Chocolate Chip M&M Cookies

Introduction

These cookies combine two classic treats in one perfect bite. You get the melt-in-your-mouth texture of a chocolate chip cookie studded with the cheerful color and satisfying crunch of M&M’s. It’s a crowd-pleasing recipe that’s just as fun to make as it is to eat.

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

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Using a spatula or spoon, gently fold in the chocolate chips and the 1 cup of M&M’s candies.
6. Scoop dough into 1.5-tablespoon sized balls and place them on the prepared baking sheets, leaving about 2 inches between each. Press a few extra M&M’s candies onto the top of each dough ball for decoration.
7. Bake for 9-11 minutes, or until the edges are lightly golden and the centers look just set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

• Thicker Cookies: Chill the dough for at least 1 hour before baking for taller, thicker cookies.
• Giant Cookies: Use a 1/4 cup measure to scoop the dough, increasing the bake time by 2-3 minutes.
• Cookie Sandwiches: Once cooled, spread a little buttercream or a scoop of ice cream between two cookies.
• Brown Butter Version: Brown the butter before creaming it with the sugars for a deeper, nutty flavor.

Tips for Success

• Ensure your butter is softened, not melted, for the right cookie texture.
• Use a cookie scoop for evenly sized cookies that bake at the same rate.
• For chewier cookies, pull them out of the oven just as the edges set; for crispier ones, let them bake a minute longer.
• Space the dough balls well on the baking sheet to prevent the cookies from spreading into each other.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a fresh-from-the-oven experience, reheat a cookie in the microwave for 10-15 seconds.

FAQ

Can I use salted butter?

Yes, but omit the added 1 teaspoon of salt in the recipe to avoid over-salting.

Why are my cookies flat?

This is often caused by butter that was too soft or melted, or by over-creaming the butter and sugar. Ensure your butter is just softened and mix until combined, not whipped.

Can I freeze the cookie dough?

Absolutely. Scoop the dough balls onto a baking sheet, freeze solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.

My M&M’s are bleeding color. What happened?

This is normal for some M&M’s, especially in high heat. It doesn’t affect the taste.

Can I make these without a mixer?

Yes, use a sturdy spoon or spatula and some elbow grease to cream the butter and sugars thoroughly.

How do I get perfectly round cookies?

Right after removing the cookies from the oven, you can use a large round cookie cutter or a spoon to gently guide the edges into a more perfect circle.