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!
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I love putting twists on classic chocolate chip cookie recipes, and in this case that included adding a ton of mini M&M's!
These chocolate chip M&M cookies are packed with chocolate and even have a nice little crunch from the M&Ms.
This recipe is the best because you use pantry ingredients, they're SO easy to make, and everyone LOVES them!!
why these are the best chocolate chip m&m cookies
- Super soft and chewy bakery-style cookies
- Packed full of mini chocolate chips and mini M&Ms
- A really easy recipe that uses pantry staples!
- They turn out perfect every single time!
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
Before you start: Preheat the oven to 350 F/180 C.
Step 1: In a mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar until fluffy, about 1 minute.
Step 2: Mix in the egg, egg yolk, and vanilla extract until completely combined, scraping down the bowl as necessary.
Step 3: Fold in the all-purpose flour, salt, and baking soda, then add the M&Ms and chocolate chips. Fold until just combined and there are no more dry flour pockets.
Step 4: Scoop with a large scoop, about 3 tablespoons of dough, and place them on a lined baking tray. Chill the dough in the fridge for 45-60 minutes or in the freezer for 15-20 minutes, or until completely solid.
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 cookie 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!
faq's
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.
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Recipe 📖
Chocolate Chip M&M Cookies
Equipment
- large cookie scoop 3 tablespoons
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 fridge for 45-60 minutes or in the freezer for 15-20 minutes, or until completely solid.
- 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.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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!