These delicious soft and chewy cookies are filled with crunchy M&M's and creamy white chocolate. These cute little cookies are perfect for Easter and Spring.

Soft Baked M&M Cookies with Quinoa Flakes

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 2 & 1/2 dozen


Soft and chewy, with crunchy m&m’s, creamy white chocolate, and quinoa flakes – all in a cookie!


  • 2 cups all-purpose flour
  • 1/2 cup quinoa flakes (or quick oats)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup lightly packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup m&m’s
  • 1/2 cup white chocolate chips (minis or reg)


  1. Melt butter in the microwave in a medium glass bowl for about 20-30 seconds, just until melted but not hot. Let cool for about a minute.
  2. Meanwhile in a large bowl, whisk together the flour, quinoa flakes, baking soda and salt.
  3. Whisk the melted butter with the sugars until there are no lumps. Add the eggs and vanilla, whisk again until evenly mixed.
  4. Pour the wet ingredient into the dry ingredients and using a rubber/wooden spatula, mix until incorporated.
  5. Fold in the 1/2 cup of white chocolate chips and about 3/4 cup of the m&m’s
  6. Using a medium cookie scoop or 2 tablespoons, drop rounded cookie mounds onto a tray, cover and refrigerate for 2-24hours.
  7. When ready to bake, preheat oven to 325°F, place cookie doughs on a cookie sheet lined with parchment or silicone baking mat. Bake for about 10 minutes or just until the edges start to brown.
  8. Gently press in a few more m&m’s on each cookie. Cool on baking sheet for 10 minutes before transferring to cooling rack.


Store in an airtight container for up to 5 days.

  • Category: dessert, snack
  • Method: bake
  • Cuisine: American

Keywords: m&m cookie recipe, soft baked chocolate chip cookies, quinoa cookie recipe