Hey there, my friend 👋. Let me tell you something—these big, soft M&M cookies are the kind that disappear fast. You know the ones, right? The bakery-style cookies that are thick, chewy, and packed with colorful M&Ms.
The secret? A few simple tricks that make these cookies extra soft and keep them that way for days. So, if you’re ready for cookies that are crisp on the edges, pillowy in the middle, and bursting with chocolate, let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Mixing bowls (large and medium)
- Electric mixer (or a sturdy whisk)
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Ice cream scoop or tablespoon
- Wire cooling rack
Important Info
- Servings: 12 large cookies
- Estimated Cost to make this recipe: About $6, depending on ingredient prices
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Calories per serving: 250
- Cook Method: Baking
- Season: Anytime
- Course: Dessert, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make Big Soft M&M Cookies
Now I am going to tell you what ingredients you need to make these cookies and how to make them.
Ingredients You Need
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup M&Ms
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Unsalted butter | Salted butter (reduce added salt) |
| Brown sugar | White sugar + 1 teaspoon molasses |
| All-purpose flour | 1:1 gluten-free flour |
| M&Ms | Chocolate chips or chopped chocolate |
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until smooth. Use an electric mixer or a whisk.
- Add the egg and vanilla extract, then mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the M&Ms using a rubber spatula. Save a few to press on top before baking.
- Scoop out the dough using an ice cream scoop or tablespoon, placing them 2 inches apart on the baking sheet.
- Press extra M&Ms on top for that bakery-style look.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft—this is perfect.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Helpful Tips
- Use room temperature butter for the best texture. It should be soft but not melted.
- Do not overmix the dough. Once the flour is combined, stop mixing to keep the cookies soft.
- For extra chewiness, replace half the butter with cream cheese.
- If you like thick cookies, chill the dough for 30 minutes before baking.
- Store leftover cookies with a slice of bread in the container to keep them soft longer.
What to Serve with Big Soft M&M Cookies
These cookies go great with a glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream. You can also crumble them over yogurt for a fun snack.
How Do You Serve the Recipe?
Serve these cookies warm for the best taste. A plate, a napkin, and maybe a cold drink are all you need. If you want to impress guests, arrange them on a dessert platter with extra M&Ms sprinkled around.
Where Do You Serve This Recipe the Most?
These cookies are perfect for school lunchboxes, parties, bake sales, and casual get-togethers. They also make great gifts—just pack them in a cute box or bag, and you’re good to go.
Storage
Short-term Storage (Room Temperature)
- Store the cookies in an airtight container at room temperature.
- They will stay fresh for up to 5 days.
Refrigeration
- If you need to keep them longer, store them in an airtight container in the fridge.
- They will stay fresh for up to 10 days. Bring them to room temperature before eating.
Freezing
- To freeze baked cookies, let them cool completely, then store them in a freezer-safe bag or container.
- They can be frozen for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use margarine instead of butter?
Yes, but the cookies might spread more and have a slightly different texture. If using margarine, chill the dough for 30 minutes before baking.
Can I use mini M&Ms?
Yes, mini M&Ms work great and distribute more evenly in the dough. You might want to use 1 cup instead of ¾ cup.
Why are my cookies flat?
This could be because the butter was too soft or melted. If your dough is too warm, chill it for 30 minutes before baking.
Can I make these cookies ahead of time?
Yes, you can make the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for 10 minutes before scooping.
How do I make these cookies extra thick?
Use slightly more flour (about 1-2 extra tablespoons), and chill the dough before baking. Also, bake them at a slightly higher temperature (375°F) for the first few minutes.
Meta Description
Big Soft M&M Cookies Recipe – These thick, chewy, bakery-style cookies are loaded with M&Ms. Easy to make, ultra-soft, and perfect for any occasion.