These Oreo M&M’s Cookies are thick, soft, and loaded with mix-ins in every bite. Packed with crunchy Oreo chunks, colorful chocolate M&M’s, and chewy cookie dough, they’re the ultimate bakery-style cookie—perfect for parties, bake sales, holidays, or anytime you want an over-the-top dessert.
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.