Chewy Vegan M&M Cookies
These vegan M&M cookies have chewy edges, soft centers, and are packed with chocolate chips and colorful chocolate gems in every single bite. The dough comes together fast, the steps are simple, and after a short chill you’re baking bakery-style cookies at home without any complicated techniques.
This is one of those recipes you end up making on repeat. They’re reliable, crowd-pleasing, and honestly hard to mess up. The texture is spot on, the chocolate ratio is generous (as it should be), and the pan-banging trick gives them that perfectly crinkled, not-too-thick finish every time. If you like a soft cookie with golden edges and a gooey middle, you’re in exactly the right place.
Why You’ll Love These Cookies
- Chewy edges + soft centers (the best combo)
- Loaded with chocolate chips and candy gems
- Simple pantry ingredients
- Great for parties, bake sales, or “I just need cookies” nights
- Totally dairy-free / vegan friendly
What You’ll Need To Make Vegan M&M Cookies
Salted vegan butter
Light brown sugar
Granulated sugar
Applesauce
Vanilla extract
All-purpose flour
Baking soda
Chocolate chips
M&M’s-style vegan chocolate gems
How To Make Vegan M&M Cookies
Step 1 – Cream the butter and sugars
Mix the softened vegan butter with both sugars until smooth and fluffy. It should look lighter in color and slightly whipped.
Step 2 – Add the wet ingredients
Stir in the applesauce and vanilla extract. Mix until fully combined and glossy.
Step 3 – Add the dry ingredients
Mix in the flour and baking soda until a soft dough forms. Stop once combined – do not overmix.
Step 4 – Add the chocolate
Fold in the chocolate chips and chocolate gems. Make sure they’re evenly spread out so every cookie gets the good stuff.
Step 5 – Chill
Refrigerate the dough for 1 hour. This helps the texture and keeps the cookies from overspreading.
Step 6 – Scoop and bake
Scoop 1 tablespoon dough balls and place on a lined baking sheet. Bake at 375°F for about 12 minutes. Edges should be golden while the centers still look a little underbaked – that’s perfect.
Step 7 – The pan bang trick
Right after baking, give the pan a firm tap on the counter to flatten the cookies slightly. This creates those crinkly edges and keeps them from getting too thick. Seriously – don’t skip this part, it makes a difference!
Let them rest on the hot pan to finish setting before moving.
Texture Tips (So They Turn Out Just Right)
- Centers should look soft when you pull them – they firm up while cooling
- Golden edges = done
- If they look fully baked in the center before taking out of the oven, they’ve gone too far
- Pan-banging helps create that chewy-edge ripple without extra spreading tricks
Storage
- Store covered at room temperature for several days
- They stay soft and chewy
- Dough balls can be frozen and baked later – just thaw slightly before baking
Chewy Vegan M&M Cookies
Ingredients
- 1 cup salted vegan butter slightly softened
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 1 4 oz container applesauce
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
- 1 cup unreal brand vegan chocolate gems
Instructions
- In a large bowl, mix the softened vegan butter, brown sugar, and granulated sugar until smooth and fluffy.
- Stir in the applesauce and vanilla extract until fully combined.
- Mix in the flour and baking soda until a soft dough forms. Don’t overmix – stop as soon as it comes together.
- Fold in the chocolate chips and chocolate gems so they’re evenly distributed.
- Cover and refrigerate the dough for 1 hour.
- Heat oven to 375°F. Line baking sheets. Scoop 1 tablespoon dough balls and space them out.
- Bake for about 12 minutes. Edges should be golden brown and centers will look slightly underbaked.
- Right after removing from the oven, gently bang the baking sheet on the counter to flatten the cookies a bit. This gives you crinkly edges and keeps them from getting too thick.
- Let cookies rest on the hot pan for several minutes before moving. Centers will set as they cool.
