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Chef Megan Mitchell

Online Cookbook

Brown Sugar M&M Cookies

  • Complexity: medium
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Brown Sugar M&M Cookies


  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 tbsp. vanilla extract
  • 2 large eggs
  • 3 cups AP flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 1 1/4 cup M&M’s, plus an extra 1/4 cup


  1. Preheat oven to 375°F. Line a medium baking sheet with parchment paper.

  2. To a stand mixer fitted with a paddle attachment add the softened butter and both sugars. On medium speed cream together until light and fluffy, about 2-3 minutes. Add in the vanilla.

  3. Next with the machine on medium low add in the eggs, one at a time, thoroughly scraping down the sides between additions.

  4. Combine the flour, baking powder, baking soda and salt in a small bowl and whisk to combine. With the mixer running on low, slowly add and combine until you no longer see any flour, about 1 minute.

    Mix in the M&M’s by hand.

  5. Using a medium, 2 tbsp. sized ice cream scoop drop the cookies onto the baking sheet, about 5-6 per pan, leaving 2 inches around each cookie to account for spread. Do not press down. Dot each cookie with 3-4 extra M&M’s.

  6. Bake for 11-13 minutes until golden brown around the edges and bottom and puffed on top. Remove and let cool slightly on the pan then remove and let cool fully on a cooling rack. Continue with remaining dough.

    Recipe Courtesy of Megan Mitchell

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