Best Ever Chewy M&M Cookies

Peeps, so these best ever chewy M&M cookies are some seriously delicious cookies – like no joke. They are incredibly chewy, wonderfully buttery AND vanilla-y (yes, I am a food writer and no, “vanilla-y” is not a technical term . . . ). They are tender and have crunchy edges and even if you are not an M&Ms fan (which I am and am REALLY hoping you are, too . . .) you will love the little bits of candy coated chocolate throughout these cookies, as M&Ms take on their own personality when surrounded by cookie dough – they just do.

M&M Cookies

Chewy cookies with crispy edges are kind of my jam, and if they happen to be best ever chewy M&M cookies that call for melted butter and NO resting time, which means they are over the top EASY- PEASY, well then all the better. And here’s the thing – I did not actually develop this recipe! I stumbled upon it in one of my ALL TIME fave magazines, Cook’s Country. Truth be told, I have let a lot of my magazine subscriptions dry up . . . but not those to Cook’s Country and Cook’s Illustrated – as I adore them both – but I digress.

M&M Cookies

The truth of the matter is that when I read the recipe in the magazine a few months back, I immediately knew I’d be making them due to not only the M&Ms (I mean candy in cookies?? Yes, please! Sign me up!) but also the melted butter. Whenever I develop a cookie recipe, I always consider whether melted butter will work, as using it guarantees a chewy cookie AND usually means you do not have to lug out your stand or hand mixer to make them! Win win!! So . . . the writing was on the wall from way back and if you’d like to see me MAKE these cookies on TikTok and Instagram Reels, be my guest (lucky you!).

M&M Cookies
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4.50 from 6 votes

Best Ever Chewy M&M Cookies

Recipe Author Jessie Sheehan
Course Candy, Dessert
Cuisine American, Candy, Cookies
Prep Time 10 mins
Cook Time 9 mins


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 12 tablespoons unsalted butter melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups M&Ms


  • Heat oven to 425°F. Line 2 baking sheets with parchment paper.
  • In a medium-sized bowl, whisk the flour, salt, and baking soda. Add the M&Ms and whisk to combine.
  • In a large mixing bowl, whisk the melted butter and the sugars until well combined. Whisk in the egg, yolk and vanilla until well combined. Add the With a flexible spatula, gently fold in the dry ingredients in until just combined.
  • Scoop 1/4 cup balls of dough using an ice cream scoop or dry measuring cup and evenly space the dough balls on the prepared sheets.
  • Bake the cookies, one sheet at a time (or, better yet, only bake off as many dough balls as you plan on eating, and freeze the rest on the cookie sheet, transferring them to a zippered plastic bag once they are frozen – add a few minutes to the bake-time when baking from frozen) for about 8 to 10 minutes. Cookies might seem a little light in color at this point, but they will be excellent – don't worry.
  • Let them cool about 5 minutes before eating them (and writing me a thank you letter).
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19 replies on “Best Ever Chewy M&M Cookies”

Do you need more than 1 bag of sharing size M&M’s to make these (if not sneaking any) or do you need more?
How many cookies does it make?
Should you refrigerate the dough at any point, before baking?
This is a MUST MAKE for my grandkids & me!

you need 9 ounces – not sure how big a bag that is . . . it depends on how big you make them but about 16 large-ish sized cookies no refrigerating needed!

I intend on making them this weekend. Now that I have reviewed the recipe & video, I have another question. The recipe actually says to add the M&Ms to the dry ingredients, but the video shows adding them after the wet is added into dry, which I assume is correct. Printed recipe is wrong, video is correct? Maybe it doesn’t matter as long as the M&Ms get added. Yum!

sorry about that! yes – please follow the recipe rather than the video! thank you.

Yikes! One more. The recipe says oven at 425 & bake for 8-10 minutes but the video says bake at 350 for 10 to 12 min. Which is best?

OMG YUM! Just made this recipe and am eating fresh cookies as I type this. So simple/easy to follow. I doubled the recipe but only used one shareable bag of M&Ms plus some mini chocolate chips (my preference) – still plenty of chocolate to go around. Using an ice cream scoop makes the perfect portion cookie. These cookies are sweet but buttery, chewy, and will melt in your mouth. I baked for 10 minutes at 425°F as directed – as the recipe notes, they were light in color but ended up being just right. I will be sharing this recipe and making again in the future.

Ps. Love the TikToks – it’s how I found your recipes!

Wow! Yay! So glad the recipe was a success and so glad u found me through TikTok!! Love that so much. XO

5 stars
My thank you note! The cookies were a huge hit. The 3 kids totally enjoyed (parents & me also). One was counting & saw his sister grab #4 & he wasn’t happy he only had 3. Amusing to me, but not to him.
I only had dark brown sugar & the adults agreed it should be made with light brown sugar, as directed. I also goofed & used the video temp of 350 & stirred the M&Ms at the end. I made them 2 days ahead & froze them so my baking time was about 14 min total. They were still perfectly delicious. Wonderful! The kids said I can make them again for them, ASAP.

5 stars
I made these last night and they were amazing!! Definitely going in my recipe book for Christmases to come. Yes Jessie, you deserve a huge thank you!! 😛

2 stars
I personally thought this was a weird proportioned recipe and the cookies did not turn out great. Darker on top, too gooey in middle

So sorry you weren’t happy with them. I have always had really great results – as I think you know the recipe is from Cooks Country Magazine and they are notoriously good at testing their recipes.

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