With a mouthful of mini chocolate candies in every bite, these Loaded M&M Cookies are chewy, chocolatey and totally delicious!
Mouth Melting Cookie Goodness
Now that it’s summer break, I’ll be in the kitchen testing out new recipes with the kids. And this Loaded M&M Cookies recipe is such a fun one to make with your little helpers. The dough is easily made from pantry staples and the kiddos will love stirring in all the mini M&Ms. Honestly, the only real challenge is keeping them from ‘sampling’ all the dough before you can bake it! I love how they look, too. They bake up so bright and colorful, you’ll want take a plate to friends and share the cookie love!
I love baking with Mini M&Ms–the insides of the candies melt perfectly while the outside shell stays crunchy. It makes for such an amazing texture. And the cookies themselves are made from the butteriest, most delicious cookie dough base. They bake up chewy in the middle and crisp around the edges! I know you’ll enjoy them!
How to Make Loaded M&M Cookies
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs and vanilla and beat until well combined.
In a separate mixing bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix on low until just combined.
Gently stir in 1 and 1/2 cups M&Ms on low speed or with a wooden spoon.
Scoop dough into 2-tablespoon sized balls and place a few inches apart on the prepared cookie sheets. Generously press additional M&M’s all over the top of the cookie dough scoops.
Bake for 8-10 minutes or until the cookies are just starting to turn light brown around the edges and barely starting to crackle on top, rotating the cookies sheets after 5 minutes of baking time.
Let cookies cool a few minutes on the cookie sheets and then transfer to a wire rack to cool completely.
That’s all there is to it! Serve (with a cold glass of milk!) and enjoy!
More Cookies You’re Sure to Crave
I am crazy about cookies, so I could not be more excited to share The BakerMama’s Dozen: My 13 Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
If you make these Loaded M&M Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Loaded M&M Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 24
Description
With a mouthful of mini chocolate candies in every bite, these Loaded M&M cookies are chewy, chocolatey and totally delicious!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 and 1/2 cups mini M&M’s candies, plus more for topping dough balls with before baking
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs and vanilla and beat until well combined.
- In a separate mixing bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix on low until just combined.
- Gently stir in 1 and 1/2 cups M&Ms on low speed or with a wooden spoon.
- Scoop dough into 2-tablespoon sized balls and place a few inches apart on the prepared cookie sheets. Generously press additional M&M’s all over the top of the cookie dough scoops.
- Bake for 8-10 minutes or until the cookies are just starting to turn light brown around the edges and barely starting to crackle on top, rotating the cookies sheets after 5 minutes of baking time.
- Let cookies cool a few minutes on the cookie sheets and then transfer to a wire rack to cool completely.
These did not turn out for me. They spread to a flat cookie with bumps of M&Ms. Many were not done in the center even after 11 minutes of baking. I followed all the directions carefully, my butter was room temperature and my eggs were room temperature. I’m an experienced baker so I’m puzzled by this result.
The second pan I put in the refrigerator for 15 minutes before baking. They performed a little better but we’re still flatter than I would like. They taste OK.
Hi Melinda! They are supposed to be a thiner, chewy cookie with nice, crispy edges. You could certainly bake them longer to get them crispy all throughout. And if you want them to be a thicker cookie, I would recommend forming the dough into balls and then refrigerating the cookie dough balls for at least an hour before baking the chilled dough. Did you use mini M&M’s or regular M&M’s? If you used regular M&M’s they are heavier and would weigh the dough down as it bakes resulting in a bumpier texture to the thin cookie. The mini M&M’s hold their position much better in this cookie dough as it bakes. If you’re looking for a thicker M&M’s cookie, I would suggest my M&M Chocolate Chip Pudding Cookies. I hope this helps!