Rainbow M&M Cookies

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!

Soft and chewy cookies filled with colorful M&Ms. These are absolutely a cookie jar favorite!

These incredibly addicting cookies are super chewy and, by far, the softest cookie I’ve ever baked. They completely disappeared when I brought them into work, with some people even asking me if they were store-bought. Store-bought? The horror!

I adapted the recipe from the famous Cooks Illustrated Chewy Chocolate Chip Cookie.

Rather than melting the butter – as directed in the Cooks Illustrated recipe – I creamed the butter with the sugars and eggs, which produced an exceptionally thick and puffy cookie. Just the way I like them! I also add cornstarch for extra softness and increase the baking soda for extra lift.

Another trick to get a thick and puffy cookie is to chill the dough.

cookies with colorful m&ms candies

The unbelievably soft texture and chewiness to this cookie can be attributed to the extra egg yolk. Egg yolks are the source behind a cookies soft texture. This recipe calls for 1 whole egg and 1 egg yolk. Also credited to the chewiness of this cookie is the brown sugar to white sugar ratio. This recipe calls for double the amount of brown sugar to white. So, with double egg yolks and double brown sugar, these babies have double the softness and double the chewy texture!

Make them now and you’ll understand the hype– you will use this recipe time and time again!

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cookies with colorful m&ms candies

Rainbow M&M Cookies

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!


Ingredients

  • 2 cups + 2 Tablespoons (265gall-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup mini M&Ms

Instructions

  1. Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
  2. In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in the M&Ms and beat on low speed for 20 seconds or until combined. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 30 minutes and up to 5 days.
  3. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft.
  5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, feel free to press a couple more M&Ms into the tops. This is just for looks. Transfer to a wire rack to cool completely.
  6. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 5 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Keep Dough Cold: Make sure to keep dough cold at all times while the batches are baking. I keep my dough in the refrigerator in between batches.
  3. Add-Ins: You can easily swap add more add-ins to these cookies (chopped candy bars, nuts, chocolate chips, etc) as long as the total does not go over 1 cup. Get creative!
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: m&m cookies

132 Comments

  1. I just made these today with Easter M&Ms and they are the best M&M cookies I have ever tried! I followed the recipe exactly, except I used 1 cup of regular size M&Ms and a 1/2 cup of milk chocolate chips. (I think you might have updated this recipe because this one calls for unsalted butter, salt & no cornstarch). I will definitely be making these again! Perfection!

  2. Oh my goodness!!!! These were AMAZING!!!!! I made them exactly as written and my family and I can’t stop eating them! They melt in your mouth and are the BEST M&M cookies I’ve ever had! Thank you, Sally!!!

    1. I’m so happy your family enjoyed these cookies, Jenny! Thanks for your positive feedback 🙂

  3. These definitely need at least 1 full hour of chilling. The first batch I baked were flat and completely broke apart. They were also very undervalued, even after 12 minutes in the oven and 10 minutes cooling on the baking sheets. The second batch (which had been chilling in the fridge for an additional 30 minutes) spread normally and baked up just fine. I did turn up the oven temp to 350 for the second batch as well

    1. Oops! Undervalued was supposed to read under baked!

  4. I have made a handful of Sally recipes and have always been happy with the outcome.
    This is the first one that was just underwhelming. The bland taste of the finished product and uneven cooking were disappointing. I much prefer a straight white sugar cookie/M&M combination, but thought I would give this a try. The cookies are edible, but I won’t be making this again.

  5. I’ve made this recipe several times and it’s always great.

  6. Hi!
    I know I’ve made these before, but there was cornstarch in them. Did you take that out for a reason?
    When I made these- they didn’t turn out as good. The others were delicious.
    I also noticed in your m&m ice cream sandwich cookie recipe- The corn starch is still in that particular recipe. Thank you!

    1. Hi Lauren! You may be thinking of the M&M cookie recipe in my cookbook. These cookies have remained the same since I first published them. You can make these chocolate chip cookies (like the ones in my cookbook but with all chocolate chips) and replace ALL or half of the chocolate chips with M&Ms.

  7. This recipe is just perfect. The egg yolk (in addition to the egg) adds the perfect amount of richness. I upped the salt slightly but that’s just to appease my palate. They are just right at barely browned at the edges.

  8. Best chocolate chip cookie ever, this will be my go to recipe from now on. I used 1/2 cup mini m&m, 1/4 regular chocolate chips and 1/4 mini chocolate chips. They disappeared overnight.

  9. Do you have the weight measurements for this recipe?

    1. I don’t have them written out for this recipe, but I do for just about all of my newer recipes! If you don’t want to calculate them you can simply use my Chewy Chocolate Chip Cookies dough and use M&Ms instead of chocolate chips.

  10. I’m running out of all purpose flour due to the pandemic. It’s been impossible to find In stores for weeks. I have whole wheat flour, could I use that instead?

    1. Hi Courtney! I don’t recommend using whole wheat flour for these cookies. You could try 1/2 all-purpose flour and half whole wheat flour, though I have not personally tested it that way. They’ll be more dense and crumbly- but still delicious. Let me know how it goes 🙂

  11. Quite possibly the best M&M cookie I’ve ever tasted (and they’re my favorite). Definitely top 10 cookies I’ve ever had. Wow! This will be my go-to for chocolate chips from now on. I want to try a variety of “chips” in these!!

  12. Hi Sally, can i substitute self raising flour for cookies?

  13. I have mini m&m’s and have been wanting to make some cooking with them but unfortunately don’t have cornstarch. Can I omit or sub out?

  14. The cookies were amazing but every cookie recipe keeps spreading so thin in me. I’m using the silicone mats. The dough is cold. No matter if it’s cold or warm they spread so thin. I roll them into tall balls Like you said. I live in GA, so could it be the humidity? Butter too warm when mixing them?
    I’m such a cookie lover and I want to learn how to make them. Any suggestions?
    I just ordered a scale to make sure my flour measurements are correct.
    Help??

    1. Hi Amanda, thank you so much for trying these cookies and I’m thrilled you enjoyed them! I’m glad to help with the over-spreading. It’s certainly frustrating. The humidity could play a part in this, but it’s most likely the butter. Room temperature butter is actually much cooler to the touch than most think. And if it’s especially humid or hot, the butter will come to room temperature much quicker. Review this post on proper room temperature butter. Likewise, it could be as simple as needing a touch more flour in the dough– such as 2-3 extra Tablespoons to help soak up the liquid and prevent excess spreading. I think you’ll find my in-depth post on How to Prevent Cookies from Overspreading helpful!

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