These M&M cookies are soft, chewy, thick, and absolutely delicious! These classic cookies are made with simple ingredients in the perfect combination that makes the M&M cookies bake up thick and chewy every time. Perfect for dunking in milk, packing in lunches, baking for the holidays, or having a treat any day, this soft chewy M&M cookie recipe won’t disappoint!
Soft Chewy M&M Cookie Recipe
Do you ever wonder why some cookies bake up nice and thick and chewy and other cookies spread while baking and end up thin and crispy?
It all has to to with the ingredients, the amount of them, and how they are baked.
This M&M cookie recipe doesn’t have any super secret ingredients and uses common pantry items but by combining just the right amount, in just the right way, and baking them just the right time, the result is that coveted soft, thick, chewy M&M cookie.
Follow along as I walk you through some of the common questions and exactly what we do to get what I think is the perfect cookie recipe!
How to make Cookies Soft
The first and most loved feature of these cookies is the softness. This comes from both the ingredients and the way it is baked. Here are a couple of the most important thing on getting nice soft cookies:
- A high ratio of dark brown sugar– Since brown sugar has more moisture than white sugar it is an important ingredient in making the cookie soft and chewy. Using dark brown sugar has a higher molasses content and will keep them even softer!
- A non-sticky dough– Using more flour (then making sure to up the flavor with the other ingredients) helps the dough to hold its shape much better allowing the center to be thicker and softer than a cookie that thins and spreads as it bakes.
- The perfect cook time– You really have to be careful not to overbake cookies, especially these cookies! If you want a super soft, chewy cookie, you will remove them when they are almost done. The cookies continue to bake as they cool and end up with the perfect soft chewy texture in the end.
How long to bake M&M Cookies
Since we ended that last note on the importance of bake time, let’s dive into it a little bit more. Baking time can be tricky since each oven will cook differently based on size, whether it is electric or gas, the type of oven and heating element, the size of the cookies, and the climate you live in. All of these things will play into how long to cook your M&M Cookies.
This recipe calls for 9-11 minutes of baking time for a cookie that is about 1.5-2 tablespoons big. I like to set my timer for the low end of the baking time and then remove them if done, or monitor them over the next minute or so until they are perfect.
Cookies will have a sheen when they are raw and as they bake they will start to lose it. I like to watch for the sheen to be gone, or just left in the middle for the right time to remove the cookies.
As I mentioned earlier, cookies will continue to cook as they cool, so this allows them to be done, while keeping the maximum amount of moisture (which is what makes them soft and chewy!)
How to Make M&M Cookies from scratch
This recipe is simple! Just gather the ingredients and get to cooking! This is an overview of how this recipe comes together. Make sure and scroll to the bottom for the full recipe card.
- Cream the butter and sugars. Add eggs, one at a time, then mix in the vanilla. I like to use my electric mixer for this, but you can do it by hand if you want to work on your muscles.
- In a separate bowl, sift together the flour, cornstarch baking soda and salt. Add the dry ingredients to the wet ingredients in small batches, mixing in between additions. Dough should not be sticky or crumbly. If the dough is sticky, add in flour 1 tbsp at a time until it it is not sticky. If the dough is crumbly, add in water 1 tsp at a time until it holds together and does not crumble.
- Once it is combined, add the M&M’s and stir them in by hand until evenly distributed.
- Drop by heaping rounded tablespoonfuls on an ungreased cookie sheet. Bake for 9-11 minutes or until the center is just set. Cool for 2 minutes then transfer to a wire cooling rack.
How to Store M&M Cookies (so they stay soft and chewy!)
These M&M cookies are pure perfection when they are warm and gooey fresh out of the oven. But after even a couple of hours they start to lose that amazing soft and chewy texture. There are a couple of tricks I use to keep them just as good, not matter if you eat them in an hour, a day, or a week!
- Freeze your M&M cookies! Cookies can be frozen before or after baking (see directions below). Freezing cookies helps retain almost all of the moisture in the cookies so it is the best way to keep cookies soft and chewy when ever you want them for up to a month. My preferred method is freezing the cookies after they have been baked.
- Store Cookies with a slice of bread. If you don’t have the option to freeze the cookies, placing a slice of bread in the container with the cookies will help keep the cookies soft and chewy. I like to set it on top of a piece of parchment or in an open bag inside an air tight container with the cookies. If the bread touches the cookies directly it can result in soggy spots.
How to Freeze M&M Cookies
Cookies freeze beautifully and freezing them is a great way to keep them tasting fresh no matter when you get the craving! You can freeze these M&M cookies both before and after baking.
To freeze cookie dough:
- Make recipe as directed. Portion cookies out into rounded tablespoonfuls and then place in a single layer in a zip top bag or air tight container.
- Freeze for up to a month.
- When ready to bake, remove from freezer and place on a baking sheet frozen. Bake as directed adding about 2 minutes to the baking time to account for being frozen.
To freeze baked cookies:
- Bake as directed and allow the cookies to cool completely.
- Place cookies in zip top bags or an air tight container in the freezer.
- When ready to eat, remove one or more cookies from the freezer and allow to stand at room temperature for 5-10 minutes or microwave for 30-45 seconds.
If you enjoy these cookies as much as our family has, you should make sure and bookmark a few of my other favorite cookie recipes:
- Soft & Chewy Snickerdoodles
- Softest Sugar Cookies with Sugar Cookie Frosting
- Soft & Chewy Peanut Butter Cookies
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipes so that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
Oh and before you go!… If you need a regular rotation of recipe inspiration like me, make sure to sign up to get our emails! I send out my new favorites, the recipes my family has been devouring, and some of the best tried and true recipes. It is easy and free of course! You can click here to sign up.
Hungry for more family-friendly recipes? Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest and Instagram.
Soft Chewy M&M Cookies
- 1.5 cups butter softened
- 1 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 4 cups all purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 10 oz M&M candies
- Cream the butter and sugars together. Add one egg at a time, mixing in between. Then stir in vanilla to combine.
- In a separate bowl, combine the dry ingredients. Mix the dry ingredients into the wet ingredients in thirds mixing between each addition until they are combined.
- Mix the M&M candies in by hand until they are evenly distributed. Scoop heaping rounded tablespoonfuls onto an ungreased cookie sheet, evenly spaced, about 2" apart.
- Bake at 350˚F for 9-11 minutes or until the center of the cookie is just set. Let cool on cookie sheet for 2 minutes then transfer to a wire cooking rack.
- Dough should not be sticky or crumbly.
- If the dough is sticky, add in flour 1 tbsp at a time until it it is not sticky.
- If the dough is crumbly, add in water 1 tsp at a time until it holds together and does not crumble.
- Cookies should be either baked or frozen immediately. Cookie dough should not be stored in the refrigerator as the dye from the candy will dissolve and spread.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)