These easy M&M cookies are chewy, crispy and will satisfy your chocolate cravings in no time.
What makes these my go-to recipe? Using melted butter means you don’t need an electric mixer, just a trusty handheld whisk and wooden spoon. Plus, no chill time means you can have these rolled and baked in 30 minutes.
Ingredients in M&M Cookies
These easy cookies come together with simple ingredients.
- Unsalted butter (melted): or use salted butter and omit the added salt. You can brown the butter if you like that flavour. Melt on the stove or in the microwave.
- Brown sugar: helps make the cookie chewier and gives it that yummy rich cookie flavour.
- White sugar: I like caster or superfine sugar because it blends easily into the batter and gives you chewier cookies (less crispy). Any white sugar is fine.
- Egg: use large eggs.
- Vanilla: essence or extract is fine.
- Plain / all-purpose flour
- Baking soda: Also known as bicarb soda or bicarbonate of soda. Check that it’s in date or your cookies will fall flat. Note that this is NOT baking powder.
- Salt: I use finely ground table salt. Big flakes of salt may give you a strong aftertaste.
- Chocolate chips: milk or dark is fine. Using just M&Ms makes the cookie too sweet and crispy. Choc chips help balance out the sweetness and give you a more chocolatey flavour.
- M&Ms: Use regular M&Ms for more chocolate flavour or mini M&Ms for more crunch.
How to Make M&M Cookies
For these super simple cookies, you'll need:
- A medium bowl
- A large bowl
- A whisk
- A mixing spoon
- Two large baking trays
Follow the simple step-by-step instructions to see how easy these are to make!
1. Combine your melted butter and sugars in a large bowl. I like using a heatproof bowl and just melting my butter in the microwave to save extra dishes.
2. Whisk vigorously for 30 seconds until well combined.
3. Add the egg and vanilla and whisk vigorously for another 30 seconds or so. The mixture should be thicker, pale and creamy.
4. Add your dry ingredients (whisked together in a separate bowl).
5. Stir until NEARLY combined. You should still see some flour at this stage.
6. Add your choc chips and M&Ms. Now you can mix the dough until combined with no more floury streaks. Don't overmix or you'll have crisp cookies.
7. Roll out into balls and allow for spreading.
8. Bake until JUST golden around the edges. Over-baking = crispy cookies not chewy!
Top Tips for Perfect Cookies Every Time!
Don’t overmix the dough
If you want your cookies to be softer and chewy instead of crisp and crumbly, then make sure to only JUST fold the flour into the cookie dough.
Don’t overbake your cookies!
The cookies should only JUST be golden around the edges. They may be quite pale on top still. Remember the cookies will continue to cook through as they cool. This takes me 13 minutes, but start with less baking time and adjust as you go.
Measure your flour properly
Don’t scoop your flour with your measuring cup. You should use a spoon to ‘fluff’ your flour (break it down if it’s packed into a container) then scoop it with the spoon into your measuring cup. Level out the top with the flat edge of a butter knife.
You can also use the gram measurements for a more accurate result!
Storing the Cookies
Keep the cookies in an airtight container at room temperature for up to 1 week.
Can I freeze M&M cookie dough?
Yes! Roll the cookie dough into a log. Wrap well in glad wrap, place in an airtight container or zip-loc bag and freeze for up to 3 months. Allow to thaw in the fridge for 6 hours or overnight then slice, roll into balls, and bake as usual.
Easy M&M Cookies
These chewy M&M cookies are so easy to make! No chill time, no electric mixer. Just melt and mix to make these addictive treats.
Ingredients
- 125 g (½ cup / 4.4 oz) unsalted butter, melted and cooled slightly
- ½ cup (110 g) brown sugar
- ½ cup (120 g) white sugar
- 1 large egg
- 2 teaspoon (10 mL) vanilla
- 1 ½ cups + 2 tablespoon (250 g) plain / all-purpose flour
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) salt
- ½ cup (100 g) chocolate chips
- 1 cup (180 g / 6.3 oz) original M&Ms
Instructions
- Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Grease and line two large cookie trays with baking paper.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a separate large bowl, whisk together melted butter and sugars vigorously for 30 seconds.
- Add egg and vanilla. Whisk vigorously for 30 seconds until pale and creamy.
- Add dry ingredients. Fold together until nearly combined (the dough should still be a bit floury).
- Add M&Ms and chocolate chips. Fold in until evenly mixed in and there's no more streaks of flour. Don’t overmix. The dough will be soft (if too soft to roll — leave on the bench for 10 mins to firm up).
- Roll tablespoons of dough into balls and place on prepared trays, allowing 3 cm (1 inch) between cookies for spreading.
- Bake for 10-15 minutes or until just lightly golden on the edges. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage
- You can keep cookies un-refrigerated in an airtight container for up to 7 days.
- To freeze the uncooked cookie dough, wrap tightly in clingwrap and place in a zip-loc or freezer bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight and bake as normal.
Substitutions
- Baking soda: replace with 1 teaspoon baking powder.
- Chocolate chips: use milk, white, or dark. I like to use dark chocolate chips. You can also use chopped chocolate blocks.
- M&Ms: replace with any similar candy coated chocolates or use mini M&Ms if you want more M&M flavour.
Nutrition Information:
Serving Size: 1 cookieAmount Per Serving: Calories: 209Total Fat: 8.6gSaturated Fat: 4.5gTrans Fat: 0gUnsaturated Fat: 0.1gCholesterol: 10,3mgSodium: 111mgCarbohydrates: 30.8gFiber: 0.9gSugar: 20.3gProtein: 2.6g
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