These rainbow M&M cookies are soft-baked style with extra chewy edges. We recommend mini M&Ms so you can pack more into each cookie. Chilling the cookie dough for 2 hours is an imperative step, so make sure you set aside enough time.
This was one of the first recipes ever published on my website. It’s always been a favorite, but I recently began adding a little extra baking soda and flour so the cookies hold shape better. (You’ll see 1 teaspoon of baking soda and an extra 2 Tablespoons of flour listed in the written recipe below.) I figured you’d want a reminder about these cookies or, if you’re new to my website, a little encouragement to try them!
One reader, Austin, commented: “These are probably some of the best cookies I’ve ever had. Even the next day they are so incredibly soft and chewy. I have made many cookies in my day (too many), and these make the top 3 easily. ★★★★★”
Here’s What to Expect:
- Texture: Think about a soft-baked chocolate chip cookie. Truly, does anything compare? These M&M cookies have the same tender, melt-in-your-mouth texture. They’re extra chewy with dozens of mini M&Ms packed in each cookie. Do you crave even more texture? You’ll enjoy my oatmeal M&M cookies.
- Flavor: I use extra brown sugar in this cookie dough, so you’ll taste that warm and classic flavor in each bite. Pair that with plenty of butter and oodles of chocolate candies.
- Ease: We have a pretty straightforward cookie dough here. After chilling the dough, roll into balls, then bake. A beginner could easily master this recipe.
- Time: Set aside enough time to chill this cookie dough. It’s a fairly sticky dough and without time in the refrigerator, your cookies will melt all over the baking sheet.
Soft-Baked M&M Cookies – Key Ingredients
A few ingredients add to their signature flavor and texture. Here’s how:
- Flour: I used to prepare this cookie dough with 2 cups of flour, but started adding another 2 Tablespoons. This helps soak up more liquid (butter, egg) so the cookies stay thicker.
- Cornstarch: A touch of cornstarch helps create a softer, thicker cookie. I add it to many of my cookie recipes, including these super soft chocolate chip cookies. By the way, that cookie dough is pretty similar to this one. Here we’re using a little more flour, sugar, and an extra egg yolk. (And thus yields more cookies.)
- Butter: Room temperature butter is the base of this cookie recipe.
- Granulated & Brown Sugar: Sugar does more than sweeten the cookies. The granulated sugar helps them spread and the brown sugar keeps them soft. For extra soft and tender cookies, we use more brown sugar than white granulated sugar here.
- 1 Egg + 1 Extra Egg Yolk: Have you ever baked my chewy chocolate chip cookies before? They’re the most popular cookie recipe on this website. I swear by using 1 extra egg yolk in that dough because it helps bind the ingredients and maintains a moist, chewy cookie. We’re doing the same thing here.
- Mini M&Ms: You can use any M&Ms, but I recommend mini so there’s more in each bite. If the M&Ms are larger, such as peanut M&Ms or peanut butter M&Ms, roughly chop them first. If desired, grab an extra 2 Tablespoons of M&Ms and press a few into the top of each cookie when they’re warm from the oven. This is purely for looks!
Success Tip: Chill The Dough!
The cookie dough is pretty soft, so make sure you take the time to chill it in the refrigerator. The cookies will spread into puddles otherwise. If you don’t have time to chill the dough, I recommend making these soft baked M&M cookie bars instead.
After chilling, roll the cookie dough into balls and bake:
Small, Medium, & Large
Do you have a copy of Sally’s Cookie Addiction cookbook? If so, you’ll see Giant M&M Cookies on page 31. My cookbook recipe yields massive cookies, but today’s are regular/medium size. Do you like teeny tiny treats? Try these mini M&M cookies instead. They’re bite-size cookies and the dough doesn’t require chilling in the refrigerator. All 3 recipes pretty much use the same exact ingredients, just in different quantities and ratios. You can’t go wrong with any, especially if you love M&M cookies!
And if you need a gluten free option, try these flourless monster cookies.
Print
Soft-Baked M&M Cookies
- Prep Time: 2 hours, 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 30 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These rainbow M&M cookies are soft-baked style with extra chewy edges. I recommend mini M&Ms so you can pack more into each cookie. Chilling the cookie dough for 2 hours is an imperative step, so make sure you set aside enough time.
Ingredients
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark 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 (230g) mini M&Ms (plus 2 Tablespoons for topping, optional)
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- 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, about 2 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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 1 cup 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 2 hours or up to 5 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. I like to use a medium cookie scoop here. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, press the remaining 2 Tablespoons of M&Ms into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- 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. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Keep Dough Cold: It’s best to keep unused cookie dough in the refrigerator as the batches are baking.
- Add Chocolate Chips: You can easily add chocolate chips to this cookie dough. I recommend reducing the amount of M&Ms to 3/4 cup and adding 3/4 cup chocolate chips. Stick with about 1 – 1.5 cups total add-ins.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
My daughter made these today by herself and they turned out great. So delicious and we can’t wait to make them again.
I have been making cookies for decades and this recipe is a gamechanger for me in a good way! Followed the instructions precisely – rolling the dough into a ball and watching it bake down to a nice thick chewy cookie is key. Also finally learning to trust pulling the cookies out at the recommended time and finish out on the pan. This old dog can learn new tricks!
I have never had a recipe from Sally let me down, but unfortunately I have to agree with the other reviews. I followed the recipe exactly and the cookies turned out SO flat. Super bummed about this one because the pictures look amazing!
Brittany, thank you for your feedback. This is a recipe I am revisiting.
This recipe DOES NOT WORK. I followed the instructions to a T, with the only exception being that I used 4.5 tablespoons of Just Egg liquid egg substitute that has worked perfectly for me in other recipes that call for egg + yolk. I tried chilling the dough for longer (I put it in my freezer for 8 hours), baking it at 425 for a few minutes before switching to 350 after chilling for 8 hours, using a spoon to keep the dough together after letting it bake for about half the time, but regardless every time the cookies just spread out and refuse to firm up. I think the problem is either that it calls for too much butter or needs more baking powder perhaps, but as it stands currently with what’s written this recipe does not work.
I made this dough last night and placed the cookie balls into the freezer to bake tonight. I realize, after reading several recipes, that my butter was over softened. Not melted, but quite soft compared to the 65 degree temperature you have said. Am I going to end up with melted cookie puddles or will the time in the freezer make up for it?
Hi Holly, you may find that the cookies spread more than usual, even with the freezer time. If so, feel free to take them out of the oven towards the end of bake time, round the edges up with a spoon, and then return the cookies to the oven to finish baking. That will help them keep shape better. Hope you enjoy these!
I wish I could send you a picture of these cookies, they came out picture perfect! Definitely making them again, only next time I’ll be sure not to over soften the butter so I don’t have to panic about it!
Turned out flat, brown and inedible
I bake your recipes almost
Exclusively since they always turn out great!! I make this recipe at least 3x/month. I just feel like 3/4 cup of butter is just too much for this recipe.
This recipie is great for simple and delicious cookies!
Hello, can I double this recipe? Thank you!
Hi Rebecca, yes, you can double this cookie dough. Enjoy!
I followed the recipe and my cookies came out flat unfortunately. After doing some research I believe I need to substitute the cornstarch for baking powder. I’m also in a high altitude area. The flavoring is exquisite! I’m sad because I also followed the macadamia nut recipe which included cornstarch and I haven’t baked them yet but I expect them to be flat. You live and learn I suppose.
I put cornstarch in all of my cookie recipes. Cornstarch is to make the cookie stay soft and actually puff up a bit. The issue was not the cornstarch. I would try adding more flour and I would also shape them like towers rather than balls
Despite my usual disasters when following recipes, this time was a pleasant surprise. My dopamine levels soared as we successfully checked off each step.
Question; After keep in the fridge for up to 5 days, why bring to room temp if it’s supposed to be kept cold between batches?
Hi Kim! The dough can be rolled right after chilling. If it it too hard, you can let it soften just a bit before rolling.
Hi! Are there metric versions of this or any other recipes please? Thank you
This recipe is delicious!! Easy to follow, and sooooo yummy. I used regular M&Ms and even added a handful of mini chocolate chips. I let mine chill in the fridge for about 6 hours while we ran some errands, and I think the longer chill time the better. Mine took about 12 minutes to bake, then I pressed some extra m&ms on the top as they cooled. They looked just like the picture! Thanks for sharing your amazing recipes.
The first time I made these they were perfect! The second time they spread and were thin and dry, help! What did I do wrong!
I had to make these cookies twice to figure out what was wrong. Butter amounts don’t match: 3/4 C (1 1/2 sticks) and/or 12 TBSP is way too much! The weight amount is correct-170g. Both batches taste great! But My first batch came out FLAT! Even after freezing the dough balls. Second batch turned out better. Still flatter than I like, or what the picture looks like (look so amazing) but much sturdier and held their shape much better! Again, all the cookies taste amazing, and this second batch will also soon be gone! Thank you for another amazing recipe!!
Kinda dissatisfied, i followed the recipe exactly and my cookies turned out flat and spongy.. Other recipes, on this site, i’ve followed have always been super good and loved by my family. These are different, They taste good for dry spongy cookies though!
Forgot to rate , oops. 5 star of course
I’ve used this recipe many times and they always come out perfect. Even before I had a silicone bake mat, they came out just fine on baking paper if you are worried. It is important to follow the steps and not just put everything in one bowl all at once, tried that once in a rush and they came out dry. The chill time is also just as important as the recipe makes it out to be. Do exactly as she says, and you will be rewarded with wonderful cookies!
I won’t be making these again. Even my kids thought they were dry. I weighed all the ingredients as always. I have to agree with others, dry!!!
This is the 6th recipe I have tried from this site and each one has been fantastic. Follow the directions, measure by weight and you can’t go wrong. These cookies have a great flavor, slightly crispy edges and soft/chewy…just perfect. Thank you Sally for all of the wonderful recipes (I can’t wait to try more) and for all of your tips and tutorials, I have learned so much!
Extremely disappointed. Turned out very flat and thin and super brown. Flavor is good but I am a huge perfectionist when it comes to baking, So it’s very disheartening. The dough is almost better than the cookie itself.
Hi Sally! I was wondering, if I am to substitute the M&Ms for chocolate chips, how would the result change from your Chewy Chocolate Chip Cookie recipe where you use melted butter? To understand which one is best for me to try depending on the result I wish to obtain 🙂
Also, if I want to make these bigger (e.g. 80-90 g each) how should I proceed with shaping and cooking? And same quantity of ingredients?
I would also like to make the dough mature a bit more, so how do you suggest to proceed? Can I make the dough rest in the fridge for few hours, then form into balls and let the balls rest more in the refrigerator overnight, and then cook them already formed?
If so, should I cook straight from the fridge or after leaving them to come back for some time to room temperature or not too cold?
My oven is only fan, should I cook at 160 Celsius degrees for the same time?
Thanks!
Chiara
Hi Chiara, we’re happy to help. You can swap the M&Ms for chocolate chips here. Because this recipe uses room temperature butter as it’s base, they’re a bit softer than the chewy chocolate chip cookies. You can use a kitchen scale to measure the dough balls for your desired weight—shape the same and baking time will be a bit longer, so keep a close eye on them. You can use the same amount of ingredients, keeping in mind that you’ll have fewer cookies if they’re larger. Yes, you can make the dough, chill, form into balls, and then allow the dough balls to chill further. You can bake them right from the refrigerator. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope this helps!
Thank you so so much!! And if I yse the melted butter, should I increase the flour to 280g as in the other choc chip recipe? Is the flour more in there because of the melted butter?
Also, if I want to use one of these 2 recipes as a base for other cookies (e.g. cinnamon cookies or others that do not have mix-ins, should I in that case increase the flour since there are no mix-ins that help with structure? In case how much? Or should I just leave all the ingredients as they are and simply leave the mix-ins out?
In that case is better to use the soft or melted option?
Thanks again
Chiara
I’ve made these a couple times now and they come out perfect each time! Thank you for this great recipe!
Hi Sally! Since baking soda reacts almost immediately after contact with an acid, if I keep the dough in the fridge marinating overnight is it better to substitute part of the baking soda for baking powder? In case in what quantity? Thanks! Chiara
Hi Chiara, typically, if the sources of the acidic ingredient are dry, the dough or batter can wait (chill) before baking. In this case, it is brown sugar which is dryer than, say, buttermilk or lemon juice.
Grandsons loved them
Can I use the base of the chewy chocolate chip cookies with this recipe with the melted butter? It’s my favorite but do not want to mess with the recipe too much.
Hi Jen, you can use our chewy chocolate chip cookies and use mini/regular M&Ms in place of the chocolate chips.
Hello, I am trying to find your bite size sprinkle cookie recipe that uses egg yolk only, but I don’t see it on the website anymore. I am trying to make them today. Is it possible to get it back on the website or send it to me? Thank you!
Hi Stephanie, we recently removed that older recipe from the website. If you send us an email at sally@sallysbakingaddiction.com, we’d be happy to share a copy with you. Thank you!
I want to make a double recipe batch of these cookies. I’m unsure on the egg part. Do I add 2 eggs + 2 egg yolks?
Hi Andrea, yes, that’s correct!
Just out of curiosity, why don’t you shape these like your famous chocolate chip cookies?
Hi Stacey, The chewy chocolate chip cookies use melted butter in the dough, so shaping them taller helps them to maintain a round shape when baked. This cookie dough uses softened butter so they won’t spread quite as much and shaping them into balls works. Hope this helps!
I want to make the M&M cookies- it calls for mini nM&M’s. Is it ok to use regular size M&M’s
Hi Ellen, yes, you can use regular M&Ms instead. Feel free to use them whole or give them a rough chop before adding to the dough.
I don’t know what happened but these were a fail. Oh well. They were grainy and super sweet.