M&M Sugar Cookies
Posted: 09/10/2021Updated: 12/06/2021
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Make soft and chewy M&M Sugar Cookies with this simple M&M cookie recipe. Use holiday M&Ms to make special cookies for every holiday!
Only thing better than sugar cookies are sugar cookies with M&Ms
I love big, soft and chewy sugar cookies. I took my classic sugar cookie recipe up a notch by mixing in LOTS of milk chocolate M&Ms.
These colorful M&M sugar cookies are perfect for birthday parties, holiday parties and everything in between.You can easily alter this M&M cookie recipe by using different types of M&Ms and seasonal M&Ms for holidays!
Kitchen Tools
- Mixing bowls
- Measuring spoons and measuring cups
- Cookie measuring scoop
- Electric hand mixer or stand mixer
- Sheet pan or baking pan
- Cooling rack
- Spatula
Ingredients
- Butter
- Sugar
- Light brown sugar
- Egg
- All purpose flour
- Corn starch or arrowroot starch
- Salt
- Baking soda
- M&Ms
What type of M&Ms should I use?
I think that milk chocolate M&Ms work best for this M&M sugar cookie recipe, but you can use any type of M&M. You can try dark chocolate or peanut butter for a fun twist on the classic recipe.
Can I make these cookies gluten free?
Yes! Just replace the all purpose flour with a 1-to-1 gluten free flour blend. Depending on the flour blend, they make cook faster or slower than the all purpose flour so just keep an eye on the cookies and remove them from the oven when they are golden brown.
How to make m&M Sugar cookies
Step 1: Prepare sugar cookie dough
To begin, preheat oven to 325F. Then, cream softened butter, sugar and brown sugar together with an electric mixer. Mix in the egg.
Pour in the flour, salt, baking soda and corn starch. Mix again and continue mixing until a smooth even dough forms. You may need to use a spatula to help the dough come together.
Step 2: Mix in M&ms and Form Cookies
Pour in three quarters of the M&Ms and fold in with the spatula. Using a cookie scoop, scoop 2 tbsp of dough onto the baking sheet per cookie.
Flatten the dough balls slightly and top them with the rest of the M&Ms.
Step 3: Bake until golden brown
Then, bake the cookies at 325F for 15-18 minutes. Allow the cookies to cool for a few minutes on the baking sheet and then transfer to the cooling rack to cool completely.
Make this M&M Cookie recipe for Any holiday!
The best part about this sugar cookie recipe is that it can be adapted for any holiday! M&M sells varieties for any holiday like red white and blue M&Ms for the Fourth of July so you can make Red White and Blue Sugar cookies by using those!
Make a festive Christmas M&M cookie recipe by using the red and green M&Ms. You can even mix in some Christmas sprinkles. Make Valentines Day sugar cookies with the red white and pink M&Ms!
Storage and Freezing
Allow the cookies to cool completely, then, store in an air tight container on the counter for up to 5 days. Or store for up to 10 days in the refrigerator.
Freeze these M&M sugar cookies in an airtight container for up to 3 months.
Check out these other delicious cookie recipes
- Cherry Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Chocolate Chip Mocha Cookies
- Holiday Almond Cookies
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Recipe
M&M Sugar Cookies
Make soft and chewy M&M Sugar Cookies with this simple M&M cookie recipe
Prep: 15 minutesCook: 18 minutesTotal: 33 minutes
Servings: 12 cookies 1x
Ingredients
- 1/2 cup butter (1 stick) softened
- 3/4 cup sugar
- 1/4 cup light brown sugar (packed)
- 1 egg (room temperature)
- 2 cups all purpose flour (scoop and level measured)
- 1 tsp corn starch
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup M&Ms (separated into 3/4 cup and 1/4 cup)
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper. Place softened butter in a bowl with sugar and brown sugar. Mix together with an electric hand mixer or stand mixer until it is evenly combined and soft and fluffy. Crack a room temperature egg into the bowl and mix again until soft and fluffy.
- Pour all purpose flour, corn starch, salt and baking soda into the bowl and mix with the electric mixer until fully combined. Use a spatula to continue mixing the dough and help the dough come together.
- Pour 3/4 cup of M&Ms into the bowl and mix into the dough with the spatula. Using a cookie scoop, measure out 2 tbsp per cookie and scoop onto the parchment lined baking sheet. Continue scooping until you have 12 cookies – you may need to bake in 2 batches.
- Press down on the dough balls slightly to flatten and top with the remaining 1/4 cup of M&Ms. Place the baking sheet in the oven to bake at 325F for 15-18 minutes.
- Remove from the oven and allow the cookies to cool for at least 10 minutes on the baking sheet.Then, transfer the cookies to a cooling rack to cool completely.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Kylie+Ann+Stanley says
i was SO excited to try these cookies and they were unreal! way better than anything you can find in a store, or even some bakeries.
★★★★★
Madeline says
Yay thanks so much! So glad you liked them.
Kelly Jo says
Delicious and very easy to make. I didn’t know if they were going to turn out because I thought the dough was too crumbly, but they were perfect! I can’t wait to try different chips, like butterscotch. Yum! Thank you for the recipe! My family loves them too!
★★★★★
Nicole says
This recipe is great! I made them for my partner and I and ended up freezing half to save ourselves from eating all of them immediately.
★★★★★
Madeline says
Hah, love it! Thanks!
Dawn says
Very yummy. I doubled the recipe and thought it would produce more, but that is ok- will just triple it next time.
★★★★
Madeline says
thanks Dawn!
Eddie says
Are you sure it’s cornstarch and not baking powder? I though cornstarch dries ? My dough was really crumbly .
★★★★★
Madeline says
did you move forward with baking them? it can seem like a crumbly dough but once baked they come together and are not dry.
CathyP says
I was in a hurry so I pressed the dough into a sheet pan, baked them and cut them as bar cookies. They turned out great – kind of like a delicious shortbread cookie with M&Ms. Thanks for sharing your recipe Madeline!
Madeline says
wonderful! thank you!
Lisa says
My colleague made these and they were amazing! Had perfect texture and not flat like a pancake. I was wondering if it would be just as good with chocolate chips instead of MMS?
Madeline says
thanks Lisa! and yes, totally! just substitute them normally and they should work.
Nora says
I followed the direction to a T when I mixed the dry too the wet, the dough was not cookie dough, I had to add an extra eggnand more butter( another stick) and then more flour. Got 4 test cookies n the oven now 🙏🏼They turn out
Madeline says
I’m sorry the dough turned out weird – I’ve made these several times without issue so I’m not sure what went wrong! I hope the test cookies turned out well!
Christine says
My dough was way too dry and crumbly. I added another egg and 2 more tablespoons of butter in order to get it to a consistency that would hold together. Tasted fine but were very flat. Wouldn’t use this recipe again.
Madeline says
hey Christine! the dough does turn out a bit dry before baking but the cookies are really fluffy and moist once baked with the recipe as is. I’m sorry they didn’t turn out great for you!