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
Iva says
Didn’t think these will turn out this good! Will do them again!
★★★★★
Jessica Holmes says
So glad you enjoyed them Iva!
Mena says
These are really good. The only thing I would do is, after scooping out the 2 tbsp cookie I would make sure the marshmallows are inside the cookie. Some that were not totally enclosed melted out of the cookie and burned on the edge of the cookie
★★★★★
Jessica Holmes says
Great tip Mena! And glad you enjoyed them.
SB says
Turned out delicious and they were gone by the end of the Super Bowl party!
★★★★★
Jessica Holmes says
Love that!
Gloria says
I had a hell of a time trying to mix this dough. My electric mixer was really struggling and I had to finish by hand. Not sure if everything got mixed properly since it was almost as thick as bread dough. I bake often also by weighing ingredients, so not sure if others are having the same issue. Please note that to make 10-12 BIG cookies, you would probably have to use about 1/4 cup dough balls, NOT the 2 Tbsp measurement as the recipe states (which makes about 24) and time baked in oven would have to be adjusted. While the cookie wasn’t as sweet as traditional Toll House, I did sort of like the thickness of it, while everyone in my household did not. I used to teach home economics, so I’ve made a ton of cookies. Not sure if anyone else had the same issues as I did.
★★★
Jessica Holmes says
Hi Gloria, sorry you didn’t enjoy the recipe. If you continue to mix the butter and sugar together, it should soften up and create a soft cookie dough – it will be thick though! And I appreciate your feedback on the cookie dough sizing. Those measurements are what works for me, but you can make these cookies as big or small as you like.
Felicia says
It is a delicious cookie but not one I’ve enjoyed eating fresh out of the oven. It really needs to cool to room temperature in my opinion which is why I gave it 4 stars.
★★★★
Jessica Holmes says
Thanks for the feedback Felicia! Glad you like them!
Adrianne says
Can this make one giant cookie ?
Jessica Holmes says
Hi Adrianne, I haven’t tried myself, but I recommend trying this giant cookie recipe instead and just add M&M’s!
Vanessa says
Love this recipe ! just a quick question
I follow everything exactly how is says but I don’t put any marshmallows.
When I bake them, they don’t spread much, mine come out looking like little balls sort of… why is this ?
Still amazing though and always get compliments with this recipe !
★★★★★
Jessica Holmes says
Hi Vanessa, so glad you like them! This recipe should make thicker cookies, but if you find they aren’t spreading at all, it could mean you added too much flour. Check out this post for some more reasons why cookies don’t spread.
Kandy says
Hi there, ‘
I was wondering if you want us to press down on the cookies before putting them into the oven?
Thank you, Kandy
Jessica Holmes says
Hi Kandy, no need to flatten these cookies, they should spread naturally in the oven. However, you can always do one tester cookie to see how it goes!
Gigi says
De toutes les recettes de biscuits que j’ai fait, ce sont de loin les meilleurs biscuits que j’ai jamais fait et la famille approuve. Merci!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Gigi!
Katy says
At first i use chocolate M&Ms and only added one peanut M&M once they were on the tray as I was unsure if the dough would bake too thin. However they were delicious and thick so next time I will be adding more peanut M&Ms
★★★★★
Jessica Holmes says
So glad you enjoyed them Katy!
Diane says
Great recipe! They came out thick and delicious. just as described. I put in 150 g M&Ms and 100 g choc chips, instead of the other way around, and I omitted the marshmallows. The recipe made 15 2-oz cookies. Twelve minutes was perfect for my oven. I live for finding cookie recipes like this one, especially since butter is used instead of shortening (yuck), and there’s no softening or chilling time!! Thanks 🙂
★★★★★
Jessica Holmes says
Brilliant! Thanks for the kind feedback Diane!
Leo C Wilson Sr says
Can I leave the chocolate chips out? If so should I substitute more m&m in place of the chocolate chips?
Jessica Holmes says
Yes you can! And yes I would throw in a few extra M&M’s.
Ariane says
Hi Jessica,
How many cookies do we get with the above quantities? I’d like to make around 20-25 pieces, for my son to bring them to school on his birthday.
Thanks!
Jessica Holmes says
Hi Ariane, this recipe makes 10-12 large cookies so maybe two batches would be about right?
rola says
hello dear ,i have a question dear why u didnt add any cornstarch in this recipe ???
Jessica Holmes says
Hi, you can add a tablespoon of cornstarch if you like!
Ginger says
I made these. The butter chopped roughly doesn’t blend in very well but does help keep thickness. Think I will use room temp next time. As well, the marshmallows just melt and leak. At 350, how on earth do you keep the marshmallows from spreading out the whole cookie? Did this only happen to me? The cookies are thick and delicious and the melted mm actually tastes really good but I want my cookies to look like your picture…with no leaky mm! Cookies that had less mm in them looked like yours but I love including the mm.
Solid cookie though. 👍
★★★★
Jessica Holmes says
Hi Ginger, glad you enjoyed them. I don’t have any problems blending the cold butter but I do use a stand mixer so that might help. And I have had a few people mention that with the marshmallows, so I think it comes down to the marshmallows themselves. Here in Australia, the mini marshmallows sold at the supermarket seem to hold up well to heat. I suggest trying a few different brands to see if you can notice a difference. Also, when rolling the cookie dough, ensure the marshmallows are mostly hidden in the cookie dough – that should help too.
Lauren says
Try putting the marshmallows in the fridge or freezer for a bit before adding them to the dough. Or you could leave them out of the dough, then when there is about 2-3 minutes left of baking, add them on top of the cookies then finish baking.