These chocolate chip M&M cookies are brimming with mini M&Ms and mini chocolate chips! Super soft and chewy with perfectly crisp edges, these bakery-style cookies are so easy to make and turn out perfect every time.
I love these chocolate chip M&M cookies!
They are packed full of mini chocolate chips and mini M&M's and are large bakery-style cookies.
This recipe is the best because you use pantry ingredients, they're super easy to make, and everyone LOVES them!
For more cookie recipes, try Molasses Chocolate Chip Cookies, Oreo Cheesecake Cookies, Olive Oil Chocolate Chip Cookies, and Espresso Chocolate Chip Cookies.
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why this recipe is the best
- Soft and chewy cookie: These are large, bakery-style cookies that are perfectly soft and chewy and stay that way for days!
- Mini m&m cookies: They are packed full of mini chocolate chips and mini M&Ms.
- Easy: These cookies are so easy to make with pantry staples, minimal prep time, and a quick chill time bake time. They are ready to eat in just one hour!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Mini M&Ms: Mini M&Ms are best because they are small enough that you get some in every single bite!
- Mini chocolate chips: I used mini semi-sweet chocolate chips for this recipe but you could also substitute dark chocolate. If you want really sweet cookies, milk chocolate chips are a great option.
- Brown sugar: Light brown sugar or dark brown sugar works well in this recipe.
recipe instructions
Here is how to make these mini m&m cookies! You will need a stand mixer or an electric hand mixer with a large bowl. Before you start: Preheat the oven to 350 F/180 C and line a large baking sheet with parchment paper.
STEP ONE: Cream the butter and sugar. In a mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar until fluffy, about 1 minute.
STEP TWO: Mix in the white ingredients. Mix in the egg, egg yolk, and vanilla extract until completely combined, scraping down the bowl as necessary.
STEP THREE: Fold in the dry ingredients. Fold in the all-purpose flour, salt, and baking soda, then add the mini M&Ms and mini chocolate chips. Fold until just combined and there are no more dry flour pockets.
STEP FOUR: Scoop and bake. Scoop with a large scoop, roughly 3 tablespoons of dough, and place them on the prepared baking tray. Chill the dough in the fridge for 45-60 minutes or in the freezer until completely solid (15-20 minutes).
Bake for 12-15 minutes, or until the edges are just golden brown and the middle is puffy. Right out of the oven, carefully press more M&Ms and chocolate chips onto the tops of each. Let them cool completely on a wire cooling rack then enjoy!
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Use a large cookie scoop: Using a large cookie scoop will make large bakery-style cookies.
- Underbake the cookies: Remove the cookies from the oven when the edges are just set and slightly brown with the centers still undercooked.
- Add extra toppings: Press more M&Ms and chocolate chips into each cookie right after baking!
storage & freezing
- Room temperature: Once baked, it's best to store them at room temperature. Store them in a sealed container, bag, or wrapped on a baking tray for 3-4 days.
- Freezing: It's best to freeze the raw dough only. Place the scoop dough balls on a lined baking tray and allow them to freeze solid, then transfer them to a freezer bag or sealed container. This way you can bake a single cookie at a time whenever you want one!
faqs
Yes! You can freeze both the baked cookies and the cookie dough. After scooping, let the dough balls freeze completely then transfer them to a freezer bag or container.
Yes, chilling time is important for thick cookies and the best flavor. For a quick chill time, freeze the scooped dough for 15-20 minutes or until the dough feels completely solid.
Once cool, store them in a bag or sealed container and keep them at room temperature for 2-3 days.
You can, although I don't recommend it. I found that using regular-sized ones doesn't allow the cookies to spread properly because there are so many in the dough.
more cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Chocolate Chip M&M Cookies
Equipment
- large cookie scoop 3 tablespoons
Ingredients
- 12 tablespoon unsalted butter room temperature
- ½ cup granulated sugar
- â…” cup light brown sugar packed
- 1 large whole egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- â…“ cup mini m&ms plus extra for the tops
- ¾ cup mini semi sweet chocolate chips plus extra for the tops
Instructions
- Cream the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 1 minute.12 tablespoon unsalted butter, ½ cup granulated sugar, ⅔ cup light brown sugar
- Mix in the egg, egg yolk, and vanilla extract until completely combined, scraping down the bowl as necessary.1 large whole egg, 1 large egg yolk, 2 teaspoon vanilla extract
- Fold in the flour, salt, and baking soda until almost combined, then add the mini m&m's and mini chocolate chips. Fold until just combined and there are no more dry flour pockets.1 ¾ cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, ⅓ cup mini m&ms, ¾ cup mini semi sweet chocolate chips
- Scoop the dough with a large cookie scoop, about 3 tablespoons of dough, and place them on a lined baking tray.
- Chill the dough in the freezer for 15-20 minutes, or until completely solid. Or chill them in the fridge for 45-50 minutes.
- Preheat the oven to 350 F/180 C.
- Bake the cookies spaced 2-3 inches apart for 12-15 minutes, or until the edges are just golden brown and the middle is puffy.
- As soon as they come out of the oven, carefully press more m&m's and chocolate chips onto the tops of each. Let them cool completely on a wire cooling rack then enjoy!
Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Use a large cookie scoop: Using a large cookie scoop will make large bakery-style cookies.
- Underbake the cookies: You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked.
- Add extra toppings after baking: Right after being pulled out of the oven, press more m&ms and chocolate chips into each cookie!
- Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally!
- Different scoop size: If you prefer a smaller cookie, note that the recipe yield and bake time will be different than what is noted.
- Can I use regular-sized M&Ms and chocolate chips? You can, although I don't recommend it. I found that using regular-sized ones doesn't allow the cookies to spread properly because there are so many in the dough.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
gaby says
hi haven’t tried this recipe since i’m stuck on using liquid or dry measuring cups for the butter
Cambrea Gordon says
You shouldn't need any measuring cups for the butter. There are lines on butter sticks indicating tablespoons. You will use 1 stick plus half a stick of butter which is 12 tablespoons!
Laura says
Just made these cookies and the are awesome! Perfect recipe!
Courtney B. says
Mini m&m's and chocolate chips? Knew I wanted to try these as soon as I saw the pic on IG. Easy recipe but cookies spread each time I baked them. I let them chill but not for 45-60 minutes. Trying again this weekend and will read and follow each step. I ate 2 right out of the oven and froze the rest for munchies during the week. Even out of the freezer they were still soft and very good. Adding the recipe to my favorites.
Cambrea Gordon says
Hi Courtney! So glad to hear you loved the cookies. They definitely need that full chill time in order to not spread so much! You can either chill them in the fridge for 45-60 minutes or you can chill them in the freezer until completely solid, which for me takes about 20-30 minutes.
Vidya Narayan says
Absolutely delicious! We loved it! I had to try this as soon as I saw M&M's.
Cambrea Gordon says
Woo! Thanks so much Vidya!
Irena says
First of all, a great cookie recipe in general. The M&Ms add a special touch, kids love it!
Cambrea Gordon says
Aw I'm so glad to hear that! Thanks Irena!
Caroline says
Oh yum, such a wonderful treat! Big hit with the kids.
Angela says
What a delicious cookie recipe! The combo of chocolate chips and M&M's is perfection. Thanks for the great treat!
Cambrea Gordon says
Thanks Angela! Glad you enjoyed them!
mahsa says
Hello, can kosher salt be replaced with ordinary salt? Thank you
Cambrea Gordon says
Hi Mahsa! You can definitely use ordinary salt instead 🙂
Stephanie says
Okay these might be my new favorite cookie recipe!!! AMAZING!