M&M Cookies Recipe (Drop Cookies)
This M&M cookies recipe is a classic drop cookie with lightly crisp edges and a soft center. You’ll mix the “ingredients” in one bowl, scoop the dough onto a sheet pan, and bake for 8 minutes. In the “how to make” steps, you’ll also see a couple of simple tips to keep the cookies tender and evenly baked.
Ingredients
Ingredients
Step-by-Step Method
Prep the oven and pan
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies lift off easily.
Cream sugar and fats
Mix the brown sugar, butter, and margarine for 2–3 minutes until creamy and well blended.
Add vanilla and eggs
Stir in the vanilla. Add the eggs one at a time, mixing briefly after each so the batter stays smooth.
Combine dry ingredients
In a separate bowl, whisk the flour and salt. Add to the wet mixture in 2–3 additions and fold just until no dry streaks remain; don’t overmix.
Fold in the candies
Gently mix in the candy-coated chocolate pieces so they’re spread through the dough without crushing.
Scoop onto the tray
Drop rounded spoonfuls of dough onto the baking sheet, leaving space between each. For a nicer look, press a few extra candies on top.
Bake
Bake for 8 minutes. Pull them when the edges look lightly set; the centers can look soft and will finish setting as they cool.
Cool and serve
Let the cookies rest on the pan for 5 minutes, then move to a rack to cool completely.