M&M Cookies

I missed the boat a little on Valentines Day this year. I started off super prepared – I bought my pink and white M&M’s in January with every intention of whipping up a beautiful cookies post for the most romantic and cheesy holiday all year. But a nasty cold, slammed week at work, and days of sleep deprivation later I was like “meh, I’ll get ’em next year”. So now a solid week past Valentines Day, I had two bags of M&Ms and no Valentine (JK – Bryan is always my Valentine because we’re married now so he has no choice). I decided to make the cookies anyway, because the world can always use more love and cookies, am I right? 

This recipe is a great base for all different types of cookies – chocolate chip, m&m, peanut chip, white chocolate chip – you get the picture. A few notable differences from other recipes out there: 

To get a soft texture, add an extra egg yolk. Egg yolks help form the texture of a cookie, and adding in 1 whole egg plus 1 egg yolk helps keep the dough heavenly soft.

To get a chewy cookie, add more brown sugar. This recipe has twice the amount of brown sugar to white sugar. Brown sugar makes cookies moister and chewier than white sugar, because it contains molasses, which adds moisture, and is slightly acidic, which allows the proteins in the dough to firm up faster, creating a chewier texture. 

The result of all this? A cookie even cupid could love. 



This is a pretty straightforward recipe of mix dry ingredients, mix wet ingredients, add filler, bing bang boom cookies. Use this cookie scoop to make sure all your cookies are about the same size. 

Make sure you use room temperature butter and eggs here. Why you ask? Why can’t I just throw everything in together and have delicious cookies? 

Because science! 

When certain ingredients (eggs, butter, dairy) comes to room temperature, it forms an mixture that traps air. When you bake something in an oven with those ingredients, that air expands and creates a really fluffy baked good. In this situation, the room temp butter also allows you to cream the butter and sugar more evenly. When all your ingredients are distributed uniformly through a batter or dough, the end result will be a much better product.

I’m actually really happy with my delayed Valentine’s Day batch of cookies, and let me tell you why. A few days go by past the 14th, people move on from their intake of pink sugar and overpriced roses, and they fall into a funk. Then BAM! Just when they think the holiday love is over, I hit them with these bad boys. Heck of a silver lining, right? 


Until the next holiday that I fail to prepare for…



Follow me on Instagram and tag #littlebitsbakery so I can see all the recipes you make. ♥

M&M Cookies
Yields 30
A year round M&M cookie, adaptable for all you Holiday needs
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Prep Time
10 min
Prep Time
10 min
  1. 2 cups + 2 tablespoons all-purpose flour
  2. 1/2 teaspoons baking soda
  3. 1/2 teaspoon salt
  4. 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  5. 1 cup packed light brown sugar
  6. 1/2 cup granulated sugar
  7. 1 large egg, at room temperature
  8. 1 large egg yolk, at room temperature
  9. 2 teaspoons pure vanilla extract
  10. 1 cup M&Ms of your choice
  1. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
  2. In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy.
  3. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
  4. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in the M&Ms and beat on low speed for 30 seconds or until combined. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 30 minutes and up to 5 days.
  5. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  6. Remove cookie dough from the refrigerator. Drop by Tablespoonfuls onto prepared baking sheet. Roll softly in the palms of your hand to shape.
  7. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy.
  1. Making Ahead: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 5 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Adapted from Sally's Baking Addiction
Little Bits Bakery http://littlebitsbakery.com/
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Little Bits Bakery. 

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