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Energy-dense sweet dough high in sugar and fat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of M&M's cookie dough (35 g) has 165 calories. That works out to 470 calories per 100 g. It contains 21.3 g of carbs, 1.8 g of protein, 8 g of fat and 0.6 g of fiber. Its 0.1 mg of B2 covers 6% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 tablespoon (medium) · 35 g
165
KCAL / 35G
Carbs
21.3g
· 8% DV
Protein
1.8g
· 4% DV
Fat
8g
· 10% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 4% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 8 g | 10% |
| Saturated fat | 3.57 g | 18% |
| Trans fat | 0.07 g | |
| Sodium | 112 mg | 5% |
| Total carbohydrate | 21.3 g | 8% |
| Fiber | 0.6 g | 2% |
| Protein | 1.8 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 35 g | 165 kcal |
| 1 tablespoon (small) | 18 g | 85 kcal |
| 1 ounce (small) | 28 g | 132 kcal |
| 1 piece (medium) | 45 g | 212 kcal |
| 3 tablespoon (large) | 53 g | 249 kcal |
| 2 piece (double) | 90 g | 423 kcal |
| 100 g | 100 g | 470 kcal |
| ½ cup (medium) | 120 g | 564 kcal |
| 1 cup (large) | 240 g | 1128 kcal |
Calculated from 470 calories per 100 g.
No, not if it is ordinary baking dough: raw eggs and untreated flour can carry harmful germs. For a no-bake version, use a recipe specifically made for eating raw, with heat-treated flour and no raw egg.
M&M's cookie dough is made by mixing M&M's into a cookie base usually made with flour, butter, sugar, egg, and vanilla. Fold the candies in at the end to keep them whole and reduce color streaks in the dough.
Yes, M&M's cookie dough is usually baked into cookies. Leave space between portions on the baking sheet, since the dough spreads, and follow the recipe’s bake time so the edges set while the centers stay tender.
Cookies made from M&M's cookie dough often spread when the butter is too soft, the dough is warm, or the baking sheet is still hot. Chill the dough before baking and place each batch on a cool sheet.
The candy shells on M&M's usually help them keep their shape in M&M's cookie dough, although the chocolate inside softens. Pressing a few extra candies onto the cookies after baking also keeps their colors easy to see.
Yes, M&M's cookie dough freezes well. Portion it before freezing in an airtight container; thaw the portions in the refrigerator before baking, or allow extra baking time if you bake them from frozen.
Keep M&M's cookie dough covered in the refrigerator and bake dough containing raw egg within a few days. Store baked cookies in an airtight container once they have cooled completely.
Classic milk-chocolate M&M's are the usual choice for M&M's cookie dough, but other varieties can work too. Chop larger candies so they distribute more evenly and are easier to bite into in the finished cookies.
Yes, you can bake M&M's cookie dough in an air fryer in small batches. Use a suitable lined pan, leave room for spreading, and check early because air fryers vary and the cookies may bake faster than in an oven.
Cookies made from M&M's cookie dough can turn hard if they bake too long or the dough contains too much flour. Take them out when the edges are set but the centers still look slightly soft; they firm up as they cool.
Vitamins
B2
0.08mg · 6% DV
B1
0.06mg · 5% DV
Vitamin A
42µg · 5% DV
Biotin
1.4µg · 5% DV
Minerals
Selenium
3.15µg · 6% DV
Sodium
112mg · 5% DV
Phosphorus
33mg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
63mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 2 tablespoon (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
M&M's cookie dough is a sweet cookie mixture studded with colourful M&M's candies, in the style of American chocolate-chip cookies. It is generally portioned and baked into cookies; homemade versions use familiar baking ingredients such as flour, butter and sugar.
Baked, the edges turn lightly crisp while the middle stays soft, with crunchy candy pieces throughout. Serve the cookies with coffee or tea, or pack a few as an occasional lunchbox treat. The dough is energy-dense and high in sugar and fat: it provides 470 calories per 100 g. For a less rich serving, make smaller cookies and pair them with fresh fruit.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.57g
MONOUNSATURATED
2.83g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 84:1
Above the ideal 4:1 (84:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.