M&M Cookies

By Becky Hardin

Updated Jul 6, 2026

Jump to RecipeWatch Video

If you are looking for an amazing cookie recipe, you are in the right place. These M&M Cookies are quick and easy to make, colorful enough for any celebration, and always disappear fast. Best of all, they’re ready in under 30 minutes and make a big batch, so there’s plenty to share.

Colorful M&M Cookies

These M&M cookies are always a hit, no matter the occasion. Every bite is soft, chewy, and filled with rich chocolate flavor, while colorful M&Ms add a fun pop of color. Since this recipe makes a big batch, it’s perfect for sharing with friends and family or freezing some for later.

Tips for Beginners

• Refrigerate and let the dough rest 1-24 hours. This helps ensure the cookies don’t spread too much and allows the flavor to develop. If time doesn’t allow, the cookies can be baked immediately and are still terrific without the rest time.
• Use both white and brown sugar. I find using brown sugar adds moisture and a deeper caramel flavor that contributes to the cookies’ rich, chewy texture.
• Don’t overmix once the flour is added. Be careful to mix just until the dry ingredients are incorporated to keep the cookies soft and tender.

Recipe Card

M&M Cookies Recipe

Difficulty: Easy

4.49 from 75 votes

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

Servings: 30 cookies

Author: Becky Hardin

Print Rate Pin

If you are looking for an amazing cookie recipe for the holidays, you are in the right place! Easy and straightforward to make, pretty to look at, and a joy to eat, these M&M cookies take less than 30minutes to make.

Step-by-step photos can be seen below the recipe card.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Ingredients 

1x2x3x

• ▢ 2¾ cups all purpose flour 330g
• ▢ 1 tsp baking soda 6g
• ▢ ½ tsp coarse sea salt 2.5g, or use 1 tsp kosher salt
• ▢ ½ tsp kosher salt 2g
• ▢ 1 cup granulated sugar 200g
• ▢ 1 cup dark brown sugar 213g
• ▢ ⅔ cup unsalted butter 151g, room temperature (1⅓ stick)
• ▢ ⅔ cup vegetable shortening 123g (⅔ stick)
• ▢ 2 tsp pure vanilla extract 8g
• ▢ 2 large eggs 100g, room temperature
• ▢ 2½ cups M&M's candies 425g, divided

Video

Instructions 

• Preheat oven to 350°F and adjust baking rack to middle position. Line 2-3 large baking sheets with parchment paper.
• In a large mixing bowl, whisk the flour, baking soda, coarse salt, and kosher salt together.
  2¾ cups all purpose flour, 1 tsp baking soda, ½ tsp coarse sea salt, ½ tsp kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, mix the granulated sugar and brown sugar together on low until just combined.
  1 cup granulated sugar, 1 cup dark brown sugar
• Add the shortening and butter, turn mixer to medium speed, and beat until lighter in color and smooth, about 3 minutes.
  ⅔ cup vegetable shortening, ⅔ cup unsalted butter
• Add the vanilla and beat on medium speed for 30 seconds.
  2 tsp pure vanilla extract
• Add eggs one at a time, mixing just until incorporated after each addition. Turn off the mixer.
  2 large eggs
• Add the flour mixture to the sugar/butter mixture and turn the mixer to low speed. Mix just until flour mixture is incorporated.
• Fold in 1¾ cup M&M candies.
  2½ cups M&M's candies
• Drop the dough, using a 2-inch cookie scoop (about 1½ tablespoons), onto the baking sheets about 2 inches apart (12 cookies to a baking sheet).
• Press 3-4 additional candies into each cookie.
• Bake cookies at 350°F for 9 minutes, or just until the edges of the cookies start to set and are a little firmer to the touch.
• Place baking sheets with cookies on a cooling rack for 2 minutes, then transfer cookies directly to the cooling rack.

Equipment

• Kitchen Scale
• 2-3 Baking Sheets
• Stand Mixer
• Cookie Portion Scoop

Becky’s Tips

• Refrigerate, and let the dough rest 1-24 hours if time permits, for a firmer, more flavorful cookie. 
• Use both white and brown sugar to add moisture and a deeper caramel flavor.
• Mix the wet and dry ingredients just until combined, so you don’t overwork the dough.
• Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. 

Serving: 1cookieCalories: 264kcalCarbohydrates: 34gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 134mgPotassium: 28mgFiber: 1gSugar: 25gVitamin A: 183IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make M&M Cookies Step by Step

Prepare the oven and combine the dry ingredients: Preheat the oven to 350°F, adjust the baking rack to the middle position, and line 2-3 large baking sheets with parchment paper. In a large mixing bowl, whisk 2¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp coarse sea salt, and ½ tsp kosher salt.

Combine the sugars: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, mix 1 cup of granulated sugar and 1 cup of dark brown sugar on low until just combined.

Add wet ingredients: Add ⅔ cup unsalted butter and ⅔ cup vegetable shortening. Add 2 tsp vanilla extract and beat for 30 seconds. Add the eggs, one at a time, beating after each addition. Turn off the mixer.

Combine the wet and dry ingredients: Add the flour mixture to the sugar/butter mixture, turning the mixer to low speed, mix just until the flour mixture is incorporated.

Add the M&Ms: Fold in 1¾ cups of M&M candies. Refrigerate the dough for 1 hour, or up until 24 hours. 

Portion the dough and bake: Drop the dough, using a 2-inch cookie scoop (about 1½ tablespoons), onto the baking sheets about 2 inches apart (I got 12 cookies to a baking sheet). Add 3-4 M&Ms to each cookie, pressing down to push them into the dough.

Bake at 350°F for 9 minutes, or just until the edges start to set and are a little firmer to the touch. Place the baking sheets on a cooling rack for 2 minutes, then transfer cookies directly to the cooling rack.

Serve: Serve with a tall, cold glass of milk and enjoy.

How to Store

Store leftover cookies in an airtight container on the kitchen counter for 2-3 days. Freeze leftovers for up to 3 months. Thaw on the kitchen counter before enjoying again.

Serving Suggestions

For me, nothing beats a tall glass of oat milk with a few M&M cookies. However, I’ll serve this crockpot gingerbread latte for a more festive drink, or this or a chai tea with bourbon for the non-coffee lovers. This recipe is ideal for entertaining or cookie exchanges, as it makes about 30 cookies. If I don’t need to serve that many people, I’ll keep a stash in the freezer for those surprise guests that pop over during the holidays.

More M&M Recipes To Try

• M&M Christmas Cookies: These cookies get a fun and festive spin with green and red M&Ms and are perfect for the holidays!
• When I’m craving a more chocolatey version, I’ll make my M&M brownie cookies, which take my favorite candy and mix it with a boxed brownie mix!
• Christmas Bark: This easy Christmas Bark is loaded with Oreos, peppermint chips, M&M’s, pretzels, and creamy white chocolate for a festive no-bake treat that’s perfect for holiday parties, gifting, and snacking.

more cookie recipes

Brownie Cookies Recipe (2 Ways!)

Strawberry Cookies

S’mores Cookies

Chocolate Gooey Butter Cookies – Chocolate Cake Mix Cookies