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The Best M&M Cookies Recipe (Vegan and Non-Vegan)

This recipe may just be the best soft and chewy Monster Cookies you will ever try. These amazing M&M Cookies are deliciously buttery and packed with chocolate and peanut flavors. They're big, soft, chewy and absolutely mouthwateringly good.
Course Cake
Cuisine American
Keyword Cookies, Party Food
Prep Time 15 minutes
Cook Time 12 minutes
Servings 32 Cookies
Calories 88kcal
Author Simone - Munchyesta.com

Ingredients

  • 1 cup (125g) All-Purpose Flour Gluten-free option: use gluten-free flour
  • 1 1/4 cup (125g) Rolled Oats Gluten-free option: use gluten-free rolled oats
  • ½ tsp Baking Powder
  • 1/4 tsp Salt
  • ½ cup (125g) Salted Butter vegan version: (such as almond butter, cashew butter, or regular non-dairy butter)
  • 3/4 cup (150g) Brown Sugar
  • 1/4 cup (50g) Granulated Sugar
  • ½ cup (125g) Peanut Butter
  • 1 large Egg vegan version: 1 large flax Egg, (flax egg: mix 1 tablespoon ground flax seeds with 3 tablespoons water and let set for 5 minutes)
  • 1 tsp Pure Vanilla Extract
  • 3/4 cups (150g) M&M's
  • ½ cup (90g) Semi Sweet Chocolate Chips vegan version: Semi-Sweet vegan Chocolate Chips

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
  • In a large mixing bowl, whisk together the flour, rolled oats, baking powder, and salt. Set aside.
  • In another large bowl, use a whisk or an electric mixer to cream the softened butter (non-vegan) or vegan butter with the brown sugar and granulated sugar until creamy. Add the vanilla extract and peanut butter (non-vegan) or almond butter (vegan), and mix until combined.
  • Gradually add the flour mixture to the butter mixture, mixing well between additions. Once all the flour is incorporated, gently fold in the M&M’s and chocolate chips.
  • Use a tablespoon to scoop the cookie dough into small 1.5-inch balls and place them on the lined baking tray, leaving enough space for the cookies to spread during baking.
  • Bake the cookies in the preheated oven for 10-12 minutes, until the tops are set and they are lightly golden brown. Remove from the oven and let the cookies cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
  • Enjoy the cookies once they are completely cooled. Store in an airtight container for 5-7 days at room temperature.

How to bake cookies in air fryer Instructions:

  • Preheat the Air Fryer:
  • Preheat your air fryer to 350°F (175°C) for about 5 minutes. This ensures that the air fryer is at the right temperature for baking.
  • Prepare the Cookie Dough:
  • Follow your chosen M&M cookie recipe and prepare the cookie dough as instructed.
  • Shape the Cookie Dough:
  • Using a tablespoon or cookie scoop, portion out the cookie dough and shape it into small balls. Place the cookie dough balls onto a plate or tray, leaving some space between them.
  • Prep the Air Fryer Basket:
  • Open the air fryer basket and line it with parchment paper or a silicone baking mat. This prevents the cookies from sticking to the basket and makes cleanup easier.
  • Place the Cookies in the Air Fryer:
  • Gently place the cookie dough balls onto the lined air fryer basket, ensuring they are evenly spaced. You may need to bake the cookies in batches, depending on the size of your air fryer.
  • Air Fry the Cookies:
  • Slide the air fryer basket back into the air fryer and set the temperature to 350°F (175°C). Bake the cookies for about 6-8 minutes, or until the cookies are golden brown on the edges and set in the center.
  • Check for Doneness:
  • Keep a close eye on the cookies as they bake. Air fryers can vary in cooking times, so it's important to monitor the cookies and make adjustments if needed.
  • Cool and Enjoy:
  • Once the cookies are baked to your desired level of doneness, carefully remove them from the air fryer using tongs or a spatula. Allow the cookies to cool on a wire rack before enjoying their delightful chewiness and colorful M&M toppings.
  • Repeat for Remaining Batches:
  • If you have more cookie dough to bake, repeat the process for the remaining batches.

Notes

Store the cookies in an airtight container for 5-7 days in room temperature.
Peanut Butter Alternative
If you’re one of the unlucky people that happen to be allergic to peanut butter, fear not, because I have a just as delicious alternative ready just for you. Replace the peanut butter in the recipe with creamy almond butter (or even cashew butter). Using almond butter still gives you the wonderful nutty flavor that makes this recipe stand out, and helps give it that soft and chewy texture we all crave.
 
Gluten-free monster cookies 
Substitute regular all-purpose flour with Gluten-free flour 
Use gluten-free quick oats or gluten-free rolled oats 
Make sure to use GF M&M’s
Check the chocolate to make sure it’s gluten-free
 
Mini M&M Cookies Recipe (Vegan and Non-Vegan Options)
Ingredients:
- 3/4 cup (94g) All-Purpose Flour
- 1 cup (100g) Rolled Oats
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 cup (56g) Salted Butter (Non-Vegan) OR Vegan Butter (such as almond butter, cashew butter, or regular non-dairy butter)
- 1/2 cup (100g) Brown Sugar
- 2 tbsp (25g) Granulated Sugar
- 1/4 cup (62.5g) Peanut Butter (Non-Vegan) OR Almond Butter (Vegan)
- 1 small Egg (Non-Vegan) OR 1 small Flax Egg (Vegan) (flax egg: mix 1/2 tablespoon ground flax seeds with 1.5 tablespoons water and let set for 5 minutes)
- 1/2 tsp Pure Vanilla Extract
- 1/2 cup (75g) Mini M&M's
- 1/4 cup (45g) Mini Semi-Sweet Chocolate Chips (Non-Vegan) OR Mini Vegan Semi-Sweet Chocolate Chips
**Instructions:**
1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. In a small mixing bowl, whisk together the flour, rolled oats, baking powder, and salt. Set aside.
3. In another bowl, cream the softened butter (non-vegan) or vegan butter with the brown sugar and granulated sugar until well combined. Add the vanilla extract and peanut butter (non-vegan) or almond butter (vegan), and mix until smooth.
4. Gradually add the dry flour mixture to the wet butter mixture, stirring until fully incorporated.
5. Gently fold in the mini M&M's and mini chocolate chips.
6. Use a teaspoon or mini cookie scoop to portion small rounds of cookie dough onto the lined baking tray, spacing them apart.
7. Bake the mini cookies for about 8-10 minutes, until they're set and have a light golden hue.
8. Allow the mini cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
9. Once completely cooled, enjoy the mini M&M cookies! Store them in an airtight container for up to a week.
Now you have a delightful recipe for mini M&M cookies that are perfect for bite-sized treats. Whether you choose the non-vegan or vegan options, these mini cookies are sure to be a hit!