M&M Sugar Cookies

*Warning: you will need to double this M&M Sugar Cookies recipe…they will disappear quickly*
IMG_1769M&M Sugar Cookies
You all are in for a real treat!  I love to read a blog called The Girl Who Ate Everything.  She has a fun personality and she always shares some really great recipes.
Typically, I wouldn’t get real excited about a sugar cookie.  However, these have cream cheese, M&M’s, and are rolled in sugar……um, yes please!!
M&M Sugar CookiesM&M Sugar Cookies
Be sure to head over the The Girl Who Ate Everything.  You will love the things she shares.  And her pictures are phenomenal.  I really need to do some reading up on food photography.  She inspires me.

M&M Sugar Cookies

Gather your supplies:
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups sugar, plus ⅓ cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
⅓ cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 ¼ cups M&M's

Enjoy your time in the kitchen:

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Combine 1 ½ cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining ⅓ cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.

4. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add ¾ cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) Refrigerate 2-3 hours.

5. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet.

6. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!

7. Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set (do not wait until the edges or brown or the cookies will be over done….you want these to be a soft chewy cookie).

8. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked.

Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies.

Liked my M&M Sugar Cookies? Try the No Roll Sugar Cookies

Did you make this recipe?
Tag @joyfulmomma on Instagram and hashtag it #joyfulmommaskitchen

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  1. Thanks for the recipe! I didn't add enough flour, sadly (I'm not used to cups and I accidentally added only 1 1/4 cup...) So I hope it will still turn out okay 🙂

  2. Wow. I may as well delete all other sugar cookie recipes on my Pinterest page. Awesomely delicious cookies. Thanks!

  3. I have made these cookies quite a few times now, I have used Reese's pieces as well as M&Ms and they usually don't last more than a day, everybody loves them. Great recipe

  4. just made these with pink, red and white M&Ms for valentines day and took them to some friends but of course saved some for our family. We are all dying at how delicious they are!!! A new go-to cookie recipe!!

  5. I took them to family Christmas gathering, and had an empty plate pretty quickly! There was a LOT of food, but that was the only empty dessert plate! Everyone raved about how good they were. Definitely a keeper.

  6. Made these with less M's in the cookie dough just by personal preferance. They were chewy and delicious!!

  7. These cookies are amazing!!! They are by far the best cookies I've made. The first time I tried them
    Out I made little bags and gave my family a couple ( so I wouldn't eat them all) everyone loved them! I also have substituted the M&M for white chocolate chips and peanut butter ones anything works and they always turn out amazing.

  8. OH MY! just finished mixing the dough for these cookies... I could eat the whole bowl of dough by it's self... DELISH!!! I know these will be a BIG hit with my family.... Can't hardly wait for the 2 hours are up so I can bake them.. ASSUME! A MUST HAVE COOKIE FOR YOUR CHRISTMAS BAKING! Thanks for sharing Joyful Momma

  9. Just made these! They are in the oven now. Only problem...I want to save some of the cookie dough. Can I put the cookie dough in the freezer until I want to bake them again? What do you suggest if I want to make the rest of the cookies in like 2 weeks, for Christmas? 🙂 Thanks for the recipe!!

    1. Kristen,
      Yes, just put the dough in to the freezer. Then when you are ready, let it soften until you can scoop it and bake as directed. Frozen cookie dough is a great thing to keep in the freezer. If you want to make it even easier, freezer dough balls so all you have to do it put them on a cookie sheet and bake.

  10. Thanks for the recipe! It was so yummy! I used soaked ground chia seeds in place of the egg because we have an egg allergy. I also used Andes mint chocolate crumbles in place of m&ms. MMMMM!!! And sugar in the raw gave them an awesome crunch after rolling the dough balls in it.

  11. Why would you say to preheat the oven as the first step if you have to refrigerate the mix for 2-3 hours before they bake?

  12. I found this recipe via Pinterest and I'm getting ready to make them right now. I can't wait to try them, they look delicious! Thanks for sharing what looks to be a yummy recipe!

  13. these look delicious..and pretty! thanks for sharing, im definitely going to try them, i'll let you know how they turn out! when you have some time i'd love for you to check out my blog! mommachelleblog.blogspot.com

  14. just took these out of the oven....DELICIOUS!! I wished that I would have read the entire recipe before getting started (I didn't realize I had to wait 2-3 hours for refrigeration) and was wanting cookies...now, lol!...but they were worth the wait!!

  15. THESE ARE AMAZING!! I was having a craving for something homemade and sweet (surprising I know, lol) and so Braylee and I made these this morning and OH.MY.WORD. I better give some away or they won't last 48 hours!!! Thanks for sharing 🙂 I also love reading recipes from http://www.the-girl-who-ate-everything.com!

  16. You really can't go wrong with an America's Test Kitchen recipe (which is where the original is from - http://www.americastestkitchenfeed.com/recipes/chewy-sugar-cookies/). It is the best sugar cookie recipe on the planet, and then adding M&Ms...a match made in Heaven. I did this at Christmas time using green and red M&Ms, but the cookies spread more than normal when baked. I think putting them in the fridge like you did would have made them turn out much better. This is my absolute favorite cookie recipe of all time.

  17. That is such a special memory Susan! You better make some today and enjoy them again 🙂

  18. What a memory! My grandson and I shared eating a large M & M cookie everyday when I picked him up from school after his mama passed away. I loved watching him pick out the candies! XOXO

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