This M&M Cookie Recipe requires zero chill time and yields BIG and chewy cookies with slightly crispy edges loaded with both chocolate chips and m&m candies!
Classic Chocolate Chip Cookies get an extra bit of sweetness in this M&M Cookie Recipe that requires ZERO chilling, yields big delicious cookies, and make a great addition to any cookie jar!
When it comes to cookies, you can get a wide range of flavors and textures, but in my opinion, there’s no place for crispy M&M cookies – they NEED to be soft and chewy. But a slight crisp around the edge makes them perfect!
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.
Tips for Making This M&M Cookie 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.
If you want to make smaller cookies using a medium cookie scoop, I recommend using mini m&m’s and chocolate chips.
Can You Freeze M&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&M Chocolate Chip Cookie Storage:
I would recommend storing these in an airtight container at room temperature for up to 4 days.
How To Make Perfectly Round Cookies
Start with a large cookie scoop (4 tablespoons or 1/4 cup) to portion out the cookie dough balls, this will ensure 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 my doing it, so you can see what I mean.
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
M&M Chocolate Chip Cookies
- Stand mixer
- Measuring Cups
- Measuring spoons
- Large cookie scoop
- 2 Cookie sheets
- Parchment paper
- Wire rack
- 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
- 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.
- 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.