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Home » Recipes » Cookie Recipes

Chocolate Chip M&M Cookies

Published: May 19, 2022 Modified: May 19, 2022 by Cambrea Gordon. This post may contain affiliate links.

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chocolate chip m&m cookie pin for pinterest.
chocolate chip m&m cookie pin for pinterest.

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.

chocolate chip m&m cookies on parchment paper.

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.

Jump to:
  • why this recipe is the best
  • ingredient notes
  • recipe instructions
  • expert baking tips
  • storage & freezing
  • faq's
  • more cookie recipes to try
  • Recipe 📖
  • Reviews
an m&m cookie on a piece of parchment paper with a bite taken out of it.

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!

ingredients needed to make the recipes in bowls.
  • 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.
chocolate chip m&m cookies on a piece of parchment paper.

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.

a collage of the methods for making the m&m cookies.

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!
mini m&m cookie on parchment.

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!

faq's

Can the cookies be frozen?

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.

Do I have to chill the dough?

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.

How should I store the baked cookies?

Once cool, store them in a bag or sealed container and keep them at room temperature for 2-3 days.

Can I use regular-sized chocolate chips and M&Ms?

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

  • Cookie Dough Crunch Bars
  • Birthday Cake Cookies
  • Espresso Chocolate Chip Cookies
  • Pop Tart Cookie Bars

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 mm cookies topped with mini mms.
5 from 8 votes
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Chocolate Chip M&M Cookies

These bakery-style chocolate chip m&m cookies are brimming with mini M&Ms and mini chocolate chips! Super soft and chewy with perfectly crisp edges, these cookies are so easy to make and turn out perfect every time!
Servings 16 large cookies
Prep 30 mins
Cook 13 mins
Total 43 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

  • large cookie scoop 3 tablespoons
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

  • 12 tablespoon unsalted butter room temperature
  • ½ cup granulated sugar
  • ⅔ 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
  • ⅓ 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

Step by step process photos are provided above, in the body of this post.
  • 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.
 
Storage & freezing: You can freeze both the scooped dough and the baked cookies! Store the dough balls in a freezer bag or sealed container for 1 month. The baked cookies will last for 1-2 weeks in the freezer.
Serving: 1serving | Calories: 229kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 153mg | Potassium: 83mg | Fiber: 1g | Sugar: 22g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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  • Soft Iced Oatmeal Cookies
  • Shortbread Linzer Cookies with Raspberry Jam
  • Chocolate Thumbprint Cookies

Reader Interactions

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    Recipe Rating




  1. gaby says

    October 26, 2022 at 8:08 am

    hi haven’t tried this recipe since i’m stuck on using liquid or dry measuring cups for the butter

    Reply
    • Cambrea Gordon says

      October 26, 2022 at 11:21 am

      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!

      Reply
  2. Laura says

    September 29, 2022 at 9:55 am

    5 stars
    Just made these cookies and the are awesome! Perfect recipe!

    Reply
  3. Courtney B. says

    August 18, 2022 at 5:35 pm

    5 stars
    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.

    Reply
    • Cambrea Gordon says

      August 23, 2022 at 1:16 pm

      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.

      Reply
  4. Vidya Narayan says

    July 12, 2022 at 5:32 am

    5 stars
    Absolutely delicious! We loved it! I had to try this as soon as I saw M&M's.

    Reply
    • Cambrea Gordon says

      July 12, 2022 at 7:54 pm

      Woo! Thanks so much Vidya!

      Reply
  5. Irena says

    July 12, 2022 at 1:07 am

    5 stars
    First of all, a great cookie recipe in general. The M&Ms add a special touch, kids love it!

    Reply
    • Cambrea Gordon says

      July 12, 2022 at 7:55 pm

      Aw I'm so glad to hear that! Thanks Irena!

      Reply
  6. Caroline says

    July 12, 2022 at 12:51 am

    5 stars
    Oh yum, such a wonderful treat! Big hit with the kids.

    Reply
  7. Angela says

    July 12, 2022 at 12:20 am

    5 stars
    What a delicious cookie recipe! The combo of chocolate chips and M&M's is perfection. Thanks for the great treat!

    Reply
    • Cambrea Gordon says

      July 12, 2022 at 12:25 am

      Thanks Angela! Glad you enjoyed them!

      Reply
  8. mahsa says

    June 19, 2022 at 2:33 pm

    Hello, can kosher salt be replaced with ordinary salt? Thank you

    Reply
    • Cambrea Gordon says

      June 19, 2022 at 7:19 pm

      Hi Mahsa! You can definitely use ordinary salt instead 🙂

      Reply
  9. Stephanie says

    May 27, 2022 at 8:40 pm

    5 stars
    Okay these might be my new favorite cookie recipe!!! AMAZING!

    Reply

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Hi, I'm Cambrea, a professionally trained pastry chef turned food blogger! Here at Cambrea Bakes, you'll find fun modern twists on classic dessert recipes that are perfect for any occasion.

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