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The Secret Ingredients to the Best M&M Cookies

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1 cup softened butter
1-1/4 cups brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
2 eggs
2 egg yolks
1/3 cup oatmeal
1/3 cup butterscotch baking chips
2-1/3 cups flour
1 teaspoon baking soda
3 cups M&M candies
more for topping M&M candies

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The Secret Ingredients to the Best M&M Cookies

  • Serves 36
  • Easy

About This Recipe

M&M Cookies are like chocolate chip cookies on crack. The candies elevate this recipe to another level. I don’t know who thought of this idea, but they should receive the Nobel prize. Plus M&M candies for life.

But it’s not just the candies. Two secret ingredients added to the dough make this cookie the most flavorful and chewiest M&M cookie you will ever eat.

First, some science. Don’t be scared!

In food science lingo, “finely divided solids” act as emulsifiers. That means they smooth out the texture of the food and help the ingredients blend together. In this recipe, ground oatmeal and ground butterscotch chips are the finely divided solids.

So, add a lower baking temperature, more egg yolks, and more brown sugar and you have a chewy cookie that stays soft and has incredible flavor.

Get to the kitchen! And bake these cookies!



In a large bowl, combine the butter, brown sugar, and sugar and beat well until the mixture is smooth.


Add the vanilla, eggs, and egg yolks and mix well.


Now combine the oatmeal with the butterscotch chips in a blender or food processor. Grind until the particles are fine. Don't grind too long or you'll end up with a paste and the recipe won't work.


Stir the oatmeal mixture, flour, and baking soda into the butter mixture. Then add the M&M candies.


Cover the dough and chill for at least 2 hours.


When you're ready to bake, preheat the oven to 325°F. Drop the dough by rounded tablespoons onto cookie sheets lined with parchment paper. Press a few more M&M candies onto the tops of each dough mound.


Bake the cookies for 12 to 17 minute or until the cookies are light brown and set. Slide the parchment paper off of the cookie sheet onto wire racks. Let cool, then peel the cookies from the paper. Store in an airtight container at room temperature.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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