Robbi's M&M's® Cookies Recipe -
Robbi's M&M's(R) Cookies Recipe
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Robbi’s M&M Cookies
This old-fashioned favorite is crispy and chewy with a candy-coated surprise. See more

Robbi's M&M's® Cookies

Recipe by  

"Cookies using M&M's® candies, any variety. Old recipe-but ALWAYS a favorite!"

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Ingredients Edit and Save

Original recipe makes 5 - 6 dozen Change Servings


  1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.
  2. Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
  3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2008

Best cookies EVERR! Instead of shortening I used 2 sticks of butter and they came out PERFECT! I also didnt use so much salt and baked for a few minutes longer. Adding extra m&ms didnt hurt either! YUM!

Most Helpful Critical Review
Sep 25, 2005

This recipe falls far short of spectacular! It tastes like store-bought, not good. Try substituting butter for shortening - something I realized I should have done after I'd already made the fatal error of using shortening, which is rarely a good cookie ingredient...what was I thinking? KID NOTE: My son thinks they taste good, but he's a toddler and doesn't have the most refined palate as yet.

Dec 12, 2011

PLEASE NOTE: At culinary school the first thing we learned about cookie making is that when you beat the butter/shortening the friction heats it up the dough. While incorporating the ingredients better it also breaks down the fat in the product. To correct this all you need to do is refrigerate you dough for about 5 minutes before baking. Doing so will re-solidify the fats and stop your cookies from over spreading. This is the base cookie recipe I use for chocolate chip and other cookies, except I use either butter or half shortnenting and half butter. It just depends on the product I am making. You will see a HUGE difference if you try this procedure, guaranteed.

Dec 05, 2007

After reading all the other reviews, I made this using a 1/2 cup of room temp butter and 1/2 cup butter flavored shortening. They spread slightly on the pan, but not a whole lot, and they had a great flavor. Also, for my oven, a bake time of 8 1/2 minutes got them pretty well baked, and then I let them sit on the pan for an additional 4 minutes, finishing it up. Perfect. I also made a batch of Chocolate Mint M & M cookies by adding a 1/2 cup cocoa to the batter and using candy covered mint pieces. Heavenly.

Feb 08, 2007

WOW! I just made these cookies and they turned out great! I made them with butter only and they turned out just fine. Thanks for such a great recipie!

Mar 30, 2007

Oh My Gosh!!! I have been looking for a recipe like this for YEARS - just like the cookies I used to get at a shop when I was a kid. These were delicious - a little crispy, a little chewy. I used unsalted butter and next time may reduce the sugar a bit. I thought 3/4 c M&M added to the batter was a little light, so I added a full cup. Well, the mixer smashed them up so next time I will mix them in by hand. Also, will only put 3/4 c in as written; I realized that since you push M&Ms onto the cookies once they are on the sheet, you can control how many candies are in each cookie anyways. Definitely, absolutely a KEEPER!

Jan 30, 2008

I love this recipe. I do not use shortening. I use 2 sticks of butter and I also add semi-sweet chocolate chips. This makes for really good cookies! I have made these every week for my kids lunch and they love them. I am surprised at how many cookies it makes up! Just for fun...I made 1/8 tsp balls and it made cookies the size of those 100 calorie cookies. My two year old did not waste any cookie, because it was the right size! I counted 130 small cookies thats not counting the ones we ate from each batch out of the oven!

Nov 23, 2007

DH LOVED these cookies! I used butter instead of shortening. The cookies flattened out a lot after I took them out of the oven and were sitting on the pan so I added more flour (about 1/4 cup) to the batter and the rest turned out awesome!


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  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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