Soft, Chewy M&M Cookies Ready in 20 Minutes

Bright, colorful, and irresistibly soft, these Easy M&M Cookies melt in your mouth and disappear fast. After testing this cookie formula 10 times with different sugars and chilling times, I settled on a simple method that reliably gives tender centers and slightly crisp edges. I developed and refined this during weekend recipe tests and in a tiny home test kitchen, so it’s tuned for busy home bakers and kids who want to help. If you like playful cookie ideas, you might also enjoy our Ambrosia Cookies, which use fruit and coconut for a different flavor profile. Read on for clear steps, exact weights, and tips that prevent common mistakes so your bake comes out the same way every time.

Why This Recipe Works

Brown sugar keeps the cookies moist and gives depth of flavor through molasses content.
A mix of granulated and brown sugar balances spread and chewiness.
Slightly underbaking the centers yields a soft, tender interior while edges set crisp.
Chilling the dough for 15–20 minutes firms it just enough to control spread without long wait time.
Using light stirring and not overmixing keeps gluten development low for tender cookies.

Ingredients Breakdown

250 g (2 cups) all-purpose flour — Structure: provides the body. Over-measuring will make cookies dense.
5 g (1 tsp) baking soda — Leavening: helps spread and lift; do not substitute baking powder 1:1.
3 g (1/2 tsp) fine sea salt — Flavor enhancer. If using Morton kosher salt, use 1 tsp; if using Diamond Crystal, use 1 1/2 tsp. (Kosher salt density varies.)
170 g (3/4 cup or 12 tbsp) unsalted butter, softened — Fat: tenderness and flavor. Use unsalted so you control salt.
100 g (1/2 cup) granulated sugar — Adds lift and crisp edges.
110 g (1/2 cup packed) light brown sugar — Adds moisture and chew.
1 large egg (50 g) at room temperature — Binds and adds richness.
5 ml (1 tsp) pure vanilla extract — Flavor boost. Use real vanilla for the best aroma.
200 g (1 1/4 cups) M&Ms — Mix-ins: fold in gently. Reserve a few for pressing onto cookie tops.
Substitution notes:
For a chewier cookie, swap 25 g (2 tbsp) granulated sugar for an equal weight of brown sugar.
Vegan option: use 115 g (1/2 cup) dairy-free butter and a flax "egg" (1 tbsp ground flax + 3 tbsp water, chilled 10 minutes) — expect slightly different texture.
If you prefer a M&M cookie recipe with less sugar, reduce granulated sugar by 25 g (2 tbsp); cookies will be less sweet and slightly less tender.

Essential Equipment

Digital scale (highly recommended) — Weights produce consistent results.
Mixing bowls — One for dry, one for wet ingredients.
Electric mixer or sturdy whisk — Mixer makes creaming faster; whisk works if you have strong arms.
Cookie scoop (30 ml / 2 tbsp) — For uniform cookies and even bake times.
Two rimmed baking sheets and parchment paper or silicone mats — Use two sheets so you can rotate between batches.
Wire rack — Cool cookies to stop carryover cooking.
If you don’t have a scale, spoon and level flour to avoid packing. If you lack a cookie scoop, use two spoons to form uniform mounds.

Step-by-Step Instructions

Prep Time: 10 minutes — Cook Time: 8–10 minutes per batch — Inactive Time: 15–20 minutes (optional chill) — Total Time: about 20 minutes (active) — Servings: makes 24 cookies (serving size: 1 cookie)

Step 1: Preheat and prepare (2 minutes)

Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone mats. This ensures even browning and easy cleanup.

Step 2: Whisk dry ingredients (1 minute)

In a medium bowl, whisk 250 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, and 3 g (1/2 tsp) fine sea salt until evenly distributed. This breaks up clumps and spreads the leavening.

Step 3: Cream butter and sugars (2–3 minutes)

In a large bowl, beat 170 g (3/4 cup) softened unsalted butter with 100 g (1/2 cup) granulated sugar and 110 g (1/2 cup packed) light brown sugar until light and slightly fluffy, about 2–3 minutes with an electric mixer on medium. Scrape the bowl once. This step traps air for lift.

Step 4: Add egg and vanilla (30–45 seconds)

Beat in 1 large egg and 5 ml (1 tsp) vanilla extract until combined, about 30–45 seconds. The mixture should look smooth and glossy.

Step 5: Combine wet and dry (30–45 seconds)

Add the flour mixture and stir with a wooden spoon or mixer on low until just combined, about 15–30 seconds. Do not overmix — stop as soon as no streaks of dry flour remain. Overmixing develops gluten and makes cookies tough.

Step 6: Fold in M&Ms (15–30 seconds)

Fold in 200 g (1 1/4 cups) M&Ms with a spatula until distributed. Save 24 M&Ms to press on top before baking so each cookie looks bright and even.

Step 7: Chill (optional) (15–20 minutes)

For thicker cookies, cover and chill the dough in the fridge for 15–20 minutes. Chilling firms the butter and reduces spread. This makes the cookies slightly taller and chewier.

Step 8: Portion and top (2–3 minutes)

Using a 30 ml (2 tbsp) scoop, portion dough into 24 mounds spaced 5 cm (2 inches) apart on the prepared sheets. Press one reserved M&M into the top of each mound for a pretty finish.

Step 9: Bake (8–10 minutes)

Bake in the middle of the oven at 180°C (350°F) for 8–10 minutes, rotating the pans halfway through if your oven bakes unevenly. Bake until edges are set and lightly golden, and centers still look a bit soft.

Step 10: Cool (5–10 minutes)

Let cookies cool on the pan for 5 minutes to finish cooking and firm up, then transfer to a wire rack to cool completely. Cooling on the pan helps the centers set without overbaking.

Expert Tips & Pro Techniques

Common mistake: overcreaming butter and sugar. Beat until just light and fluffy; over-creaming adds too much air and makes cookies flat. Stop at 2–3 minutes.
Don’t skip the optional chill if your butter is very soft. Chilling for 15–20 minutes reduces spread without delaying the bake much.
Make-ahead: You can freeze scooped dough on a sheet tray, then transfer to a bag. Bake from frozen — add 1–2 minutes to bake time.
Home pro technique: For uniform color and texture across batches, bake one sheet at a time in the center rack and rotate the sheet front-to-back halfway.
Mix-ins tip: If you want different textures, replace 50 g (1/3 cup) of M&Ms with 50 g (1/3 cup) chopped toasted nuts. Keep M&M weight the same to maintain dough hydration.
For an ultra-chewy center, reduce baking time and let cookies cool on the hot pan for 6–8 minutes.

Storage & Reheating

Refrigerator: Store baked cookies in an airtight container at room temperature for up to 3–4 days. If you prefer chilled, refrigerate up to 7 days but note the texture will firm.
Freezer: Cookie dough freezes very well. Freeze scooped dough on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Baked cookies freeze for up to 2 months in a well-sealed container separated by parchment.
Thawing & reheating: Thaw frozen baked cookies at room temperature for 30–60 minutes. To refresh, reheat in a 175°C (350°F) oven for 4–6 minutes to restore a just-baked texture. Avoid microwaving for reheating more than a few seconds — it can make cookies gummy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 gluten-free flour blend that contains xanthan gum. Add 1/4 tsp xanthan gum if the blend lacks it. Baking time remains about the same.
Vegan Version: Use 115 g (1/2 cup) plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water). Expect a slightly cakier texture; bake 9–11 minutes for best results.
Double Chocolate M&M Cookies: Replace 30 g (1/4 cup) of the flour with 30 g (1/4 cup) unsweetened cocoa powder and add 60 g (1/3 cup) chocolate chips. Baking time increases by 1–2 minutes.
Mini M&M Snack Cookies: Use a 15 ml (1 tbsp) scoop and bake for 7–8 minutes. Makes about 48 small cookies.
Spiced Autumn Version: Add 1/2 tsp ground cinnamon and swap 50 g (1/4 cup) brown sugar for dark brown sugar; consider pairing notes from our apple cider cookies for inspiration. Baking time is unchanged.

Serving Suggestions & Pairings

Classic pairing: A cold glass of whole milk complements the richness and candy crunch.
Coffee or espresso: Serve with a bold coffee to cut sweetness — great for a simple dessert spread.
Party platter: Add these cookies to a cookie board alongside chewy oatmeal bars and our Monster Cookies for variety.
Savory pairing: If you’re serving cookies at a main-dish event, they pair playfully with bold flavors; consider a plate after a meal like this char siu chicken for a contrasting sweet finish.

Nutrition Information

Per serving (1 cookie). Makes 24 servings.

Calories: 160 kcal
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 30 mg
Sodium: 125 mg
Total Carbohydrates: 22 g
Dietary Fiber: 1 g
Sugars: 12 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies spread too much?
A: Likely causes are too-warm butter, too little flour, or overcreaming. Chill the dough 15–20 minutes and measure flour by weight.

Q: Can I make this without eggs?
A: Yes. Use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled 10 minutes). Expect a slightly different texture and slightly more fragile crumb.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a large bowl or in two batches. Bake on multiple sheets; don’t overcrowd the oven. If baking two sheets at once, rotate trays halfway through baking.

Q: Can I prepare this the night before?
A: Yes. Cover the mixed dough and refrigerate overnight. Slight chilling can deepen flavors and improve texture. Bring dough to scoopable firmness before baking if very cold.

Q: How long do these keep in the fridge?
A: Baked cookies stored in an airtight container at room temperature keep well for 3–4 days. Refrigeration can extend life to about 7 days but may change texture.

Q: Can I substitute other candies for M&Ms?
A: Yes. Use similar-weight candies (200 g / 1 1/4 cups) like chopped chocolate-covered candies or mini chocolate chips. Large chunks may change bake time slightly.

Q: My cookies are dry — what happened?
A: Overbaking or too much flour are common culprits. Reduce bake time by 1–2 minutes and check doneness by looking for set edges and soft centers.

Conclusion

These cookies are a delight for quick baking sessions, lunchboxes, and last-minute guests. If you want to compare techniques or try a slightly different approach, see a similar method and tips at M&M Cookies – Tastes Better From Scratch. For another soft-and-chewy take you can compare side-by-side, check Soft and Chewy M&M Cookies – Celebrating Sweets.