Chewy M&M Cookies

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I’ve baked my fair share of cookies, but nothing disappears faster from the counter than a fresh batch of Chewy M&M Cookies. These are the kind that vanish before they’ve even cooled, with friends hovering close, hoping for just one more. The combination of a buttery, soft cookie base and bursts of colorful candy crunch is a nostalgic experience that satisfies every kind of sweet craving.

What I love most about making these cookies is how playful and fun they feel—from stirring in the rainbow M&Ms to that warm, gooey bite with the perfect edge of crispness. Whether you’re baking for a party, packing a lunchbox treat, or just indulging in some weekend baking therapy, Chewy M&M Cookies are a joyful little masterpiece of color and comfort.

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Why You’ll Love This Chewy M&M Cookies Recipe

This recipe delivers that dreamy soft-baked texture with golden edges and gooey centers. The M&Ms add a cheerful crunch and a splash of color that makes each cookie feel like a mini celebration. They’re quick to mix, don’t require chilling, and stay chewy for days. Plus, they’re just as much fun to make as they are to eat.

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What Kind of M&Ms Should I Use?

You can use classic milk chocolate M&Ms, which are my go-to for that perfect pop of color and crunch. But if you’re in the mood to experiment, peanut M&Ms give a chunkier bite, and mini M&Ms distribute more evenly through the dough for a cookie that’s packed with color in every nibble. Seasonal or themed M&Ms are also a great way to match cookies to a holiday or party vibe.

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Options for Substitutions

If you’re out of brown sugar, you can use all white sugar—just know the cookies will be a bit less chewy and a touch crispier. Swap butter with margarine only if necessary, but real butter makes all the difference in flavor. For a gluten-free version, use a 1:1 gluten-free flour blend. And if you want a more chocolatey cookie, toss in a handful of semi-sweet or white chocolate chips along with the M&Ms.

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Ingredients for This Chewy M&M Cookies Recipe

All-Purpose Flour
The structure of the cookie starts here. It creates the soft, chewy base without being too dense.

Baking Soda
This leavening agent gives the cookies just the right amount of lift and prevents them from spreading too thin.

Salt
Balances out the sweetness and enhances the flavor of the butter and chocolate.

Unsalted Butter
Melted butter is key for chewy centers and slightly crisp edges. Use unsalted so you can control the salt level.

Granulated Sugar
Provides sweetness and contributes to the slightly crisp edges of the cookies.

Brown Sugar
This is what makes the cookies moist and chewy thanks to its molasses content.

Vanilla Extract
Adds warmth and depth to the flavor. Don’t skip it—vanilla really ties everything together.

Egg
Binds the dough and adds richness. Just one is enough to create the right texture.

M&Ms
The star of the show. They add crunch, color, and that irresistible chocolate burst in every bite.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside—this helps avoid overmixing later.

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Step 3: Cream Butter and Sugars

In a large mixing bowl, combine the melted unsalted butter with the granulated sugar and brown sugar. Mix until the texture is smooth and creamy, about 1–2 minutes.

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Step 4: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat until fully combined, and the mixture looks glossy and cohesive.

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Step 5: Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture, stirring gently until a soft cookie dough forms. Avoid overmixing—just until everything is combined.

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Step 6: Fold in the M&Ms

Use a spatula or wooden spoon to fold in the M&Ms. Be gentle—you want to keep those candies whole and evenly spread throughout the dough.

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Step 7: Scoop and Space

Scoop about 2 tablespoons of dough for each cookie and place them on your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

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Step 8: Bake

Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. That’s how you get the chewy center!

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Step 9: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without overbaking.

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How Long to Cook the Chewy M&M Cookies

These cookies bake perfectly in 9 to 11 minutes at 350°F (175°C). Keep an eye on them after the 9-minute mark—the edges should just be turning golden, while the centers may look slightly soft. That’s exactly what you want for a chewy cookie. They’ll finish setting as they cool on the baking sheet.

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Tips for Perfect Chewy M&M Cookies

• Don’t Overbake: The cookies will continue to cook slightly after being removed from the oven. If you wait for them to look fully done, they’ll end up too hard.
• Use Room Temperature Egg: This helps everything blend more smoothly and prevents the butter from seizing up.
• Add Extra M&Ms on Top: Press a few extra candies into the top of each cookie dough ball before baking for that bakery-style look.
• Chill for Extra Thickness: If you want puffier cookies, refrigerate the dough for 30 minutes before baking.
• Weigh Your Flour: If you have a kitchen scale, use it. Too much flour makes cookies dry and cakey.
• Rotate the Pan: Halfway through baking, rotate the cookie sheet to ensure even browning.

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Watch Out for These Mistakes While Cooking

• Using Cold Butter: If your butter isn’t fully melted or too cold, the sugars won’t blend properly, and your cookies may be dense or uneven in texture.
• Overmixing the Dough: Once you add the flour, mix just until combined. Overmixing activates gluten, making the cookies tough instead of tender.
• Crowding the Pan: Cookies need space to spread. Too close together, and they’ll merge into one giant blob.
• Baking Too Long: It’s tempting to wait for a golden top, but overbaking leads to hard cookies. Take them out while they still look slightly soft in the center.
• Skipping the Cooling Time: If you move cookies too early, they may fall apart. Give them a few minutes on the pan to set.

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What to Serve With Chewy M&M Cookies?

Milk (Classic and Always Welcome)

Nothing beats the timeless combo of a chewy cookie with a tall glass of cold milk.

Vanilla Ice Cream

Sandwich a scoop between two cookies for an epic ice cream sandwich.

Hot Chocolate

Especially in colder months, cookies and cocoa make the ultimate cozy treat.

Fruit Kabobs

Balance out the sweetness with fresh fruit like strawberries, grapes, or pineapple on skewers.

Espresso or Coffee

For an adult treat, pair cookies with a hot shot of espresso or your favorite latte.

Peanut Butter Dip

Serve a creamy peanut butter dip on the side for an extra indulgent twist.

Whipped Cream

A dollop of lightly sweetened whipped cream adds a fun touch for dessert platters.

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Storage Instructions

To keep your Chewy M&M Cookies soft and fresh, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them longer, freeze the baked cookies in a zip-top bag for up to 3 months—just thaw at room temperature or microwave for 10–15 seconds to bring back the softness.

You can also freeze the unbaked dough. Scoop individual cookie portions onto a baking sheet, freeze until firm, then transfer to a freezer bag. When ready to bake, pop them straight into the oven and add 1–2 extra minutes to the bake time.

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Estimated Nutrition

Each Chewy M&M Cookie (based on a batch of 24) has approximately:

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 90mg
• Total Carbohydrates: 28g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 2g

These values can vary depending on the size of the cookie and specific brands used.

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Frequently Asked Questions

Can I use mini M&Ms instead of regular ones?

Absolutely! Mini M&Ms work great and distribute more evenly throughout the dough, giving you more color and crunch in every bite.

Why are my cookies spreading too much?

Too much butter or not enough flour could be the cause. Make sure to measure your ingredients accurately, and try chilling the dough for 30 minutes before baking.

Can I double the recipe?

Yes! This recipe doubles well. Just be sure to mix in a large enough bowl and bake in batches to avoid overcrowding the oven.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour substitute designed for baking. Look for blends that include xanthan gum for structure.

How do I keep my cookies soft after baking?

Store them in an airtight container with a slice of bread. The cookies will absorb moisture from the bread and stay soft longer.

Can I use peanut butter M&Ms?

Yes, but keep in mind they’re larger, so you might want to roughly chop them before adding to the dough.

Do I need to chill the dough?

Not necessarily. This recipe works great without chilling, but if you prefer thicker cookies, chilling helps prevent spreading.

Can I use margarine instead of butter?

You can, but the flavor won’t be as rich, and the texture may change slightly. Butter is best for that chewy, bakery-style finish.

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Conclusion

Chewy M&M Cookies are the kind of treat that brings out everyone’s inner kid. They’re easy to make, wildly colorful, and irresistibly soft with a candy crunch in every bite. Whether you’re baking them for a crowd or just as a sweet personal pick-me-up, these cookies always hit the spot. Once you try them, they’re sure to become a go-to in your cookie rotation.

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