Best Yet M&Ms Cookies

Last week I mentioned I was looking for the perfect M&Ms cookies – not just a chocolate chip cookie with M&Ms instead of chips, but a thin, chewy cookie with brown edges and lots of wrinkles on top. So far, these are my favorites. To get the right texture shortening is required. If you swap it out for butter, the cookies won’t be the same. Believe me, I’ve tried.

MMs cookies

5.0 from 1 reviews
Best Yet M&M Cookies
Prep time
Cook time
Total time
My favorite M&M cookie
Recipe type: Cookies
Serves: 22
  • 4 oz unsalted butter, cool (114 grams)
  • 1/2 cup shortening (96 grams)
  • 3/4 cup granulated sugar (144 grams)
  • 1/2 cup packed light brown sugar (100 grams)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 3/4 cups all purpose flour (210 grams) – spoon and sweep
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cups plain M&Ms
  • 1/3 cup semi-sweet chocolate chips (optional)
  1. Dough requires chilling, so don’t preheat oven yet.
  2. Combine the cool butter and shortening in mixer. Beat until creamy. Add both sugars and continue beating on high for two minutes, scraping bowl. Beat in the vanilla and egg. Continue beating for another minute or until fluffy.
  3. Stir together the flour, salt and baking soda. Add this mixture to the sugar mixture and stir until mixed. Stir in the M&Ms and chocolate chips. Chill batter for about an hour.
  4. Preheat oven to 350 degrees F. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets, spacing 3 inches apart and bake for 12-14 minutes. Let cool on cookie sheets for about 2 minutes, then transfer to wire rack to cool.
A mixture of shortening and butter is what gives these cookies their light, crispy, texture.


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  1. Therese B. says

    The best ever?? Sorry, are they the best ever?? Just kidding, I was just remembering the
    movie Elf. If you have never seen it, there is a part in the movie when he
    saw a sign on the city cafe that read…The Best Coffee Ever. He (Elf) took it
    literally to heart and ran into the restaurant and said, CONGRATULATIONS
    Okay, you have to see the movie…!

    These cookies will be tried out by me. I believe you when you say their
    the best!! Yummy!!! I believe..I do!

  2. Karen says

    Would it be wrong to make these using leftover m&ms from LAST Halloween. Somehow I never got around to using them all up!

  3. Louise says

    The blue hurts my eyes. As I’ve said before, I was a daily M&M imbiber until they added blue. Now I only eat the special holiday ones. 😉

  4. says

    I make these for my class but they don’t look half as good as yours do. I have to try your recipe, next time, I make them. I have no doubts they are great, just by looking at them.

  5. says

    Yay, you found a recipe for these that you like! I’m not picky, I don’t care what color my M&M’s are–then put them in a cookie–bingo! 😉

  6. says

    I’m with Katrina here! Any color of m&m’s is fine by me! 🙂
    I remember searching for a really great m&m cookie recipe when my kids were younger. My son especially loved m&m cookies. I’ll have to look through and see which were our favorite, although I don’t recall loving any of them.
    These hold a lot of promise. Whenever you’ve called something the best, and I’ve made it I’ve never been disappointed.
    Thanks for your dedication to the cause! 🙂

  7. says

    Good point! Best ‘yet’. But you never know! They could be the best ever!!

    I logged back on to ask a question that I forgot to ask. Why did you decide to add the chocolate chips, or make them optional? I’m just curious. I’m always curious about baking decisions and results!!

  8. says

    I added the chocolate chips because I like a mix of semi-sweet chocolate and milk. But your cookies would be just as good with M&Ms and no chips.

  9. Leslie says

    I can’t wait to try these… I’ve been looking for a good recipe for M&M cookies forever. One question – what is “cool” butter? Is it the same as what might be listed as softened butter in recipes or is it somewhere in between straight out of the refrigerator and softened?

  10. C L says

    Oooh, I MUST make these for my niece and her roommate, although i will have to wait for the Susan Komen pink M&Ms to arrive in the store. My niece is crazy about pink so I always buy about 20 bags (no joke) and send them to her throughout the year. She is going to LOVE these! 🙂 These sound like my kind of M&M cookie, too, because I don’t see any oatmeal in this recipe. It is one of my food quirks…no chocolate touching my raisins (or vice versa) and no oatmeal touching my M&Ms. 😉

  11. says

    Micelle, I just saw your chocolate version. Thanks for sharing! I’ll be trying them soon.

    Chaya, definitely try this recipe next time. If you use the shortening and beat the batter thoroughly before adding the flour, you should get the crinkly look.

    Leslie, cool butter is about 61 degrees F.. You can also use butter right out of the refrigerator, so long as you have a hand mixer or stand mixer that’s powerful enough to beat it into cream. Using cool butter helps give the cookie rounded edges.

    Jennifer, thanks for trying the recipe so quickly. I like the name Rainbow cookies.

    Hopefully I answered all the question. For everyone else, I’m glad you all liked M&Ms as much as I do. I start obsessing about what I can use them in every year when they roll out the Halloween themed M&Ms.

  12. Michele says

    These look great! One wuick question in regards to the shortening…do you prefer butter flavored or regular shortening. I tend to use the shortening sticks and they come in both varieties. Thanks!

  13. says


    When I try to describe that ingredient, “butter flavored shortening”, to professional chefs, bakers and foodie friends, I get funny looks. They don’t seem to appreciate the idea of shortening with artificial butter flavor mixed in. So for that reason, I’ve become self conscious about using it in anything and I don’t — a least not very often and not when it’s a recipe where butter flavor is supposed to stand out. Who wants to showcase artificial butter flavor? But to be honest, I think it would actually work well in this recipe where it’s combined with actual butter. The shortening would give the cookies the texture they need and the artificial butter flavor might complement the real butter. Plus, when people said “Mmmmm. I taste butter” I will at least know they’re tasting butter and not just butter flavoring.

    I probably have a skewed perspective on things, but that’s my honest answer.

  14. says

    M&M cookies are my all-time favorite. Those and white chocolate macadamia nut. I’ll have to stroll your recipes to find a good one for the WC/MN. Thanks for the tips on making the wrinkly tops. Amazing how much that matters to how “appetizing” a cookie can be.

  15. Louise says

    Michele — Shortening is 100% fat; no water or minerals. It provides good aeration in batters as it is soft and has the ability to surround air bubbles well. And, it’s flavorless so it combines well with butter. Tish Boyle flat out states “Avoid artificial butter-flavored shortening.”

  16. pam shank says

    Anna, I will make these during the holidays. my kids & grandkids love m& m cookies and I am just guilty of replacing m&m’s for the choc chips. they do look the way I like my cookies to look. thanks

  17. says

    I’m a sucker for any baked (or otherwise) food featuring M&M’s. In fact, there’s a Snack Bar recipe I just put up that features M&M’s as well (and no baking required). I know it’s not a cookie, but I think you’d like it!

    P.S. M&M cookies are my kids’ favorites—I’ll definitely give your recipe a whirl 🙂

  18. joan says

    I made these cookies today using butter-flavored shortening, because that is what I had on hand. I thought they came out great-tasting, although it seems that my cookies always come out spreading more than those in the photo (probably because I use cold butter and shortening: no patience to wait for it to warm up a bit). I used the Halloween colored m&ms : Lime green, orange, and purple. Beautiful! I, too, have an aversion to the blue m&ms.

  19. says

    Just finished baking a triple batch of these. Delish!

    thanks for sharing the recipe — they have a slight and only noticible by me taste of baking soda — like of too much soda. Do you have a rule of thumb when you double or triple recipes? Wondering if you ever not triple the soda, but leave everything else.

  20. says

    Pam, these would be great with red and green M&Ms and maybe some of those little silver balls (if you can find them).

    Dolce, margarine would probably make them kind of soft.

    Sandie, thanks for the tip! I’m going to check Inn Cuisine right now.

    Joan, I might buy butter flavored shortening just for these cookies. I do think the artificial butter flavor would complement the blue dye in the M&M’s ;).

    Stephanie, I didn’t notice the baking soda flavor, but I’m more sensitive to the taste of baking powder than baking soda. You might want to experiment by making a half batch, but instead of using 1/2 teaspoon of baking soda, try 3/8.

  21. says

    Since I had a half a bag of M&M’s left over, I thought I would try your cookies. They were super easy and definately yummy. I used unsalted butter and butter-flavored crisco sticks and my cookies looked identical to yours. The kids were super excited to see these on a plate when they came home from school today! So, I think I scored some Mom Points! Thanks for sharing the recipe!

  22. says

    I made these last night and they were great! I couldn’t stop eating them and I don’t even like sweets. I think they are the perfect M&M cookie. Thanks for the recipe!

  23. Robbie says

    I’m going to bake for Mom’s Night Out on Friday! Would it be OK to double this recipe? And would it work to chill the dough overnight before using it instead of just one hour? Thanks!


  24. says

    Ahoy there! I made these last night and they’re pretty darn good. I actually brought some of the dough into work today and I’m going to bake some in the toaster oven they have there so I can have some fresh cookies after lunch. Mmm mmm.

  25. Yvonne says

    Hi Anna,
    I just made these up and they are wonderful. My husband, who isn’t a big cookie fan, really liked them. He kept going back to the cookie jar!
    At church we all take turns making a dinner for a fellow parishioner who has terminal breast cancer and small children–so I made them up for her and her kids. I’ll let you know what they think!
    Thanks for sharing a fun cookie recipe!

  26. Katherine says

    I made these with the Valentine M&M’s that are now available. They turned out super cute. I used all M&M’s (no chocolate chips). I served them in goodie bags for my daughters birthday party, and all enjoyed. I also wanted to say – love when your recipes are in weights! Makes them very quick to whip up.

  27. says

    Cute! Don’t you love how colored M&Ms can fit any theme? Glad you like the weights. I should include them more often.

  28. Robert says

    A lot of my friends like nuts in their cookies; is there a particular nut you would recommend to add to this and how much or do you think it would change the flavor too much?


  29. says

    Hi Robert, toasted walnuts or toasted pecans are always a good bet. I actually love adding nuts (always toasted, of course) because they kind of balance out the sweetness.

  30. Robert says

    I made them last night without the nuts (didn’t see your response until this am). They were a big hit at home and at work! The cookies are surprisingly light highlighting the flavor of the chocolate.

    Next time I’ll try it with the toasted nuts. Thanks for such a great recipe.

  31. Brandi says

    We have made these Cookies a number of times (always doubling the recipe) and they are a FAVORITE at our house! Thanks!

  32. says

    Brandi, thanks for the review! These are my favorite as well. In fact, I think I’m going to make a big batch for an upcoming bake sale.

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