My M&M Cookies combine everything you want in a cookie: extra crispy, caramelized edges, satisfyingly chewy centers, warm puddles of melty chocolate, and plenty of colorful M&Ms. The dough comes together in a single bowl and benefits from a short chill in the refrigerator before baking.
You can prepare the dough ahead and bake at your convenience: it keeps well in the fridge for up to three days, or you can freeze dough balls for longer storage. These cookies are perfect for gatherings, holidays, or whenever you want a reliably delicious treat.
Why you’ll love these M&M Cookies:
- Bake on your schedule – The dough is excellent after a minimum 2-hour chill and improves over 1–3 days in the refrigerator, giving you flexibility for baking day.
- Tested base recipe – This recipe evolved through many trials to create the ideal balance of texture and flavor; the result is consistently well received.
- Deep, layered flavor – Using dark brown sugar, salted butter, a touch of milk, and quality chocolate produces a rich, caramel-like flavor with a perfect balance of sweetness and salt.
- Perfect M&M texture – The candy shell softens slightly during baking, creating a satisfying “melty crunch” that integrates into the cookie rather than remaining hard.
Ingredient Overview:
The full ingredient amounts and step-by-step instructions are provided below in the recipe section.
- Butter – Salted butter adds flavor; allow it to come to the specified softened or semi-melted consistency for optimal chewiness.
- Brown sugar – Dark brown sugar provides extra depth and a caramel note.
- All-purpose flour – For best results spoon the flour into the measuring cup and level off, or weigh your flour to avoid a dry dough.
- Eggs – Use large eggs at room temperature for smooth incorporation.
- Chocolate – Use good-quality semi-sweet chocolate, chopped or in chips, for deep chocolate pockets throughout the cookie.
- Vanilla extract – Real vanilla enhances the overall flavor.
- M&Ms – A blend of classic and mini M&Ms works great, but use any variety you prefer.
Substitutions & Variations:
Dairy-free: Substitute a trusted dairy-free butter and dairy-free chocolate and candy to make these vegan-friendly.
Chocolate variations: Swap part of the semi-sweet for milk or dark chocolate to alter the sweetness and intensity.
Quick alternative: If you’re short on time, the same flavors work well in cookie bars—press the dough into a pan and bake for a shorter, one-pan option.
How to make these Chewy M&M Cookies:
Step 1 – Melt and cool the butter: Melt the butter and then chill it briefly—about 10–15 minutes—until it sits between melted and softened. This in-between consistency helps create a chewy texture in the finished cookie.
Step 2 – Make the cookie dough: Whisk the sugars into the cooled butter until smooth. Add the egg, egg yolk, vanilla, and milk, whisking until combined. Stir in the flour, baking soda, and salt until just combined.
Step 3 – Add chocolate and M&Ms: Fold in most of the chopped semi-sweet chocolate and the M&Ms, reserving a little chocolate and extra M&Ms to press onto the tops of the dough balls before chilling.
Step 4 – Scoop and chill: Portion the dough into balls of roughly 75 grams each. Place them in a single layer in an airtight container and chill for at least 2 hours and up to 72 hours. Chilling develops flavor and improves texture.
Make-ahead & Freezing Tips:
Fridge: Chill dough 2–72 hours for best results. Longer chilling improves flavor.
Freezer: Freeze dough balls on a lined tray until solid, then transfer to a freezer-safe container or bag for 1–2 months. Bake from frozen, adding 1–2 minutes to the bake time, or thaw overnight in the fridge before baking.
Step 5 – Bake: Preheat the oven to 350°F (177°C). Place four dough balls on a lined or lightly greased cookie sheet — these cookies spread a lot, so give them room. Bake for 10 minutes, remove the sheet and firmly tap or bang the pan on the oven rack to encourage spreading and create rippled, crisp edges. Return to the oven for an additional 2–4 minutes until the edges are browned and the centers remain chewy.
Tapping the pan helps produce the ideal texture: crisp, caramelized edges with a tender, chewy center.
Serving & Storing:
Serve these cookies warm from the oven for maximum gooeyness. If desired, sprinkle a pinch of flaked sea salt on top to highlight the chocolate and caramel notes. Store cooled leftovers in an airtight container at room temperature for 3–4 days. Reheat briefly in a low oven or microwave for that fresh-from-the-oven feel.
Expert Baking Tips
Oven accuracy: If possible, verify your oven temperature with an oven thermometer. An accurate oven yields consistent bakes.
Weigh ingredients: Using a kitchen scale improves consistency and avoids dry or dense results from packed measuring cups.
Yield: This recipe is easily halved or doubled to suit your needs.
Freezing baked cookies: Cool baked cookies to room temperature, wrap in pairs, and freeze in airtight containers for 3–6 weeks. Thaw at room temperature before serving.
Special Tools:
- Dark cookie sheet: A darker baking sheet promotes crisp, caramelized edges. If you use a lighter pan, add a few extra minutes to the bake time and monitor closely.
Did you make this recipe? Leave a comment and star rating below in the original recipe card if available — feedback is appreciated!
Thin & Chewy M&M Cookies
Stephanie Simmons
30 mins
12 mins
2 hrs 15 mins
2 hrs 57 mins
17 cookies
Ingredients
- 1 cup salted butter, melted (226 grams)
- 3/4 cup dark brown sugar, packed (165 grams)
- 3/4 cup granulated sugar (158 grams)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 1 tbsp milk
- 2 cups all-purpose flour, spooned & leveled or weighed (260 grams)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 ounces semi-sweet chocolate, roughly chopped and divided (use good-quality baking chocolate)
- 1 cup M&Ms, plus extra for topping
- 1/2 cup mini M&Ms (or use all regular)
- Flaked sea salt, for topping (optional)
Instructions
- Melt & cool the butter: Melt the butter until almost fully liquid, stir to finish melting, then chill the bowl in the refrigerator 12–15 minutes so the butter becomes an in-between consistency—neither fully melted nor fully solid. If a thin crust forms on top, whisk it smooth before proceeding.
- Make the dough: Whisk the brown and granulated sugars into the cooled butter. Whisk in the egg, egg yolk, and vanilla, then add the milk. Stir in the flour, baking soda, and salt until just combined. Fold in the M&Ms and most of the chopped semi-sweet chocolate, reserving a small portion for topping.
- Scoop the dough: Portion the dough into balls of about 75 grams each. Press a few reserved chocolate chunks or extra M&Ms onto the tops of any bare spots. Place the dough balls in an airtight container and chill at least 2 hours or up to 72 hours.
- Bake: Preheat the oven to 350°F (177°C). Place four dough balls on a lined cookie sheet and bake for 10 minutes. Remove the sheet and firmly tap or bang the pan on the oven rack to encourage spreading and create rippled edges. Return to the oven for 3–4 more minutes. Remove and tap the pan again, then cool on a rack until slightly set but still warm and gooey.
- Serve & store: Enjoy warm, and sprinkle with flaked sea salt if desired. Store cooled leftovers in an airtight container for 3–4 days. For longer storage, freeze dough balls or baked cookies as described in the make-ahead tips.
Notes
Brown sugar: Dark brown sugar enhances the caramel notes, but light brown sugar will also work.
M&Ms: Any variety works—regular, mini, peanut, or other favorite M&Ms can be used to customize flavor and texture.
Nutrition
Calories: 418kcal
Carbohydrates: 51g
Protein: 4g
Fat: 22g
Nutrition information is calculated automatically and should be treated as an approximation.
