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

Tips for success

For the best texture, do not overbake. The cookies will look underdone in the center when you take them out, but they will set as they cool.

If you prefer a firmer cookie, bake for an additional minute, but watch carefully to avoid drying them out.

Chilling the shaped dough for 30 minutes before baking helps prevent spreading and intensifies the flavor. If you skip the chill, the cookies will still be delicious but slightly flatter.

You can also freeze the dough balls and bake them straight from the freezer, adding a minute or two to the baking time.

Variations

• Double Chocolate: Replace 1/4 cup of the all-purpose flour with 1/4 cup unsweetened cocoa powder. Use white chocolate chunks instead of semi-sweet, and keep the M&Ms for color.
• Peanut Butter Swirl: After mixing the dough, drop spoonfuls of creamy peanut butter over the surface and gently swirl with a knife. Add chopped peanuts along with the M&Ms for extra crunch.
• Holiday Sprinkle: Use holiday-themed M&Ms and add 1/2 cup of rainbow sprinkles to the dough. Press extra sprinkles on top before baking for a festive look.
• Oatmeal M&M: Replace 1/2 cup of the all-purpose flour with 1/2 cup old-fashioned oats. Add 1/2 teaspoon ground cinnamon to the dry ingredients for a warm, spiced flavor.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week.

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes.

Reheat

Reheat cookies in a 300°F (150°C) oven for 5 minutes to restore the just-baked texture. Or microwave for 10 seconds for a quick warm treat.

Store the 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—it absorbs excess moisture.

For longer storage, freeze the baked cookies in a zip-top bag for up to 3 months.

The dough can be made ahead and refrigerated for up to 3 days. Shape it into mounds, cover the baking sheet with plastic wrap, and chill.

You can also freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Serving ideas

Serve these cookies warm for the ultimate gooey center. Pair them with a glass of cold milk or a scoop of vanilla ice cream. They are perfect for sharing at parties, bake sales, or as a special after-school treat.

For a beautiful presentation, arrange the cookies on a platter with the colorful M&Ms facing up. They are sturdy enough to stack, making them great for gift boxes. Break one open to show off the soft, tender center before serving.

Frequently asked questions

Recipe card

Thick Bakery-Style M&M Cookies

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 1/4 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chunks
• 1 cup crunchy colorful M&M candies
• 1/2 cup extra M&M candies, for pressing on top

Instructions

1. In a large mixing bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar on medium speed until fluffy and well combined, about 2 minutes. Add the cold eggs one at a time, beating well after each addition, then mix in the vanilla bean paste until incorporated.
2. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly distributed.
3. Add the dry ingredients to the butter mixture and fold with a rubber spatula just until no streaks of flour remain. Be careful not to overmix, as that can make the cookies tough.
4. Gently fold in the semi-sweet chocolate chunks and the 1 cup of M&M candies until they are evenly distributed throughout the dough.
5. Scoop the dough into tall, rough 4-ounce mounds (about 1/2 cup each) and place them on parchment-lined baking sheets, spacing them at least 3 inches apart. Press the extra M&Ms onto the tops and sides of each mound.
6. Bake in a preheated 375°F (190°C) oven for 11 minutes, until the edges are golden brown and caramelized but the centers still look slightly underdone.
7. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. The centers will finish setting during this time.
8. Use a spatula to transfer the cookies to a wire rack to cool completely, or serve warm for the best gooey texture.

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.