Chocolate Chip M&M Cookies
Chewy Chocolate Chip M&M Cookies are a classic for a reason—they’re just irresistible! These cookies are soft and chewy, with mini AND regular M&Ms, plus chocolate chips in every bite. My favorite way to make them!
While there are many M&M cookie recipes in this world, I’ll have you know that these chocolate chip M&M cookies aren’t like the others. While they have the chewy, buttery brown sugar cookie base you expect from any respectable M&M cookie, they are absolutely over-loaded with chocolate.
Basically, if you want the dough-to-chocolate ratio amped up to 11 on a scale of 1 to 10, these chocolate chip M&M cookies are for you. They are packed to the brim with chocolate—you physically cannot add any more chocolate! Each bite is filled with regular M&Ms, mini M&Ms, and dark chocolate chips, so you also get milk chocolate and dark chocolate in this recipe.
I might be biased, but these are definitely the best M&M cookies you’ll ever have.
Ingredients for Chocolate Chip M&M Cookies
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- All-Purpose Flour – Lightly spoon this into the measuring cups, then use a butter knife to level the top.
- Baking Soda – For rise.
- Cornstarch – This keeps the cookies from spreading on the pan.
- Salt – A flavor enhancer and a balance to all that chocolate.
- Unsalted Butter – Let this soften to room temperature so it’s easy to cream with the sugars.
- Sugar – You’ll need dark brown sugar and white granulated sugar.
- Eggs – Let these come to room temperature with the butter.
- Vanilla Extract – Use pure vanilla extract, not imitation, for the best flavor.
- Dark Chocolate Chips – You could also use semisweet or chop a chocolate bar instead of using chips.
- M&Ms – Mini and regular-size milk chocolate M&Ms.
How to Make Chocolate Chip M&M Cookies
This is just an overview of the steps for making M&M cookies. The printable recipe card below has complete instructions!
- Mix the dry ingredients. Whisk the flour, baking soda, cornstarch and salt in a mixing bowl.
- Cream the butter and sugar. Use the paddle attachment on a stand mixer to beat the butter and sugars until fluffy.
- Finish the wet ingredients. Beat in the eggs and vanilla on medium speed.
- Combine wet and dry. Add the dry ingredients to the stand mixer bowl and mix just until combined.
- Add the chocolate. Mix in the chocolate chips and M&Ms on low speed.
- Chill. Cover the mixing bowl and refrigerate for at least an hour.
- Prepare for baking. Preheat the oven to 350ºF and line baking sheets with parchment paper. Portion the dough with a cookie dough scoop, then roll into balls. Set on the pan and press a few M&Ms into the top, if desired.
- Bake. Bake at 350ºF for 11 minutes, or until edges are set. (They’ll still be soft in the centers, but these will set as they cool.)
- Cool. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to finish cooling.
Variations
I love these chocolate chip M&M cookies as written, but if you want to switch things up, here are some ideas:
- Use light brown sugar. You can substitute the dark brown sugar with the same amount of light brown sugar.
- Make them all M&M. The chocolate chips can be left out for traditional M&M cookies. Just add 1/2 cup more of M&Ms.
- Switch up the M&Ms. You can use all mini M&Ms if you prefer, or all regular size. You can also try a different M&M variety, like peanut.
Tips for Making M&M Cookies
It’s easy to make these chocolate chip M&M cookies, but here are a few additional tips to make sure they turn out perfect.
- Don’t skip chilling the dough. This keeps the cookies from spreading too much in the oven, which is important when your cookies are jam-packed with mix-ins like these. You’ll get thick, soft cookies by chilling the dough before baking!
- Soften the dough if needed. If you end up chilling the dough for more than an hour, it will harden a bit in the fridge. Let it sit at room temperature for 20 minutes to soften up before you start scooping.
- Use a cookie dough scoop. I use a medium-size scoop for this recipe. While it’s not essential, I like using a cookie scoop because it helps make the cookies uniform in size, which looks better on a tray and ensures that all the cookies are done baking at the same time.
- Adjust the texture. As written, this recipe yields soft-baked cookies. If you like yours crispier, bake them for 13 to 15 minutes.
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I love this cookie dough scoop set for a variety of cookie sizes. I also use them for scooping ice cream, whipped cream, mashed potatoes and rice. A bargain, budget-friendly price for this set.
How to Store M&M Cookies
Let these chocolate chip M&M cookies cool completely, then transfer them to an airtight container and store at room temperature for up to 5 days. You can also freeze these cookies for up to 3 months and thaw them at room temperature or in the microwave.
Another option is to freeze the cookie dough. Roll it into balls, place it on a parchment-lined pan, and freeze until the dough balls are solid. Then transfer them to an airtight container or freezer bag and freeze for up to 3 months. You can bake directly from frozen, adding a minute or two more to the baking time.
More Cookie Recipes
- Double Chocolate Chip Cookies
- Neiman Marcus Chocolate Chip Cookies
- Lemon Cookies
- Shortbread Cookies
- Cream Cheese Sugar Cookies
- No Bake Haystack Cookies
- Mexican Wedding Cookies
- Molasses Cookies
- The Best Oatmeal Raisin Cookies
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Get the Recipe: Chocolate Chip M&M Cookies
Ingredients
- 2 ½ cups all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- 1 teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup dark brown sugar
- ½ cup white granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup dark chocolate chips, plus extra for garnish
- ½ cup chocolate m&ms, plus extra for garnish
- ½ cup mini chocolate m&ms, plus extra for garnish
Instructions
- In a mixing bowl, add the flour, baking soda, corn starch and salt and mix to combine then set aside.
- In the large bowl of a stand mixer fitted with the paddle attachment add the butter, brown sugar and white sugar. Beat on a medium speed until well combined and fluffy – about 3 minutes.3. Add the eggs and vanilla to the mixing bowl and beat again on a medium speed until well combined – about 1 minute. Stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl.
- Add the dry ingredients to the wet ingredients. With the mixer on its lowest speed mix until just combined.
- Add the chocolate chips and m&ms and with the mixer on its lowest speed mix until evenly distributed.
- Cover the mixing bowl with the plastic wrap and refrigerate for one hour (or up to two days).
- When you’re ready to bake the cookies, preheat the oven to 350ºF and line two cookie sheets with parchment paper.
- Use a medium cookie scoop to scoop out balls of chilled dough. Use your hands to roll the dough into balls then place them on the prepared cookie sheets leaving some space in-between. We like to press a few extra m&ms into the rolled out dough.
- Bake in the preheated oven for 11 minutes or until the edges appear set.
- Remove from the oven and leave to cool on the cookie sheets for 10 minutes before transferring to a wire rack. Scatter over some extra chocolate chips and m&ms while the cookies are still warm.
- Serve and enjoy!