use all brown sugar in the dough instead of a split between brown sugar and granulated sugar. Brown sugar is moister than white sugar because it contains molasses so that will impart chewiness.
Do not overbake cookies. Remove cookies from oven two minutes before you think they're done and let them rest before moving to a wire rack. Cookies will continue to bake on a hot cookie sheet before you move them to the rack.
Recipe Notes
Don't over bake these cookies. They'll be lightly golden in color and slightly puffed when done.
Cookies continue baking after you remove them from the oven so if you wait until they look thoroughly baked to remove them, you may end up over baking cookies.
Storage & Make Ahead Instructions
These cookies should be kept in an airtight container at room temperature for no more than three days.
Or, freeze the dough in balls, wrapped in plastic wrap and then tucked into a freezer-safe container for up to three months.
Be sure to flash freeze the dough balls to make baking later simpler.
Portion out scoops of dough, lay on a cookie sheet and freeze before putting in a freezer safe container.
That way you can take out just a few cookies at a time to bake fresh.
More tips about freezing cookies from raw dough to baked cookies.
Top tip
Don't overbake these cookies, they'll dry out. They'll continue baking for a couple minutes after you remove them from the oven.
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Recipe
Chewy M&M Cookies
Chewy M&M cookies are packed with butter, brown sugar and an extra egg yolk to increase the chew factor. You’ll love these easy drop cookies. The dough doesn't need to be chilled and you can customize the cookies for holidays with Valentine M&Ms or Christmas or 4th of July themed M&M candies.
Ingredients
- 1 ½ cups of flour, all purpose
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup (one stick) unsalted butter, room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup M&M candies plus ¼ to ½ cup for topping cookies
Instructions
- Measure dry ingredients flour through salt and place in a small bowl.
- Beat butter in a mixing bowl with a hand mixer or a stand mixer using a paddle attachment for two minutes or until creamy.
- Add sugars and beat on medium speed for three to five minutes or until lighter in color and fluffy.
- Add egg and vanilla, mix to combine.
- Add dry ingredients to dough and mix or stir until just combined and no white streaks of flour remain.
- Add M&Ms and beat on low speed unil candies are incorporated.
- Preheat oven to 350°F.
- Portion dough into approximately balls, approximately 1.6 tablespoons.
- Bake on a parchment-lined cookie sheet, 12 at a time, two inches apart for 10 to 12 minutes or until edges are a light golden tan.
- Let rest on cookie sheet for five minutes before moving to wire rack to finish cooling.
Notes
You'll mix in the M&M's into the dough just as you would chocolate chips. However, if you want them to look fancy-ish like the photo, reserve a quarter cup or so to put on top of the cookie the last two to three minutes of baking.
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Nutrition Information
Yield 28 Serving Size 1Amount Per Serving Calories 96Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 72mgCarbohydrates 17gFiber 0gSugar 11gProtein 1g
Nutrition information is approximate as I am not a registered dietician or a nutritionist.
Further Reading:
Liz
My family would rather eat these than any fancy sort of dessert I'd make. Nothing better than cookies studded with chocolate---especially if they're chewy!
JENNIFER R OSBORN
Thanks Liz. Nothing beats a good cookie for dessert, in my book anyway!
Amanda
You had me at chewy...just how I like cookies. I saved the pin to bake it with my granddaughter.
Jennifer
Thanks Amanda, please let me know how they turn out if you make them.
Katrina
This post was very helpful for my family valentine celebration!! Thank you for sharing so many great recipes!!
JENNIFER R OSBORN
Oh yay! I'm so happy to hear this Katrina! Thank you.
Let me know if there's ever a particular baking recipe you're looking for.