Name: Soft-Baked M&M Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon cornstarch (optional); 1 cup M&M candies; 1/2 cup chocolate chips (optional)

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Soft-baked M&M cookies are the kind of treat I love pulling from the oven when I want something sweet, colorful, and comforting. They’re chewy in the middle, slightly crisp on the edges, and loaded with vibrant chocolate candies that make them as fun as they are delicious.

Why You’ll Love This Recipe

I like this recipe because it strikes the perfect balance between chewy and soft. The M&Ms bring both crunch and chocolatey bursts of flavor, and the dough is simple to mix together without any fancy steps. I also enjoy that these cookies are versatile—I can make them for holidays, parties, or just as a cozy afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Cornstarch (for extra softness)
M&M candies
Chocolate chips (optional)

Directions

I start by creaming the butter with the sugars until light and fluffy.
I beat in the eggs and vanilla until smooth.
In another bowl, I whisk together flour, baking soda, salt, and cornstarch.
I gradually add the dry ingredients to the wet mixture until just combined.
I fold in most of the M&Ms and chocolate chips, reserving a handful for topping.
I scoop the dough onto a baking sheet, spacing the cookies apart.
I press a few extra M&Ms on top of each dough ball to make them colorful after baking.
I bake at 350°F (175°C) for 9–11 minutes, until the edges are set but the centers look slightly underbaked.
I let them cool on the sheet for a few minutes before transferring to a rack.

Servings and timing

This recipe makes about 24 cookies. I usually have them ready in around 30 minutes—10 minutes of prep time and 10–12 minutes of baking per batch, with a little cooling time added in.

Variations

Sometimes I use seasonal M&Ms (like red and green for Christmas or pastel for Easter) to fit the occasion. I also like making them with peanut butter M&Ms for a richer flavor. For an extra indulgence, I sandwich ice cream between two cookies for a fun dessert.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies for up to 2 months or freeze the dough balls and bake them fresh when I need them. To reheat, I pop a cookie in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness.

FAQs

How do I keep my cookies soft?

I slightly underbake them and store them in an airtight container with a slice of bread to keep the moisture in.

Can I chill the dough before baking?

Yes, I often chill the dough for at least 30 minutes to prevent the cookies from spreading too much.

Can I use mini M&Ms instead of regular?

Yes, mini M&Ms work well and give more colorful bits in each bite.

Do I need to use cornstarch?

I like adding it because it makes the cookies softer, but I can leave it out if I don’t have any.

Can I make these cookies larger?

Yes, I sometimes scoop bigger portions of dough and bake them a minute or two longer for bakery-style cookies.

Conclusion

Soft-baked M&M cookies are one of my favorite treats to make because they’re easy, fun, and always a crowd-pleaser. I love how they come out chewy, colorful, and packed with chocolatey goodness. Whether I’m baking for a party or just for myself, these cookies always bring a little extra joy to the day.