Chewy M&M Cookies

Eliza Cross
by Eliza Cross
20 Cookies
48 min

These retro cookies are pure, Mom-style comfort! People of all ages enjoy these colorful, chewy cookies studded with M&Ms candies. But look closely. Do you notice anything missing? Read on...

An M & M cookie is like a chocolate chip cookie's wild, exuberant cousin from Brooklyn. It has all the qualities we love in a good CC Cookie - buttery flavor, soft texture, crispy edges - plus the delight of that little candy shell enveloping the chocolate when you bite into it. But look at the cookie below closely:

Do you notice that there are no blue m & ms in the mix? That's because I LOATHE BLUE M & Ms.

Blue M & Ms were added to the mix in 1995. Before that, M & Ms came in a classic assortment of red, yellow, orange, green, brown and tan candy-coated chocolates. I loved those tan M & Ms, and am still somewhat bitter that Mars decided to replace them with blue.

Plus, my son made me do a blind taste test and I was able to pick out the unnatural blue M & Ms THREE times in a row! (Even I was surprised.)

So yes, I actually remove the blue M & Ms from the mix.

But you can use any colors you like! I like to use a mix of mini and regular M & Ms in the dough, and press extras on top for evenly-distributed deliciousness.

(At this point you may be thinking that “Neurotic M & M Cookies” would be a better title for this recipe.)

Neurotic or not, shall we make some cookies?

The dough is based on Pinch of Yum’s heavenly  soft chocolate chip cookie recipe, which calls for melted butter. Melting the butter makes for a chewier cookie. Since the butter is pre-melted, the dough spreads more quickly while baking which leads to that luscious chewiness.

The recipe is fairly straightforward. Lindsay at Pinch of Yum suggests using exactly 6.75 ounces of all-purpose flour for best results, which I weigh on the postal scale from my office. If you don’t have a scale, measure 1 1/2 cups by lightly scooping the flour in the cup and using a knife to level the top.

Mix the melted butter with regular and brown sugar, add an egg and vanilla, whisk together flour, baking soda and salt, and combine the ingredients with an electric mixer until the dough comes together. It’s not especially stiff, making it easy to shape the cookies.

It's easiest if you stir in the M&Ms by hand.

Scoop the cookies on the baking sheet. I use an ice cream scoop that measures exactly 2 tablespoons. Leave the bottom half flat, or gently flatten with the palm of your hand. Press some additional M & Ms into the top.

Bake at 350 degrees F for 9 to 11 minutes, just until the edges of the cookies are barely beginning to brown and the centers are still a little soft.

Remove from the oven, cool on the pan for a minute or two, and use a sharp spatula to transfer to a wire rack so they can finish cooling.

Enjoy! This recipe makes about 20 larger cookies.

If you bake these cookies, let me know if you bake them WITH or WITHOUT blue M & Ms!

Recipe details
  • 20  Cookies
  • Prep time: 15 Minutes Cook time: 33 Minutes Total time: 48 min
Show Nutrition Info
Hide Nutrition Info

  • 1 stick (1/2 cup) salted butter,* melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 6.75 ounces or 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup mini M & Ms
  • 1/4 cup regular M & Ms, plus extra for cookie tops

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a stand mixer or a medium bowl with an electric mixer, beat the butter with the regular and brown sugar on medium speed until creamy. Add the egg and vanilla and beat on low speed just until combined; do not overmix.
In a small bowl, whisk together the flour, baking soda, and salt.Add the flour mixture to the butter mixture and mix just until combined. (For tender cookies, don't overmix.) Stir in the mini and regular m&ms.
Roll the dough in balls that are about 2 level tablespoons each. Arrange on the prepared baking sheet with plenty of room for spreading. (I bake 6 cookies on a large baking sheet.) Bake just until the cookies are puffed and barely starting to brown around the edges, about 9 to 11 minutes
Cool the pan on a wire rack and remove cookies with a spatula after cooling for 2 minutes. Makes about 20 cookies.
  • *If you only have unsalted butter, you can simply add an extra 1/4 teaspoon of salt after melting the butter.
  • This recipe can easily be doubled.
Eliza Cross
Want more details about this and other recipes? Check out more here!