Epic Chewy m & m Chocolate Chip Cookies

Introduction

These cookies are the ultimate treat, achieving that perfect balance of chewy center and crisp edge. They’re loaded with pockets of melty chocolate and colorful, crunchy M&M’s in every bite. You’ll love how the simple trick of chilling the dough results in an incredibly rich, flavorful cookie.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (plus recommended chilling time)
• Servings: 36 cookies

Ingredients

• 1 cup 2 sticks, softened butter (the real deal, no substitutes)
• ⅔ cup white sugar (I use, organic all-natural cane sugar [¾ cup if not high altitude])
• ⅔ cup brown sugar (packed [¾ cup if not high altitude])
• 2 eggs
• 1 tsp vanilla
• 2 ½ cups flour [2 cups if not high altitude]
• 1 tsp baking soda
• 1 ¼ tsp salt
• 2 tsp water [omit (if not high altitude])
• 1 cup chocolate chips (use a good quality chocolate chip)
• ½ cup mini chocolate chips
• 1 cup seasonal M&M’s
• Flaky Sea Salt for sprinkling on top of baked cookies (optional I love Maldon Flaky Sea Salt)

Instructions

1. In a large bowl, use a mixer to cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy.
2. Beat in the eggs, one at a time, until fully incorporated. Then mix in the vanilla.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just combined.
5. If you are at high altitude, mix in the 2 teaspoons of water. If not, omit this step.
6. Using a spatula, gently fold in the chocolate chips, mini chocolate chips, and seasonal M&M’s until they are evenly distributed.
7. Cover the bowl and chill the dough in the refrigerator for at least 1-2 hours (or up to 48 hours) for best results.
8. When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
9. Scoop dough into 1.5-tablespoon sized balls and place them about 2 inches apart on the prepared baking sheets.
10. Bake for 9-11 minutes, or until the edges are golden brown but the centers still look slightly soft.
11. Remove from the oven and, if desired, immediately press a few extra M&M’s on top of each cookie for a bakery-style look.
12. While still warm, optionally sprinkle a tiny pinch of flaky sea salt over each cookie.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Skillet Cookie: Press all the dough into a well-seasoned cast iron skillet and bake at 350°F for 20-25 minutes for a giant, shareable cookie.
• Stuffed Cookie: Sandwich a scoop of vanilla ice cream between two cooled cookies for an epic ice cream sandwich.
• Cookie Cups: Press portions of dough into the cups of a muffin tin and bake for a thicker, cup-shaped cookie perfect for holding a scoop of ice cream.
• Mix-in Swap: Before baking, roll the chilled dough balls in a mix of coarse sugar and crushed M&M’s for an extra crunchy, glittery exterior.

Tips for Success

1. Butter Temperature: Your butter should be softened to room temperature—it should leave a slight indent when pressed but not be greasy or melted. This is key for proper creaming and texture.
2. Scoop Consistently: Use a cookie scoop or tablespoon measure to ensure all dough balls are the same size. This guarantees even baking.
3. Baking Time: For a chewier cookie, pull them out when the edges are set but the centers still look a little underdone. They will continue to set as they cool on the hot baking sheet.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or uncooked dough balls for up to 3 months. To reheat and restore that fresh-baked chewiness, warm a cookie in the microwave for 8-10 seconds or in a 300°F oven for 3-5 minutes.

FAQ

Can I skip chilling the dough?

While you can bake them immediately, the cookies will spread significantly more and be thinner and crispier. Chilling is highly recommended for the advertised thick, chewy texture.

What does “high altitude” mean for this recipe?

High altitude (generally above 3,000 feet) affects baking. The adjustments (more flour, less sugar, added water) help prevent excessive spreading and maintain structure. Use the bracketed amounts if you are *not* at high altitude.

My butter is too soft/melted. What should I do?

If your butter has melted, chill the mixed dough for a longer time (3-4 hours or overnight) to firm it up before scooping and baking.

Can I use regular M&M’s instead of seasonal ones?

Absolutely. Any variety of M&M’s (regular, mini, peanut, etc.) will work perfectly. The “seasonal” note just refers to the colorful look.

Why is there so much salt in the dough?

The 1 ¼ teaspoons of salt balances the sweetness and enhances all the chocolate flavors. Don’t reduce it. The optional flaky sea salt on top provides a final pop of flavor and texture.

Can I make the dough ahead of time?

Yes, the dough balls can be scooped, placed on a tray, frozen solid, and then stored in a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.