M&M Cookies

October 13: National M&M Day

Those who love chocolate chip cookies like us will certainly enjoy its colorful, crispy “cousin”—M&M cookies. The candies are a festive substitute for the chocolate chips and can be made with the colors of the season (warm oranges, yellows and chocolate M&Ms for fall; red and green M&Ms for Christmas; pastel M&Ms for spring and Easter, etc.). But we followed the classic M&M cookie recipe for our blog post today in observance of National M&M Day.


(Adapted from M&Ms)


  • 1 cup (2 sticks) butter, softened
  • 2/3 cup brown sugar
  • 2/3 cup granulated white sugar
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 2 cups flour
  • 1 ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cup (1 package) M&Ms


In a large bowl, cream the butter with the brown and white sugar until smooth. Beat in the egg. Stir in the vanilla.

In a separate bowl, combine the flour, baking soda and salt. Gradually add this into the butter-egg mixture. Stir until a smooth dough is formed.

Fold in the M&Ms, reserving a few to press onto the top the cookies (optional). Scoop one-inch balls onto a lightly greased baking sheet, leaving them about two-inches apart. Flatten slightly for flatter cookies (optional). Bake in a preheated oven at 350 degrees F for 10-15 minutes. Remove from the oven and cool completely. Yield: Approximately 4 dozen cookies.


  • We recommend letting the cookie dough rest after folding in the M&Ms. Cover the bowl and refrigerate for half an hour before scooping into balls. This also helps to prevent the cookies from spreading too much during baking.
  • Adjust baking times for softer cookies (10-12 minutes) or crisper cookies (12-15 minutes).
  • Learn more about M&Ms from the official candy website at http://www.mms.com.