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chocolate chip m&m cookie on parchment.
5 from 6 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



  • 12 tablespoon unsalted butter room temperature
  • ½ cup granulated sugar
  • 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
  • cup mini m&ms plus extra for the tops
  • ¾ cup mini semi sweet chocolate chips plus extra for the tops


  • 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!


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