Soft M&M Cookies (Easiest Recipe)

5 from 15 votes

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.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

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.

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.