Chocolate Chip M&M Cookies

Introduction

These Chocolate Chip M&M Cookies are the ultimate celebration cookie, combining two beloved treats into one. You get the classic, buttery chew of a chocolate chip cookie packed with colorful, crunchy M&M’s in every bite. They’re perfect for parties, lunchboxes, or simply satisfying your sweet tooth.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36 cookies

Ingredients

1 cup unsalted butter (softened)
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
1 cup M&M’s candies (plus more for top of cookies)

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until fully incorporated. Then mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Using a spatula or wooden spoon, gently fold in the chocolate chips and the 1 cup of M&M’s candies until evenly distributed.
Scoop dough balls (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra M&M’s candies onto the top of each dough ball for a vibrant appearance.
Bake for 9-11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Jumbo Cookies: Use a 1/4 cup measure to scoop the dough and bake for 12-14 minutes.
Stuffed Cookies: Flatten a dough ball, place a large marshmallow or a small square of caramel in the center, and wrap another dough ball around it before baking.
Ice Cream Sandwiches: Once cooled, sandwich a scoop of vanilla ice cream between two cookies and roll the edges in mini M&M’s.
Skillet Cookie: Press all the dough into a greased 10-inch cast iron skillet, top with extra candies, and bake at 350°F for 20-25 minutes until golden.

Tips for Success

Ensure your butter is *softened* (cool to the touch but leaves a slight indent when pressed), not melted, for the perfect cookie texture.
Use a kitchen scale to measure your flour for accuracy (3 cups is 360 grams). If using cup measures, fluff the flour, spoon it into the cup, and level it off.
Don’t skip the step of chilling the dough if you have time—even 30 minutes in the refrigerator helps prevent overspreading.
For perfectly round cookies, use the “scoop and swoop” method: use a spoon to gently shape the warm cookies into circles right when they come out of the oven.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For a freshly-baked taste, reheat a cookie in the microwave for 8-10 seconds. Dough balls can be frozen on a sheet pan, then transferred to a freezer bag for up to 3 months; bake from frozen, adding 1-2 minutes to the bake time.

FAQ

Can I use salted butter?

Yes, simply omit the 1 teaspoon of salt called for in the recipe.

Why did my cookies spread too much?

This is often caused by butter that is too warm or melted. Make sure your butter is just softened. Also, check that your baking soda is fresh and your flour was measured correctly.

Can I chill the dough overnight?

Absolutely. Chilling the dough for up to 48 hours develops deeper flavor and results in a thicker, chewier cookie. Let it sit at room temperature for 15-20 minutes before scooping if it’s very hard.

My M&M’s bled color. What happened?

This can happen with certain types of M&M’s, especially in a moist dough. Using the “mini” variety or “mini baking bits” tends to bleed less. Placing them on top right before baking helps, too.

Can I make these without a mixer?

Yes, you can. Use a sturdy wooden spoon and some elbow grease to cream the butter and sugars thoroughly, which is key to the right texture.

How do I get soft, chewy cookies?

The key is to slightly underbake them. Remove the cookies from the oven when the edges are set but the centers still look soft and puffy. They will continue to set as they cool on the hot baking sheet.