soft baked m&m cookies

The only soft-baked cookie recipe you ever need.

Soft-Baked M&M Cookies Recipe

These soft-baked cookies are perfect every single time you make them. I like to make them on the smaller side (like barely 1” balls) so you can eat them in just a bite or two. They’re so festive and can easily be adapted for any holiday, plus your kids will LOVE them. Looking for more cookie inspiration? Try these Halloween candy brown butter cookies. 

Ingredients for Soft-Baked M&M Cookies

  • 1 cup (2 sticks) unsalted butter, at room temperature, divided

  • 3/4 cup granulated sugar

  • 3/4 cup brown sugar, packed

  • 2 large eggs, at room temperature

  • 2 teaspoons vanilla extract or paste

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup semi-sweet chocolate chips

  • 1 cup red & green M&Ms 

How to Make Soft-Baked M&M Cookies

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium saucepan, melt one stick of butter over medium heat and swirl occasionally until brown specks form (about 5-7 minutes). Once these specks appear and it smells slightly nutty, remove from heat and let cool. Don't walk away, it can burn quickly.
  3. Add the brown butter and softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat on low to combine. Add the sugars and beat on medium-high speed for 3-5 minutes, until light and fluffy.
  4. Scrape down the edges of the bowl. Add the eggs one at a time, mixing between each addition, followed by the vanilla.
  5. Mix in the flour, baking soda, and salt, and stir on medium-low until almost completely combined.
  6. Add the chocolate chips to the dough and mix on low until no streaks remain.
  7. Place the M&Ms in a small bowl. Using a small scoop or tablespoon, portion the dough into balls. After scooping, dip each ball in the M&Ms and press them into the dough so they stick. Place the finished dough balls on the prepared baking sheet and refrigerate for at least 30 minutes, until fully chilled.
  8. Arrange the dough at least 1” apart on a baking sheet lined with parchment paper and bake for 9 minutes, until barely golden. 
  9. If you want, while the cookies are still hot, swirl a small glass or biscuit cutter around them to shape them into a perfect circle. Let cool completely before tasting. 

What You’ll Need

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