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
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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.
Julie says
This is the first recipe I have tried from your collection and it came out just like you described. My whole family loved it! Thank you so much for perking up our day with this delicious cookie.
Jessica Holmes says
Aw so happy to hear that Julie! Thanks for the lovely feedback!
Gaby says
Those look great!! I’ll give them a try, a while a go a made some cookies with marshmallows but they melt and became a mess, do you know why would that happened?
Jessica Holmes says
Hey Gaby, yes the marshmallows will melt and go gooey in the oven – that’s normal! You can leave them out if you prefer.
Courtney says
Hi, I made these cookies yesterday and they’re delicious!! it’s rather a big batch for just me and my boyfriend though so I was wondering how long they keep on the counter in an air tight container. Or the fridge if that works better. I couldn’t see anything regarding that on the recipe but I could have missed it. Thank you for creating such an amazing and easy cookie recipe!
Jessica Holmes says
So glad you like them Courtney! I usually just store them in an airtight container at room temperature. Next time, you can also freeze some of the cookie dough if you want to bake a smaller batch.
zarah c says
love it tried and was delish
Jessica Holmes says
So glad you enjoyed them!
Maite says
Hello! I have an electric oven and I wanted to know if when you bake first you put heat down and in the last minutes up or the heat goes both ways all the time? Thank you. ☺️
Jessica Holmes says
Hi Maite, I’m not 100% sure what you mean? I usually set the oven on the suggested temperature for the entire cooking time when baking cookies.
Heather says
These are amazing ! Made them with m&ms and chocolate chips and again with just chocolate chips. They’re fantastic, easy, few ingredients and the perfect puffiness, chewiness and crisp edges. I used imperial margarine baking squares and you can’t tell it’s not butter!!!
Jessica Holmes says
Love hearing that Heather! Thank you for the kind feedback!!
Curious Baker says
Hi Jessica,
Love this recipe! Can I omit the m&ms and change it to sprinkles instead? If yes, how much of sprinkels should I add? I know you have another cookie recipe with sprinkles, but I really love this recipe 🙂 Can I lessen the sugar as well or will it change the whole structure of the cookie? I am afraid that it would be too sweet with the sprinkles.
Thank you!
Jessica Holmes says
Hi! So glad you love these cookies! You could definitely add sprinkles – as much as you like. Maybe start with 1/4 cup? I wouldn’t reduce the sugar by more than 1/4 cup – while sugar does add sweetness, it also adds colour and texture as well!
Curious Baker says
Thanks for the reply! So if I omit the m&ms and add sprinkles instead, should I add the amount of chocolate chips maybe? To keep the structure of the cookie?
Jessica Holmes says
That would be good!! And delicious!
Claire Hutchinson says
I have made these a couple of times….they are amazing 💗
Can I make them with room temp butter?? My unsalted butter goes so hard in the fridge that when I try to use it straight from the fridge it is so hard to get it all softened (it’s not a massive problem, just more work) so was wondering are they still ok with room temp butter ?
Ps I have done a number of your receipts and they are all amazing, Thank you for all you do to perfect each recipe and massive congratulations and I hope you are keeping well 😊
Jessica Holmes says
Hi Claire, so glad you like them! You can definitely use room temp butter but your cookies may not be as thick – but you could also chill the dough to help with that!
Claire Hutchinson says
Thank you so much for the advice 🎉😊
Cheryl says
Hi! Can I make these using melted butter and just chill
The dough? I don’t have aen electric mixer
Jessica Holmes says
Yes you can Sheryl but they may not be as thick as picture – or have the crispy edges but will be more soft and chewy.
Darcie says
I love this recipe and have made it quite a few times now but how do these freeze?? Do they freeze well to keep longer?
As I’ve made them for someone who would like to freeze them so they can just have them whenever they want as we don’t live in the same town:)
Jessica Holmes says
Hi Darcie, so glad you enjoy them! I would probably recommend freezing the cookie dough rather then the cookies themselves. Then you can bake them and enjoy them fresh whenever you like!
Cordelia says
How can you manage the marshmallows to not melt too much? I put one medium size in the middle and they kinda opened from there. Like the marshmallow wanted to find it’s way out .
Any idea how can I fix this?
Jessica Holmes says
Hi Cordelia, I recommend only using mini marshmallows as big ones will melt too much and often corrupt the integrity of the cookie like you said!
Lana says
I tried making them the other day and they were bad, but I tried again today and simply added less flour and adjusted the oven settings and they were much better! Thank you 🙂
Jessica Holmes says
Glad to hear that Lana!
Doxa says
Hi
Could I replace the flour with gluten free flour?
Thanx
Jessica Holmes says
Hi Doxa, I haven’t tested this recipe with gluten free flour so I can’t say.
Cheryl says
U might be able to but make sure to add Xantham Gum to your GF flour ( maybe 1/2 a tsp per cup of flour)
Beth says
Hey! These are aaaabsolutely delish! Thank you! If I wanted to make a chocolate version, how much flour would I sub for how much cocoa powder?? Thank you 🙂 X
Jessica Holmes says
I’m so glad you enjoyed them Beth! And try my Chocolate Cookies.
Kayle says
Is their a difference in backing it convection or just regular bake? Will it effect the outcome?
Jessica Holmes says
Hi Kayle, I haven’t tried baking these in a convection oven so I can’t say. I use a standard electric oven on the fan-forced setting if that helps!
Erin says
Such a good recipe! I subbed vegan butter and omitted the marshmallows and still turned out perfect!
Jessica Holmes says
Awesome, so glad you enjoyed them Erin!
Jade says
These are delicious but for some reason all the pink and red M&Ms exploded in the oven!
still tasted fine but would there be a reason why they did this?
Jessica Holmes says
Hi Jade, wow! I’ve never had that happen before. I have no idea, I’m sorry!
Josh says
I loved how thick and chewy these cookies were!
Jessica Holmes says
So glad you enjoyed them Josh!