My Favorite M&M Cookies

Hard to mess up, easy to enjoy.

My day one followers (much love to y’all!) will already know about my obsession with M&M cookies. From the time I was a kid going to the mall with my grandma and getting them at Great American Cookies, until my teenage years getting my first job at that same cookie shop, M&M always were and always will be my favorite. I love chocolate chip cookies in general, and popping on some mini M&Ms before baking places them in the elite tier of the chart of my favorite pastries. That chart may indeed be imaginary, but maybe one day I’ll draw it up, print it out, and send everyone who subscribes to my Substack a signed copy.

I’ve posted versions of this cookie on Instagram over the years, and they were once featured in Compound Butter magazine alongside a story of how a mall cookie will always be super comforting. That was my first time being in print, which was really exciting. Hoping to be in print again someday, perhaps in the pages of my own book about baking and pastry. :)

The thing I like about these cookies is they’re seriously easy: melt the butter, stir in the sugars and the egg, then the dry ingredients, and finally, the chopped chocolate (or chocolate chips, if you want). Chill the dough while the oven preheats and set up your baking sheet(s) and a bowl of mini M&Ms for dipping. Scoop your cookies and roll them into a ball, then dunk them in the bowl of M&Ms and press them in firmly. The cookies will spread when they bake, so you really want to pack on a generous amount on there. Best enjoyed with a glass of milk and shared with someone you really like. I actually met up with a friend at a HIIT class right after baking these and literally brought one to the gym for him. And they were great, he said!

Click here to watch me bake these!

For a really tasty version, pull out 2 tbsp of AP flour and swap it with spelt (pictured on the right).

M&M Cookies

Prep Time: 10 minutes
Bake Time: 13-14 minutes
Yield: 12 big cookies

1 ¼ stick (140g) butter, melted
1 cup (200g) brown sugar
¼ cup (50g) granulated sugar
1 tsp vanilla extract
1 egg
1 ½ cups (180g) all purpose flour
½ tsp baking soda
½ tsp kosher salt
1 cup dark or semisweet chocolate, chopped (or chips)
1 cup mini M&Ms, for dipping

1. In a large bowl, whisk together the melted butter with the brown sugar, granulated sugar, and vanilla. Add the egg and whisk to combine.

2. Add the flour, baking soda, and salt to the bowl and stir until a soft dough forms. Add the chopped chocolate and stir until combined. Refrigerate the dough while preheating the oven to 350ºF.

3. Line a baking sheet with parchment. Scoop the cookies into 2 ½ tbsp portions (~65ish grams each). Place the mini M&Ms in a small bowl and dip each cookie, pressing the M&Ms on firmly and dipping again if needed. Load them up so they come out pretty!

4. Place the dipped cookies on the baking sheet and bake for 13-14 minutes, until the cookies have spread and browned on the edges. Let cool slightly before serving. Enjoy!

Psst! If you don’t already follow me on Instagram, I’d love to see ya over there!