Soft and Chewy M&M Chocolate Chip Cookies
Soft and chewy cookies filled with M&M’s and chocolate chips. These M&M Cookies are easy to make and turn out perfect every time!
I put out a poll on Instagram a few weeks ago to see which cookie recipe people wanted to see on the blog next. The winner? These chocolate chip M&M’s cookies! I love that so many of you love the same desserts that I do!
One thing that I love about this cookie dough is that it’s so versatile. You can mix in just about anything you like and it bakes up perfectly every single time. These cookies always turn out super soft and chewy and they stay that way for days.
You can even change the colors of M&M’s for different holidays like Christmas, Valentine’s Day, or 4th of July. However you make them, this is one easy cookie recipe you will want to keep on hand!
Ingredients In This Recipe
These homemade M&M cookies come together with minimal ingredients, making it dangerously easy to whip up a batch when a craving strikes! Here’s what goes into this recipe:
- All-purpose flour: When it comes to measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. Too much flour in your cookies can lead to super thick cakey cookies that don’t spread very well.
- Baking soda: Gives the cookies a little lift.
- Salt: Balances out the sweetness of the dough and enhances the vanilla flavor.
- Unsalted butter: By using unsalted butter, you control the amount of salt in your cookies. If you only have salted butter on hand, reduce the salt to 1/2 teaspoon.
- Brown sugar & granulated sugar: I love to use a little more brown sugar than granulated sugar for flavor and it helps to keep the cookies soft.
- Eggs: Need to be room temperature before being mixed into the cookie dough.
- Vanilla extract: Adds lots of flavor!
- Semi-sweet chocolate chips: I like to use semi-sweet chocolate chips in these cookies because they’re not too sweet or bitter, but feel free to use your favorite kind.
- M&M’s: I love to buy the sharing size bags of M&M’s that you can find in the candy aisle. You’ll need a little over a cup, but you can use any extra to press on top of the cookies once they come out of the oven.
How to Make Chocolate Chip M&M’s Cookies
These truly are the BEST M&M cookies. To make these cookies, start by whisking together the all-purpose flour, baking soda, and salt.
For the wet ingredients, you’ll mix together the unsalted butter, brown sugar, and granulated sugar. Along with the butter and sugars, you’ll mix in a couple of eggs and vanilla extract. Once you combine the wet ingredients, slowly mix in the dry ingredients until they’re just combined.
Then comes the best part, the chocolate chips and M&M’s! Once you’ve mixed in the chocolate chips and M&M’s you will need to let the cookie dough chill for at least 2 hours. I know this part can be a pain sometimes, but the longer you chill the cookie dough the better the flavor of these cookies and the thicker they will be too.
Once the dough is chilled, scoop the cookie dough onto baking sheets and bake the cookies. I love to use a 1.5 tablespoon cookie scoop to get cookies that are uniform in shape.
Do I Have to Chill the Cookie Dough?
Absolutely! Chilling the cookie dough will prevent the cookies from spreading super flat in the oven. Don’t skip this step!
How to Store M&M’s Cookies
Store cookies in an airtight container at room temperature for up to five days.
Can I Freeze These Cookies?
Yes, cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1 to 2 minutes. Baked cookies will also freeze well for up to 3 months, simply thaw to room temperature before serving.
- When measuring your flour, avoid scooping it from the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- This recipe will make close to 4 dozen cookies. If you don’t need that many cookies, you can cut the recipe in half and cut the dough chilling time to 1 hour.
- Bake the cookies just until the edges of the cookies are lightly golden brown and the top is set. Remember that the centers will set up further while the cookies cool.
More Easy Cookie Recipes to Try!
- Monster Cookies
- Oatmeal Raisin Cookies
- Brownie Cookies
- Classic Sugar Cookies
- Double Chocolate Chip Cookies
Chocolate Chip M&M's Cookies
- 2 and 3/4 cup (345 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams) unsalted butter , softened
- 1 cup (200 grams) light brown sugar , packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs , room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (270 grams) semi-sweet chocolate chips
- 1 cup (210 grams) M&M's
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1 to 2 minutes or until well combined. Add the eggs and vanilla extract one at a time and mix until fully combined.
- Slowly mix in the dry ingredients and continue mixing until just combined, making sure to stop and scrape down the sides of the bowl as needed. Mix in the chocolate chips on low speed, then add the M&Ms and gently fold them into the cookie dough.
- Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
- Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
- Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.