Sourdough M&M Cookies With Discard

Name: Sourdough M&M Cookies
Prep time: 10 min
Cook time: 18 min
Ingredients: 1 cup unsalted butter softened; 1 cup brown sugar; ¾ cup white sugar; ½ cup sourdough starter (discard or active will work); 2 teaspoons vanilla extract; 2 large egg; 2 ¾ cup all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon salt; 12 oz M&Ms

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Sourdough M&M cookies are soft, chewy, buttery, and packed with colorful M&Ms in every bite. These easy sourdough discard cookies come together with simple ingredients and are the perfect treat when you’re craving a classic chocolate chip cookie with a fun twist.

Table of Contents

Up close picture of sourdough M&M Cookies stacked on a blue plate.

There are few things better than a warm, gooey cookie fresh from the oven, and these sourdough M&M cookies are one of my favorite versions. They’re soft and chewy in the middle, slightly crisp around the edges, and loaded with M&Ms.

I took my favorite browned butter sourdough chocolate chip cookie recipe and made one simple change. Instead of browning the butter, I use softened butter.

Then I swap the chocolate chips for M&Ms. The result is a really simple cookie that comes together quickly and is always a hit with my kids.

I love using sourdough discard in cookies (like these sourdough sugar cookies) because it adds a little extra flavor and is such an easy way to use up discard. You don’t need to plan ahead or wait for the dough to ferment. Just mix, scoop, bake, and enjoy!

Recipe At A Glance: Sourdough M&M Cookies

Why make this recipe: These sourdough M&M cookies are an easy way to use sourdough discard while making a classic family favorite. They’re perfect for lunchboxes, after school snacks, or whenever you need a warm chocolate chip cookie style treat.

Prep Time: 15 minutes
Bake Time: 10 to 12 minutes
Total Time: About 25 minutes
Servings: About 24 cookies
Cook Method: Baked on a cookie sheet
Flavor & Texture: Soft and chewy centers, slightly crisp edges, buttery with plenty of chocolatey M&Ms.
Difficulty: Easy. This is a simple cookie recipe that comes together quickly.

Why You’ll Love This Recipe

Easy to make: No complicated sourdough process or long fermentation required.

Soft and chewy: The cookies have those delicious soft centers with slightly crisp edges.

Kid approved: M&Ms make these cookies extra fun and colorful, and my kids are always excited when I make them.

Ingredients

Flour, butter, m&ms, sourdough starter and more on a marble countertop.

Butter: Use softened unsalted butter. This gives the cookies a soft, chewy texture and makes the dough easy to mix.

Sourdough discard: This is a great recipe for using up unfed sourdough discard. You don’t need an active starter or a long fermentation.

Brown sugar: Brown sugar helps give these cookies their soft, chewy texture and adds a little extra depth of flavor.

M&Ms: I use Trader Joe’s version of M&Ms, but you can easily switch these out for your favorite variety.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Modifications and Variations

You can have a lot of fun with these cookies depending on what you have on hand.

Use mini M&Ms for little bursts of chocolate throughout the cookies.
Try peanut butter M&Ms for a peanut butter chocolate combination.
Use seasonal M&Ms for holidays, birthdays, or special occasions.
You can also use a combination of M&Ms and chocolate chips if you really want to load these cookies up with chocolate.

How to Make Sourdough M&M Cookies

Creaming brown sugar, sugar, and butter together in a glass bowl.

Step 1: Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until light and creamy.

Sourdough starter, eggs, and vanilla added creamed butter and sugar in a glass bowl.

Step 2: Mix in the sourdough discard, egg, and vanilla extract until everything is well combined.

Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.

Dry ingredients added to wet ingredients in glass bowl.

Step 4: Slowly add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix the dough.

Step 5: Fold in the M&Ms, saving a few to press onto the tops of the cookies before baking.

scooped sourdough m&m cookies on parchment paper lined baking sheet.

Step 6: Use a cookie scoop to portion the dough onto a parchment lined baking sheet, leaving plenty of room between each cookie. Bake until the edges are lightly golden and the centers still look slightly soft. 16-18 minutes for large 3 oz cookies, and 10-12 minutes for more standard size cookies. Don’t overbake them. They will continue to set as they cool.

Step 7: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. If you want them to look extra pretty, press a few additional M&Ms into the tops while they’re still warm.

Amy’s Expert Tips

Don’t overbake the cookies. Take them out when the edges are set but the centers still look a little soft. This is the secret to keeping them chewy.

Use softened butter. You want the butter to be soft enough to cream with the sugar, but not melted.

Save a few M&Ms for the tops. Pressing a few extra M&Ms onto the cookies right when they come out of the oven makes them look bakery worthy.

Get perfectly round cookies. I like to use a large crumpet ring and swirl each cookie right after they come out of the oven.

Sourdough M&M Cookies FAQs

Can I use sourdough discard in these cookies?

Yes! This recipe is a great way to use unfed sourdough discard. You don’t need to feed your starter first or wait for the dough to ferment. But active starter will also work.

Do I need to refrigerate the cookie dough?

Not necessarily. These cookies can be baked right after mixing. If your dough feels particularly soft or your kitchen is warm, you can refrigerate it for 30 minutes before scooping and baking.

Can I long ferment these sourdough cookies?

Yes, if you want to long ferment the dough, cover it and refrigerate it for up to 3 days before baking. Let the dough sit at room temperature briefly if needed to make it easier to scoop.

Storage:

Store the cooled cookies in an airtight container at room temperature for about 3 to 4 days.

Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. You can also freeze scooped cookie dough and bake it from frozen, adding a few extra minutes to the baking time.