Not your average M&M cookies recipe, these cookies are made with brown butter for a rich, slightly nutty taste. Packed with chocolate chunks and M&M’s, they’re crisp around the edges, soft and chewy in the center, and easy to make for a foolproof dessert loved by kids and adults alike!
Why You’ll Love These M&M Cookies
This M&M cookie recipe is a chocolate-studded twist on my famous, or at least famous in my house, brown butter chocolate chip cookies. Unlike most M&M cookies I’ve ever seen, these come together with a combination of all-purpose and bread flour, creating a soft, almost fluffy texture.
Then, I incorporate brown butter, molasses, and brown sugar, which gives the dough incredible depth and a delectable, rich taste. These cookies are my go-to for different holidays, because they’re easy to customize with seasonal candies. Plus, they’re great to prep ahead of time, and the recipe is simple to double or even triple for a crowd. Try them out, and you’ll never go back to a different version again!
Recipe Ingredients
Flour: I use a combination of all-purpose flour and bread flour. The all-purpose flour gives the cookies structure, and the bread flour keeps them soft and chewy in the center. If needed, you can use only all-purpose flour. Or, for gluten-free M&M cookies, use a 1-to-1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Leaveners: We’re using both baking powder and baking soda to give the cookies a nice lift, ensuring a chewy texture and tender crumb.
Salt: Key to any good dessert, this enhances the rest of the ingredients and balances the sweetness. Don’t skip it!
Unsalted Butter: Once browned, this adds moisture and creates a deep, rich, nutty flavor base.
Sugar: Granulated sugar sweetens the cookie dough and gives it structure. Then, I use light brown sugar to further sweeten the cookies, keeping them soft and chewy and enhancing the molasses taste.
Molasses: This works with the brown sugar to add a smoky, caramel-like flavor to the cookies.
Egg: This recipe uses a whole egg and an egg yolk to give the cookies structure while keeping the centers soft.
Vanilla: Use pure vanilla extract to infuse the cookies with delicious vanilla flavor.
Mix-Ins: Use any colored M&Ms you like and a coarsely chopped dark chocolate bar. You can also substitute chocolate chips if preferred.
Flaky Salt: Sprinkled on top of the baked cookies, this creates the perfect sweet and salty combo!
How to Make M&M Cookies
Step 1. Make the brown butter. Heat small pieces of butter over medium heat until they melt and turn amber in color. You’ll know the butter is done when the popping slows, and you smell a nutty aroma. Transfer the butter, including all the browned bits, to a heat-proof bowl, and set it aside to cool.
Step 2. Sift the dry ingredients into a medium bowl.
Step 3. Next, beat both sugars, the molasses, cooled brown butter, and vanilla in a separate bowl until well combined. Add the whole egg and egg yolk, and beat again.
Step 4. Add your sifted flour mixture to the bowl of wet ingredients, and mix just until combined and no streaks remain. Be careful not to overmix, or your cookies will be tough! Then, gently fold in the M&Ms and chocolate chunks.
Step 5. Transfer the cookie dough to the fridge to chill, allowing the flour to rehydrate and absorb the vanilla and brown butter flavors. I recommend letting your dough chill overnight if possible!
Step 6. Use a medium cookie scoop to portion the dough, arranging it on a lined baking sheet, leaving space between each cookie.
Step 7. Bake just until the edges are set and the center is soft. Immediately after removing them from the oven, top the cookies with extra M&Ms and flaky salt.
Step 8. Cool on the pan, and enjoy!
Possible Variations
- Chocolate Swap: Use milk chocolate or semi-sweet chocolate chips instead of dark chocolate for a sweeter, more classic cookie flavor.
- Holiday M&Ms: Swap in seasonal M&Ms (Christmas, Valentine’s, July 4th, Halloween, Easter (see below) to easily customize these cookies for any occasion.
- Stuffed M&M Cookies: Press a square of caramel, Nutella, or peanut butter into the center of each cookie dough ball before baking for a gooey, decadent center.
- Mini Cookies: Use a 1-tablespoon scoop to portion the dough, and reduce the bake as noted below.
How to Make M&M Easter Cookies with Bunnies
To make M&M Easter bunnies, follow these steps:
- Immediately after removing the baked cookies from the oven, grab three M&Ms of the same color (I like to use pastel-colored M&Ms). Two of the M&Ms will be the ears, and one will be the face.
- Place the M&Ms on top of the cookie to create a bunny shape. Position the M&M that will represent the “face of the bunny” in a spot where there’s a bit of open space, then add the M&Ms that will represent the “ears” just above the face by turning the M&Ms on its side and pressing them into the cookie.
You can make as many bunny designs as will fit on each cookie. Since the cookies are still warm, it should be easy to gently press and adjust the toppings as needed. Work quickly to ensure the M&Ms stick, and allow the cookies to set completely before enjoying. Also, there will be chocolate pools on some cookies, so just place the bunnies around that pool of rich deliciousness!
Thick vs. Thin Cookies
Personally, I love a thick, chewy cookie, especially when it comes to this M&M cookie recipe, but to each their own. Feel free to adjust the recipe to suit your preferences, following my tips below and DON’T overbake your cookies (cookies set as they cool)!
- For thin cookies: Use a small (1 tbsp) cookie scoop, skip chilling the dough and bake for 6-8 minutes.
- For normal size cookies (as in photos): Use a medium to large cookie scoop, make sure to chill the dough for at least 30 minutes. Bake the cookies as the recipe notes.
- Bakery Style Cookies: If you want bakery-style cookies that are really thick, use a 1/4 cup to shape the cookies and let the dough rest for at least 2 hour (no more than 48 hours). When baking the cookies, mound them a bit when scooping to prevent them from spreading quite as much. Bake the cookies for about 12-15 minutes or until set around the sides and the center has puffed. Use a round cookie scoot to ensure perfect circular cookies.
My Top Tips & Tricks
- Use room temperature ingredients. Allow your egg to sit out and come to room temperature before you begin. This allows it to blend seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Don’t overmix the cookie dough! Stir just until no streaks remain. Otherwise, your brown butter M&M cookies will turn out dense and tough.
- Measure your flour carefully. For the best results, I recommend using a food scale. However, if that’s not an option, the spoon and level method also works.
- Don’t skip chilling the dough. For the best taste and texture, I recommend letting it chill overnight. However, if needed, a 30-minute chill will work just fine.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the edges are set. They’ll continue to bake slightly and set as they cool in the pan!
- Shape the cookies. As soon as they’re out of the oven, use a cookie cutter or a large glass to shape the cookies into perfect circles. To do so, place the cutter or cup over each cookie, and gently swirl it around the edges to shape and smooth them.
Make-Ahead & Storage
This M&M cookie recipe is great to prep ahead of time and keep on hand for whenever a cookie craving strikes.
Make Ahead: Prepare the cookie dough, cover it tightly, and refrigerate for up to 48 hours before baking. You can also freeze the portioned dough balls on a baking sheet, transfer them to a freezer-safe bag, and freeze for up to 3 months. Bake from frozen, adding an extra minute or two as needed for the centers to set.
Store: Transfer cooled, baked cookies to an airtight container or sealable bag, and store them at room temperature for up to 5 days. Or, freeze baked M&M cookies for up to 3 months, placing a sheet of parchment paper between each cookie to prevent sticking. Thaw in the fridge or at room temperature to serve.
More Cookie Recipes You’ll Love
- Brown Butter Chocolate Chip Toffee Cookies
- Brown Butter Toffee Cookies
- Fluffernutter Cookies with a Sugar Topping
- Key Lime Cookies with a Sugar Topping
- Old Fashioned Chewy Peanut Butter Cookies
- Classic & Easy Chocolate Chip Cookies
I hope you love my Soft & Chewy M&M Cookies! They’re easy to make, infused with rich, nutty flavor, and studded with chocolate chunks and candy pieces in every bite. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Soft & Chewy M&M Cookies with Brown Butter
Ingredients
- 1 cup of all purpose flour
- 1/2 cup of bread flour can sub for all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp of salt
- 10 tbsp of unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp molasses
- 1 large egg + 1 yolk room temperature
- 2 tsp of vanilla extract
- 3/4 cup M&Ms more for topping when cookies are out of the oven
- 2 oz dark chocolate bar, coarsely chopped into chunks (about 1 cup)
- flaky salt to top
Instructions
- Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
- In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add the granulated sugar, brown sugar, molasses, cooled browned butter and vanilla and beat with a hand mixer for about 2 minutes. Then, add the egg and yolk. Beat until well combined, about 1 minute.
- Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Fold in the M&Ms and chocolate chunks.
- Transfer the cookie dough to a fridge and let chill for at least 30 minutes to allow the flour to hydrate and obtain those brown butter and vanilla flavors (Pro tip: Allowing your dough to refrigerate overnight will result in the best flavored cookie; however, 30 minutes works just fine.)
- Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.
- Bake the cookies at 350 degrees for 8 – 10 minutes or until the edges of the cookies are set and the center is soft. Once the cookies are out, use a cookie cutter or large glass to shape the cookies into a perfect circle (see notes in blog post). Top with additional M&Ms and flaky sea salt as soon as you take them out of the oven to cool. Let the cookies rest for about 10 minutes or until set.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Video
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
Delicious cookies! Rave reviews by all!!
So happy you loved them!