Chocolate Chip M&M Cookies
This M&M Cookie Recipe requires zero chill time and yields BIG and chewy bakery-style cookies with slightly crispy edges loaded with the ultimate combo of chocolate chips and m&m candies!
I’ve tried a lot of M&M Cookies in my life and they were never my favorite until I decided to make my own. This recipe is hands down the best because it checks all the boxes of what I think is a PERFECT M&M Cookie!
- Brown Sugar Dough
- Chewy and Soft (without being greasy)
- Big (the M&M’s should be an addition, not the main event)
- Mix of chocolate chips and M&M’s for the best of both worlds.
This M&M Cookie Recipe also requires ZERO chilling and still yields big, flavorful, and chewy cookies that are slightly crisp around the edges!
The Chewiest M & M Cookies
I personally like my m&m cookies to have a good amount of chew to them to balance the hardness of the candy. And there are a couple of key ingredients that make this the BEST M&M Chocolate Chip Cookie Recipe.
This chewiness is achieved by using bread flour instead of all-purpose flour as well as the addition of cornstarch. The other key to making the chewiest cookies is using more light brown sugar than granulated sugar in the recipe.
- If you want to make them a little extra chewy and enhance the vanilla flavor, use a 3.5-ounce box of powdered pudding mix in place of the cornstarch in this recipe.
- If you want to make smaller cookies using a medium cookie scoop, I recommend using mini M&M’s and chocolate chips.
M&M Cookies Recipe ingredients
- unsalted butter
- granulated sugar
- light brown sugar
- large eggs
- vanilla extract
- bread flour
- cornstarch
- salt
- baking soda
- M&Ms
- chocolate chips
How To Make Chocolate Chip M&M Cookies
Start with a large cookie scoop (4 tablespoons or 1/4 cup) to portion out the cookie dough balls, ensuring that each cookie is about the same size. You can also use a kitchen scale to weigh the dough out and roll the cookies into a ball.
But to make absolutely perfectly round cookies, use a round cookie or biscuit cutter that’s larger than the cookies themselves, and right after they come out of the oven, swirl them around inside it to round the edges. Check out this video of me doing it so you can see what I mean.
Tips For Making This M&M Cookies Recipe
- Use a stand mixer – this recipe yields a large amount of thick dough, so you really need a stand mixer for the best results. Use a flour shield with it if you have one!
- Use parchment paper – this will help prevent the cookies from sticking to the baking sheet.
- Room temperature ingredients – It’s really important that your butter is soft and your eggs are at room temperature for this recipe.
- Extra for topping – Gently press additional M&Ms and chocolate chips into the tops of the mounds of dough before baking to create a more finished look.
Storing M&M Chocolate Chip Cookies
I would recommend storing these in an airtight container at room temperature for up to 4 days.
Can You Freeze M and M Cookies?
Yes, you can freeze the dough before baking or freeze the fully baked cookies. I recommend portioning out the dough while it’s soft and before freezing. You can freeze the dough and cookies for up to 3 months in a freezer bag – remove any excess air.
M and M Cookie Recipe FAQs
Here are a few reasons you cookies might turn out flat:
– expired baking soda (the most likely culprit!)
– butter too warm (make sure it’s softened and not melted)
– oven too hot (have you calibrated it recently?)
This is really due to the M&M’s themselves and the dye that is used to color the candy. This is why we mix at low speed and add them last to reduce the risk of bleeding.
They have a candy coating that helps them hold their shape. The chocolate inside will get warm and melty but will reharden as the cookies cool.
The CDC recommends that children and adults refrain from ingested raw cookie dough which contains raw flour and eggs which can contain bacteria that can make you very sick.
More Delicious Cookie Recipes – Triple Chocolate Chip Cookies | Oreo Chocolate Chip Cookies | Reese’s Peanut Butter Cookies | Brown Butter Pecan Chocolate Chip Cookies | Buckeye Cookies
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M&M Chocolate Chip Cookies
Equipment
- Stand mixer
- Measuring Cups
- Measuring spoons
- Large cookie scoop
- Parchment paper
- Spatula
- Wire rack
Ingredients
- 1½ cups unsalted butter softened
- 1 cup granulated sugar
- 1½ cups light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 cups bread flour spooned and leveled
- 1 tablespoon cornstarch
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 1¼ cup M&Ms plus extra for topping before baking
- ¾ cup chocolate chips plus extra for topping before baking
Instructions
- Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachement, cream together the butter and sugar on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.1½ cups unsalted butter, 1 cup granulated sugar, 1½ cups light brown sugar
- Add the eggs to the butter mixture one at a time, mixing after each one just until the yolk is streaky throughout the dough. Add the vanilla extract and mix just until incorporated.2 large eggs, 1 teaspoon vanilla extract
- In a medium mixing bowl, whisk together the flour, cornstarch, salt, and baking soda. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.4 cups bread flour, 1 tablespoon cornstarch, 1½ teaspoons salt, 1 teaspoon baking soda
- Add the M&Ms and chocolate chips and mix at low speed just until combined, be careful not to overmix or to mix at too high a speed or the M&Ms may crack. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated.¾ cup chocolate chips, 1¼ cup M&Ms
- Use a large cookie scoop to portion out the dough on the prepared baking sheets, leaving 4 inches between each (about 6 to 8 cookies will fit on a standard cookie sheet). Gently press extra chocolate chips and M&Ms into the tops of the cookies.
- Bake the cookies one cookie sheet at a time for 8 to 10 minutes, or until the edges are just turning light brown, the centers should still be soft and look underdone. Remove from the oven and allow them to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely. Then transfer the cooled cookies to parchment paper.
Notes
- This recipe will require 4 batches, I recommend using two cookie sheets so that you can keep things moving since the cookies need to cool on the cookie sheet.
- Bread flour gives these cookies a chewier texture which is what I like in M&M cookies, however, all-purpose flour can be used instead if desired.
- Do not omit the cornstarch, it is key for the soft and chewy texture.
- If you want to make them a little extra chewy and enhance the vanilla flavor, use a 3.5-ounce box of powdered pudding mix in place of the cornstarch in this recipe.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you’ll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won’t be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.
- A large cookie scoop is about 1/4 cup, so you can use a measuring cup to portion out the dough if you don’t have a scoop.
- Make sure to let the cookies cool on the baking sheet for at least 5 minutes before transferring otherwise they will be too soft and won’t transfer well.
Nutrition
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I’ve been trying different cookie recipes and this one is totally the best! So chewy and perfect.
So glad you enjoyed it, Natasha, we love it too!
These were fabulous!!! So good, my kids ate them up! Thanks for a wonderful recipe 🙂
Thanks a lot for this great chewy mm cookies recipe! Super soft and enjoyable to eat! Loved this, will have this again! Highly recommended!
So glad you enjoyed them! We love how soft they are too!