M&M Chocolate Chip Cookies

5 from 2 votes

If you love M&M candies, then you're going to love these all M&M chocolate chip cookies that are quick to mix up!

Prep Time15

Cook Time11

Chilling time2

Total Time2 26

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 221kcal

Author: Heather Perine

Ingredients

2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
¾ cup (1 ½ sticks, 170 g) unsalted butter melted and slightly cooled
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg + 1 egg yolk at room temperature
2 teaspoons pure vanilla extract
1 cup (170 g) semi sweet chocolate chips
1 cup m and m candies

Instructions

In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined. ¾ cup (1 ½ sticks, 170 g) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
With a spatula or wooden spoon, stir in the dry ingredients and mix together. The dough will be soft and thick. Fold in the chocolate chips and the m and m candies. It can be difficult to stir in the chips and M&m’s so do the best you can! 1 cup (170 g) semi sweet chocolate chips 1 cup m and m candies
Cover the dough tightly and chill in the refrigerator for at least 2 hours, up to overnight for less spreading.
When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a small cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 50 g). You can also bake these into smaller cookies (about 2 Tablespoons - about 30-35 g).
Bake the cookies for 11-13 minutes (12 minutes was perfect for me!) or until the edges are very lightly browned. If you are baking smaller cookies, then bake for 9-11 minutes. The centers will look very soft but the edges set and golden brown. The cookies will continue to set as they cool. When they come out of the oven I like to press a few extra chocolate chips and M&M’s on top for appearance. Cool on the baking sheet for 10 minutes. Then transfer cookies to a wire rack to cool completely.

Video

Notes

Storage: Cookies stay fresh covered at room temperature in an airtight container for up to 1 week.
Freezing: Freeze baked cookies for up to 3 months in an airtight container. You can thaw overnight in the fridge or at room temperature (if you need them thawed quicker - they will thaw quickly!). You can also freeze unbaked cookies for up to 3 months. When ready to bake, bake as directed (no need to thaw) and add an additional 2-3 minutes of baking time.
Chocolate chips – I love using semi-sweet chocolate chips, but bittersweet or dark chocolate also works. You can also use milk chocolate chips. Or try chopping up a bar of baking chocolate.
M&M candies - I used regular m&m candies but mini m&m candies also work.
Recipe adapted from Sally's Cookie Addiction Cookbook

Nutrition