Soft and Chewy M&M Cookies (No Eggs!)

These are egg-free M&M cookies made with melted butter and brown sugar.
The dough is chilled overnight, which is the key step that makes this recipe work without eggs.

Ingredients
½ cup (113 g) unsalted butter, melted and cooled
¾ cup (150 g) packed brown sugar
1½ cups (180 g) all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt (optional, but recommended)
½ to ⅔ cup mini M&M’s

Step 1: Mix the base

In a bowl, combine the melted butter and brown sugar.
Mix until smooth and glossy.
You don’t need a mixer - just make sure the sugar is fully dissolved into the butter.

Why this matters:
Brown sugar adds moisture and structure, which helps replace the egg.


Step 2: Add dry ingredients

Add the flour, baking powder, and salt.
Mix just until no dry flour remains.

The dough will look soft and slightly oily - this is exactly how it should look.

Important note:
We use baking powder, not baking soda.
There is no acidic ingredient in this dough, so baking soda would not work correctly.


Step 3: Fold in the M&M’s

Gently fold in the mini M&M’s.
Stop mixing as soon as they’re evenly distributed.

Overmixing at this stage will make the cookies dense.


Step 4: Chill the dough overnight (critical step)

Cover the dough tightly and place it in the refrigerator for at least 8 hours, preferably overnight.

Why overnight chilling works:
The flour fully hydrates
The butter solidifies
The cookies hold their shape without eggs
Flavor becomes deeper and more caramelized

Do not skip this step.

Step 5: Bake the cookies

The next day, preheat your oven to 350°F (175°C).

Remove the dough from the refrigerator.
Scoop the dough into balls and place them on a parchment-lined baking sheet, leaving space between each cookie.

Bake for 10–12 minutes, until:
the edges are set
the centers look slightly underbaked

Step 6: Cooling (final texture happens here)

Let the cookies cool on the baking sheet for 10 minutes before moving them.

They will finish setting as they cool, giving you:
crisp edges
soft, tender centers
a cookie that holds together without eggs

Final texture & taste

These cookies are:
slightly crisp on the outside
soft in the middle
rich in brown sugar flavor
stable, even without eggs

If you’ve ever wondered whether cookies can work without eggs - this recipe proves they can.