These soft and gooey M&M cookies are one of our all-time favorite cookies to bake.

Every bite is packed with colorful M&Ms and rich chocolate chips, creating the perfect combination of texture and sweetness.

They’re thick, chewy, and stay soft for days, making them the ultimate cookie for any occasion. If you’re looking for an easy homemade cookie recipe that everyone will love, these M&M cookies will never let you down.

With crisp edges, soft centers, and chocolate in every bite, they’re simply irresistible.

After creating our viral cookie fries recipe and seeing how much everyone loved them, we wanted to make something just as exciting and a little different.

This M&M cookie recipe is perfect for baking with friends or family as a fun and relaxing activity.

It’s simple to follow, with clear step-by-step instructions, detailed photos, and a full video to guide you from start to finish.

What to Expect from This M&M Cookie Recipe

• Texture: These cookies are crispy on the edges with a gooey, soft interior that melts in your mouth. They’re everything you expect in a classic cookie, and even more. Each bite has that perfect balance of crunch and chewiness that makes homemade cookies truly unforgettable.
• Flavor: We’re using brown butter in this recipe, which means gently browning the butter in a pan until it turns a deep golden brown and releases a nutty, caramel-like aroma.
• Add-Ins: These cookies are packed with colorful M&Ms and large flat chocolate chips, ensuring you get chocolate in every single bite.

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M&M Cookies – Key Ingredients

This M&M cookie recipe is made with simple, classic cookie ingredients:all-purpose flour, a blend of sugars for balanced sweetness and moisture, eggs for structure, and a mix of baking powder and baking soda to create the perfect rise and texture. Butter adds richness.

What truly sets these cookies apart is the generous amount ofmini M&Ms and large flat chocolate chip disks. The combination of colorful candy crunch and pools of melty chocolate creates the ultimate cookie with layers of flavor and texture in every bite.

• A mix of brown sugar and granulated sugar: Granulated sugar helps create crisp edges, delivering that satisfying bite we all love. Brown sugar adds moisture and a subtle caramel note, contributing to the soft and chewy center of these cookies.
• Baking powder: Acts as a gentle leavening agent, giving the cookies just enough rise to stay tender without puffing up too much.
• Baking soda: Encourages slight spreading for the perfect thin edges and chewy texture.
• Browned butter: The star of this recipe, browned butter brings a rich, nutty depth that elevates the overall flavor profile and adds complexity to every bite.
• Egg: Provides structure and moisture, binding ingredients together while creating a soft and tender crumb.
• Flat milk chocolate chips: These large, thin chocolate disks melt beautifully, adding a creamy sweetness that enhances the gooey texture inside every cookie.
• Mini M&Ms: Smaller than regular M&Ms, these ensure you get candy-coated chocolate in every bite without overpowering the dough.
• All-purpose flour: Offers the perfect balance of protein for structure and tenderness, helping these cookies hold their shape while staying soft and chewy.

Tools I Recommend for This Recipe

• Large mixing bowl: combines ingredients evenly and prevents spills
• Sturdy wooden spoon or silicone spatula: mixes the dough thoroughly and easily
• kitchen scale: ensures precise measurement of ingredients for consistent results
• Whisk: blends wet ingredients smoothly before combining with dry
• Baking sheet lined with parchment paper or silicone baking mat: prevents sticking and promotes even baking
• Pan for browning butter: develops the rich, nutty flavor essential to this recipe
• Cooling rack: allows cookies to cool properly without becoming soggy, preserving perfect texture

Major Success Tips for Perfect M&M Cookies

• Chill the cookie dough for 30 minutes in the fridge: Since this recipe contains baking soda, the cookies will spread slightly during baking. Chilling the dough helps control the spread for thicker, chewier cookies.
• Let the browned butter cool before mixing with the egg: You want to avoid cooking the egg and ending up with scrambled eggs in your dough. Cooling the butter ensures a smooth, well-incorporated mixture.
• Leave enough space between cookies on the baking sheet: Cookies will spread as they bake, so give them room to expand without touching each other.
• If cookies spread too much, reshape them: Use a cookie cutter or a round object to gently swirl the warm cookies back into a neat, round shape while still soft.

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Step by step: How to make M&M cookies

brown the butter

Start by placing your butter in a light-colored saucepan or skillet (this helps you see the color change easily).

Melt the butter over medium heat, stirring frequently with a wooden spoon or heatproof spatula. The butter will foam up, then begin to turn a golden brown color and release a delicious nutty aroma. This usually takes about 4 to 6 minutes.

Once you see small brown flecks at the bottom and smell that toasty scent, remove it from the heat immediately. Let it cool down.

prepare m&m cookie dough

Pour the granulated sugar, brown sugar, and cooled browned butter into a large mixing bowl.

Whisk the ingredients together until the mixture is smooth and fully blended. This step builds the rich, buttery foundation that makes these cookies so flavorful and satisfying.

Crack one egg into the bowl with your sugar and browned butter mixture. Whisk until the egg is fully incorporated, and the mixture looks smooth and slightly glossy.

If you’ve let the browned butter cool down enough, you’ll notice the texture becomes beautifully creamy at this stage, giving your dough a smooth and rich consistency.

Add the baking powder, baking soda, and all-purpose flour into the bowl.

Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until everything is just combined.

Be careful not to overmix, you want the dough to stay soft and tender for perfectly chewy cookies.

Pour the mini M&Ms and flat chocolate chip disks into the cookie dough.

Gently mix them in with a spatula or wooden spoon until they’re evenly distributed throughout the dough. Make sure to mix just until incorporated to keep the dough soft and avoid overworking it.

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shape the m&M cookies

Scoop the cookie dough into evenly sized balls and gently shape them with your hands.

Press a few extra mini M&Ms and chocolate chips on top of each dough ball for decoration and to make them look bakery-style once baked.

Place the shaped dough balls on a tray and refrigerate for 30 minutes to allow them to firm up and prevent excessive spreading in the oven.

Bake the Cookies

Preheat your oven to 190°C (375°F).

Once the oven is hot, place the chilled cookie dough balls onto a lined baking sheet, leaving enough space between each one for spreading. Bake for about 10 minutes, or until the edges are golden but the centers still look slightly soft.

When they come out of the oven, they will be very soft, so let them cool on the tray for a few minutes before transferring them to a cooling rack.

How to get perfectly Round Cookies

Immediately after the cookies come out of the oven, place a cookie cutter or any metal round object over each cookie while it’s still on the baking sheet.

Gently but quickly swirl it in a circular motion. The edges of the cookie will bump against the inside, creating a perfectly round shape. This technique only works when the cookies are hot and soft straight from the oven, so be sure to do it right away for bakery-style results.

Recipe Variations:

• Nutella stuffed M&M cookies
• Kinder Bueno Cookies
• Deep dish Nutella Stuffed cookies
• Ferrero Rocher Cookies

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