These M&M Cookie Sandwiches are the ultimate sweet treat for any cookie lover. They combine my favorite chewy m&m cookies and favorite cookie sandwich frosting to make even more delicious fun!
Why I Love These M&M Sandwich Cookies
- Any occasion: Whether you're baking for a special occasion or just craving something fun, these soft and chewy cookie sandwiches are sure to be a hit!
- Ice cream treats: Easily sub the buttercream frosting for your favorite ice cream to make a delicious cold treat!
- Easy at-home version: These cookie sandwiches are a DANG GOOD homemade option if you love Great American Baking Company cookie sandwiches! Plus, they're cheaper to make too!
Ingredient Notes & Substitutions
- Butter: use real butter here, not margarine. I prefer to use unsalted butter in my baking. If you only have salted butter, just omit the additional salt.
- Sugar: you'll need light brown sugar and granulated sugar for the cookies and powdered sugar for the buttercream frosting. You can also use dark brown sugar, if you have it on hand.
- Egg: use one whole egg at room temperature. If you don't have time to let your egg sit out, you can put it in a bowl of warm water for 5 minutes.
- Baking essentials: pure vanilla extract, baking soda, baking powder and salt (omit the additional salt in the cookies if using salted butter).
- All-purpose flour: I have not yet tested this recipe with gluten-free flour but you could try using my gluten-free cookie cake recipe but scoop them into cookies instead! They won't look the same but will be delicious, chewy cookies.
- M&Ms: I highly recommend putting the m&ms on top vs. mixed-in to really give these cookie sandwiches the best texture!
- Milk or heavy cream: we use just a few tablespoons to get the buttercream to the right consistency to pipe.
How to Make M&M Cookie Sandwiches
Step 1: Make Dough
- Step 1: Melt the unsalted butter in a microwave-safe bowl. Add the granulated sugar and light brown sugar, then stir with a spatula until combined. Do not use an electric mixer.
- Step 2: Add the eggs and vanilla extract and stir until combined.
- Step 3: Add the baking soda, baking powder, and salt and mix. Add the all-purpose flour.
- Step 4: Stir until the flour is fully incorporated and a dough forms.
Step 2: Scoop & Bake
- Line a light metal baking sheet with parchment paper. Scoop dough into 2-tablespoon-sized scoops (I use this stainless steel cookie scoop!).
- Bake at 350℉ for 9-10 minutes. The key to the perfect soft & chewy texture is to take them out of the oven before the edges turn brown. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
- Immediately after removing from the oven, press on the mini m&m's. You want to work fast, as the m&m's won't stick once the cookie cools.
- Once all your m&m's are added, allow cookies to fully cool on a cooling rack before frosting.
Step 3: Make Frosting
Beat the softened butter until smooth. Gradually mix in the powdered sugar, scraping down the sides as needed. Add the vanilla, salt, and milk or heavy cream, then beat until creamy and pipeable. Adjust with additional powdered sugar or milk as needed.
Step 4: Frost Cookies & Enjoy!
Once cookies are completely cool, use a large round tip to pipe frosting (2 tablespoons) on the flat side of half of the cookies. Place remaining cookies, flat side down, on top of buttercream frosting and enjoy!
Tips & Variations
- Allow melted butter to cool: When using melted butter in cookies, it's important that it's not steaming hot or your cookies can turn out greasy. If your butter is steaming, give it a stir and let it cool down for a few minutes.
- Ice cream: sub the buttercream frosting with rich vanilla ice cream or chocolate ice cream to make m&m cookie ice cream sandwiches.
- Press on m&m's after they're baked: While you can technically press them into the dough beforehand, the colors of m&m's will tend to bleed in the oven. To prevent this, press on the m&m's immediately after they come out of the oven.
- Don't overbake: The key to the perfect soft & chewy texture is to use a light-colored metal pan (covered in parchment) and take them out of the oven before the edges turn brown. The m&m cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
- Customize for any holiday: use red and green m&m for Christmas cookie sandwiches; pink and red for Valentine's day; red, white and blue for the 4th of July or pastel-colored m&ms for Easter!
Storage & Freezing
- Storage: You can store these cookie sandwiches in an airtight container at room temperature for 2-3 days. If storing longer than that, I recommend storing them in the fridge. These are so good chilled!
- Freezing: If freezing, wrap cookies in plastic wrap and place in an airtight freezer bag or container. Freezer for 1-2 months for optimal freshness. Alternatively, you can freeze your cookies and buttercream separately and assemble when ready to enjoy. If freezing separately, I recommend letting the buttercream sit out at room temperature for 1-2 hours, so it's spreadable.
Frequently Asked Questions:
While I think this homemade m&m cookie recipe recipe offers the best flavor and texture (plus they're ready in just 20 minutes), store-bought cookies can also be used for a quicker option. Just make sure they're soft and fresh so they hold up well with the frosting.
Absolutely! This buttercream frosting can be made ahead of time and stored in an airtight container in the fridge for up to a week. Just let it come to room temperature before using so it spreads easily.
Yes, this is an easy recipe to prepare ahead of time. Go ahead and prepare the cookies and buttercream in advance, then assemble the sandwiches the day you plan to serve them. The assembled sandwiches will stay fresh for a few hours, but they're best enjoyed within a day or two.
Make sure to let your cookies COOL COMPLETELY before adding the buttercream frosting. I sometimes even pop the baked cookies in the freezer for a few minutes if I need to speed up the cooling process. If you're cookies are still warm at all, it can melt the buttercream as you add it and cause it to be too runny.
Looking for more cookie recipes?
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
M&M Cookie Sandwiches
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- In a microwave-safe bowl, melt the 1 cup unsalted butter (i.e. 2 sticks, i.e. 2 sticks) for 30-60 seconds or until fully melted.
- Add the ½ cup granulated sugar and 1 cup light brown sugar to a medium size bowl then add melted butter. Use a spatula to stir until combined (*do not use an electric mixer!).
- Add in 2 large eggs and 1 tablespoon vanilla extract, then mix. Next, add in 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt and mix again.
- Add in 3 cups all-purpose flour and mix until all the flour disappears into the dough.
- Line a light metal baking sheet with parchment paper. Scoop dough into 2-tablespoon-sized scoops (I use this stainless steel cookie scoop!).
- Bake at 350℉ for 9-10 minutes. The key to the perfect soft & chewy texture is to take them out of the oven before the edges turn brown. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
- Immediately after removing from the oven, press on the Mini m&ms. You want to work fast, as the m&m's won't stick once the cookie cools.
- Once all your m&m's are added, allow cookies to fully cool on a cooling rack before frosting.
- Beat the softened ½ cup unsalted butter , i.e. 1 stick) with a hand mixer on medium-high speed or 2 minutes until smooth. Turn the handheld mixer to low speed then add the powdered sugar ¼ cup at a time, 2 ½ cups powdered sugar total. You may need to stop and scrape down the sides.
- Add 2 teaspoons vanilla extract and ⅕ teaspoons salt and turn mixer to medium speed. One tablespoon at a time, add milk or heavy cream (2-3 tablespoons total). Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
- Once cookies are completely cool, pipe frosting (2 tablespoons) on the flat side of half of the cookies. Place remaining cookies, flat side down, on top of buttercream frosting and enjoy!
Notes from Melissa
- Storage: You can store these cookie sandwiches in an airtight container at room temperature for 2-3 days. If storing longer than that, I recommend storing them in the fridge. These are so good chilled!
- Freezing: If freezing, wrap cookies in plastic wrap and place in an airtight freezer bag or container. Freezer for 1-2 months for optimal freshness. Alternatively, you can freeze your cookies and buttercream separately and assemble when ready to enjoy. If freezing separately, I recommend letting the buttercream sit out at room temperature for 1-2 hours, so it's spreadable.
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
I'll email this post to you, so you can come back to it later!