This M&M cookie recipe makes a ton of chewy cookies. They are perfect for parties, bake sales and more. If you don’t need 10 dozen cookies, you can always freeze some cookies or dough for later too!
If you want a heaping pile of chewy m&m cookies, you are in the right place. These cookies have that perfect crisp edge and chewy center and fun flecks of color from all of those mini M&Ms.
While we love good chewy chocolate chip cookies, sometimes you just want something a little bit more fun. And colorful chocolate candies are more fun than semi-sweet chocolate chips. It just is what it is.
Plus you can use holiday M&M’s and have cookies that match the occasion. The best part about this recipe is it makes a ton.
So you have plenty to share with family, friend, coworkers, neighbors or whoever needs a special treat. Or you can freeze some for later so you always have a little something sweet on hand.
We like to make our cookies with milk chocolate m&m’s. They are Little Dude’s favorites. But you can use whatever kind of chocolate candies you like best.
Freezing the Cookie Dough
Having cookie dough in the freezer means you are always just a few minutes away from having a fresh baked cookie. You can certainly put the extra cookie dough in a large freezer bag or airtight container and freeze in it bulk.
That makes it quick and easy now, but it also means you will have to defrost the whole thing and portion out the dough later. That works fine if you know you want to make them all at once.
Our preferred method for freezing cookie dough takes a little bit more time up front, but allows you to bake just one or two cookies later if you want. The best method depends on how you plan to use it later.
If you would like to be able to easily bake as many cookies as you want later, scoop dough onto a cookie sheet lined with wax paper or parchment paper. Because you aren’t baking them, you can put them close together on the sheet pan.
Place the cookie dough ball filled pan in the freezer for at least an hour. Once the outsides of the cookie dough balls are frozen, you can transfer them to a freezer bag and place back in the freezer.
When you are ready to bake the cookies, pull out the desired number of dough balls and place on a baking sheet. You can bake them from frozen, just add a minute or two to the baking time.
You will get a thicker cookie with nice soft centers and crispy edges if you bake them this way. If that is how you like your cookies, this is definitely the method for you!
Of course you can also bake the whole batch now and freeze the baked cookies. Just defrost them later and you are good to go. Or pop them in the microwave for a few seconds to get that warm fresh baked feel.
Frequently Asked Questions
Which rack should you bake cookies on?
Cookies should be baked on the middle rack. This allows for the most even baking.
If your oven has a hot spot, you may want to rotate the cookie sheet halfway through the bake time.
Do I really have to chill the dough before baking?
Chilling the cookie dough serves two purposes. The first is it solidifies the butter.
If the butter is already soft when you bake the dough, the cookies will spread more.
Maybe you want thinner, crisper cookies. Then go ahead and try baking the dough without chilling it.
Chilling also allows the flavor to develop, especially if you make the dough a day or two in advance.
To avoid flat cookies, check out my guide to keep cookies from spreading too much.
More Big Batch Cookie Recipes
If you want classic chocolate chip cookies, try making welcome home chocolate chip cookies. The recipe was introduced to us several years ago and quickly became our favorite big batch chocolate chip cookie recipe.
Monster cookies are another perfect cookie for making a great big batch. The mix of peanut butter, oatmeal and M&M’s makes them fun and delicious.
Classic peanut butter cookies are another favorite and for good reason. This recipe came from my great-grandma and they can be baked soft or give them an extra minute for crispy edges.
Did you make this great recipe? Please leave a review in the recipe card below!
Large Batch M&M Cookies
- 2 cups unsalted butter softened
- 2 cups white sugar
- 2 cups light brown sugar
- 4 teaspoons vanilla extract
- 4 large eggs
- 2 teaspoons baking soda
- 2 teaspoons salt
- 6 cups all purpose flour
- 21 oz. bags mini m&m’s 2 bags
- Preheat oven to 375°F.
- Cream butter and sugars for 5 minutes.2 cups unsalted butter, 2 cups white sugar, 2 cups light brown sugar
- Add vanilla and then eggs, one at a time, beating until incorporated.4 teaspoons vanilla extract, 4 large eggs
- Stir together flour, baking soda and salt. Add to butter mixture and mix until combined.2 teaspoons baking soda, 6 cups all purpose flour, 2 teaspoons salt
- Fold in the chocolate candies.21 oz. bags mini m&m’s
- Cover with plastic wrap and chill dough for at least 1 hour, but up to a couple of days.
- Drop in large tablespoons full (or use a small cookie scoop) onto baking sheet, leaving a couple of inches between cookies.
- Bake for 10-12 minutes. Cool for 5 minutes on cookie sheet and then remove to wire rack to cool completely.