Soft and Chewy M&M Cookies — A Warm, Colorful Classic
Introduction
There is something impossibly joyful about pulling a tray of Soft and Chewy M&M Cookies from the oven: the chocolate peeks from glossy candy shells, the edges are a delicate golden brown, and the whole kitchen smells like childhood and comfort. These cookies are my go-to when I want an easy recipe that sparks smiles at a family dinner or brightens a rainy afternoon. If you need a sweet finish to a quick meal, try pairing them with a savory dish like 30-minute beef and broccoli stir fry for a complete, satisfying night in.
Why You’ll Love This Soft and Chewy M&M Cookies Recipe
This recipe delivers emotion and practicality — every bite is a reminder of cozy kitchens and shared moments.
- Comforting flavor and texture: crisp on the outer rim, tender and chewy in the center.
- Fast payoff: ready sooner than a takeout dessert, perfect as an indulgent dessert or last-minute party treat.
- Family favorite: kids adore the colors and adults love the nostalgia.
- Versatile and forgiving: add nuts, swap chocolate types, or make them gluten-free.
- Festive and fun: ideal for birthday parties, holiday cookies exchanges, or a spontaneous baking session.
Ingredients
- 1 cup (225 g) unsalted butter, softened — brings rich flavor and keeps cookies soft.
- 1 cup (200 g) granulated sugar — for a balanced sweetness.
- 1 cup (220 g) packed brown sugar — adds moisture and depth.
- 2 large eggs, room temperature — bind and enrich.
- 2 teaspoons vanilla extract — warms the dough with aroma.
- 3 cups (375 g) all-purpose flour — the base for chewy structure. Substitute 1:1 gluten-free flour for a gluten-free option.
- 1 teaspoon baking soda — helps cookies spread just right.
- 1 teaspoon baking powder — for lightness.
- 1 teaspoon fine sea salt — balances sweetness.
- 1 1/2 cups M&M candies — the signature colorful pop. Use mini M&Ms for more even color distribution.
- 1 cup chocolate chips (optional) — for extra melty chocolate.
- Optional swaps: use coconut oil instead of butter for a dairy-free twist, or replace half the flour with oats for a heartier bite.
Timing
- Prep time: 15 minutes
- Chill time (optional but recommended): 30 minutes
- Cook time: 10–12 minutes per batch
- Total time: about 55 minutes (including chill)
These cookies are a quick dessert that feels like a labor of love — faster than a lot of takeout and worth every minute when you bite into that soft, chewy center.
Step-by-Step Instructions for Soft and Chewy M&M Cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. The warm oven sets the tone for what’s coming — comfort in every breath.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. The mixture should look pale and smell sweet and buttery.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be thick and slightly tacky.
- Fold in the M&M candies and chocolate chips, saving a few candies to press on top of the dough balls for prettier cookies.
- Scoop generous tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. If you want thicker cookies, chill the scooped dough for 30 minutes before baking.
- Bake for 10–12 minutes, until the edges are set and just turning golden while the centers remain soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time keeps them wonderfully chewy.
Your kitchen will smell like celebrations and simple pleasures — that warm, toasty scent that makes you want to wrap your hands around a cookie and savor the moment.
Tips and Variations
- Swap plain M&Ms for peanut M&Ms for a nutty crunch, or use holiday-themed colors for festive meals.
- For a slightly healthier option, replace half the butter with unsweetened applesauce and reduce sugar by 10 percent.
- Make them gluten-free by using a trusted 1:1 gluten-free flour blend.
- Add a teaspoon of instant espresso powder to deepen the chocolate flavor for an indulgent dessert.
- If you love gooey centers, take the cookies out one minute earlier; for crisper cookies, bake one to two minutes longer.
Try pairing these with creamy sides like mac and cheese during cozy evenings; a rich main and a sweet cookie make dinner feel like a full celebration. For inspiration, I sometimes make a comforting weeknight combo with four-cheese mac and cheese and a batch of warm cookies for dessert.
Serving Suggestions
Serve soft and chewy M&M cookies warm on a simple platter with a glass of cold milk for kids or a frothy latte for grown-ups. They also pair beautifully with fresh fruit when you want to balance indulgence with brightness — a platter with sliced apples and these cookies makes a lovely snack board for gatherings. For a picnic or potluck, arrange them alongside a crisp salad like the apple walnut salad recipe I love for its crunchy contrast and bright dressing: apple walnut salad is an excellent companion.
Storage and Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to help keep them soft.
- Freezing: Freeze unbaked cookie dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
- Reheating: Warm cookies in the microwave for 10–12 seconds for that just-baked feel, or pop them in a 300°F oven for 5 minutes to refresh the crisp edges and chewy center.
Pro Tips from the Kitchen
- Use room-temperature eggs so the dough mixes smoothly and traps air for a lighter texture.
- Chill the dough when you want thicker cookies — it slows the spread and concentrates flavors.
- Press a few extra M&Ms on top right after baking for a picture-perfect presentation.
- Measure flour by spooning it into the cup and leveling off to avoid dense cookies.
- If you like an extra chew, substitute half the granulated sugar with more brown sugar.
FAQs
Q: Can I make these cookies without M&Ms?
A: Absolutely — swap in chocolate chips, toffee bits, or chopped candy bars to create your own family favorite.
Q: How do I keep the cookies soft for longer?
A: Store them in an airtight container with a slice of bread or a few marshmallows to retain moisture.
Q: Can I freeze baked cookies?
A: Yes, freeze cooled cookies in a single layer on a baking sheet, then move to a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly.
Q: Are these cookies kid-friendly to make together?
A: Definitely. Kids love scooping dough, adding M&Ms, and the joyful mess that comes with baking.
Conclusion
Soft and Chewy M&M Cookies are more than a recipe — they are a little ritual of joy you can make any day. They invite conversation, celebrations, and quiet moments of comfort. Try the dough warm from the oven, share a plate with a neighbor, or tuck a cookie into a lunchbox and watch a small smile appear. When you bake these, you are baking memories. Go on, make a batch tonight and start a happy tradition.
Contents
Soft and Chewy M&M Cookies
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Brings rich flavor and keeps cookies soft.
- 1 cup granulated sugar For balanced sweetness.
- 1 cup packed brown sugar Adds moisture and depth.
- 2 large eggs, room temperature Bind and enrich the dough.
- 2 teaspoons vanilla extract Warms the dough with aroma.
- 3 cups all-purpose flour The base for chewy structure. Substitute 1:1 gluten-free flour for a gluten-free option.
- 1 teaspoon baking soda Helps cookies spread just right.
- 1 teaspoon baking powder For lightness.
- 1 teaspoon fine sea salt Balances sweetness.
Mix-Ins
- 1.5 cups M&M candies The signature colorful pop. Use mini M&Ms for more even color distribution.
- 1 cup chocolate chips Optional for extra melty chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the M&M candies and chocolate chips, saving a few candies to press on top of the dough balls for prettier cookies.
Baking
- Scoop generous tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- If you want thicker cookies, chill the scooped dough for 30 minutes before baking.
- Bake for 10–12 minutes, until the edges are set and just turning golden while the centers remain soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest