M&M Cookies Recipe

top shot of several freshly baked m&m cookies

4.49 from 75 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: cookies

Author: Becky Hardin

Equipment

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

Ingredients

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

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.

Video

Notes

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.

Nutrition