Big Chewy M&M Cookies

Recently, I unearthed my Bake It Forward tin and did a little giveaway that sent it to a BoB reader. The winner requested M&M cookies, which I had surprisingly never baked. What a good excuse to make them!

I wanted to make these cookies a bit chewy and more than a bit big. This recipe is adapted from this recipe from America’s Test Kitchen.

I only made a couple of changes to that recipe. First of all, obviously, I used M&Ms instead of chocolate chips. I used plain M&Ms, but I’d love to try these again with a different variety.

Big Chewy M&M Cookies are so soft, chewy, delicious, and irresistible!

The other change I made was to make the cookies just a bit bigger. I used a 3-tablespoon cookie scoop to make giant cookies. If you make them smaller, keep in mind that you may need to adjust your baking time.

Before sending these cookies off to the giveaway winner, we had to sample a couple just to make sure they were good. They were. Completely unselfish of me, I know.

Big Chewy M&M Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: about 30 cookies

Big Chewy M&M Cookies


  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted and cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 & 1/2 cups M&Ms


Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners.

Whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until smooth. Add egg, egg yolk, and vanilla. Beat until combined.

Reduce mixer speed to low. Gradually add flour mixture, and mix just until combined. Stir in M&Ms.

Using 3 tablespoons of dough, roll dough into balls. (Or, use a cookie scoop). Place onto prepared pans, leaving about 2 inches between cookies. Bake, one pan at a time, for 15-20 minutes, or until edges are beginning to brown and the centers are still soft.

Cool on pans for about 10 minutes. Serve warm or transfer to wire racks to cool completely.


Note that cook time is per baking sheet.

Recipe adapted from America's Test Kitchen.

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  1. sara September 17, 2012 Reply

    Yum! These cookies look awesome…M&M cookies are so much fun!

  2. jeanette September 17, 2012 Reply

    I was that lucky recipient and they were yummy!!!! 😉

  3. Diane September 17, 2012 Reply

    Congrats Jeanette!
    They do look yummy!

  4. Jenny @ BAKE September 18, 2012 Reply

    yum! I love how the colours have stayed do vibrant and not bled into the cookie!

  5. Renee September 20, 2012 Reply

    These look so pillowy and wonderful. I wish I was sinking my teeth into one right now!

  6. tmobilek89 September 23, 2012 Reply

    It looks yummy and it’s nice colorful! :-)

  7. Julianne September 29, 2012 Reply

    These look great and I’ve bought everything to make them but one question – do you leave the dough in balls or flatten them a bit before they go in the oven?

    • jennifer September 29, 2012 Reply

      Julianne, you can flatten them slightly if you’d like. They will spread a good bit either way.

  8. Kristen December 15, 2012 Reply

    I just made these cookies with red & green M & M’s for Christmas! They turned out really good! So happy!

  9. uwa gatavo March 3, 2013 Reply

    Really good recipe! Thank You!

  10. Lauren March 12, 2013 Reply

    Did anyone else find the dough super sticky? It was so sticky for me to roll so I just scooped some in my Hand and dropped it on the tray. The dough did taste yummy though :)

  11. Katelyn Sidley August 7, 2014 Reply

    Absolute favorite kind of cookie! Can’t wait for the chewiness of these, knowing me ill use just a bit more chocolate chips than recommended. Gotta satisfy that sweet tooth (and these will!)

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