Big Soft M&M Cookies are the kind of irresistible homemade treat that light up both kids’ parties and grown-up gatherings alike. Imagine a cookie that’s thick, pillowy, and melt-in-your-mouth soft, speckled with bright, crackly M&Ms and streaks of rich chocolate. That’s what this recipe delivers! If you’re searching for a cookie that’s as fun as it is deeply satisfying, look no further—these gems will quickly become your new favorite.

Big Soft M\&M Cookies Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in simplicity, and every ingredient in Big Soft M&M Cookies plays a starring role in making them sweet, chewy, and vibrantly colorful. From the rich, buttery base to the colorful candies, each one brings its own magic to the final result.

Unsalted Butter (1 cup, softened): Ensures your cookies are deeply flavorful and delightfully tender.
Light Brown Sugar (1 cup, packed): Adds moisture and that lovely, caramel-like chewiness.
Granulated Sugar (½ cup): Brings sweetness and helps create a slight crisp on the outer layer.
Large Eggs (2): Bind everything together for perfect structure and richness.
Vanilla Extract (2 tsp): Infuses the dough with warm, aromatic depth.
All-Purpose Flour (2½ cups): The backbone that gives these cookies their soft, sturdy bite.
Baking Soda (1 tsp): Helps the cookies spread perfectly while baking.
Baking Powder (½ tsp): Adds extra lift for that thick and fluffy texture.
Salt (½ tsp): Balances the sweetness and amplifies the other flavors.
M&M Candies (1½ cups, plus extra for topping): The star of the show—bring crunch, color, and a burst of chocolate.
Mini Chocolate Chips (½ cup, optional): Optional, but they add pockets of melty chocolate for the ultimate indulgence.

How to Make Big Soft M&M Cookies

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F. Line two baking sheets with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze.

Step 2: Cream Together the Wet Ingredients

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is pale, fluffy, and beautifully aerated. This step is key for making Big Soft M&M Cookies stay thick and light. Add the eggs one at a time, mixing well between additions, then stir in that lovely vanilla extract.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This won’t take long, but ensures every cookie bakes up evenly with a soft, consistent crumb.

Step 4: Bring the Dough Together

Gradually mix the dry ingredients into the wet ingredients, blending just until you no longer see any streaks of flour. Overmixing can make cookies tough, so fold gently! Once combined, stir in the M&Ms and mini chocolate chips (if using), making sure the colorful candies are evenly distributed all throughout.

Step 5: Scoop and Top

Using a large cookie scoop or just a big spoon, portion out dough balls about 3 tablespoons each and space them evenly (roughly 2 inches apart) on your prepared baking sheets. For picture-perfect Big Soft M&M Cookies, gently press a few extra M&Ms onto the tops of each dough ball before baking. This ensures every cookie has that iconic colorful burst on top.

Step 6: Bake to Perfection

Pop the trays into the oven and bake for 11–13 minutes. Watch for edges just turning golden while the centers still look a touch soft—this is how you achieve that signature soft, chewy middle. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. If you love ultra-chewy cookies, chill your dough for 30 minutes before baking—it’s a magic trick worth trying!

How to Serve Big Soft M&M Cookies

Garnishes

Big Soft M&M Cookies are showstoppers on their own, but if you’re feeling extra, a light dusting of powdered sugar or a drizzle of melted chocolate adds even more pizazz. For parties, you can scatter colorful sprinkles on top while the cookies are cooling for a festive touch.

Side Dishes

Pair these cookies with a tall glass of ice-cold milk (classic!), a cup of rich hot cocoa, or even a scoop of vanilla ice cream. If you’re serving at a party, a platter with fresh fruit or a batch of brownies makes for a dreamy dessert spread.

Creative Ways to Present

Fill a large glass jar with stacked cookies for a charming gift, or create custom cookie sandwiches by spreading marshmallow fluff or frosting between two cookies. For the holidays, use different varieties of M&Ms to match the season, making your Big Soft M&M Cookies a festive centerpiece on any dessert table.

Make Ahead and Storage

Storing Leftovers

Big Soft M&M Cookies keep beautifully when stored in an airtight container at room temperature for up to 5 days. Place a slice of sandwich bread in the container to help lock in moisture and keep the cookies ultra-soft.

Freezing

Both baked cookies and unbaked dough freeze splendidly. For baked cookies, cool completely, stack with parchment in between, and freeze in a zip-top bag for up to 3 months. To freeze dough, scoop dough balls, freeze on a tray, then transfer to a freezer bag. You can bake them straight from the freezer—just add an extra minute or two to the bake time.

Reheating

For that “fresh-from-the-oven” warmth, pop a cookie in the microwave for 10–15 seconds. If reheating several, arrange on a baking sheet and warm in a 300°F oven for a few minutes until soft and gooey.

FAQs

Can I use other types of M&Ms in this recipe?

Absolutely! Peanut, caramel, or even seasonal varieties work beautifully. Just keep in mind that larger candies may need to be gently pressed into the dough to stay put.

My cookies turned out flat. What went wrong?

Flat cookies are often caused by overly soft butter or warm dough. Try chilling the dough before baking, or double-check that you’re using fresh baking soda and powder for lift in your Big Soft M&M Cookies.

Is it necessary to use both brown and white sugar?

Yes, the combination of brown and white sugar adds depth of flavor and creates the perfect chewy-yet-soft texture. Skipping either will change the structure and taste of your Big Soft M&M Cookies.

How do I make perfectly uniform cookies?

For consistent size and even baking, use a large cookie scoop. It’s the secret to bakery-style Big Soft M&M Cookies that look as good as they taste!

Can I make these cookies gluten-free?

Definitely! Substitute a 1:1 gluten-free flour blend for the all-purpose flour—just be sure it includes xanthan gum or another binder. The rest of the recipe stays exactly the same for delicious gluten-free Big Soft M&M Cookies.

Final Thoughts

If you’ve been dreaming of bakery-worthy cookies filled with bright color, big flavor, and that unbelievably soft bite, this is your sign to bake a batch of Big Soft M&M Cookies. Trust me, once you’ve tasted them warm from the oven, they’ll be on repeat in your kitchen forever. Go ahead, treat yourself—and share the cookie love!

Big Soft M&M Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

Author: Emma
Total Time: 27 minutes
Yield: 18 large cookies 1x
Diet: Vegetarian

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Description

These Big Soft M&M Cookies are a delightful treat, perfect for any occasion. With a chewy texture and bursts of colorful M&M candies, these cookies are sure to be a hit with kids and adults alike.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter (softened)
1 cup light brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ cups M&M candies (plus extra for topping)
½ cup mini chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Cream the ingredients: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs and vanilla: Beat in eggs, one at a time, followed by the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in candies: Stir in M&M candies and mini chocolate chips, if using.
Form the cookies: Scoop large balls of dough (about 3 tablespoons each) onto the prepared baking sheets, spaced about 2 inches apart. Press a few extra M&Ms on top of each cookie.
Bake: Bake for 11–13 minutes, until edges are just golden and centers are still soft.
Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.