M&M Cookies

These M&M cookies are so delicious and easy to make. They are crisp on the edges, chewy on the inside, and have a colorful appearance. You can also use your leftover Halloween candy in this recipe, which is always a good thing!


Lately, I’ve been making lots of cookies, so please excuse the multiple cookie recipes in a row ;).

It’s not that I don’t like cakes and brownies, because trust me, I do. But cookies are so portable and easy to share with friends, they go into the oven for only a few minutes, I don’t have to worry about making frosting, etc.

This recipe for M&M cookies will go into my recipe book to make more in the future! I included step-by-step pictures below…

(PS. Sorry for the yellowish pictures- I unfortunately do most of my baking in the evening and the lighting isn’t the best.)


The ingredients all lined up… Preheat your oven to 350°F.


First, whisk together the flour, baking soda, and salt (if you are using unsalted butter) in a large bowl and set aside.


Next, add the softened/room temp. butter to your mixer.


In goes the brown sugar…



Beat the butter and sugars until light and fluffy.


Now add in the egg and egg yolk and beat until well combined.



Pour in the vanilla. (Always my favorite part :))


Slowly add the dry mixture into the wet mixture and beat until just incorporated.



Lastly, stir in half of the M&M’s (about 1/2 cup).

IMG_4763IMG_4767 IMG_4769

There you have it- finished cookie dough!


Shape the dough into small balls. (The cookies spread a lot in the oven so make them on the smaller side)


Lastly, gently press a few M&M’s into the dough and bake in the oven for 10-12 minutes or until golden on the edges.

(TIP: do not flatten the dough before you put them in the oven. I did that for my first batch and it resulted in thinner cookies. If you like them that way, go for it! If you like your cookies a little less thin, do not flatten them out before hand.)



A batch of these delicious cookies along with a glass of milk would be a great addition to your Friday night. Give them a try and leave me a comment letting me know what you think.

Enjoy and happy baking!


M&M’s Cookies

Adapted from Joy of Baking

Makes about 2 1/2 dozen regular cookies or 15 large cookies

  • 2 cups all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup  unsalted butter, room temperature
  • 2/3 cup granulated white sugar
  • 2/3 cup firmly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup M&M’s®

Preheat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper. 

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 – 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.

Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Gently stir in about half of the M&M’s into the dough. (If batter is soft, cover and refrigerate until firm.)

Using an ice cream scoop form batter into large balls. Place balls of dough on each baking sheet. Completely cover the tops of the cookies with the M&M’s. Gently press the remaining candies into the dough. Bake the cookies for about 10-12 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set around the edges. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.


2 thoughts on “M&M Cookies

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