M&M Cookies are so easily available and widespread, they actually bring back nostalgic memories for me back in my junior college days. They are just like most cookies, easy to put together, buttery and delicious.


M&M Cookies are so easily available and widespread, they actually bring back nostalgic memories for me back in my junior college days. They are just like most cookies, easy to put together, buttery and delicious.

Of course, if you want them to be crispy, you can crank the oven up and preheat them again at a low temperature ( I am not too sure how this works honestly, as I have never done it before ). But I have heard that it is possible to make your cookies crispy again by re-baking it. Let me know if you have tried it before!

These cookies are also well balanced in the sense that the cookie itself tastes really good. After it is studded by M&Ms? Even better!

Furthermore, these studded M&Ms look really mesmerizing. If you do not mind the effort, you can actually sort out the different colours of the chocolate candies before studding them on top of the cookie batter. For me, I just put them on top, randomly!

In addition, the chocolates are able to stay crunchy even despite the baking. I thought this is a very important plus point because it contributes to an interesting texture. Of course, how interesting this texture is will also be subjected to how many M&Ms you have added to your batter.

I thought this is a pretty neat recipe for those who are sick of the typical chocolate chip cookie recipes or other related and highly similar recipes. Especially when you want to add to your arsenal of cookie recipes.

Needless to say, modifications include the possibility of adding other ingredients such as Nuts and Chocolate Chips. However, I am not doing it here because I am doing the most basic form of a M&M cookie. I am just opening the possibilities for you to modify it!

Apart from which, you can actually reduce the amount of sugar if you find the cookie to be on the sweet side. Sweetness is very subjective. However, I have received some feedback that these cookies can be too sweet for some taste buds and as such, I would suggest you to reduce the amount of sugar added in this recipe by about 2 tablespoons, if you know that you and the people who are eating the cookies do not enjoy their cookies to be too sweet.

Now let’s walk down memory lane again with the M&M cookie recipe! Eating these really reminds me of my beloved friends and the memorable days back then!
To pin: https://www.pinterest.com/pin/816981188624317920/

M&M Cookies
Javier Tan July-30-2017

These M&M Cookies are soft and chewy and is sure to bring back a lot of nostalgic memories for those who grew up with them, like me!


  • 1 and 1/4 Cups All Purpose Flour
  • 1/2 Cup Lightly Packed Brown Sugar
  • 1/3 Cup Granulated White Sugar
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Table Salt
  • 1 Large Egg, at Room Temperature, about 50-60g
  • 1/2 Cup Butter, Softened at Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup M&Ms


  1. Preheat your oven to 180 degrees C or 350F and line your baking trays with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and the two sugars until light and fluffy.
  3. Add in the egg, vanilla, baking soda and salt and beat until well combined.
  4. Add in the flour and add in about 1/2 cups of M&Ms, stirring until the batter is just combined with no visible lumps of flour and the M&Ms well distributed. Set aside the other 1/4 cup of M&Ms.
  5. Drop by tablespoonfuls on the baking tray, leaving about a 3 inch or about 7.5cm distance between each cookie. They expand quite a bit. Do a sample batch first if you are not so sure of the extent they expand.
  6. Place the M&Ms set aside onto the top of the cookie batter on the baking tray.
  7. Bake for 8 to 11 minutes or until nicely golden brown.
  8. Cool for about 30 minutes before consuming.

Prep time: Cook time: Total time: Yield: At least 25 approximately 5cm cookies

They can store well for up to 5 days in an airtight container at room temperature.

They go very well with milk!

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– Bakeomaniac, Javier Tan!