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Soft and Chewy M&M Cookies (Easy Recipe)

ByKathryn Coyle

If you love chewy cookies with crisp edges, soft centres, and pops of vibrant colour, these chewy M&M cookies are about to become your new favourite M&M’s cookie recipe.

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m&m cookies

These m&m cookies are thick, nostalgic, and ridiculously easy to make. They are perfect for everyday baking or themed occasions like Valentine’s Day by using pink and red M&M candies.

These cookies take everything you love about classic chocolate chip cookie recipes but are extra special with richness and that pop of colour.

Why You’ll Love These Chewy M&M Cookies

  • Perfect chewy texture thanks to brown sugar
  • Thick, bakery-style cookies that hold their shape
  • Loaded with M&M candies and optional milk or dark chocolate chips
  • Easy to customise with themed M&M for holidays (pink and red for Valentine’s Day)
  • Stay soft for days when stored in an airtight container

Other cookies you will love include Soft & Chewy Biscoff Cookies (Bakery-Style) and How to Make Chocolate Chip Cookies (Bakery-Style)

Ingredients

Dry Ingredients

  • 100g self raising flour
  • 100g plain flour
  • Pinch sea salt
  • 1/2 tsp Baking powder

Wet Ingredients

  • 100g Unsalted butter, softened
  • 100g Brown sugar
  • 30g White sugar
  • 1 large Egg
  • 1 tsp Vanilla extract

Mix-Ins

  • 1 large bag mini m&m candies
  • 200g Milk or Dark chocolate chips (optional but highly recommended)
m&m cookies soft and chewy bakery style

Instructions

  1. Preheat your oven to 180°C (fan). Line a baking sheet with parchment paper or use an un greased cookie sheet.
  2. In a large bowl, sift the plain and self raising flour and then mix together the flour, sea salt, and baking powder. Set aside.
  3. In another large bowl, cream the softened butter, brown sugar, and white sugar until combined. Beat in the egg and vanilla until smooth. This wet mixture is key for that chewy texture.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not over mix.
  5. Gently fold in the M&M candies and chocolate chips, saving a few to press into the top of the cookies later for that bakery finish.
  6. If you have time, chill the cookie dough for at least 30 minutes. This helps create a thicker cookie and improves flavour.
  7. Scoop the dough onto a lined baking tray, spacing well apart.
  8. Press extra M&M candies on top for colour.
  9. Bake for 10 minutes until the edges are set but the centres still look slightly underdone as that’s the secret to chewy cookies.
  10. Sprinkle lightly with sea salt straight out of the oven. Let the cookies cool on the tray before transferring.

Tips for the Best Chewy M&M Cookies

  • Always use room temperature ingredients
  • Don’t over bake as soft centres creates that chewy texture
  • Chill the dough for thicker cookies
  • Use seasonal or themed M&M for holidays like pink and red for Valentine’s Day
  • Press extra M&M candies on top before baking for colour and crunch

Storage & Freezing

  • Store baked cookies in an airtight container at room temperature for up to 4 days
  • Cookie dough balls can be frozen and baked from frozen just add an extra minute or two to bake time if needed.
m&m cookies
Kathryn Coyle

Mini m&m Cookies

These chewy M&M cookies are thick, soft, and packed with colourful M&M candies and melty chocolate chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 29 minutes
Servings: 7 large cookies
Course: Treat
Cuisine: batch cook
Ingredients Equipment Method Video Notes

Ingredients
  

  • 100 g self raising flour
  • 100 g plain flour
  • 1 pinch sea salt
  • 1/2 tsp baking powder
  • 100 g unsalted butter
  • 100 g light brown sugar
  • 30 g white caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 large bag m&ms pink and red for valentines cookies
  • 200 g milk/dark chocolate chips or chopped

Equipment

  • 2 large mixing bowls
  • 1 measuring scales
  • 1 Sieve
  • 1 mixing spoon or electric hand/stand mixer
  • 1 parchment paper
  • 1 baking tray
  • 1 ice cream scoop optional for consistent dough balls

Method
 

  1. Preheat your oven to 180°C (fan). Line a baking sheet with parchment paper or use an un greased cookie sheet.
  2. In a large bowl, sift the plain and self raising flour and then mix together the flour, sea salt, and baking powder. Set aside
  3. In another large bowl, cream the softened butter, brown sugar, and white sugar until combined
  4. Beat in the egg and vanilla until smooth
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not over mix
  6. Gently fold in the M&M candies and chocolate, saving a few to press into the top of the cookies later for that bakery finish
  7. If you have time, chill the cookie dough for at least 30 minutes. This helps create a thicker cookie and improves flavour
  8. Scoop the dough onto a lined baking tray, spacing well apart
  9. Press extra M&M candies on top for colour and then bake for 10 minutes until the edges are set but the centres still look slightly underdone as that’s the secret to chewy cookies
  10. Sprinkle lightly with sea salt straight out of the oven

Video

Notes

Store baked cookies in an airtight container at room temperature for up to 4 days.
Cookie dough balls can be frozen and baked from frozen just add an extra minute or two to bake time if needed.

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