Homemade M&M cookies in 45 minutes? You heard it right! These M&M cookies are the absolute best. They’re soft and chewy and irresistible.
These M&M cookies make me feel like a little kid again! They’re so colorful and fun and nostalgic. There’s nothing that beats the smell of homemade cookies baking in the oven. It’s impossible to not sample one, or two, or three of these – soft and warm right out of the oven.
Feel free to substitute Peanut Butter M&Ms if you’re in the PB mood. Or try these speedy Peanut Butter Cookies or Brown Butter Chocolate Chip Cookies!
M&M Cookies In Only 45 Minutes!
Yes – this is no joke! You can make the best, soft M&M cookies in 45 minutes! This recipe is that easy.
There’s no need to add hours onto your cookie-making session with refrigeration time. This recipe requires no chill time. That means the cookie dough goes right from mixing bowl to the oven, WITHOUT compromising on flavor or texture.
M&M Cookies Ingredients
- All-purpose flour – flour is the base for M&M cookies.
- Unsalted butter – unsalted butter should be at room temperature.
- White sugar – white sugar helps your cookies spread.
- Light brown sugar – light brown sugar gives them flavor and helps keep them soft.
- Vanilla extract – vanilla extract adds flavor.
- Egg – egg helps with moistness and chewiness.
- Baking powder – baking powder creates light, soft cookies.
- Baking soda – baking soda helps your cookies spread.
- Salt – salt adds flavor.
- M&Ms – M&MS for that rainbow color and flavor!
How to Make M&M Cookies
You don’t need to be an expert to make these amazing M&M cookies! The full recipe with step-by-step instructions is in the recipe card (this is just an outline!).
- Whisk the dry ingredients.
Whisk together flour, baking powder, baking soda, and salt.
- Cream the wet ingredients.
Cream together butter, white sugar, light brown sugar, and vanilla extract. Add egg.
- Add the dry to the wet ingredients.
Add the flour mixture to the butter mixture. Fold in the M&Ms. Fold in ¾ cup M&Ms.
- Bake.
Add 2 tablespoons of dough on a greased baking sheet. Bake at 350 degrees for 8-10 minutes until cookies are just set.
- Add more M&Ms.
Press 3-4 M&Ms on top of each cookie.
Recipe Tips
- Don’t chill the cookie dough before baking, unless you actually don’t want to bake the cookies right away.
- Cookies will stay fresh in an airtight container for about 5 days.
- You can substitute peanut butter M&Ms for regular M&Ms.
- You can substitute mini M&Ms for regular M&Ms. You may need to up the quantity by a ½ cup.
- Add in ½ cup chocolate chips! Reduce the quantity of M&Ms to ½ cup mixed into the dough, and ¼ cup pressed into the cookies when they’re done baking.
Storage and Freezing
- How do I store M&M cookies? Store cookies in an airtight container for about 5 days.
- Can you freeze M&M cookie dough? Yes absolutely! Refrigerate the dough for at least an hour. Then roll your dough into 2 tablespoon balls, place in a freezer safe bag, and freeze for up to 3 months! When ready to bake, place frozen cookie dough balls on a baking sheet and bake as directed, adding an extra minute or two if needed.
Refrigerated Dough Vs. Unrefrigerated Dough
I did the test for you so you don’t have to! I made two batches of M&M cookie dough. The first batch of dough, I did not refrigerated. The second batch, I refrigerated for 2 hours.
No-Chill Dough = The Winner!
The unrefrigerated dough was the best! The cookies turned out soft and chewy, and spread nicely. They were flavorful and absolutely fabulous. The refrigerated dough cookies turned out more crumbly and greasy.
The bottom line? Don’t refrigerate your cookie dough unless you actually don’t want to make the cookies right away. Refrigeration won’t hurt the cookies, but won’t help them either.
More Cookie Recipes On Tastefully Grace!
Soft M&M Cookies (Easiest Recipe)
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅔ cup white sugar
- ½ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup M&Ms
Instructions
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of stand mixer (or with a hand mixer), cream together butter, white sugar, light brown sugar, and vanilla extract on medium speed for about 1 minute. Scrape down the sides of your bowl. Add egg and mix on medium/low speed until just incorporated.
- Add the flour mixture to the butter mixture. Mix on low until just incorporated. Do not over-mix!
- Fold in ¾ cup M&Ms with a spatula.
- No need to refrigerate the dough! See my notes about the test I conducted with refrigerated vs. unrefrigerated dough above. Add 2 tablespoons of dough, about an inch apart, on a greased baking sheet. Bake at 350 degrees for 8-10 minutes until cookies are just set. Don’t over-bake!
- Right out of the oven, press 3-4 M&Ms on top of each cookie. Let cookies rest on the baking sheet for 10 minutes before serving or transferring to a wire rack.
Video
Notes
- Don’t chill the cookie dough before baking, unless you actually don’t want to bake the cookies right away.
- Freeze any leftover cookie dough. Refrigerate the dough for at least an hour. Then roll your dough into 2 tablespoon balls, place in a freezer safe bag, and freeze for up to 3 months! When ready to bake, place frozen cookie dough balls on a baking sheet and bake as directed, adding an extra minute or two if needed.
- Cookies will stay fresh in an airtight container for about 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
