As a recipe developer, I finally nailed a ridiculously easy M&M cookie that owes its magic to one surprising swap, making it ideal for Homemade Valentines Cookies.
I’ve always chased the perfect soft, chewy cookie and this version with lots of M&M’s finally did it. The trick is real unsalted butter for that tender, almost melt-in-your-mouth texture, and letting the dough rest so the colors stay bright.
These are silly enough for Valentines Day Cookies For Kids yet polished enough to be go-to Gift Baking Ideas, which makes them dangerously useful. They’re stupidly easy and every bite has that candy snap and gooey chew that makes you sneak one more, even when you said you wouldn’t.
Try them, you won’t be able to stop.
Ingredients
The BEST M&M Cookies
- All purpose flour: Mostly carbs, adds structure and chew, little fibre or protein.
- Unsalted butter: loads of fat for richness, makes cookies tender, not low calorie.
- Brown sugar: gives deep molasses sweetness and moisture, adds chew and caramel notes.
- Granulated sugar: adds crisp edges and sweetness, mostly simple carbs, so eat mellowly.
- Eggs: binders that add protein and moisture, help rise and give chew.
- Vanilla extract: simple flavor boost, makes everything taste rounded and memorable.
- M&M’s: colorful candy, heavy on sugar, adds crunch and bursts of melty chocolate.
- Flaky sea salt: optional finish that balances sweetness, pops on the tongue.
Ingredient Quantities
- 2 1/4 cups (281 g) all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon fine salt
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs room temp
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (about 9 to 10 oz) M&M’s plus extra for topping
- flaky sea salt for sprinkling optional
How to Make this
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat. Measure the flour by spooning into the cup then level it off so you don’t pack it down.
2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch and 1/2 teaspoon fine salt in a bowl until evenly mixed.
3. In a mixer or with a sturdy whisk, cream 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down once or twice.
4. Add 2 large room temperature eggs one at a time, mixing briefly after each, then stir in 2 teaspoons pure vanilla extract. Mix only until combined, don’t overbeat.
5. Add the dry ingredients on low speed (or fold by hand) and mix just until there are no streaks of flour. Overmixing makes cookies tough. Gently fold in 1 1/2 cups M&M’s, leaving some whole ones for topping if you like.
6. Scoop dough into 2 tablespoon to 3 tablespoon balls (or use a medium cookie scoop), place on prepared sheets about 2 1/2 to 3 inches apart. Chill the scooped dough in the fridge for 30 minutes to 1 hour so the cookies stay thick and chewy and don’t spread too much.
7. Press a few extra M&M’s onto the tops of each dough ball, bake one sheet at a time on the middle rack for 9 to 11 minutes, until the edges are just set and the centers still look slightly soft. Don’t worry if they look a bit underdone, they’ll finish as they cool.
8. Right out of the oven sprinkle a pinch of flaky sea salt on each cookie if using. Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling.
9. Store completely cooled cookies in an airtight container at room temp for a few days, or freeze dough balls on a tray then transfer to a bag for longer storage. If you freeze dough, bake straight from frozen adding 1 to 2 minutes to the bake time.
Equipment Needed
1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls, one large and one medium
4. Measuring cups and spoons (and a kitchen scale if you like grams)
5. Electric mixer or a sturdy whisk
6. Rubber spatula and a wooden spoon for folding and scraping
7. Medium cookie scoop or 2 to 3 tablespoon spoon
8. Wire cooling rack
9. Airtight container or freezer-safe bag for storage
FAQ
The BEST M&M Cookies Recipe Substitutions and Variations
- All purpose flour: swap cup for cup with a 1 to 1 gluten free flour blend that already has xanthan gum, it keeps the texture close to normal flour but the cookies might be a bit crumblier.
- Light brown sugar: if you dont have it, make it quick by mixing 3/4 cup granulated sugar with 1 tablespoon molasses for 3/4 cup packed light brown, stir till evenly colored.
- Unsalted butter: use an equal amount of vegan buttery spread for a dairy free version, or solid coconut oil (measure 1 to 1) but chill the dough before baking cause cookies can spread more.
- Large eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes till gelled; this keeps chewiness better than using applesauce which makes them cakier.
Pro Tips
– Measure flour by weight when you can, dont pack the cup or your cookies will be dense. If you must use cups, spoon the flour into the cup and level it off. A little extra flour makes them cakier not chewier.
– Chill the scooped dough at least 30 minutes, overnight is even better. Chilling firms the butter so the cookies spread less and stay thick and chewy, and flavors mellow out. If you freeze dough balls you can bake from frozen, just add about 1 to 2 minutes to the bake time.
– Be gentle when mixing the dry ingredients in. Overmixing = tough cookies. Fold in the M&M’s by hand so you dont smash them, and save a few whole candies to press on top for a pretty, colorful finish.
– Bake one sheet at a time on the middle rack so heat is even, and watch the edges not the center for doneness; take them out when edges are set but centers still look soft, theyll finish as they cool. Right out of the oven sprinkle flaky sea salt if you like a sweet-salty pop.
The BEST M&M Cookies Recipe
As a recipe developer, I finally nailed a ridiculously easy M&M cookie that owes its magic to one surprising swap, making it ideal for Homemade Valentines Cookies.
24
servings
212
kcal
Equipment: 1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls, one large and one medium
4. Measuring cups and spoons (and a kitchen scale if you like grams)
5. Electric mixer or a sturdy whisk
6. Rubber spatula and a wooden spoon for folding and scraping
7. Medium cookie scoop or 2 to 3 tablespoon spoon
8. Wire cooling rack
9. Airtight container or freezer-safe bag for storage
Ingredients
2 1/4 cups (281 g) all purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon fine salt
1 cup (2 sticks, 226 g) unsalted butter softened
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs room temp
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 to 10 oz) M&M's plus extra for topping
flaky sea salt for sprinkling optional
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat. Measure the flour by spooning into the cup then level it off so you don’t pack it down.
- Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch and 1/2 teaspoon fine salt in a bowl until evenly mixed.
- In a mixer or with a sturdy whisk, cream 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down once or twice.
- Add 2 large room temperature eggs one at a time, mixing briefly after each, then stir in 2 teaspoons pure vanilla extract. Mix only until combined, don’t overbeat.
- Add the dry ingredients on low speed (or fold by hand) and mix just until there are no streaks of flour. Overmixing makes cookies tough. Gently fold in 1 1/2 cups M&M’s, leaving some whole ones for topping if you like.
- Scoop dough into 2 tablespoon to 3 tablespoon balls (or use a medium cookie scoop), place on prepared sheets about 2 1/2 to 3 inches apart. Chill the scooped dough in the fridge for 30 minutes to 1 hour so the cookies stay thick and chewy and don’t spread too much.
- Press a few extra M&M’s onto the tops of each dough ball, bake one sheet at a time on the middle rack for 9 to 11 minutes, until the edges are just set and the centers still look slightly soft. Don’t worry if they look a bit underdone, they’ll finish as they cool.
- Right out of the oven sprinkle a pinch of flaky sea salt on each cookie if using. Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling.
- Store completely cooled cookies in an airtight container at room temp for a few days, or freeze dough balls on a tray then transfer to a bag for longer storage. If you freeze dough, bake straight from frozen adding 1 to 2 minutes to the bake time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 47.2g
- Total number of serves: 24
- Calories: 212kcal
- Fat: 11.4g
- Saturated Fat: 6.7g
- Trans Fat: 0.06g
- Polyunsaturated: 1g
- Monounsaturated: 2g
- Cholesterol: 35.8mg
- Sodium: 93mg
- Potassium: 38.4mg
- Carbohydrates: 28.6g
- Fiber: 0.65g
- Sugar: 15.8g
- Protein: 2.4g
- Vitamin A: 87IU
- Vitamin C: 0mg
- Calcium: 9.9mg
- Iron: 0.35mg
