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Soft M&M Cookies

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  • Author: samahkitchen
  • Prep Time: 10 minutes (+ 30 min chilling)
  • Cook Time: 10–12 minutes
  • Total Time: ~50 minutes
  • Yield: 1820 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These soft-baked cookies are loaded with M&M candies and have the perfect chewy texture. They’re easy to make and perfect for holidays, parties, or an everyday treat!


Ingredients

Units Scale
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch (for extra softness)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup M&M candies
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.

2. Make the Dough

  1. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy (about 2 minutes).
  2. Mix in the egg and vanilla extract until combined.
  3. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

3. Add M&Ms & Chill

  1. Gently fold in M&Ms (and chocolate chips, if using).
  2. Chill the dough in the refrigerator for 30 minutes (for thicker cookies).

4. Bake the Cookies

  1. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
  2. Press a few extra M&Ms on top of each dough ball.
  3. Bake for 10–12 minutes, until the edges are set but the centers look slightly underbaked.

5. Cool & Enjoy

  1. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  2. Enjoy warm or store in an airtight container for up to 5 days.

Notes

  • For extra chewiness, use bread flour instead of all-purpose flour.
  • To make larger bakery-style cookies, use ¼ cup of dough per cookie and bake for 12–14 minutes.
  • Freeze the cookie dough balls for up to 3 months for quick baking anytime!