These Easy M&M Cookies are thin and chewy with crispy edges. It's a quick and easy recipe that requires only a bowl and no mixer!
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Ingredients you'll need
Notes and substitutions
- Granulated sugar: Aside from sweetness, it makes the cookies wrinkly on top and crispy around the edges.
- Dark brown sugar: The molasses in brown sugar add flavor and color. Its acidity reacts with baking soda and helps in leavening.
- Mini M&Ms: I used mini M&Ms, so you get plenty of them in each bite! You can use any multi-colored candy-coated chocolates.
How to make this recipe
Prep and organize
- Measure the ingredients accurately. Use a kitchen scale or level measuring cups and spoons with a flat edge. Brown sugar should be packed down, but never flour.
- Line a baking sheet (two, if you're baking all 12 cookies at once) with parchment paper.
- Place the egg in a bowl of warm tap water for a few minutes until it is no longer cool to the touch.
- Microwave the butter for 45 to 60 seconds until just melted. Let it cool.
Step 1: Crush 2 tablespoons of M&Ms in a zip-top bag with the bottom of a glass.
Step 2: Combine ½ cup melted butter, ½ cup granulated sugar, ⅓ cup packed dark brown sugar, 1 egg, 2 teaspoons vanilla, and ½ teaspoon kosher salt (use half for table salt) in a bowl. Make sure the butter is not hot, or it'll cook the egg.
Step 3: Whisk vigorously until lighter in color and slightly thickened, about a minute.
Step 4: Mix in ¼ teaspoon baking soda, then add 1¼ cups flour.
Step 5: Switch to a rubber spatula and gently mix until little flour is visible. Do not overmix.
Step 6: Fold ½ cup of M&Ms into the dough.
Step 7: Cover and rest the dough in the fridge for 30 minutes to firm up slightly and develop the flavor.
Preheat the oven to 350° F (177° C).
Step 8: Portion out 6 cookie dough balls using a 1¼-ounce cookie scoop (2 tablespoons or about 50 grams). Place them evenly apart on the baking sheet. Sprinkle some flaky salt on top.
Step 9: Portion the rest for future baking if you are not baking it all at once. You can store them in the fridge for 3 to 5 days or up to 3 months in the freezer.
Step 10: Bake for 10 minutes (plus or minus 1 minute, depending on your oven) until lightly golden around the edges and slightly underdone in the center.
They will continue to bake as they sit on the baking sheet. Sprinkle crushed M&Ms on top while the cookies are warm.
Frozen cookie dough or one that has been refrigerated for some time will produce puffier cookies that won't spread as much. It will also require extra baking time resulting in crispier, darker cookies.
If you like them thin, thaw the cookie dough at room temperature until slightly soft before baking.
Cookies are best when freshly baked and slightly warm. Store them at room temperature in an airtight container for up to 3 days. You may freeze them to extend their shelf life.
You may also like Salted Chocolate Chunk Shortbread Cookies, Easy Apple Crisp, or Chocolate Crinkle Cookies.
Recipe FAQs
I have tried doing so, but the cookies don't come out the same way. Granulated sugar makes the cookies wrinkly, chewy, and crispy around the edges.
On the other hand, brown sugar makes the color better, adds flavor, and keeps it from being too thin.
If you use granulated sugar in place of brown sugar, the cookies will be too flat, pale, and lacking flavor.
You can, but the cookie won't come out as crispy and wrinkly; instead, it will be cakey and puffy.
Other cakes and baked desserts you may like
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📖 Recipe
Easy M&M Cookies
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- 1¼-ounce cookie scoop (#30)
- Baking sheet(s)
Ingredients
- ½ cup unsalted butter melted & cooled
- ½ cup granulated sugar (see note)
- ⅓ cup packed dark brown sugar sub: light brown sugar (see note)
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt use half for table salt
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ½ cup plus 2 tablespoons mini M&M candies (see note)
- Flaky salt topping
Instructions
- Crush 2 tablespoons of M&Ms in a zip-top bag with the bottom of a glass.
- Combine melted butter, granulated sugar, dark brown sugar, egg, vanilla, and salt in a bowl.
- Whisk vigorously until lighter in color and slightly thickened, about a minute.
- Mix in baking soda, then add flour. Switch to a rubber spatula and gently mix until little flour is visible. Do not overmix.
- Fold the M&Ms into the dough.
- Cover and rest the dough in the fridge for 30 minutes to firm up slightly and develop the flavor.
- Preheat the oven to 350° F (177° C).
- Portion out 6 cookie dough balls using a 1¼-ounce cookie scoop (2 tablespoons or about 50 grams). Place them evenly apart on a parchment paper-lined baking sheet. Sprinkle some flaky salt on top.
- Portion the rest for future baking if you are not baking it all at once. You can store them in the fridge for 3 to 5 days or up to 3 months in the freezer.
- Bake for 10 minutes (plus or minus 1 minute, depending on your oven) until lightly golden around the edges and slightly underdone in the center. They will continue to bake as they sit on the baking sheet.
- Sprinkle crushed M&Ms on top while the cookies are warm.
Video
Notes
- Granulated sugar: Aside from sweetness, it makes the cookies wrinkly on top and crispy around the edges.
- Dark brown sugar: The molasses in brown sugar add flavor and color. Its acidity reacts with baking soda and helps in leavening.
- Mini M&Ms: I used mini M&Ms, so you get plenty of them in each bite! You can use any multi-colored candy-coated chocolates.
Theresa says
Yum!!! Thanks!
Nora Rey says
Thank YOU! =)
Jomelyn says
This cookies with mnm looks delicious and Im sure my son will love this. I will make it soon for him. Yum!
Nora Rey says
Hello Jomelyn! I really hope he does! I'd appreciate his feedback. =) Thank you!!!