Oreo M&M’s Cookies
When you can’t decide between cookies, Oreos, or candy, these Oreo M&M’s Cookies are the answer. They bring together soft, chewy cookie dough, crunchy Oreo pieces, and colorful chocolate M&M’s in one irresistible treat. No dry cookies, no boring flavors—just pure dessert joy.
I’ve baked countless loaded cookies over the years, and this recipe is a standout. The cookies stay thick and soft, the Oreos keep their crunch, and the M&M’s add just the right pop of chocolate. In this post, you’ll learn how to balance mix-ins, avoid overbaking, and get bakery-style cookies every time. I’ll also share tips, variations, and FAQs so your Oreo M&M’s cookies turn out perfect from the first batch.
Why You’ll Love This Recipe
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Packed with mix-ins in every bite
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Soft and chewy centers with crisp edges
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Kid-friendly and party-perfect
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Easy to make with simple ingredients
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Great for bake sales, holidays, and cookie trays
Ingredients & Prep
Main Ingredients Prep
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All-purpose flour – Measure correctly for thick, soft cookies.
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Butter – Unsalted butter, softened to room temperature.
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Eggs – Room temperature for smooth mixing.
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Oreo cookies – Roughly chopped; don’t crush too finely.
Seasonings, Sauces, or Flavor Base
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Vanilla extract – Adds classic cookie flavor and warmth.
Pantry Staples
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Granulated sugar – For structure.
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Brown sugar – Keeps cookies soft and chewy.
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Baking soda – Helps cookies rise slightly.
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Salt – Balances sweetness.
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M&M’s – Regular or mini both work well.
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Chocolate chips (optional) – For extra chocolate lovers.
Step-by-Step Cooking Instructions
Pre-Cooking Prep
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Chop the Oreo cookies into bite-sized pieces. Set aside.
In a medium bowl, whisk together flour, baking soda, and salt.
Cooking Method (Baking)
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Gently fold in chopped Oreos, M&M’s, and chocolate chips if using.
Scoop dough into large tablespoon-sized balls and place on prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
Doneness or Texture Check
The cookies should look soft in the center when removed from the oven. They will continue to set as they cool, keeping them chewy.
Resting or Final Touches
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Press a few extra M&M’s on top while warm for a bakery-style look.
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Overbaking – Leads to dry cookies.
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Overmixing dough – Makes cookies tough.
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Crushing Oreos too small – You want chunks, not crumbs.
Recommended Tools
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Mixing bowls
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Hand or stand mixer
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Baking sheets
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Parchment paper
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Cooling rack
Storage & Reheating Tips
Store Oreo M&M’s Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving. Reheat briefly in the microwave for a soft, fresh-baked feel.
Flavor Variations
Spicy Version
Add a tiny pinch of cinnamon or chili powder to the dough for a subtle chocolate warmth.
Healthy / Special Diet Option
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Gluten-free: Use gluten-free flour and gluten-free sandwich cookies.
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Lower sugar: Use mini M&M’s and reduce total amount slightly.
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Dairy-free: Use plant-based butter and dairy-free chocolate candies.
Global Flavor Twist
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Mint version: Use mint Oreos
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Peanut butter: Add peanut butter M&M’s
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Holiday: Use seasonal M&M’s for festive colors
Serving Suggestions
Serve Oreo M&M’s Cookies with:
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Cold milk
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Hot coffee or cocoa
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Ice cream for cookie sandwiches
They’re perfect for parties, lunchbox treats, and late-night cravings.
FAQs
Can I make this ahead of time?
Yes. You can chill the dough for up to 48 hours or freeze dough balls for baking later.
How do I fix common mistakes?
If cookies spread too much, chill the dough for 30 minutes. If they’re dry, bake 1–2 minutes less next time.
Conclusion
These Oreo M&M’s Cookies are everything a loaded cookie should be—soft, chewy, colorful, and packed with flavor. They’re always the first cookies to disappear, and readers often say they’re the most-requested treat they bake.
If you loved this recipe, try pairing it with chocolate chip cookies or brownie cookies for the ultimate dessert spread. Bake a batch today and enjoy every over-the-top bite.
Ingredients
- Main Ingredients
- 2¼ cups all-purpose flour spooned and leveled
- ¾ cup unsalted butter softened
- 2 large eggs room temperature
- 16 Oreo cookies roughly chopped
- Flavor Base
- 2 tsp vanilla extract
- Pantry Staples
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups M&M’s regular or mini
- ½ cup chocolate chips optional
Instructions
- Prep
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Chop Oreos into chunky pieces (avoid crushing into crumbs).
- In a bowl, whisk flour, baking soda, and salt.
- Baking Method
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Gradually add dry ingredients and mix just until combined.
- Gently fold in Oreos, M&M’s, and chocolate chips if using.
- Scoop large tablespoon-sized dough balls onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly underbaked.
- Texture Check
- Centers should look soft when removed—they’ll finish setting as they cool.
- Finish
- Cool on the baking sheet 5 minutes, then transfer to a rack.
- Press extra M&M’s on top while warm for a bakery-style look.
Notes
- Chunky Oreo pieces give the best texture and visual appeal.
- Slightly underbaking keeps cookies soft and chewy.
- Chill dough 30 minutes if cookies spread too much.
