Please note: This is not a Bakeshop Collection recipe. It was only temporary as a bakeshop member perk for a limited time.
Looking for that nostalgic M&M cookie that’s soft, chewy, and loaded with colorful candy? This recipe was crafted to recreate a buttery, chewy, and perfectly sweet, with a subtle oat flavor reminiscent of Great American Cookies and a texture similar to Chips Ahoy! Chewy (but better).
Full bakery-style M&M cookie recipe with both metric and U.S. volume measurements (volume is included as a courtesy)
Clear step-by-step mixing, portioning, and baking instructions for both convection and conventional ovens
Chilling and storage guidance (no chill, 24-hour, and up to 72-hour options)
Notes on texture development and doneness cues
Ingredient explanations and substitution guidance if you don’t use professional bakery ingredients
Troubleshooting tips to help you get the same chewy, soft, nostalgic texture every time
Cottage bakers and bakeries looking for a soft-baked cookie that stays fresh and chewy for days
Anyone who wants a mall-cookie style M&M cookie with professional texture
Recipe developers who want a flexible base that can be adapted with different flavors or inclusions
This recipe uses professional bakery ingredients including dextrose, invert sugar (or trimoline), nonfat dry milk powder, and oat flour to achieve a soft chew and extended shelf life. Substitution notes are included in the recipe file if you’d like to bake without these specialty ingredients. Bakers may also choose to add flavor extracts or emulsions to personalize the flavor profile.
This recipe is a proprietary formula and is not part of the Bakeshop Collection.
Digital product only — no physical item will be shipped.
Due to the nature of digital files, all sales are final and non-refundable.
By purchasing, you agree not to resell, redistribute, or share this recipe file publicly in any form. You are welcome to use it to produce baked goods for your business.
Baker’s Note:
This M&M cookie recipe was developed to be soft and chewy with a clean candy-forward sweetness and subtle oat undertone. Expect a texture closer to Chips Ahoy Chewy, with a more balanced, buttery bakery finish. It can be baked without chilling for a thinner cookie or chilled up to 72 hours for a thicker, deeper flavor. The sugar system (dextrose and invert sugar) helps the cookies stay soft for several days, making this a reliable and professional addition to any cookie lineup.
This formula is also intentionally adaptable — you can use standard sugars, swap flours, or add your own flavor emulsions to customize the profile while keeping the core structure intact. This not for you if you are looking for a crunchy or crispy cookie. These are meant to have a classic thickness, not thin, or very thick at all.
Please note: This is not a Bakeshop Collection recipe. It was only temporary as a bakeshop member perk for a limited time.
Looking for that nostalgic M&M cookie that’s soft, chewy, and loaded with colorful candy? This recipe was crafted to recreate a buttery, chewy, and perfectly sweet, with a subtle oat flavor reminiscent of Great American Cookies and a texture similar to Chips Ahoy! Chewy (but better).
Full bakery-style M&M cookie recipe with both metric and U.S. volume measurements (volume is included as a courtesy)
Clear step-by-step mixing, portioning, and baking instructions for both convection and conventional ovens
Chilling and storage guidance (no chill, 24-hour, and up to 72-hour options)
Notes on texture development and doneness cues
Ingredient explanations and substitution guidance if you don’t use professional bakery ingredients
Troubleshooting tips to help you get the same chewy, soft, nostalgic texture every time
Cottage bakers and bakeries looking for a soft-baked cookie that stays fresh and chewy for days
Anyone who wants a mall-cookie style M&M cookie with professional texture
Recipe developers who want a flexible base that can be adapted with different flavors or inclusions
This recipe uses professional bakery ingredients including dextrose, invert sugar (or trimoline), nonfat dry milk powder, and oat flour to achieve a soft chew and extended shelf life. Substitution notes are included in the recipe file if you’d like to bake without these specialty ingredients. Bakers may also choose to add flavor extracts or emulsions to personalize the flavor profile.
This recipe is a proprietary formula and is not part of the Bakeshop Collection.
Digital product only — no physical item will be shipped.
Due to the nature of digital files, all sales are final and non-refundable.
By purchasing, you agree not to resell, redistribute, or share this recipe file publicly in any form. You are welcome to use it to produce baked goods for your business.
Baker’s Note:
This M&M cookie recipe was developed to be soft and chewy with a clean candy-forward sweetness and subtle oat undertone. Expect a texture closer to Chips Ahoy Chewy, with a more balanced, buttery bakery finish. It can be baked without chilling for a thinner cookie or chilled up to 72 hours for a thicker, deeper flavor. The sugar system (dextrose and invert sugar) helps the cookies stay soft for several days, making this a reliable and professional addition to any cookie lineup.
This formula is also intentionally adaptable — you can use standard sugars, swap flours, or add your own flavor emulsions to customize the profile while keeping the core structure intact. This not for you if you are looking for a crunchy or crispy cookie. These are meant to have a classic thickness, not thin, or very thick at all.
