If you’re looking for the ultimate treat packed with chocolatey goodness, these Loaded M&M Cookies are for you! With a classic chocolate chip cookie base, these cookies are stuffed with both mini and regular M&M’s as well as mini and regular chocolate chips. Each bite is a perfect balance of soft, chewy cookie and crunchy candy-coated chocolate. They’re as fun to make as they are to eat!
Whether you’re baking these for a party, gifting them during the holidays, or just whipping up a batch for the family, these cookies are guaranteed to disappear in no time.
Why You’ll Love These Cookies
- Double the Fun: Mini and regular M&M’s and chocolate chips mean more variety in every bite.
- Soft & Chewy Texture: Thanks to the chocolate chip cookie base, they stay moist and delicious.
- Easy to Customize: Swap out the toppings for your favorite candies or colors to fit any occasion!
Recipe Tips for the Best Loaded M&M Cookies
- Rolling the Dough in Toppings: Before baking, I love to roll each ball of dough in additional mini and regular M&M’s as well as chocolate chips. This ensures the cookies are packed with toppings on top, making them look bakery-worthy and giving them even more flavor!
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 12 minutes on the dot and then remove from the oven and let them cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crispier cookie, feel free to bake for 14 minutes. They’re still delicious, but I’m a sucker for a fudge chocolate cookie 🙂
- Corn starch: Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread when they bake but by chilling the dough for 45 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win-win 🙂 I leave my cookie dough in the refrigerator and only pull out how many I need for the pan. They should be baked up straight from the fridge.
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the large size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
Favorite Tools for Baking These Cookies
- Cookie Scoops: I love using this medium cookie scoop for perfectly sized cookies every time.
- Baking Sheets: You want to use cookie sheets for these cookies, which are pans without the edges.
- Cooling Racks: Let your cookies cool evenly with these cookie racks.
Storage Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft longer.
- Freezing Baked Cookies: Cool the cookies completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Freezing Dough: You can also freeze unbaked cookie dough balls. After chilling, place them on a baking sheet and freeze until solid. Transfer to a freezer bag, and when ready to bake, add an extra 1–2 minutes to the baking time.
Let’s Bake!
These Loaded M&M Cookies are as fun to make as they are to eat. With their colorful mix-ins and soft, chewy centers, they’re sure to be a hit at any gathering. Plus, they’re endlessly adaptable—swap out M&M’s for seasonal colors, try different types of chocolate chips, or experiment with other add-ins like chopped nuts or toffee bits.
If you try this recipe, leave a comment below and let me know how they turned out! I’d love to see your creations. Don’t forget to tag me on Instagram @mymessykitchennn.
Happy baking!
Loaded M&M Cookies
Loaded M&M Cookies are soft, chewy chocolate chip cookies packed with mini and regular M&M's and chocolate chips for double the fun in every bite. Rolled in extra toppings before baking, these colorful cookies are as visually stunning as they are delicious. Perfect for parties, holidays, or everyday treats, they’re easy to make and even easier to customize. Don't forget to reshape the cookies while they're warm for a flawless, bakery-style look!
Ingredients
- 1 ¼ cup salted butter melted. you can use unsalted butter if you prefer
- 1 cup light brown sugar
- 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
- ½ cup mini chocolate chips
- ½ cup semi sweet chocolate chips
- ½ cup mini m&ms
- ½ cup m&ms
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.
- In a medium sized bowl add all of the m&ms and chocolate chips. Pour about half of that mixture into the dough and use a spatula to fold them in.
- Line a cookie sheet with parchment paper and scoop 24 even dough balls. Gently press the tops of the cookie dough balls into the remaining m&ms and chocolate chips and place on the prepared cookie sheet. Cover with clear wrap and chill in the refrigerator for 30 minutes, but up to 24 hours. If your dough is too soft, refrigerate for 30 minutes and then scoop the dough balls, roll in the M&Ms and chill for 30 minutes. **The M&Ms will start to bleed if you let them stay in the fridge for over 45 minutes. If you plan to make these the night before, I suggest scooping the dough, covering and then prior to baking allow them to warm at room temperature for 15 minutes before add the M&Ms.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 11-12 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. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.
Would you change any measurements if I want to add walnuts? Thanks!
No you could add 1/2 cup chopped and it shouldn’t alter the recipe at all! Sounds delicious!
These are yummy very good soft cookie. it makes lots ( i used a smaller cookie scoop)
its a softer dough so dont skip the fridge time. I thought maybe i did something wrong as the dough was soft but read in instruction that if to soft refrigerate before scooping! I froze some raw balls for later!
These are absolutely AMAZING! This is the first cookie recipe that I’ve used, that has actually turned out and it was delicious! You made it super easy to understand and follow, thank you so much!!!
So happy you loved them 🙂