Best 10 Oreo M&M cookies Soft batch

Name: Best 10 Oreo M&M cookies Soft batch
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 1 large egg; 2 teaspoons pure vanilla extract; 1 1/3 cups all-purpose flour; 1 tablespoon cornstarch; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup colorful M&M candies; 7 Oreo cookies, roughly chopped

By Adam Harris on October 16, 2025

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Forget those dry, crumbly cookies you sometimes end up with! I’m telling you right now, these Oreo M&M cookies are going to change your whole baking game. They are soft, they are chewy, and they are absolutely loaded with crunch from both the candy and those sweet, chocolatey Oreo bits. Seriously, they take about five minutes of actual work before they hit the oven.

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I remember the first time I made these. I was trying to use up some leftover holiday M&Ms, and I just threw in some broken Oreos because, well, why not? The results were amazing! My kids basically inhaled the first batch before they were even cool. It’s the perfect recipe when you need a serious chocolate fix fast, and you don’t have time for complicated chilling or fancy techniques.

If you think baking cookies is hard, trust me, this recipe is your new best friend. It’s fast, foolproof, and the payoff is huge. You get bakery-style results without ever leaving your kitchen. Let’s get mixing!

Oreo M&M cookies - detail 1

Gathering What You Need for Perfect Oreo M&M Cookies

Okay, listen up! The secret to making these incredible Oreo M&M cookies soft and chewy every single time is making sure you have the right stuff ready to go *before* you even turn on the mixer. Don’t try to substitute things willy-nilly here; these proportions are what give you that perfect texture. We want creamy, rich results, not flat, sad discs!

I always pull my butter out about an hour before I bake so it’s perfectly softened—not melted, just soft—because that’s key for creaming properly. Trust me on this, good ingredients make all the difference in a simple cookie recipe like this one.

Essential Ingredients for Your Oreo M&M Cookies

You’ll need your standard pantry staples, but pay attention to the additions that make these cookies special. Make sure your butter is truly softened, and don’t skip the cornstarch; it’s a small trick that really helps keep the texture soft.

1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup colorful M&M candies
7 Oreo cookies, roughly chopped

Equipment Needed for Oreo M&M Cookies

You don’t need a fancy stand mixer for these, though you certainly can use one if you have it! A good sturdy hand mixer or even a strong wooden spoon and bowl will do the job fine. Just make sure you have your baking sheets ready to go.

You’ll want a couple of mixing bowls, measuring cups and spoons, a whisk, a rubber spatula for scraping down the sides, and definitely a cookie scoop. That scoop is what ensures all your Oreo M&M cookies bake evenly!

Step-by-Step Guide to Making Incredible Oreo M&M Cookies

This is where the magic happens, and honestly, it moves so fast! We are aiming for soft, chewy Oreo M&M cookies, which means we need to treat the dough gently once the flour goes in. I always have my oven preheated before I even start mixing because timing is everything when you want that perfect, barely-done center.

First things first: get that oven set to 350°F and line a big baking sheet with parchment paper. If you don’t have parchment, use a silicone mat, but please don’t skip lining the pan—it helps with that quick release and keeps the bottoms from burning!

Preparing the Wet and Dry Mixtures for Oreo M&M Cookies

Grab your medium bowl for the wet stuff. You need to beat that softened butter together with both the brown sugar and the white sugar until it looks creamy, light, and fluffy. This creaming step is non-negotiable; it whips air into the dough, which means a softer cookie later! If you enjoy baking, you might also like checking out our hot chocolate cookies recipe for another cozy treat.

Once that looks good, drop in your egg and the vanilla extract. Mix just until everything is incorporated. Don’t overbeat it here; we don’t want to deflate all that good air we just added!

While that’s resting, take a separate, smaller bowl and whisk together your dry ingredients: the flour, cornstarch, baking soda, and salt. Whisking them means they are totally distributed, so you don’t end up with a weird salty bite later. Set this bowl aside for just a minute.

Combining Dough and Adding the Mix-Ins

Now, slowly add those dry ingredients to your wet mixture. I mean slowly—just a third at a time—and fold them in gently with a spatula. As soon as you stop seeing flour streaks, STOP mixing! Overmixing the flour is the fastest way to tough cookies, and we are making chewy ones here.

This next part is the fun part that makes these Oreo M&M cookies famous! Gently fold in your colorful M&M candies and those roughly chopped Oreo pieces. Again, fold! You just want them tucked into the dough evenly, not beaten into oblivion. You want chunks of Oreo, not Oreo dust!

Scooping, Spacing, and Baking Your Oreo M&M Cookies

Time to scoop! I highly recommend using a 1/4-cup measuring scoop if you have one. This ensures all your cookies are the same size, which is the key to baking them all at the same time. You should get about 10 cookies from this batch, which is a perfect small haul. For more small-batch baking inspiration, check out our walnut banana muffins recipe.

Place the dough balls at least two inches apart on your prepared baking sheet. They spread out a bit, so give them room to breathe! Pop them into your preheated 350°F oven and set a timer for 12 minutes. Seriously, watch them closely after that mark. They are done when the edges look lightly golden brown, but the very centers still look a little soft and maybe even slightly gooey. That slight under-baking is critical!

When the timer goes off, pull the tray out. Let them sit right there on the hot pan for a good five minutes before you even try to move them. They firm up a ton during that resting period. Then, carefully move them to a wire rack to cool completely. Enjoy watching your kids (or yourself!) devour the best batch of Oreo M&M cookies ever!

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Tips for Success with Your Oreo M&M Cookies

I have learned a few things the hard way over the years making these, so let me save you some trouble! The absolute biggest secret to getting those perfect, soft centers in your Oreo M&M cookies is to pull them out of the oven early. I mean it. If they look fully baked, they will be hard once they cool down. Look for that slight puffiness in the middle—that means they are ready to come out and start firming up on the hot pan.

Another tip that makes a huge difference involves the M&Ms. If you are using the regular ones, try chilling them for about 15 minutes before you fold them into the dough. This helps them hold their shape better so they don’t melt into sad little puddles of chocolate dye in the oven.

Also, don’t skip the cornstarch! People often think it’s optional when they see it listed, but that tiny bit of starch keeps the flour structure tender. It’s what prevents the cookie from turning into a crisp cracker. Combine that with not overmixing the flour, and you are guaranteed a batch of wonderfully chewy Oreo M&M cookies every single time! If you want to see more of our baking tips, follow us on Pinterest.

Ingredient Notes and Simple Substitutions

Don’t panic if you are missing one tiny thing! While I stand by the original list for the absolute best outcome, these are pretty forgiving cookies. If you don’t have brown sugar, you can use all white granulated sugar, but you absolutely have to increase the vanilla extract slightly to compensate for lost moisture and flavor depth. It won’t be quite as chewy, but it will still be good!

For the Oreos, if you only have the Double Stuf kind, that’s fine, just maybe chop them a little smaller since they have more cream filling. And if you run out of M&Ms halfway through mixing? No sweat! Just toss in some chocolate chips instead. You still get that satisfying crunch, and they still turn out delicious. These Oreo M&M cookies are tough to ruin, which is why I love them!

Serving Suggestions for Your Oreo M&M Cookies

Honestly, these cookies are perfect just as they are—warm from the rack with a big glass of cold milk. That’s the classic way to enjoy any great chocolate cookie, right? If you are looking for other chocolate-based recipes, check out our cozy winter chocolate cookie cups.

But if you want to elevate things just a tiny bit, try serving them alongside a strong cup of coffee. The bitterness of the coffee really cuts through the sweetness of the M&Ms and the Oreo cream. They are also fantastic crumbled on top of vanilla ice cream for a quick, homemade sundae. They are so rich, you don’t need much else!

Storing and Reheating Leftover Oreo M&M Cookies

These Oreo M&M cookies are heavenly when they are fresh, but because they are so soft and loaded with mix-ins, keeping them fresh requires a little attention. The main goal is to stop them from drying out or getting soggy from the fillings. I find that airtight containers are your best friend here, no matter how you store them.

If you think you’ll eat them within a couple of days, leaving them on the counter is fine. But if you want them to last, popping them in the freezer is the way to go. They freeze beautifully, and it’s so handy to have a stash ready for unexpected cookie cravings! You can find more of our recipes on Medium.

Here’s my little cheat sheet for keeping your Oreo M&M cookies tasting like they just came out of the oven:

Storage Method	Duration	Best Practice
Countertop	Up to 3 days	Store in an airtight container; add half a slice of bread to absorb excess moisture and keep them soft.
Refrigerator	Up to 1 week	Airtight container is still necessary. They firm up slightly when cold.
Freezer	Up to 3 months	Wrap cookies individually in plastic wrap first, then place in a freezer bag.

When you want to reheat them, I highly recommend taking them out of the freezer and letting them thaw on the counter for about 20 minutes. If you’re impatient (I get it!), you can microwave a cookie for about 8 to 10 seconds. That little blast of heat softens the butter and makes the M&Ms melty again, bringing those Oreo M&M cookies right back to life!

Frequently Asked Questions About Oreo M&M Cookies

I get so many messages about these cookies, so I figured I’d answer the most common ones right here! It’s all about getting that perfect chewiness when you make these Oreo M&M cookies.

Q1. Why are my cookies flat instead of thick and chewy?
Oh, that’s usually one of two things! Either your butter was too melted before you started mixing, or you overbaked them by even a minute. Remember, we want them slightly underdone when they come out! If your butter is soft but still holds its shape, that’s perfect. Flat cookies are sad cookies, so watch that oven!

Q2. Can I use different kinds of Oreos, like Golden Oreos, in these cookies?
Yes, absolutely! Feel free to swap in Golden Oreos or even the mint-flavored ones if that’s what you have on hand. The flavor profile will change slightly, of course, but the structure of these Oreo M&M cookies holds up really well to different sandwich cookie types. Just make sure you chop them up roughly the same size!

Q3. My dough seems really soft after adding the candies. Should I chill it?
I know it seems soft, especially with all those mix-ins, but I generally skip the chilling step because we are going for speed! If you really feel like your kitchen is scorching hot, you can chill the dough for just 15 minutes. Any longer than that, and the butter will get too hard, and you risk losing that soft texture we worked so hard to create in the creaming step. Stick to the 12-13 minute bake time if you chill!

Q4. Is the cornstarch truly necessary for these Oreo M&M cookies?
I wouldn’t skip it! It seems like such a small amount, but that cornstarch is a secret weapon for tenderness. It interferes with gluten development, which keeps the flour from getting tough. If you absolutely don’t have any, you can substitute it with an equal amount of cornflour, but the texture won’t be quite as soft, in my experience.

Sharing Your Delicious Oreo M&M Cookies Experience

Well, there you have it! Now you know my secrets for making the absolute best, chewiest Oreo M&M cookies. I really hope they bring as much joy to your house as they bring to mine. If you want to connect with us on social media, you can find us on Facebook.

I’d love to know how they turned out for you! Please leave a star rating below and tell me in the comments what your favorite part was—was it the crunch, the chewiness, or just how fast they came together? Happy baking!