Saucepan M&M Cookies

(2 votes)
3 minutes
March 25, 2021
Carole Jones
For those who have been patiently waiting since my last post on Wednesday, here is the promised soft, chewy and completely decadent cookie recipe I promised.
Yep, they are monsterous.  Yep, you can make them smaller if you wish but don’t be such a party pooper!
Saucepan Monster M&M Cookies

Why are these called saucepan cookies?  Because you make them in a saucepan instead of an electric mixer.  They are made from melted butter instead of room temperature butter.  The result is a perfectly chewy and dense cookie!


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Saucepan M&M Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


  • 1 C butter, cut into 8 pieces
  • 1 C light brown sugar
  • 2/3 C sugar
  • 3 C flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 2 eggs
  • 2 tsp vanilla
  • 2 C semisweet chocolate chips * I used both chips and chunks
  • 1/2 C mini M&M’s


  1. Preheat oven to 350 degrees.  Melt the butter in a large saucepan set over medium heat.  Remove from the heat and add both the sugars.  Stir until smooth and allow to cool for about 5 minutes.
  2. Add the eggs and vanilla and stir until blended.  Add the flour, baking powder and salt and stir until blended.  If your dough is still warm, allow it to cool for another 10-15 minutes before adding the chocolate chips and M&M’s, or they will melt 🙂
  3. Use a scant 1/4 C measure or a normal ice cream scoop and drop the scoops of dough onto an ungreased baking sheet, only putting 6 cookies on a sheet.  I like to add a few more M&M’s to the tops of the dough balls solely for looks.  Bake for 12-15 minutes until the edges are lightly brown.  Do not overcook!!!  Allow them to cool on the baking sheet for 10 minutes before removing from the pan to finishing cooling on a rack.
  • Author: Carole Jones


  • Serving Size: 1 cookie
  • Calories: 421
  • Sugar: 22g
  • Sodium: 182mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 54mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


12 years ago

Those look so good I might just have to make them for breakfast!

Brenda Elton
12 years ago

At this size, how many do you get per batch?

11 years ago

I have a bag of mini m&m’s in my pantry and I am making these babies tonight!

11 years ago

These came out great! Thanks : )

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2 years ago

This recipe is the way it’s supposed to be. You mix the stuff in the saucepan so you’re not getting out the mixer or using a different bowl these were perfect I love them I make them all the time

2 years ago

I also meant to add that I do use ice cream scoop to make sure each cookie is the exact same size it’s perfect

2 years ago

Thanks for coming back and leaving your review Wendy! It helps so much 🙂

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