Pidvz

M&M Chocolate Chip Cookies

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!

  • Prep20 min
  • Cook10 min
  • Total1 hr
  • Yield26 cookies
  • Calories324

Ingredients Steps Notes

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!

The Chewiest M & M Cookies

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!

Ingredients For M&M Cookies

  • 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

  1. Preheat the oven and line large baking sheets with parchment paper. Set the prepared baking sheets aside.
  2. Cream the butter and sugar together on medium speed in a large bowl or stand mixer fitted with a paddle attachment. Scrape the sides of the bowl down halfway through.
  3. Add the eggs to the butter mixture one at a time, mixing after each addition just until the yolk is streaky throughout the dough. Then pour in the vanilla extract and mix until just incorporated.
  4. Whisk flour, cornstarch, salt, and baking soda together in a separate bowl. Slowly add this dry mixture into the bowl of wet ingredients while the mixer is beating at low speed.
  5. Add the M&Ms and chocolate chips to the cookie dough and mix at low speed just until combined.
  6. Portion out the cookie dough onto the prepared baking sheet, leaving space between each mound. Gently press extra chocolate chips and M&Ms into the tops of the cookies.
  7. Bake the M&M Cookies one baking sheet at a time until the edges of the cookies begin to turn light brown with the centers still soft and looking slightly underdone.
  8. Remove the cookies from the oven and allow them to cool on the pan before transferring them to a wire rack to cool completely. Then transfer the cooled cookies to clean parchment paper.

How To Store M&M Chocolate Chip Cookies

To Enjoy Now: Store these homemade M&M Cookies in an airtight container at room temperature for up to 4 days.

To Freeze & Enjoy Later: You can freeze the cookie 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.

More Delicious Recipes

Steps

  1. Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  • Calories324
  • Carbs45g
  • Protein4g
  • Fat15g
  • Saturated fat9g
  • Fiber1g
  • Sugar30g
  • Sodium197mg

Estimates per serving, when a serving size is listed.

Dessert Vegetarian Cookies

More recipes

Eight more from the same shelf.