Let’s just call these cookies what they are: a party in cookie form. They’re soft, chewy, colorful, and packed with crunchy M&Ms and sprinkles that give them the most fun texture and look. I used red, white & blue M&Ms and matching sprinkles for the Fourth of July, but you can customize these for any occasion. Halloween? Use orange and black. Valentine’s Day? Red, pink, and white. Birthday party? Rainbow all the way! The possibilities are endless and that’s one of the things I love most about this recipe—it’s super adaptable.
Cookies are personal. What I mean by that is it’s truly personal how you like to enjoy your cookies! I love chewy, soft and underbaked cookies. This isn’t everyone’s cup of tea. My husband likes crispier cookies. Some people want crispy edges and some want completely soft. It’s all about preference, but I think this recipe hits all the marks. These M&M Sprinkle Cookies have crispy edges, chewy centers, and are loaded with M&Ms and festive sprinkles (and this time, no chocolate chips but check out this recipe if you want to add them!). They’re seriously addictive and always a hit at parties or on a holiday cookie platter.
RECIPE TIPS
Underbaking the cookies: This is key to getting that perfect chewy texture. I bake mine for exactly 12 minutes and then let them sit on the pan to finish setting up. They’ll firm up as they cool but stay soft and chewy in the center. If you’re someone who prefers a crispier cookie, you can go up to 14 minutes, but I’m team soft and gooey every time.
Corn starch: Adding corn starch to the dough gives it that soft, pillowy center while still holding the cookie’s shape. If you don’t have it on hand, arrowroot is a decent substitute (I haven’t tried it myself, but others have had success with it).
Sprinkles: I recommend using jimmies (the longer, softer kind of sprinkle) for this recipe. They bake better and melt slightly into the cookie for a better bite. Nonpareils can bleed into the dough and sometimes give a weird crunch. I also love using confetti quinns!
Chilling the dough: Don’t skip this step! Chilling helps reduce spreading and makes the flavors even better. I chill the dough for 30 minutes, then scoop and bake straight from the fridge.
Cookie scoop: For even baking and that bakery-style look, I always use a cookie dough scoop. I used my large one for these, and it gives you those big, chewy cookies with golden edges and a soft middle.
Baking sheet: Always line your baking sheet with parchment paper and try to avoid dark-colored pans, which can cause the bottoms to overbrown.
HOW TO MAKE PERFECTLY ROUND COOKIES
Here’s the trick I always use: the cookie scoot. As soon as the cookies come out of the oven (they’ll still be soft!), grab a round cookie cutter or glass and gently swirl it around the edge of the cookie to round it out. This helps reshape any spread and gives you that bakery-style look. I sometimes even tuck in a few extra M&Ms and sprinkles on top while they’re warm so they look extra pretty!
Whether you’re making these for a summer BBQ, a school party, or just because it’s Tuesday, they’re guaranteed to bring a little fun to your kitchen. If you end up making these, don’t forget to leave a rating and a comment below—I love hearing what you think! 💛
M&M Sprinkle Cookies
Ingredients
- 1 ¼ cup salted butter melted
- 1 cup light brown sugar packed down
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup M&Ms
- ¼ cup sprinkles
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Use a rubber spatula to fold in the M&M and sprinkles. Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with clear wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°. Space 4 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Gently press in a few M&Ms and sprinkles into the top of the cookies. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.