Best ever M&M Cookies made from scratch! Thick and chewy cookies filled to the brim with chocolate chips, M&M candy and mini marshmallows. They’re so easy to make and there’s no need to chill the dough, so they’re ready in minutes!
Say hello to your new favourite M&M Cookies ❤️
Big, buttery and bold, these homemade cookies are filled to the brim with all the good things in life, namely chocolate chips, mini marshmallows and a bucketload of M&M’s.
If you were looking for an excuse to make a batch of thick and chewy M&M Cookies, you now have one. #yourewelcome
A few months ago, I shared my favourite big, fat, Chocolate Chip Cookie recipe with you. I was inspired when I had the chance to try the famous cookies at Levain Bakery in New York late last year.
They’re so easy to make but produce a really lovely, rustic cookie, that’s super thick and chunky and full of fix-in’s. Made with cold butter, there’s no need to chill the dough, so they can be ready in minutes.
So when I wanted to make my ultimate M&M Cookie recipe I knew where to start. I wanted a big cookie and I wanted it to be undeniably special. This is it 👆🏻
While the style of dough is similar to my Levain Bakery Cookies, we’ve also added mini marshmallows for puddles of sweet goo, chocolate chips because… chocolate, and M&M’s for colour and crunch.
How do you make M&M Cookies from scratch?
It’s so easy! You only need a handful of ingredients and a stand mixer or hand beater. My recipe comes together in minutes and starts with cold butter. This will help you make thicker cookies and you won’t need to chill the dough – saving time and effort.
How long does it take to make M&M Cookies?
It’ll take you around 20 minutes to make this cookie dough and 12-14 minutes to bake them. That means you could be enjoying a batch of homemade M&M Cookies in under an hour.
Can you use regular M&M’s for baking?
Absolutely! I love to use regular M&M’s and mini M&M’s the most. They bake just fine! Alternatively, you can also use Smarties or make my chewy Smartie Cookie recipe.
Why you will love these cookies
- You don’t need to wait for the butter to soften
- You don’t need to chill the dough, so you could be eating one in just 45 minutes
- This recipe will make big, thick, chewy cookies
- They have lots of mix-in’s so they don’t skimp on flavour
- They taste AMAZING!
More cookies to love
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
M&M Cookies
Delicious thick and chewy M&M Cookies filled with chocolate chips and mini marshmallows.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 150 grams (1 cup) chocolate chips
- 100 grams (1/2 cup) M&M’s
- 30 grams (1/2 cup) mini marshmallows, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
- Add flour, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chocolate chips, M&M’s and marshmallows and beat briefly.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Sarah Salethorne says
I feel like I must have done something wrong as my cookies didn’t resemble the picture in the slightest.
Cookies tasted good, but spread very thin and M&M’s didn’t hold their colour or shape.
★★
Jessica Holmes says
I’m glad they tasted good Sarah! If they were thin, it’s likely there was an issue, as this recipe is designed to make thick cookies as pictured. It could have been that your butter too warm? Check out this article I wrote about why cookies spread too much when baked. I’m unsure why you had issues with your M&M’s losing colour and shape. It could have been if the cookie dough was very warm/wet, it may have melted them. Did you use cold butter?
Karen Montalto says
Can you freeze once baked?
Jessica Holmes says
Yes absolutely! Or you can roll and freeze the cookie dough and just bake it when you want one.
BARBARA says
I just finished baking a batch of your cookies using the milk chocolate mm’s CUPIDS MIX for Valentines Day<3! They baked up beautifully and honestly resemble the photo of yours. A big hit here in Boston. Off to make another dozen! Thank you for sharing your recipe!!
Jessica Holmes says
Yay! I’m so happy to hear that Barbara – and I love the idea of a Valentine’s twist!
Lauren says
I made these, we’re a great hit with everyone, however I did cook mine a little longer probably about 5 mins more as I think I made them a bit bigger than I should of and took longer to cook.
★★★★
Jessica Holmes says
I’m so glad you enjoyed them Lauren!
Anavi says
I made these for our New Year get together and they are great. A little on the sweet side to my taste at first but when they cooled down the taste was much more balanced. I used the small marshmallows you get in this country but I am under the impression they are still too big. I added the total of add-inns and used only M&MS marshmallows plus 120 g of walnuts keeping a total of 280 g. I will omit marshmallows next time because they melted. A great recipe with chewy great flavour cookies. A keeper. Thanks so much.
★★★★★
Jessica Holmes says
So glad you enjoyed them Anavi!
Kelly says
Nope! Not good! Marshmallow melted and ran all over.overall cookie way to sweet. Also, using cold butter broke my kitchen aid mixer blades. Definitely will not make again!
Jessica Holmes says
Hi Kelly, sorry to hear you didn’t enjoy them. Did you use mini marshmallows? Usually it’s only the big ones that melt into big puddles. I’m very surprised to hear that using cold butter broke your Kitchen Aid as I use both of mine with cold butter and haven’t had any issues.I do find it much easier and faster with a stand mixer compared to a handheld one.
Courtney says
These are fantastic. They were actually really easy to make! I appreciate not having to let the butter and egg come to room temp. They turned out exactly as anticipated if not better. Will definitely be making these again with my two year old.
★★★★★
Jessica Holmes says
Yay! I’m so happy to hear that Courtney!
Lkashrd says
I made it twice in 4 days. It’s that good!!
★★★★★
Jessica Holmes says
Yes! Love that!
Caroline says
Hi
When I made these recently, once they cooled, I put them in an air right container and they went soft.
Should I bake them longer next time?
Jessica Holmes says
Hi Caroline, yes maybe a few minutes longer if you prefer a more crispy or crunchy cookie.
Nicki says
My dream cookie!!! These are seriously my favorite cookies I’ve ever made. They were a hit with my whole family. They are soft and chewy, and I added extra marshmallows for that extra gooeyness. My cookies came out pretty thin unlike the ones in the recipe, so to prevent that I probably could’ve put the dough in the fridge before baking, but I actually prefer them that way. Will definitely be making these again!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Nicki! Yes chilling the dough will make them thicker if you had issues with spreading – but so happy you loved them!
Leanne says
Perfect
★★★★★
Jessica Holmes says
Love that!
Val says
These cookies are delicious and very simple to make. I did not added the marshmallows as I didn’t had available… but they still came out great. Love the texture and that they are thick but soft. Thanks for the recipe!!!! 🥰
★★★★★
Jessica Holmes says
So happy to hear that Val!
Karen says
Just made these and had to leave a comment to say they are wonderful cookies! I love that you use cold butter cut up, so easy and they are thick and chewy and slightly crispy on the edges. Perfect and so easy! A couple of notes, I did double the recipe and I got 26 large cookies. I used my kitchen scale and used 2 ounces of dough per cookie. Also, the first batch did spread just a smidge more than I would have liked. I think if I had popped the dough in the fridge for like 5 minutes or so before baking that would have alleviated that. I may have mixed the batter a tad too much and so the butter could have gotten a little too warm. I did refrigerate the batter in between baking the batches and the rest of the batches came out exactly like your picture! Also, I pressed a few M & M’s into the tops of the cookies, it gives them a nice look. I also opted not to use the marshmallows. This recipe is definitely a keeper and I will be making them again for sure, thanks for sharing!!
★★★★★
Jessica Holmes says
Yay Karen! I’m so pleased you enjoyed these cookies so much. Thanks for your feedback re: chilling the dough, it can definitely help if the butter has gotten a little bit warm, or even if it’s a hot day. Appreciate the lovely feedback!
Jessica Holmes says
Hi Jessica! I was wondering if these cookies got a little bit too sweet. I feel like it could be balanced out with a little bit of flaky salt, and maybe some salted caramel. Was wondering what your opinon was.
Thanks,
Jack
Jessica Holmes says
Hi Jack, absolutely, you can sprinkle over some flaky sea salt when they are fresh from the oven. That would be amazing!