Thick Bakery-Style M&M Cookies with Soft Centers Tips, FAQ & printable recipe

Tips for success

For the best texture, chill the shaped dough mounds in the refrigerator for 15 to 30 minutes before baking. This helps solidify the butter, which prevents excessive spreading and results in thicker cookies.

If you’re short on time, you can skip this step, but the cookies may spread a bit more. Another tip is to use a cookie scoop to ensure uniform size—this helps them bake evenly. If you don’t have a scoop, use a 1/2-cup measuring cup to portion the dough.

To get that perfect crackly top, bake the cookies at a high temperature (375°F / 190°C) and don’t overmix the dough. The combination of cold butter and high heat creates steam that lifts the dough, while the sugar caramelizes on the edges.

If you want extra color, sprinkle a pinch of flaky sea salt on top before baking—this enhances the sweetness and adds a professional touch. Remember to let the cookies cool on the baking sheet for at least 5 minutes before moving them, as they need time to set.

Variations

• Chocolate Chip Cookies: Omit the M&M candies and increase the chocolate chunks to 2 cups. Use a mix of semisweet and milk chocolate for a classic chocolate chip cookie with a thick, bakery-style texture.
• Peanut Butter Swirl: Add 1/2 cup of creamy peanut butter to the butter-sugar mixture. Swirl in an extra 1/4 cup of peanut butter on top of each dough mound before baking for a marbled effect.
• Oatmeal M&M: Replace 1 cup of the all-purpose flour with 1 cup of old-fashioned oats. Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a chewy oatmeal cookie studded with M&Ms.
• Double Chocolate: Replace 1/2 cup of the all-purpose flour with 1/2 cup of unsweetened cocoa powder. Add 1/2 cup of chocolate chips to the dough and top with M&Ms for a rich, chocolatey twist.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months.

Freezer

Freeze unbaked dough mounds on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–3 minutes to the time.

Reheat

To reheat baked cookies, microwave for 10–15 seconds until warm and gooey. Alternatively, place in a 350°F oven for 5 minutes.

Store the baked cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—the cookies will absorb the moisture from the bread and stay chewy.

If you prefer a crisper texture, leave the lid slightly ajar. For longer storage, you can freeze the baked cookies for up to 3 months. Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.

The cookie dough can be made ahead and stored in the refrigerator for up to 3 days. After shaping the dough mounds, place them on a baking sheet and cover with plastic wrap. When you’re ready to bake, you can bake them straight from the fridge—just add 1 to 2 minutes to the baking time.

You can also freeze the shaped dough mounds for up to 3 months. Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 2 to 3 minutes to the baking time.

Serving ideas

Serve these cookies warm for the ultimate gooey experience. The chocolate chunks will be melted and the centers soft and tender. Pair them with a glass of cold milk or a scoop of vanilla ice cream for a classic treat. For a more indulgent dessert, sandwich two cookies with a scoop of ice cream to make an ice cream sandwich. The crunchy edges and soft center make these cookies perfect for any occasion, from casual snacking to festive gatherings.

If you’re serving these at a party, arrange them on a platter and let guests break them open to see the colorful M&M candies and melted chocolate. They’re also great for lunchboxes or as a sweet treat after dinner. To make them extra special, dust with powdered sugar or drizzle with melted white chocolate. However you serve them, these cookies are sure to be a hit with both kids and adults alike.

Frequently asked questions

Recipe card

Thick Bakery-Style M&M Cookies with Soft Centers

Prep 20 minCook 11 minTotal 31 minServes 12

Ingredients

• 1 cup cold unsalted butter, cubed
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large cold eggs
• 2 tsp vanilla bean paste
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 cups M&M candies, divided
• 1 cup chocolate chunks or chopped chocolate

Instructions

1. In a large mixing bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed. Add the cold eggs one at a time, beating well after each addition, then beat in the vanilla bean paste until fully combined. The mixture should look creamy and slightly lighter in color.
2. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until no streaks of flour remain. Be careful not to overmix, which can make the cookies tough.
3. Gently fold in 1 cup of the M&M candies and the chocolate chunks using a rubber spatula until they are evenly distributed throughout the dough. Reserve the remaining 1/2 cup of M&M candies for pressing onto the tops of the cookies before baking.
4. Scoop the dough into 4-ounce portions (about 1/2 cup each) and shape them into tall, rough mounds. Do not flatten them—the height is what gives the cookies their thick, bakery-style look. Place the mounds on a parchment-lined baking sheet, spacing them about 3 inches apart to allow for spreading.
5. Gently press the remaining 1/2 cup of M&M candies onto the tops and sides of the dough mounds, making sure they stick. This ensures every cookie has a colorful, candy-studded surface.
6. Bake the cookies in a preheated 375°F (190°C) oven for 11 minutes, or until the edges are golden brown and caramelized. The centers will still look slightly soft and underdone—this is what creates the soft-baked texture. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The centers will continue to set as they cool, leaving them soft and chewy. Serve warm for the ultimate gooey experience, or at room temperature.
8. For the full experience, break a warm cookie in half to see the gooey chocolate chunks and colorful candy shells. The contrast of crunchy edges and soft center is what makes these cookies irresistible. Store any leftovers in an airtight container at room temperature for up to 4 days.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

55 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.