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+ servings
mm cookies with chocolate chips on brown parchment paper.
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5 from 12 votes

M&M Chocolate Chip Cookies

M&M chocolate chip cookies are soft and chewy cookies packed with mini M&Ms and mini chocolate chips. They're so easy to make in one bowl with just 10 ingredients!

Ingredients

  • 12 tablespoon unsalted butter room temperature
  • 1 cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour *see notes for measuring flour*
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • cup mini m&ms plus extra for the tops
  • ¾ 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!*
Don't skip the chilling time! While many recipes require zero chilling time, this step is important for flavor development, texture improvement, and reduced spreading. All of these contribute to a cookie that is tender and well-rounded in flavor!
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!