These soft and chewy M&M cookies are the perfect easy treat. Loaded with colorful candy, they're a hit with kids and adults. Get the recipe now!

I've been making these M&M cookies for years, and they always disappear fast. The soft, chewy center with slightly crisp edges and those colorful chocolate candies make them a hit with kids and adults. Plus they're easy to pull together with basic pantry staples.

Why You’ll Love This M&M Cookies

Soft and chewy texture with a slight crisp edge, thanks to the blend of brown and granulated sugar.
Colorful M&M's make every cookie look festive and fun, perfect for parties or everyday treats.
Simple ingredients and no chilling required means you can have fresh cookies in under 30 minutes.

Key Ingredients for the Best M&M Cookies

Unsalted butter: Creaming it with the sugars creates a tender, chewy structure. If using salted butter, reduce the added salt to 1/4 teaspoon.
M&M's: Standard or mini both work. Toss them in a tablespoon of flour before mixing to help prevent sinking. Reserve a handful to press on top after baking for a bakery look.
Flaky sea salt: A sprinkle right after baking balances the sweetness and adds a satisfying crunch. Regular sea salt or kosher salt works as a substitute.

Kitchen Tools for M&M Cookies

Stand mixer with paddle attachment (or hand mixer) for creaming butter and sugars
Cookie scoop (2-tablespoon size) for uniform dough balls
Baking sheet lined with parchment paper or a Silpat mat
Cooling rack to let cookies set properly

Tips for Making Perfect M&M Cookies

Mix the dough just until the flour is incorporated; a few streaks are fine. Overmixing can make the cookies tough. Bake until the edges are golden but the centers still look soft, they'll set as they cool. For a uniform look, use a cookie scoop and press a few extra M&M's on top right out of the oven.

How to Keep M&M’s from Sinking in the Dough

Because M&M's are heavy, they can sink to the bottom of the cookie during baking. To prevent this, reserve about 1/4 cup of M&M's and press them onto the tops of the dough balls just before baking. You can also toss the M&M's in a tablespoon of flour before folding them into the dough; this helps suspend them throughout. Both methods ensure every cookie has colorful candies in every bite.

Swap the standard M&M's for peanut butter, dark chocolate, or mini versions to change the flavor. For a double chocolate twist, replace half the M&M's with chocolate chips. Add 1/2 cup chopped peanuts or pretzels for crunch, or reduce the M&M's by 1/2 cup and stir in white chocolate chips. To make gluten-free cookies, use a 1-to-1 gluten-free flour blend.

Best Ways to Serve M&M Cookies

These cookies are great on their own, but a glass of cold milk is a classic pairing. For dessert, serve them warm with a scoop of vanilla ice cream or alongside a mug of hot cocoa. They also make a colorful addition to a cookie platter for parties or bake sales.

How to Store M&M Cookies

Store the cookies in an airtight container at room temperature for up to a week. The brown sugar keeps them soft and chewy. If stacking, place parchment between layers to prevent sticking.

How to Freeze M&M Cookies (Dough or Baked)

To freeze the dough, scoop into balls and place on a baking sheet in the freezer until firm. Transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time. To freeze baked cookies, cool completely, then layer in an airtight container with parchment between layers. Freeze for up to 2 months. Thaw at room temperature or warm in a 300°F oven for a few minutes.

How to Reheat M&M Cookies for Fresh Taste

To bring back that fresh-baked texture, reheat a cookie in a 300°F oven for 3 to 5 minutes until warm and slightly crisp on the edges. You can also microwave for 10 to 15 seconds, but the texture won't be as crisp. For frozen baked cookies, thaw first or reheat directly from frozen, adding a couple more minutes in the oven.