M&M Cookies

The best M&M Cookies that are bakery quality, without a lot of effort! Get the secrets that make these M and M Cookies better than the rest!

Ani has been talking for weeks about her “special day.” It’s the day that she was assigned to celebrate her birthday at Parent’s Day Out. She was so excited to bring treats to share with her friends. Like a lot of kids, she requested M&M cookies! Because I am a cookie-obsessed adult, who am I to argue with her choice? What’s better than a classic?

What Make This The Best M&M Cookie Recipe

I’ve been making M&M cookies for years, but I knew they could be even BETTER. Therefore, I decided to mix it up a little bit and update my M&M cookie recipe to truly take them up a notch. One of my many obsessions is brown butter – it enhances the flavor of any recipe that calls for butter and in cookies with brown sugar, it creates a toffee-like taste while maintaining a soft, chewy texture.

As a result of this additional step, these cookies truly stack up to bakery M and M cookies. We’ve been making them frequently ever since, because our friends and family always request them! They are a rich, chocolatey cookie that is light and fluffy in texture. You’re going to want to follow along and make these for your friends and family, I promise. Just be sure to have a “share plan” in place so you don’t eat every last one.

What Readers Say About This M and M Cookie Recipe

• Sue says: “Omg!!! The browned butter totally changes it! We LOVED them! I used the small Pampered Chef scoop and got 50 med sized cookies. They were perfect, thanks for another great recipe!”
• DG says: “Thank you for this amazing recipe. Made these for my family yesterday and they did not last the night. Making batch two tonight 🙂 the flavor of the dough is really wonderful, the browned butter definitely brings out the rich caramel flavor in the brown sugar without making it super sweet. Will definitely be adding this to my cookie rotation!”
• David B says: “Just made these today to use up leftover Halloween candy. I got 21 balls and was firmly convinced that there was NO way they’d flatten out like a cookie from a frozen state in only 12 minutes. And then a miracle occurred. These are really good!”

Common Questions About M&M Cookies

M&M Cookie Ingredients

• Butter – Salted or unsalted, your choice. I tend to use salted butter in all my baking.
• Sugar – Granulated sugar.
• Brown Sugar – Packed brown sugar adds that beautiful golden color and a hint of molasses flavor.
• Vanilla – Store bought or Homemade Vanilla Extract adds a hint of flavor that’s synonymous with chocolate chip cookies.
• Eggs – Large eggs bind ingredients together and add a little rise.
• Baking Soda and Baking Powder – The leavening agents that add just the right amount of rise to achieve a chewy M&M cookie.
• Salt – A touch of salt enhances the flavors of all the other ingredients in baking. A touch of sea salt from a grinder set on the thickest setting as a garnish takes these cookies over the top.
• Flour – All purpose flour, no need to sift.
• M&M’s 
• Chocolate Chips – Completely optional, but highly recommended. They add a little additional body to the cookies.

How to Make M&M Cookies

1. Preheat oven to 350 degrees.
2. Brown your butter. Above all, don’t skip this step, it gives you that ultimate caramelized flavor!
3. Combine sugars and vanilla in a large bowl, and gradually add in your browned butter (let it come to room temperature, don’t pour it in while it’s extremely hot).
4. Next, add eggs. Careful not to over-mix!
5. Fold dry ingredients into wet ingredients, mix until combined.
6. Add M&Ms and chocolate chips.
7. Place parchment paper on your baking sheets. (Find some of my favorite baking sheets here) Form large dough balls and place in freezer for approximately four hours.
8. Add a crack of sea salt a bake 12 minutes.

A Few Tips I Use For Bakery Style M and M Cookies:

• Don’t over bake – a slightly under-baked cookie is the most delicious cookie of all.
• Don’t over mix the egg.
• Refrigerate or freeze dough {freeze for larger cookies like these}.
• Add candy or chocolate chips to the top of your dough balls just before freezing.
• Use a lot of add ins {M&M’s, chocolate chips, nuts}. It gives the cookie a little added height.

More Irresistible Cookie Recipes

• Bakery Sugar Cookies
• Peanut Butter Cookies
• Chocolate Chip Cookies
• Stuffed Peanut Butter Cookies
• Salted Caramel Sugar Cookies

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To see how easy these M&M Cookies are, watch the video this post!

Bakery M&M Cookies

The best M&M cookies that are bakery quality, without a lot of effort!

5 from 19 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 12 minutes

Freezing: 4 hours

Total Time: 4 hours 22 minutes

Servings (hover to scale): 18

Calories: 281kcal

Author: Julie Blanner

Ingredients

• 1 c butter
• 3/4 c sugar
• 1 c brown sugar
• 1 Tbsp vanilla
• 2 eggs
• 1 tsp baking soda
• ½ tsp baking powder
• 1/4 tsp salt
• 3 c flour
• 1 c M&M's
• 1/2 c chocolate chips
• sea salt optional

Instructions

• In a saucepan over medium heat, melt butter. Swirl it until brown in color & it reaches a nutty aroma. Remove from heat.
• Meanwhile, combine sugar, brown sugar, and vanilla in a mixing bowl. Mix browned butter in.
• Gently blend in eggs, careful not to over mix.
• Sprinkle baking soda, baking powder, salt & flour over mixture & fold in until combined.
• Fold in M&M's & chocolate chips.
• Make large balls & place on parchment paper. Freeze for 4+ hours.
• Preheat oven to 350, crack with sea salt & bake 12 minutes.

Notes

• Don’t over bake- a slightly under-baked cookie is the most delicious cookie of all.
• Don’t over mix the egg.
• Refrigerate or freeze dough {freeze for larger cookies like these}.
• Add candy or chocolate chips to the top of your dough balls just before freezing.
• Use a lot of add ins {M&M’s, chocolate chips, nuts}. It gives the cookie a little added height.

Nutrition

Calories: 281kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 207mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 355IU | Calcium: 31mg | Iron: 1.2mg

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This recipe was originally posted January 2015.