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.
Arianne says
Mine didn’t spread. I have to flatten them with spoon. You said this recipe makes 10-12 large cookies but suggests to use a 2-tbsp scoop, which yields way more but small cookies. What can you suggest?
Anyway, this recipe is delicious!
Jessica Holmes says
Hi Arianne, glad you enjoyed them! I designed this recipe to create thick cookies, so they won’t spread much in the oven. But if they didn’t spread at all, check out this post about cookies not spreading – it might be helpful. And perhaps I’m quite generous with my cookie scooping, but you can make these cookies as big or small as you like.
ashlesha says
Hi! I am making these cookies for the second time. The first time I made them they turned out AMAZING (without marshmallows). However this time I wanted to try adding marshmallows but it melted a lot and became very runny. Do you have any advice?
Jessica Holmes says
Hi, so glad you enjoyed them! Perhaps try a different brand of marshmallows? I find the mini ones we have here in Aus work fine, but I have had a few readers say that so it could be worth trying a different brand/type. Also try and cover them completely in cookie dough.
Carina says
Hi! I would love to try these cookies. What is shopping me is that whenever I male dough with sprinkles or M&Ms they “lose” the colour into the dough. So when I bake them they do not look pretty and colourfull anymore cause all the colour is leaving a dirty look in the dough. Do you have a hint for me? Best, Carina
Jessica Holmes says
Hi Carina, ooh I’ve never had that happen to me before. My guess is it’s from moisture so perhaps it was when you made a cookie dough that needed chilling for a while? Perhaps try a recipe (like this one) where the M&M’s are the last thing you add and then you bake the dough straight away.
Ashlesha says
These turned out amazing!! Thank you for this recipe!!
Jessica Holmes says
So happy to hear that!
Harold Sapungay says
So delicious!
Teresa says
Hello can I chill the dough to bake for the next day ?
Jessica Holmes says
Absolutely! Just let it come to room temp before baking so they spread out in the oven.
Teresa says
Thank you so much for replying!
Aneri shah says
Hie is there any substitute for eggs in the cookies
Jessica Holmes says
I’m sorry, I haven’t tested these cookies without eggs.
AManda says
Amazing!!!!! Has been requested as birthday cookies and has become a family favourite. Yum yum
Jessica Holmes says
So happy to hear that Amanda! And love the idea of birthday cookies!!
Hafsa Ahmad says
This has become my go to cookie recipe. Absolutely perfect!!
Jessica Holmes says
So happy to hear that!
mindy says
best cookies ever and easy to make!
Jessica Holmes says
So glad you liked them Mindy!
Kaitlyn says
So yum! Can’t wait to try more of your recipes!
Jessica Holmes says
Yay! Glad you liked them Kaitlyn!
Niah Rose says
I really like this recipe. My brother did too, am definitely going to use this as my new go to recipe.
Jessica Holmes says
So happy to hear that!
Katy Owen says
Made these M&M cookies and they turned out great! Nice and simple recipe to follow, would recommend everyone to try these!
Jessica Holmes says
Thanks Katy! So glad you enjoyed them!
Diana says
About to make these. Have you ever baked with the big marshmallows that have been cut up? I’m too lazy to go to the store for mini ones
Jessica Holmes says
Hey Diana, I have but I find they don’t work as well. They often tend to explode more if you don’t cut them up very small.
Diana says
I omitted them! Sad to say I feel the flavor is missing something. Thoughts on adding granulated sugar and vanilla next time?
Jessica Holmes says
Hi Diana, the recipe calls for vanilla. You can use granulated sugar if you prefer but brown sugar adds a more caramel-like flavour due to its molasses content.
Maja says
These were very delicious and very sweet!! Maybe a little too sweet but still very good. I had fun making them.
Jessica Holmes says
Glad you enjoyed them Maja!