M&M Cookies

M&M Cookies

Jump to Recipe
Print Recipe

Christmas is just around the corner, and it’s time to prepare by baking LOTS of cookies :). You are probably reading this thinking M&M cookies? This recipe is well known! It is…but there’s a twist here. Instead of using butter, this recipe utilizes extra light olive oil. Yes, I know what you are thinking…YUCK. But, you are about to be pleasantly surprised as you don’t even taste it! The cookies are AMAZING, and taste just like the original. They are golden and crispy on the outside, and soft and chewy on the inside. Furthermore, these cookies are substantially healthier when made with extra light olive oil instead of butter. I don’t know about you, but I tend to eat a lot of Christmas cookies, so I need them to be healthy, without compromising on the taste. You can also make these completely dairy-free by using dairy-free m&ms. Enjoy!

Can you freeze M&M cookies?

Yes! I have frozen m&m cookies on many occasions, and they freeze very well. I freeze them in a labeled ziploc freezer bag.

How long do baked cookies last?

Baked m&m cookies are best if consumed within 7 days. Anything longer than that, I will freeze them.

How do you make perfect M&M cookies?

The perfect m&m cookie will depend on your taste preferences. Me personally, I like them to be crispy at the edges, and soft in the center. If you like yours firmer, you can bake them for longer. If you prefer them softer, you can take them out of the oven sooner.

What is the best way to store fresh baked cookies?

The best way to keep m&m cookies fresh, is to store them in an airtight container with a piece of bread in there for moisture control.

How to Make M&M Cookies

1. Preheat oven to 350F. In a large bowl, cream olive oil and both sugars until well blended.

Extra light olive oil, brown sugar, and granulated sugar mixed together in a large glass bowl.

2. Add the egg, vanilla extract, baking soda, salt, and mix to combine.

Addition of an egg, vanilla extract, Kosher salt, and baking soda to the mixture in a large glass bowl. Creaming the mixture together in a large glass bowl.

3. Add the flour to the mixture in two additions, mixing thoroughly after each.

Addition of the first cup of flour to the mixture in a large glass bowl. The dough in a large glass bowl, after adding and mixing in all of the flour.

4. Fold in m&m’s. In the dough here, I only used 1 cup of M&M’s which I thought was plenty :).

The final dough with the red and green M&Ms, in a large glass bowl.

5. Drop dough by rounded tablespoons onto an ungreased tray.

Tablespoon sized balls of dough sit on an aluminum baking sheet prior to baking.

6. Bake for 8-10 minutes for chewy cookies or 12-14 minutes for crispy cookies.

Final M&M cookies on an aluminum baking sheet after baking at the prescribed temperature and time.

More Recipes Like This

ARE YOU MAKING THIS RECIPE OR OTHERS?
Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.

A stack of M&M cookies sits on a square of parchment paper. The top cookie is broken in half to show the inside texture. In the background is a white plate with a pile of cookies and a small black bowl containing red and green M&Ms. Scattered about in the photo for texture are cookie crumbs, additional cookies, and red and green M&Ms. Everything sits on a white marble background. This is the horizontal image.
4.84 from 6 votes
Print

M&M Cookies

A healthy twist on classic M&M cookies, this version replaces the butter with extra light olive oil.

Course Cookies
Cuisine American
Keyword christmas cookies, m&m cookies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 30 cookies
Calories 153 kcal
Author The Panicked Foodie

Ingredients

  • 2/3 cup extra light olive oil (see notes)
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 cups all-purpose flour
  • 1-1 1/2 cups m&ms

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl, cream olive oil and both sugars until well blended.

  3. Add the egg, vanilla extract, baking soda, salt, and mix to combine.

  4. Add the flour to the mixture in two additions, mixing thoroughly after each.

  5. Fold in m&m’s.

  6. Drop dough by rounded tablespoons onto an ungreased tray.

  7. Bake for 8-10 minutes for chewy cookies or 12-14 minutes for crispy cookies.

Recipe Notes

This dough is going to be greasier than the one made with butter. I also found that between batches, the oil would start to separate. I would advise giving the dough a good stir before forming your cookies and baking them in the oven. As for the olive oil, be sure to use extra light because it has a neutral taste and neutral smell. It even says on the label that it can be used for baking. If you use regular olive oil, you might taste it.

Credit: The Panicked Foodie

Get my latest posts in your inbox!
These M&M cookies taste just like the original, but are much healthier because the butter is replaced with extra light olive oil. Made in a single bowl too! These are the perfect cookies for cookie exchanges and to share in the office! ...or, you can do what I do and eat them all yourself :). #thepanickedfoodie #mmcookies #mmcookiesrecipe #christmascookies #christmascookieseasy


16 thoughts on “M&M Cookies”

  • Yes yes yes! I’m thinking about doing some baking on Boxing Day if I invite family over. What a treat! I’ve never baked cookies before. I’m so afraid of them. Haha!

    • M&M cookies are a great entry level cookie, along with just regular chocolate chip cookies :). I actually think they were the first cookie I ever made, when I started baking over a decade ago. What’s nice about this recipe, is that because it uses extra light olive oil, the cookies will always spread out nicely. I never really got that result with butter, no matter what form (e.g., softened, melted) it was in. My only other tip, since you are new to baking cookies, is to really be careful about how you measure your flour. If you have a small scale, I would actually recommend weighing it out. There are multiple charts online for how much different brands of all-purpose flour should weigh. The general rule of thumb though, is 4.25 oz per 1 cup of flour. If you measure it by volume, I would recommend using a spoon or a scoop and lightly scoop the flour into a measuring cup until it is overfilling, then use the dull side of a butter knife and level it. It’s easiest to do this by putting the measuring cup down on a plate to catch the excess flour when you go to level it. This ensures that you don’t end up with too much flour in your cookie, otherwise they’ll turn out cakey.

      Didn’t mean to write a long-winded reply haha. Happy upcoming Boxing Day, and hope you’ll give these cookies a whirl! 🙂

  • Great recipe. I love that you substitute butter with olive oil, making it a healthier option. The green and red mnmns are super cute! Definitely excited to try this.

  • The cookies look really great, do you think that I can change the flour with gluten free one? Will I have the same result or do I have to add something else?

    • Hi Luiza! I am actually not sure on how to make that substitution because I have never done it. I would do a google search and see what you come up with. From what I remember from the Facebook groups that I am in, it’s generally not as simple as a 1:1 substitution, and you have to add something else in (I think Xanthan gum). Although, I think I remember seeing a gluten free flour by Bob’s Red Mill that you can substitute 1:1 because it has the additional things in it that you would need: https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html.

  • I would want to try baking soon! For the mean time, we can only do those no-baked recipes and bookmarking must try recipes like this one. M&M’s are a sure hit to kids, so this one’s definitely recommendable.

  • Oh man these are some delicious looking cookies and M&M cookies are my absolute favorite. I am definitely going to pin this post and try out your delicious looking recipe! Thanks for sharing… and the holidays will be here before we know it!

  • Oh these look so delicious. I love baking but we don’t get the red and green M&M’s so I would have to get a few bags and pick them out hahah! But this is such an easy recipe, my 5 year old would love it.

    Jackie – Organised Mum Life

  • I am so happy you posted a lighter and healthier version of a classic cookie recipe. I am eager to try these and attempt to make them with whole wheat flour. These look so festive and delicious.

    • Oooooo you’ve got to make these!! These cookies were a staple from my childhood and they are AWESOME. They are also really easy to make, and really forgiving 🙂

  • I’ll save this as I’m clueless about anything to do with flour. I might make a few changes like adding shredded coconut and raisins and/or choc chips. I like the olive oil substitute and will do so.

  • As much as I try to avoid temptations like these, my sweet tooth can’t help but submit to such recipes. M & M’s were one thing I used to look forward to receiving from my aunt in Philadelphia and here you’ve incorporated them into some great looking cookies. Will definitely try this at home.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


15 Shares
Pin9
Share6
Tweet
+1
Reddit