M&M Chocolate Chip Cookies
These M&M chocolate chip cookies have crisp, buttery edges and soft, chewy centers, loaded with both M&M's and semi-sweet chocolate chips. No mixer required — just mix in a bowl, chill, and bake for the best chocolate chip M&M cookies!
Servings: 14
Ingredients
- 1/2 cup Butter (melted)
- 2/3 cup Brown Sugar
- 1/3 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 1/3 cups Flour (for a thicker cookie, use 1 1/2 cups of flour)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Semi-Sweet Chocolate Chips
- 3/4 to 1 cup Plain M&M's
Instructions
- Melt the butter. In a microwave-safe bowl, melt the butter in the microwave until fully melted.
- Add the brown sugar and granulated sugar to the melted butter. Whisk or stir vigorously until smooth and well combined.
- Add the egg and vanilla extract, whisking until the mixture is silky and slightly glossy.
- Add the flour, baking soda, and salt, stirring just until combined. Be careful not to overmix — stop as soon as you no longer see streaks of flour.
- Gently fold in the semi-sweet chocolate chips and M&M's, using more M&M's than chocolate chips for the best mix of texture and color.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes — this step is essential. If you have the time, chilling for 24–48 hours will give you even better flavor and texture, as the dough has more time to hydrate and develop.
- When you're ready to bake, preheat the oven to 350°F. Using a cookie scoop or spoon, portion the dough onto light-colored baking sheets (dark pans can cause the bottoms to overbake).
- Bake for 9-12 minutes, or until the cookies turn a light golden color. They'll look slightly underdone in the center — that's exactly what you want for a soft, chewy texture. Add a few extra M&M's to the top once you remove from the oven.
- Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Notes
Do I have to chill the cookie dough? Yes, at minimum for 30 minutes. Chilling firms up the butter so the cookies don't spread too thin, and it gives the flour time to hydrate, which improves both flavor and texture. Chilling longer (up to 24–48 hours) will give you even better results.
Can I use mini M&M's instead of regular? Yes, mini M&M's work well and distribute a little more evenly throughout the dough.
Why did my cookies turn out flat? This usually happens when the dough wasn't chilled long enough. Make sure to chill the dough for at least 30 minutes and measure your flour accurately. If you want a thicker cookie, use 1 1/2 cups of flour.
Can I double this recipe? Yes — simply double every ingredient, including the egg (you'll need 2 eggs for a doubled batch).
Do I need a mixer to make this recipe? No — that's one of the best things about this recipe. A stand or hand mixer isn't necessary, though you're welcome to use one on low speed if you prefer.
Nutrition
Calories: 259kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 191mg | Potassium: 71mg | Fiber: 1g | Sugar: 24g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
