The BEST M&M Chocolate Chip Cookiesrn (2024)

You know that I love a fun twist on a classic chocolate chip cookie recipe (like my espresso cookies!) but occasionally I truly enjoy the classic.

I used mybirthday cake cookiesas the base of this recipe, subbed out the rainbow sprinkles for chocolate chips and M&Ms, and they turned out perfect!

If you love M&M recipes, you must try my super-popular Monster Bars!

Step 1:Cream the butter and sugar. In a stand mixing bowl or with an electric mixer, cream the butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.

Step 2:Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula.

Step 3:Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, baking soda, baking powder, and salt until almost combined. There should be some dry flour streaks remaining.

Step 4:Mix in the chocolate. Fold in the mini chocolate chips and mini m&ms until everything is just combined and there are no more flour streaks.

Step 5:Scoop the cookie dough. Scoop the dough and place it on the prepared baking sheet. For cookies that melt evenly, roll each one between your palms to make it perfectly round.

Then top with extra M&Ms and chocolate chips. Chill the tray of cookie dough balls in the freezer for at least 3-4 hours, overnight is best!

Step 6:Bake!Bake the frozen cookie dough spaced 2-3 inches apart.Keep the rest of the dough in the freezer while you bake the first tray.

When the edges are lightly golden brown and the centers are puffy but still underbaked, remove and cool on a wire cooling rack. Enjoy your m&m chocolate chip cookies!

– by Cambrea Gordon

Prep Time: 4 hours hrs 15 minutes mins

Cook Time: 11 minutes mins

Total Time: 4 hours hrs 26 minutes mins

Course: Dessert

Cuisine: American

Servings: 30 servings

• ▢ 12 tbsp unsalted butter, room temperature
• ▢ 1 cup light brown sugar, packed
• ▢ 1/4 cup granulated sugar
• ▢ 1 large egg, room temperature
• ▢ 1 large egg yolk, room temperature
• ▢ 2 tsp vanilla extract
• ▢ 2 cups all-purpose flour, *see notes for measuring flour*
• ▢ 1 tsp fine sea salt
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp baking powder
• ▢ ⅓ cup mini m&ms , plus extra for the tops
• ▢ ¾ cup mini semi-sweet chocolate chips, plus extra for the tops

• Line a baking sheet with parchment paper and set it aside.

• Cream the softened butter, light brown sugar, and granulated sugar together for 3 minutes until light and fluffy.

  12 tbsp (168 g) unsalted butter, 1/4 cup (50 g) granulated sugar, 1 cup (200 g) light brown sugar

• Mix in the egg, egg yolk, and vanilla extract until just combined.

  1 (50 g) large egg, 2 tsp vanilla extract, 1 (18 g) large egg yolk

• Mix in the flour, salt, baking soda, and baking powder until almost combined and there are still some dry flour streaks. Then fold in the chocolate chips and M&Ms.

  2 cups (260 g) all-purpose flour, 1 tsp fine sea salt, 1 tsp baking soda, 1/2 tsp baking powder, ⅓ cup (57 g) mini m&ms, ¾ cup (120 g) mini semi-sweet chocolate chips

• Scoop the dough into 2 tablespoons balls and place them on the prepared baking sheet. For cookies that bake evenly, roll each one between your palms until round. Then press more M&Ms and chocolate chips to the tops of each cookie dough ball.

• Chill the tray of cookie dough balls in the freezer for 3 hours minimum, overnight is best for the best flavor and texture.

• Then preheat the oven to 350 F/180 C. Bake the cookies spaced 2-3 inches apart on a parchment-lined baking tray for 10-12 minutes, or until the edges are light golden brown.

• Let the tray cool on a wire cooling rack before removing them, then enjoy!

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

Don’t skip the chilling time!While many recipes require zero chilling time, this step is important for flavor development, texture improvement, and reduced spreading. All of these contribute to a cookie that is tender and well-rounded in flavor!

For large, bakery-style cookies, use a 3 tablespoon cookie scoop and add 1-3 minutes to the bake time.

Storage: Store leftover cookies in an airtight container for 3-4 days at room temperature. You can freeze the cookie dough balls in an airtight container or freezer bag for up to 3 months!

Change up the M&M colors. Think shades of pink for Valentines Day, red and green for Christmas, or sports team colors for game night!

Serving: 1serving | Calories: 125kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 128mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 165IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.