M&M-Cookies on a wire

The office is always a good time for biscuits, especially when it comes to M&M biscuits. This batch has barely made it from the grill to the can before it is consumed.

The crispy, chewy edges lead to a soft centre that melts in the mouth. M&M’s add a crunchy chocolate treat that few other additives can match. Their bright colours play an important role in attracting children (and adults) who cannot resist them.

It’s also a great recipe for those moments of the year when you need to have some fun. You can buy holiday M&M’s to create special versions for Christmas or Halloween.

How to make crunchy M&M cookies.

How to make M&M cookies

Concession: Eighteen cookies. Preparation time : Ten minutes. Cooking time: Eight, eleven minutes. Calories: 190.


  • ½ Glass of sand sugar
  • ⅓ Cup with brown sugar, lightly packed
  • ½ Glass of unsalted butter, softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ Universal glass flour
  • ½ Coffee spoon soda for cooking
  • 1 teaspoon baker’s yeast
  • ¼ teaspoon salt
  • ¾ M&M’s budget cuts
  • ¾ Cup with chocolate chips


  1. Preheat the oven to 175°C and align the two bowls with parchment paper or silicone mats.
  2. In a large bowl, whisk the sugar and soft butter until light and fluffy. Add the egg and vanilla and keep stirring until well combined. Never mind.
  3. Add the flour, soda, baking powder and salt to each bowl and shake until smooth. Pour the flour into the oil mixture and beat slowly until the dough is formed.
  4. Pour in about half of the M&M’s and the chocolate pieces and mix them carefully through the batter. Press and hold the rest to press the top of the biscuits at the end of the baking process.
  5. Take two tablespoons of dough at a time and throw them on the baking tray. Leave room for cookies to spread during baking.
  6. Bake for 8 minutes, then remove the cookies and squeeze out the remaining M&Ms. They should be easily driven to the surface. Put the baking trays back in the oven and bake for 2-3 minutes or until the edges are golden brown, but the middle is still slightly out of reach. With crunchy biscuits you can let them rest for a few more minutes.
  7. Slide the cookie jars into the wire shelves and allow them to cool completely before placing them in a suitable airtight container.

Biscuits in top view of the frame

Tips for making the perfect M&M biscuit

Consider which M&M you are going to use.

Although small cookies from M&M are best, you can also use normal cookies. They separate more often when cooking, but still taste delicious.


If you want soft and hard biscuits, do not leave them in the oven until they are golden brown and look cooked. Remove them instead if the centers seem unfinished; they will boil a little more when they cool down.

More than

Be generous with M&M’s when decorating tops, because the more you use, the better the visual effect.

Using the correct oil

You can soften the oil in the microwave, but don’t exaggerate. If it’s too soft, the biscuits get too flat when baking.

Fresh brown sugar helps

Use fresh, soft brown sugar to make biscuits that are impressively hard. Avoid hard, lumpy sugar that has been in the cupboard too long.

Looks like a lecture:
What is the best biscuit press for the production of filled biscuits?
How long can cookie dough stay on a bench before it can no longer be eaten?

Biscuits decorated with M&M's

Can you freeze the M&M cookies?

M&M biscuits are perfect for freezing, and you can choose to freeze the dough or the final product.

To freeze the dough, roll it up in a zippered bag and keep it in the freezer for up to three months. When it’s time to defrost the dough until it becomes kneadable, put the balls on the baking tray and let them boil. If the mixture is still very cold, add extra cooking time.

To freeze M&M biscuits, let them cool completely, then place them in an airtight container and freeze for up to three months.

M&M biscuits, ready-made

Thick against thin biscuits

He’s skinny: For thin biscuits, use about one tablespoon of dough for each biscuit. During cooking, they fall apart, resulting in a fine, crispy snack.
She’s fat: To make thick biscuits, use two tablespoons of dough for each biscuit. To increase the thickness, let the dough cool for 30 minutes before baking. Once the biscuits are baked, press the edges of the biscuits slightly inwards to help them stand.

M&M biscuits in a can

If you liked this recipe, you can also check out our recipe for chocolate cookies or edible cookies for the Christmas tree.

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