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Bakery Style Thick & Chewy M&M Cookie Recipe

This is a sponsored post written by me on behalf of Glad & M&M’S®. All opinions are 100% mine.

These are the thickest, chewy M&M filled cookies you have ever had!  They taste like they are straight from the bakery!

Bakery Style Thick & Chewy M&M Cookies

Cookies are my favorite dessert of all time.  I grew up making every kind under the sun and always searching with my mom for our next favorite recipe.  The most important things to me in a cookie are that it is soft, chewy and thick.  In my book the thicker the better!  But getting your cookies to bake up nice and thick can prove to be much harder than one would think!

Over the years I have probably made hundreds of different cookie recipes looking for the perfect cookies.  Cookies that stayed thick after you baked them.  Finally I decided to go about it scientifically and started researching what effect the ingredients had on the way the cookies baked.  Then finally I made my own recipe!  And after a few tries and quite a bit of trail and error, it became what in my eyes was absolutely perfect!  Thick, chewy and ridiculously delicious!

I have tweaked this recipe several times to make different types of cookies.  You can see the original chocolate chip cooke recipe here, the then take a look at the double chocolate chip cookies here. Today I tweaked it to be perfect for one of my favorite holiday cookies… the classic M&M cookie!  But this isn’t any M&M cookie.  It is BIG.  It is THICK.  It is CHEWY perfection.  These are bakery style M&M cookies, and they will steal your heart!

Here is how you make them- the recipe and the method!

Bakery Style Thick & Chewy M&M CookiesTo begin, cream the butter, shortening, and sugars in the bowl of your mixer with the paddle attachment.  You can also make these by hand, but *warning* they are a VERY thick cookie and can take some serious muscle to mix by hand.

Next add the vanilla and eggs and cream the mixture.

Combine your dry ingredients in a medium bowl. Take care to measure the flour with a single cup measure to get the most accurate amount of flour in the cookies.  Slowly mix the dry ingredients into the butter mixture until it is all combined.  The mixture will be very dry and stiff.  It should not be at all sticky. You want to be almost crumbly, but still able to hold together.

Bakery Style Thick & Chewy M&M Cookies

Last, mix in your M&M’s by hand so you don’t break them with the mixer.  I used M&M Minis Baking Bits in these cookies.  I love how the mini size mixes perfectly though out the cookie so you get the right amount of chocolate in every bite.  You can use any M&Ms you like.  You might even want to try M&M’S® White Chocolate Peppermint flavor that is only available at Target during the holidays.  Wouldn’t that be delicious?  I picked my M&M’S® up at Target on the Holiday aisle, right with the baking products.

Bakery Style Thick & Chewy M&M Cookies

After the dough is prepared, use a 1/4 cup measure to scoop out the dough and shape it into a slightly flattened ball – or a very thick disc.  Once they are shaped, put them in a Glad container or zip top bag and chill the dough in the freezer for 2 hours or even up to 3 months to cook later.  When you are ready to bake, take them out and place the dough on a parchment lined baking sheet.

Bakery Style Thick & Chewy M&M Cookies

Put the cookies in an oven preheated to 350˚F and bake for 14-20 minutes or until the center is just done.  Make sure not to over cook these cookies.  Since the flour content is so high, it will make them dry and crunchy if they are overcooked- definitely not what we are going for! I watch for the center to not be shiny anymore and know they are perfect.

Once you take them out of the oven let them rest for about 2 minutes and then let them cool on a wire rack. Just look at how thick and perfectly M&M filled these are! Don’t you just want to reach in the screen and take a bite!?

Bakery Style Thick & Chewy M&M Cookies

These are perfect as Christmas cookies to share with friends, family and co-workers.  You can even package them up quickly, easily, and festively with the Glad storage containers with special holiday packaging, only available at Target.  Just add a bow and you have a picture perfect holiday gift.  I grabbed mine on the aisle right with the storage stuff like zip top bags and disposable containers.

Bakery Style Thick & Chewy M&M Cookies

The Glad packaging also has some pretty delicious recipes on the packaging featuring the M&M’S® minis baking bits I used, and the M&M’S® White Chocolate Peppermint.

Bakery Style Thick & Chewy M&M Cookies

I couldn’t resist making the one on the package I bought.  M&M’S® Chocolate Espresso Peppermint Bites – could it be any more tempting?!  It was simple, easy and really, really yummy!

Bakery Style Thick & Chewy M&M Cookies

Well… I made them and I lost all will power at the sweet smell wafting out of the oven!  I had to snag one for me before I packaged the rest up for a gift.  Don’t tell my kids, because I wouldn’t let them have one!

Bakery Style Thick & Chewy M&M CookiesCheck out the Holiday Edition Glad storage available at Target for the recipe for these little guys!  And just look below for the recipe for my Bakery Style Thick & Chewy M&M Cookies!

Bakery Style Thick & Chewy M&M Cookies

Bakery Style Thick & Chewy M&M Cookies


  • 1 c butter, softened
  • 1/2 c shortening
  • 1 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 4 teaspoon vanilla extract
  • 4 1/3 cup all-purpose flour
  • 2 tablespoon cornstarch
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag M&M Mini Baking Bits (or M&M of your choice)


  1. Mix butter, shortening and sugars until light and fluffy.
  2. Add egg and vanilla and mix until well combined.
  3. Combine flour, cornstarch, baking soda, and salt and mix together.
  4. Mix dry ingredients slowly into wet ingredients and blend well.
  5. If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
  6. Add in M&Ms and stir until evenly distributed.
  7. Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
  8. Place dough in the freezer for 2 hours or up to 3 months.
  9. Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 15 min.
  10. Let cool 2 minutes then transfer to wire rack to continue cooling.

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  1. LIL Ciampini says

    If I make the M&M cookies smaller, for example 1 tbsp vs 1/4 cup measure, how long should they bake?

    • says

      I’m not totally sure since that is not how I usually make them but I would start at 8 minutes then check them each minute until done.


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