Introduction
These Chocolate Chip M&M Cookies are a celebration in cookie form, combining the timeless comfort of chocolate chip cookies with the vibrant, crunchy fun of M&M’s. The result is a perfectly soft and chewy cookie with pockets of melty chocolate and bursts of colorful candy in every bite. They’re guaranteed to be a hit with both kids and adults alike.
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 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears and a soft dough forms.
- Using a spatula or wooden spoon, fold in the chocolate chips and the 1 cup of M&M’s candies until they are evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra M&M’s on top of each dough ball for a festive look.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers look just set.
- Allow the cookies to 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 large, oven-safe skillet and bake until golden. Serve warm with ice cream for a shareable dessert.
- Ice Cream Sandwiches: Once cookies are completely cooled, place a scoop of vanilla ice cream between two cookies and gently press.
- Stuffed Cookies: Flatten a scoop of dough, place a small piece of your favorite chocolate bar in the center, then top with another scoop of dough, sealing the edges before baking.
- Brown Butter: For a nutty flavor, brown the butter before creaming it with the sugars. Let it cool slightly before proceeding.
Tips for Success
- Ensure your butter is *softened*, not melted, for the right cookie texture. It should leave a slight indent when pressed with your finger.
- Don’t overmix the dough once you add the dry ingredients. Overmixing can lead to tough cookies.
- Use a cookie scoop for consistently sized cookies, which ensures even baking.
- For chewier cookies, slightly underbake by a minute. The cookies will continue to set as they cool on the hot baking sheet.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds or in a 350°F oven for 3-5 minutes to restore that fresh-from-the-oven softness.
FAQ
Can I use salted butter?
Yes, you can. Simply omit the 1 teaspoon of salt called for in the recipe to avoid over-salting.
Why are my cookies spreading too much?
This is often due to butter that is too warm or melted. Ensure your butter is just softened. Also, make sure your baking soda is fresh and not expired.
Can I make the dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15-20 minutes before scooping and baking. Chilled dough often yields slightly thicker cookies.
Can I freeze the unbaked cookie dough?
Yes. Scoop the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
My M&M’s bled color or cracked in the oven. How can I prevent this?
This is common with some M&M’s. To minimize it, use the “minis” or try to press them into the dough balls just before baking rather than mixing them in. Some color transfer is normal.
What’s the secret to a soft and chewy cookie?
The combination of brown sugar and not overbaking is key. Brown sugar adds moisture. Remove the cookies from the oven when the edges are set but the centers still look slightly soft.