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Super Easy and Delicious Chewy, Crunchy, Gooey and Chocolatey M&M Cookies that every Chocoholic will adore.

I love Cookies. Everyone loves cookies! Seriously how can you not love cookies?! Anyway. A delicious chewy, crunchy, gooey and chocolate delicious cookie is my favourite thing ever. Different flavour themes, different shapes and sizes, they are ALL delicious.

Even if a cookie is broken, or slightly oval instead of round, its still blooming’ amazing. Dunk them in tea, coffee, or even a hot chocolate and you have a winner! After the success of my M&M Cookie Bars, I knew I needed an actual Cookie version!

My Terry’s Chocolate Orange Cookies are one of the favourite recipes on my blog by far. I have made them so many times that I knew I needed a bit of a change.. as much as I adore Terry’s Chocolate Orange, not everyone else does! Therefore, I had to switch things up.

My Toblerone Cookies are such a hit as well that I knew I needed a chocolate based cookie, but with a new theme… hello M&M’s! I had so many bags of M&M’s leftover in my cupboard after I ‘accidentally’ bought too many, so M&M cookies were on the cards.

However, I tried used the standard cookie recipe from my Terry’s Chocolate Orange Cookies and they were delicious, but they spread slightly more then my others have. I think this has something to do with the fact that the chocolate is in little shells, so the cookie dough almost falls away from them rather than binding with the chocolate itself.

I could be making this up completely, but trying again with plain flour instead worked a charm! They stayed more together, not so much that they were too doughy and dry, but the perfect amount. If you find your others spread too much, then try plain flour in those as well!

I prefer my cookies like this to be chewy/crunchy round the edges, and gooey/soft in the middle. Obviously, this is personal taste! I wouldn’t recommend baking them any less then I have stated as they might be borderline raw if you do… but if you prefer your cookies to be crunchier then add on a minute or two so they bake for a little longer and dry out!

You must remember though that cookies and other baked goods do continue to cook slightly as they are cooling, so once these are cooled, they will be harder compared to how they were when they came out! Either way, if you like cookies, you will LOVE these! Enjoy!

M&M Cookies!

Super Easy and Delicious Chewy, Crunchy, Gooey and Chocolatey M&M Cookies that every Chocoholic will adore.
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Category: Biscuits
Type: Cookies
Keyword: M&Ms
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 15 Cookies
Author: Jane's Patisserie


  • 125 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 100 g Granulated Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 25 g Cocoa Powder
  • 175 g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 225 g Chocolate M&Ms
  • 75 g Milk Chocolate Chips


  • Preheat your oven to 190C/180C Fan/375F and line two or three large baking trays with parchment paper, leave to the side!
  • Mix together the Butter, Light Brown Sugar and Granulated Sugar until light and fluffy and thoroughly combined – using an electric mixer is far easier for this because it gets very fluffy and perfect!
  • Mix in the Egg, Vanilla Extract, Cocoa powder, Plain Flour, Bicarbonate of Soda, Baking Powder and Salt and beat again until a thick paste/cookie dough is formed.
  • Fold in the M&Ms and Chocolate Chips and spoon the mixture onto the trays! I use a cookie dropper/ice cream scoop to make them identical sizes.
  • Make sure they are suitably spread out on the trays so they stay separate! I usually fit 6 on each tray to be safe. Bake in the oven for 10-12 minutes until spread out perfectly crinkly. They might seem slightly under done still, but they will continue to cook when cooling so don’t worry!
  • Once baked, remove from the oven and leave to cool on the tray for 5 minutes before transferring to a wire rack to continue cooling off completely! Then, gobble them all up!


  • They are super super gooey when warm so you could serve them with a dollop of ice cream if you like (vanilla is perfect with it) and they are an utter crowd pleaser.
  • Any type of M&M will work! I use normal Chocolate M&Ms as they’re my favourite, but your favourite flavour will also work fine! Sometimes the cookies might spread a little if using larger M&Ms like the peanut ones, but they should still be fine after the chilling!
  • These delicious treats will last about 3 days after baking, but trust me, they won’t last that long!


Find my other Cookie Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Susana on July 22, 2023 at 10:31 pm

    5 stars
    Made these today and they are delicious! Thanks for the recipe! The only thing was the first tray I baked, the M&Ms lost their colours, I lowered the temp for the second tray to 170°C fan assisted oven and they looked better, still not as nice as your photos, but delicious nevertheless!

  2. Sammy on February 2, 2023 at 7:24 pm

    5 stars
    Hi jane. Im wanting 2 do these cookies with my 6year old but without the cocoa so they would be plain? We love these but want 2 try them plain also? Can you please help?

    We also are loving your gingerbread cookies and im about 2 try the cherry bakewell and the macadamia nut cookies also.

    Thank you, from me and my boy.

    • Jane's Patisserie on February 3, 2023 at 11:50 am

      Hiya! I would recommend using the recipe from my NYC macadamia Cookies as a base and then adding M&M’s. Hope this helps! x

  3. Annie on October 11, 2022 at 10:39 am

    Hi Jane!

    Thank you for posting such an amazing and quick recipe I am sure it’ll turn out great. I will try this soon however I have a question.. why haven’t you chilled the cookie dough? I’ve seen in so many recipes how they say it’s an imperative step. .but you skipped it.. Can you explain the science behind it? Looking forward!

  4. Marla on August 23, 2022 at 8:57 pm

    Hi Jane!

    I replaced the cocoa powder with more flour and they came out really thin and spread whilst baking. I’m sure they will still taste yum! But any idea why this has happened?

    Thank you xx

    • Jane's Patisserie on August 25, 2022 at 9:35 am

      Hiya! Unfortunately that doesn’t quite work with cookies, you can’t just replace with flour! Id recommend taking a look at my Christmas NYC Cookies instead! Hope this helps! x

  5. Ruth on September 12, 2021 at 9:33 am

    5 stars
    Hi Jane,

    I made these yesterday but without the cocoa powder and added 25g more of flour instead. They taste amazing and are really nice and chewy but they are very thin.I think I could of put them in for less time looking at them.

    Any advice on how to stop them spreading and thinning so much?


  6. Malika on August 17, 2021 at 11:25 am

    Hi Jane if I wanted to use less salt how much would u suggest

  7. Becky on June 23, 2021 at 2:40 pm

    Hi Jane, I don’t have an icecream scooper (it is broken) so would you recommend weighing them? If so then how many grams should they weigh each?
    Im looking forward to baking these on Friday for my family and my brother who is returning from the USA 😬

  8. MONIQUE on April 25, 2021 at 8:20 pm

    I have to make these now, we had M & M’s in bowls on the tables at our wedding as both our first names begin with M we are always known as M & M and we do love your cookies. Thank you
    Your just awesome 😊

    • Jane's Patisserie on April 26, 2021 at 1:19 pm

      Aww this is so cute, thank you so much I am so pleased you love them!xx

    • Cristian on September 14, 2021 at 9:22 am

      Hi Jane, these cookies are amazing, thanks a lot for sharing, I have a question though, in your photos the m&m’s stand out and look in very good shape while in mine the m&m’s kind of hide inside the cookie and look more cracked spreading some of its color as well. Do you think it’s a problem with the heat during baking? Can I save some m&m to add manually after baking so they stand out better? Thanks!

  9. Baking- M&M Cookies | A Daisy Chain Dream on February 17, 2021 at 6:46 pm

    […] directly as I really, really feel you NEED to visit Jane’s site and see it for yourselves (recipe here). Anyone else a Jane’s Patisserie fan girl? I know it can’t just be me…which […]

  10. Gemma on January 29, 2021 at 3:42 pm

    Hi Jane

    Can I make the cookie dough a day in advance and keep it in the fridge?

  11. Courteney on January 28, 2021 at 7:44 pm

    What size cookie scoop would you recommend? 4cm, 5cm or 6cm? Thank you!

  12. Izzy on December 15, 2020 at 3:22 pm

    5 stars
    My favourite of all Jane’s cookie recipes. Better than the supermarket bakery cookies ❤️

  13. Sandy on December 3, 2020 at 1:53 pm

    Hi Jane could I make these and make them into Christmas trees using a cutter? Xx

    • Jane's Patisserie on December 3, 2020 at 2:38 pm

      They might not stay the best shape as the cookies will spread slightly, but it’s worth a go x

  14. Caff on November 21, 2020 at 8:21 pm

    5 stars
    Just baked these for my friend’s little boy and don’t know if I can part with them!!!

  15. Emma Dreinert on November 19, 2020 at 8:34 pm

    5 stars
    So easy and absolutely delicious! A firm favourite in our house!

  16. Lisa Nicholls on October 17, 2020 at 6:29 pm

    5 stars
    Yummy! Did these today and they were great. Nice change to do cookies with both brown sugar and granulated. Didn’t use as much m&m’ s but tasty still!

  17. Sarah on October 7, 2020 at 10:38 am

    Hi Jane, I love these cookies but EVERY time I make them, they spread out too much and turn into a big cookie tray bake. Most recently I literally put two blobs of mixture on the baking tray just to stop the joining together but obviously that then takes a while to cook the cookies!! What am I doing wrong? Another way I tried was putting smaller amounts of mixture on but then the cookies went too thin and turned out more like a very very thin millie’s cookie, but maybe I should just cook for less time? I’m also using gluten free flour, not sure if that has any kind of negative effect? Please help me get these right! Thank you! X

    • Jane's Patisserie on October 7, 2020 at 2:17 pm

      The gluten free flour could be causing it – most of the time bakes are simple switches, but sometimes it does need the flour. It may be better to use the base recipe from my NYC Cookies and add M&Ms into that, as people have made those gluten free successfully x

    • Millie on February 1, 2022 at 4:46 pm

      Can I make them and freeze them as dough?

    • Jane's Patisserie on February 3, 2022 at 1:07 pm

      Hiya! Yes absolutely – you can freeze these for up to 3 months raw – just add on a couple of minutes if baking from frozen! Enjoy! x

  18. Sarah Kershaw on August 7, 2020 at 1:38 pm

    5 stars
    Oh dear should be a red warning against these as I can’t make them quicker enough for my family!! So delighful and turned out just like in the pictures 😀

  19. Harvi on July 22, 2020 at 2:18 pm

    5 stars
    Hi Jane!
    I made these and they tasted brilliant but they crumbled and kept breaking in half when I would pick one up. What could be the reason for this so I know for next time?

    • Jane's Patisserie on July 22, 2020 at 7:11 pm

      They are soft cookies so that might be why – it may be they needed slightly longer!

  20. Tyeba Mufaddal on July 17, 2020 at 10:11 pm

    5 stars
    Hey Jane,
    Hope ur well.
    Jst a quick qs – the nyc choc chip cookies need a 30 .min rest in d freezer before its ready to be baked, however I noted thts not advised here….is there a reason for tht based on diff ingredients???

    • Jane's Patisserie on July 18, 2020 at 8:50 am

      These aren’t NYC style, they’re just regular cookies so they don’t need it!

    • Sadie on April 24, 2022 at 6:43 pm

      Could you turn them into the NYC cookies?

    • Jane's Patisserie on April 26, 2022 at 2:22 pm

      Hiya! Yes absolutely! x

  21. Angela Spicer on June 11, 2020 at 12:37 pm

    Can you use smarties instead of m and m’s? Planning to bake them tomorrow and my son is allergic to peanuts so can’t use any type of m and m.


    • Jane's Patisserie on June 11, 2020 at 2:27 pm

      Hey! You can, but smarties colours can run quite a lot so may come out colourless! x

  22. Niamh on June 8, 2020 at 9:16 pm

    Hi I’m looking to stuff these with Nutella would that work or should I use the Nutella recipe and chop up the m&m instead of the 200g of chocolate in that recipe?

    • Jane's Patisserie on June 9, 2020 at 2:04 pm

      Hey! I would personally use the Nutella recipe, and chop up the M&Ms! x

  23. Claire on June 3, 2020 at 6:22 pm

    Hi Jane,

    Can you advise me on baking sheets to purchase for baking your cookies. There are 2 on your Amazon list and Both are out of stock. Also I was unsure if I need flat (with no sides) or very shallow.
    Thanks in advance C X

    • Jane's Patisserie on June 3, 2020 at 6:52 pm

      Hiya! So at the moment many many items are out of stock as everyone has got into baking – I would recommend a good quality non-stick baking parchment in place!

  24. Ellie Sorsby on June 1, 2020 at 2:59 pm

    5 stars
    Hi Jane! I made these cookies yesterday and freezed half the mixture. I was thinking of using this other half to make cookie dough puddings. Would that work and how would I go about doing it??
    Any help would be greatly appreciated! Absolutely love your blog and all the recipes I’ve tried have been amazing 🙂 x

    • Jane's Patisserie on June 1, 2020 at 3:15 pm

      Hey! So you could look at my cookie dough desserts post for a guide on timings and temperatures – but it would definitely work! x

  25. Haleemah on May 19, 2020 at 11:36 am

    5 stars
    Hi Jane, I’ve tried this recipe before and it was fab! However if I wanted to take the coco powder out (so they r just plain M&M cookies). How much flour do I replace it with?
    Hal 😊

    • Jane's Patisserie on May 19, 2020 at 3:05 pm

      Hey! Ahh amazing! Replace the same weight with more flour x

  26. Mollie SP on May 17, 2020 at 8:56 pm

    5 stars
    Amazing!! So easy and absolutely delicious. I did 2 batches of 6 and one of 3 because my oven tends to neglect the lower shelves when I load it up. Sent one over to my neighbour who couldn’t believe I’d made them!

    • Jane's Patisserie on May 18, 2020 at 11:18 am

      Haha amazing! I’m so glad you liked them!!

  27. Beci on May 7, 2020 at 9:55 am

    5 stars
    These are amazing! Perfect recipe, so so yummy and easy to make, highly recommend.
    Making them again today and had a question because they were really big last time I think because I flattened the dough out and made it into a cookie shape before I baked them.
    Do you just blob on the dough in a ball and let it flatten out in the oven?

    • Jane's Patisserie on May 7, 2020 at 1:20 pm

      Yes, you don’t flatten the cookie yourself, the oven does that!

  28. Jodie on May 6, 2020 at 11:17 pm

    What would you recommend using butter or stork?


  29. Mary on November 24, 2019 at 4:39 pm

    Hi Jane can i freeze these cookies after baking them?

    • Jane's Patisserie on November 24, 2019 at 5:08 pm

      Yep, or you can freeze before baking!

  30. Sarah on March 14, 2019 at 12:18 pm

    Hi Jane!!!
    I didn’t want the cookie to be chocolate flavour so should I add 25g of plain flour instead of the 25g cocoa powder? Xx

    • Jane's Patisserie on March 14, 2019 at 12:41 pm

      Hiya! Yes, I would use 25g more flour, and also add 1tbsp of cornflour. x

  31. Karen on July 29, 2018 at 7:15 pm

    These are really good. Made them for my sons school picnic and he was surrounded by kids wanting one! Really good amount of chocolate

  32. Orla on January 3, 2018 at 4:05 pm

    Wow This is very yummy! will You bring out a paperback recipe book like Mary Berry type?

  33. Kelly Slater on November 15, 2017 at 4:11 pm

    Hi Jane.
    Can you freeze these at the raw stage and bake them from frozen. I’m making Christmas gifts if cookies for family and friends and eouof like to get ahead xx

  34. Lisa O'Reilly on February 14, 2017 at 9:22 pm

    They look yummy. I own a little coffee shop in a small town called Portlaw in Co.Waterford in Ireland. I have tried a few of your recipes and they always turn out perfect and yummy. I think I will try these cookies tomorrow! !!

    • Jane's Patisserie on February 17, 2017 at 2:56 pm

      Oh that’s amazing! I’m so glad!!

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