M&M Chocolate Chip Cookies
These soft and chewy M&M chocolate chip cookies are filled with mini M&Ms and chocolate chips. With just 10 ingredients and one bowl, they’re super easy to make!
Equipment
Ingredients
- 12 tablespoons unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teapsoons vanilla extract
- 2 cups all-purpose flour *see notes for measuring flour*
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup mini m&ms plus extra for the tops
- 3/4 cup mini semi-sweet chocolate chips plus extra for the tops
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Cream the softened butter, light brown sugar, and granulated sugar together for 3 minutes until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until just combined.
- Mix in the flour, salt, baking soda, and baking powder until almost combined and there are still some dry flour streaks. Then fold in the chocolate chips and M&Ms.
- Scoop the dough into 2 tablespoons balls and place them on the prepared baking sheet. For cookies that bake evenly, roll each one between your palms until round. Then press more M&Ms and chocolate chips to the tops of each cookie dough ball.
- Chill the tray of cookie dough balls in the freezer for 3 hours minimum, overnight is best for the best flavor and texture.
- Then preheat the oven to 350 F/180 C. Bake the cookies spaced 2-3 inches apart on a parchment-lined baking tray for 10-12 minutes, or until the edges are light golden brown.
- Let the tray cool on a wire cooling rack before removing them, then enjoy!
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
For large, bakery-style cookies, use a 3 tablespoon cookie scoop and add 1-3 minutes to the bake time.
Storage: Store leftover cookies in an airtight container for 3-4 days at room temperature. You can freeze the cookie dough balls in an airtight container or freezer bag for up to 3 months!
Change up the M&M colors. Think shades of pink for Valentines Day, red and green for Christmas, or sports team colors for game night!
