Go Back
Small plate of M&M Cookies with a glass of milk

Soft and Chewy M&M Cookies

These M&M cookies are soft, chewy & gigantic. It's an easy cookie recipe that turns out just like your favorite cookies from the bakery. Use regular or mini M&Ms. 
Course Dessert
Cuisine American
Keyword Cookies, M&M Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 40 Cookies
Calories 153kcal


  • ½ cup unsalted butter* softened to room temperature
  • ½ cup shortening*
  • 1 cup white sugar
  • ¾ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour plus more if needed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup M&Ms regular or mini
  • ¾ cup chocolate chips


  • Preheat the oven to 325F degrees. Line cookie sheets with parchment or baking mats. 
  • In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes). 
  • Beat in the vanilla & eggs. 
  • With the mixer on low speed, mix in the flour, baking soda & salt. Squeeze a little dough between your fingers, if it sticks to your fingers mix in a little more flour 1 tablespoon at a time until it doesn't. 
  • Turn off the mixer and stir int he M&Ms and chocolate chips. 
  • Form the dough into balls with about 1 ½ tablespoons of dough each (I use a cookie scoop). Place 2 inches apart on the lined cookie sheets, and ensure they're taller than they are wide.
  • Bake for 9-11 minutes, or until the tops are just set. 
  • Once out of the oven, optionally place a few extra M&Ms and chocolate chips on the top of each cookie. 


  1. To make the cookies without shortening, use 1 cup of butter and 3 ¼ cups flour. To make the cookies with 100% shortening, use 1 cup shortening and 3 cups flour. If using entirely butter, I recommend chilling the dough for 30-60 minutes before forming it into balls. 
  2. For large cookies, form them into balls about 3 tablespoons in size and bake for 12-14 minutes. 
  3. Cookie dough freezes well. Make the dough and form into balls. Place in a Ziploc bag and freeze for up to 3 months. Bake from frozen. They'll take 1-2 minutes longer. 
  4. Store cookies in an airtight container at room temperature for up to 4 days. 
  5. Nutrition information is based on 1 cookie, assuming the recipe yields 40 cookies. It is meant as an estimate only. 


Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 67mg | Potassium: 19mg | Fiber: 1g | Sugar: 14g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg