My husband and I have an ongoing cookie debate. He prefers his cookies flat and crisp. I prefer mine puffy and soft. I make flat chocolate chip cookies that he likes but the other day, I decided to make a batch of soft M&M cookies…just because.
This is actually a flexible cookie recipe. You could use this same cookie dough recipe and toss in different toppings. Instead of M&Ms, you could use chocolate chips or peanut butter chips or Reese peanut butter cups or any mix-in you like! If you have leftover holiday M&Ms, this recipe will help you put your chocolate to good use! Whatever chocolate you use, you will still end up with a deliciously soft cookie.
The other nice thing about this recipe is that it’s a super simple cookie recipe. You can have the dough made in a matter of minutes when a cookie craving strikes. Or when your kids ask to bake cookies with you. Of course, their favorite part might be sneaking M&Ms if they are anything like my chocolate loving children!
This dough also freezes well! You can bake the cookies and freeze them for later. You can also scoop the cookie dough into balls and flash freeze them to bake at a later date. This is handy if you just want a dozen or so warm cookies to eat with dinner. I’ve started doing this a bit more as a special dessert treat for my kids. There is something about warm cookies no one can resist!
If you are looking for a soft M&M cookie recipe, look no further! These cookies are soft and absolutely perfect as is.
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1 cup (2 sticks) butter, softened
1 1/2 cup brown sugar
1 tablespoon vanilla
1 teaspoon baking soda
3 1/2 cups flour
1 bag (10-12 ounces) M&Ms
Preheat oven to 350 degrees.
Cream butter and brown sugar in a mixer. Beat in eggs.
Add vanilla and baking soda.
Mix in flour. Add M&Ms.
Using a medium cookie scoop, scoop cookies onto a cookie sheet. Bake at 350 degrees for 10-12 minutes.
Allow cookies to cool on cookie sheet for 2 to 3 minutes before removing them to a cooling sheet to finish cooling.
Using a cookie scoop is my secret to making uniform cookies quickly and easily. I love my cookie scoops!
These soft M&M cookies also freeze very well. You can freeze them baked, or scoop the dough into balls and freeze them before baking, if you like. I usually bake mine first and freeze them to keep them soft until we are ready to enjoy them.
Where do you fall on the cookie debate? Do you like your cookies soft or thin and crispy?Print
Super Soft M&M Cookies
If you are looking for a soft M&M cookie recipe, look no further! These cookies are soft and absolutely perfect.
- Yield: 3 dozen cookies 1x
- 1 cup (2 sticks) butter, softened
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 3 1/2 cups flour
- 1 bag (10-12 ounces) M&Ms
- Preheat oven to 350 degrees.
- Cream butter and brown sugar in a mixer. Beat in eggs.
- Add vanilla and baking soda.
- Mix in flour. Add M&Ms.
- Using a medium cookie scoop, scoop cookies onto a cookie sheet. Bake at 350 degrees for 10-12 minutes.
- Allow cookies to cool on cookie sheet for 2 to 3 minutes before removing them to a cooling sheet to finish cooling.
- Serving Size: 1