Raspberry Scented M&M Cookies

These Raspberry Scented M&M Cookies are such delicious cookies with a hint of raspberry flavor! These beautiful cookies will make your whole house smell like fresh raspberries!

Raspberry Scented M&M Cookies

You know when I saw these fabulous Raspberry M&M’s from Target that I was going to create another fun cookie right? Well, that I did! I thought it would be so fun to start with a raspberry butter that brings a perfectly hint of raspberry to each cookie with those delicious Raspberry M&Ms on top! Wait until you try these M&Ms, they are incredible right out of the bag, so try to leave some for the cookies 🙂

Hope you enjoy!!

Here’s your line up!

How to Make The Best Raspberry Cookies

You’ll need just about 1/2 cup of red raspberries to puree.

There are a number of ways you can puree your raspberries. I chose to just place them in my blender with 1 tablespoon water and mix until well combined. I placed the blended berries over my fine strainer to drain the juice. Make sense?

You get this beautiful berry puree. Makes the cookies smell and taste fabulous!

Drizzle 3 tablespoons of your puree into your softened butter.


Raspberry butter in the works!

Ahhhhh, pink raspberry butter!

Add your sugars and mix, mix, mix!

Add 2 beautiful eggs to the mix.

A little splash of vanilla.

Time for the dry ingredients!

I took a moment to capture the flour on the beater. I’m a nerd.

Add your chips.

Give a little taste then press into your muffin top pan! Do you have a muffin top pan yet?! You need one! In all seriousness, they really make awesome cookies.

Oh how fabulous are these Raspberry M&M’s? They really are delicious.

Press the M&M’s into your cookies.

I love how nice and round the cookies turn out. They are perfect for packaging up too!

Serve with milk 🙂


Image of Raspberry Scented M&M Cookies

Raspberry Scented M&M Cookies

These Raspberry Scented M&M Cookies are such delicious cookies with a hint of raspberry flavor! These beautiful cookies will make your whole house smell like fresh raspberries!
Course: Dessert
Cuisine: American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 large cookies
Calories: 519kcal
Author: Jenny
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  • Oven


  • 1 cup unsalted butter softened
  • 3 tbsp raspberry puree
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup white chocolate chips
  • 1 cup chocolate chips
  • 1 bag raspberry chocolate M&Ms


  • Preheat oven to 350 degrees F. and lightly spray two 6 count Muffin Top Pans with cooking spray.
  • Place softened butter in bowl of stand or electric mixer. Place 1/2 cup raspberries into a blender with 1 tablespoon water and blend until well combined.
  • Pour mixture over a fine strainer sieve placed over a small bowl to retrieve just the raspberry juice. Pour 3 tablespoons of the strained raspberry juice into the butter and beat on high until combined and pink.
  • Add sugars and beat for 2 minutes, until light and fluffy. Add eggs and vanilla beating until well combined. Slowly add dry ingredients, white and chocolate chips, beating until just combined.
  • With a medium cookie scoop, add 2 heaping scoops of dough into each muffin top cup. Press to form around muffin top cup then top with 6 M&Ms pressing gently. 
  • Bake for 12-15 minutes, until edges become golden brown. Remove and let cool in pan for 10 minutes before removing. Remove from pans and serve.


Calories: 519kcal | Carbohydrates: 69g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 229mg | Potassium: 109mg | Fiber: 1g | Sugar: 44g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
Keywords: easy cookies, easy cookies recipe, homemade cookies, homemade cookies recipe, m and m cookies, m&m cookies recipe



Have a great day! Come back soon 🙂

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55 Responses
  1. Lauren

    I made these using 100% fruit spread (seedless blackberry because I couldn’t find rapsberry) and they were delicious! I’ll definitely be making them again! Thanks!

  2. Joey

    Hi! I really want to make these cookies for Valentine’s Day and wanted to scoop out the batter with an ice cream scoop and bake them on a cookie sheet instead of the muffin tin. Would I still bake them for the same amount of time?

  3. Anna

    I have made this NUMEROUS times and out of all the cookies I’ve made on this and other sites, this is the one my hubby can’t keep his hands off of. if they’re in the freezer, he doesn’t care, he eats it frozen!! I know this recipe by heart now.

  4. Karen MacDonald

    Found out I have a whoopie pie pan, not a muffin top but still can’t firgure out why they are green!

  5. Karen MacDonald

    I got a Wilton muffin top pan(12 cup) for Mothers Day and tried your cookies today. Mine overflowed the pan and are kind of green in color. Any ideas?

  6. Jennifer

    These look so great! Where did you find the raspberry M&Ms? I have not seen them in stores yet but would love to try this recipe.

  7. Stephanie @ Eat. Drink. Love.

    Ok, I did not know there were raspberry M&Ms!!! These sound wonderful! Love the fresh raspberry puree!

  8. Marily from CA

    Hi, Jenny
    As if the cookies and the butter weren’t beautiful enough, where did you get that darling mini cake stand?!

    1. Jenny

      Hi Marily, I found the cake stand at Harry and David believe it or not. I think it was only $10!

  9. Jen @ Jen's Favorite Cookies

    Beautiful! You could have stopped with just the raspberry butter and I would have been in love. We used to buy this raspberry honey butter for our scones, but haven’t for a while now. Now I have a couple reasons to buy some raspberries!

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