A Heapin’ Helping of M&M Cookies!

I was recently asked to share my recipe for M&M cookies. I’ve shared my chocolate chip cookie recipe before and it is very similar, but I have slightly modified that recipe since moving to Missouri. (I guess the altitude did affect my baking a little bit when I lived in Colorado. Who knew?)

M&M cookies are pretty much a family favorite for holidays because they are just like our normal chocolate chip cookie with a bit of color added in. And it changes easily from season to season, thanks to the makers of M&Ms who happily sell us the current season’s colors every holiday. So nice of them, don’t you think?


Here’s my recipe for a double batch of chocolate chip M&M cookies:

Preheat oven to 375 degrees.


  • 1.5 C sugar
  • 2 C softened butter (real butter, not shortening or margarine)
  • 1.5 C brown sugar
  • 4 eggs
  • 2 t baking soda
  • 2 t salt
  • 2 t vanilla
  • 5 C white flour
  • 1 package semi-sweet chocolate chips
  • 2 packages of colored M&Ms

I add these to my Kitchen Aid mixer in exactly this order and the process goes like this:

Sugar, then butter. Start mixer on low. Begin adding everything else. When I get to the flour I add it 1/2 C at a time and do stop the mixer in between to avoid a culinary snowfall in my kitchen. It has happened before and it’s not a pretty sight. After I add in the package of chocolate chips, I scoop the cookies out onto a cookie sheet and hand a bowl of M&Ms to my kids with these instructions: Please do NOT eat the M&Ms (yet). Try to get 9-10 M&Ms on each dough ball.

Put the trays in the oven and bake for 10 minutes. Pull them out at 10 even if they don’t look completely done. Leave them on the cookie sheet while the next pan cooks. They will continue to firm up on the hot cookie sheet on top of your stove.

Take them to your next party and try not to eat any before you go. I triple dog dare you.