This Chocolate Chip M&M Cookies recipe is the perfect treat for your sweet tooth! These chocolate chip cookies with M&Ms are so chewy and delicious, and so easy to make! If you haven't tried these M&M chocolate chip cookies, now's the time! You can even add your own spin on them and make Christmas chocolate chip M&M cookies or mini M&M cookies!
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And if you're a cookie lover, you're in the right place! Once you've made these chocolate chip cookies with M&Ms, try my Snickerdoodles without Cream of Tartar, my Coffee Cookies, and my Raspberry White Chocolate Cookies!
Chocolate Chip Cookies with M&Ms
If you’re looking for the best Chocolate Chip M&M Cookies recipe, you’ve come to the right place! These cookies are soft, chewy, and filled with gooey chocolate chips and colorful M&Ms in every bite. This easy recipe is perfect for anyone craving delicious homemade cookies with the added crunch and sweetness of M&Ms. If you like my M&M Rice Krispie Treats, you'll love these cookies!
Read on to learn all the tricks and tips to make these cookies a hit every time! Plus, find easy variations and tips for storage and freezing, so you can enjoy your favorite Chocolate Chip M&M Cookies anytime.
Why You’ll Love These Chocolate Chip M&M Cookies
- Soft & Chewy Texture – These cookies are designed to be soft in the center with slightly crisp edges.
- Loaded with Chocolate – You get double the fun with both mini chocolate chips and M&Ms for the ultimate cookie experience.
- Perfect for Any Occasion – Whether for a family treat, party, or just because, these M&M cookies are one of the best chocolate chip cookie recipes!
Can you use M&M's instead of chocolate chips?
Yes, you can absolutely use M&Ms instead of chocolate chips in to make M&M cookies! M&M's add a fun pop of color and extra crunch, making your cookies even more exciting.
However, keep in mind that M&M's don't melt the same way chocolate chips do, so they won't provide those gooey, melted chocolate pockets that you want with classic chocolate chip cookies.
So for the best texture in these M&M chocolate chip cookies, we're using mix of both M&M's and chocolate chips—this way, you get the colorful crunch of M&M's along with the classic melt-in-your-mouth chocolate chip experience. Perfect with a big glass of milk!
Ingredients
This M&M Chocolate Chip Cookies recipe is easy, so even if you’re a beginner baker, you’ll find it simple to follow. Check the recipe card below for your full ingredient measurements, but here's a look at what you'll need to get started:
- brown sugar - we'll use light brown sugar for this M&M cookie recipe to give them a rich sweetness and chewier texture!
- butter - in this recipe, we'll use melted unsalted butter. Melted butter helps to give these thick cookies a chewy texture. You can use browned butter if you want even richer flavor -- check out my What is Browned Butter? post for step-by-step instructions on how to brown butter!
- eggs - you'll want your eggs to be at room temperature. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes before cracking.
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- flour - Measure your all-purpose flour by weight with a kitchen scale to make sure you don't accidentally add too much.
- cornstarch - my trick for soft chocolate chip cookies with crispy edges.
- baking soda - this leavening agent helps to ensure a light texture in our chocolate chip cookies with M&Ms.
- salt - brings out all these amazing flavors!
- semisweet mini chocolate chips - I like to use mini semi-sweet chocolate chips to have lots of gooey chocolate in every bite! And if you're a chocolate lover, check out my Hot Chocolate Mug Cake!
- M&M chocolate candies - the stars of the show! You can use regular M&Ms, or use Halloween or Christmas colored M&Ms to make festive M&M cookies! Be sure to save some to put on the tops of the cookies before baking!
Equipment
To make these family favorite M&M chocolate chip cookies, you'll want to grab a kitchen scale to help you measure your flour with perfect accuracy to get that chewy, gooey texture that you like. Also, an oven thermometer will help to correct any temperature disparities to make sure that your cookies bake perfectly.
I used a #20 cookie scoop to get big, chewy cookies. That size cookie scoop holds about 3 tablespoons of dough and yields thicker cookies. But you can also use a #30 cookie scoop-- just check your cookies a few minutes early. You'll also want to grab a large baking sheet -- I use the Nordicware Baker's Big Sheet lined with a Silpat ¾ sheet liner or parchment paper.
I also recommend a rubber spatula for folding in the dry ingredients and scraping the sides of the large mixing bowl. You may also want to have a wire rack to help the chocolate chip m&m cookies cool more quickly.
How to Make M&M Cookies
The recipe card below will give you detailed step-by-step instructions for making these chocolate chip and M&M cookies, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this M&M cookie recipe!
Whisk together brown sugar and butter in a bowl.
Mix in eggs, followed by vanilla.
Sift in your dry ingredients into your wet ingredients.
Fold together until it forms a dough.
Add mini chocolate chips and M&Ms, and fold in evenly throughout the dough.
Scoop onto a prepared baking sheet, add additional m&m candies on top of the cookie dough balls, and bake!
Hint: No chill time is required, but while your pan preheats, you can pop the cookie sheet with cookie dough balls on it into the fridge to let the dough chill a bit!
Christmas Chocolate Chip M&M Cookies
The best part about this M&M cookie recipe is that you can customize them however you like! One of my favorite ways is to use Christmas red and green M&Ms to add a festive twist and make Christmas chocolate chip M&M cookies!
And it's a great recipe to celebrate any holiday -- use the Halloween, Easter, Valentine's Day, or 4th of July M&M candies to have a festive treat!
Mini M&M Cookie Recipe
You can definitely use mini M&Ms to make this a mini M&M cookie recipe! The mini m&m candies will add more texture and crunch, and fill every bite with lots of chocolate!
Storage
This M&M cookie recipe keeps well at room temperature in an airtight container for up to 3 days. Or it can be frozen for up to 3 months in a freezer bag or freezer safe container.
Frequently Asked Questions
You sure can! They're perfect for baking because they get nice and melty on the inside, but they keep that crunchy candy shell on the outside!
The candy shell keeps them from melting completely, so they keep their shape even if the inside gets melty. That makes these M&M cookies a great way to use up leftover M&M chocolate candies and add lots of crunchy chocolate flavor!
First, make sure you add your M&Ms in last, so that they're mixed in right before you scoop your cookies. You'll also want to fold them in gently without over-mixing, so that the candy coating doesn't rub off into the dough.
Finally, my secret is to add a few more cookies on top of the dough ball before baking, and a few more as soon as they come out of the oven! This gives them a nice bakery-style look and makes them truly the best m&m cookies!
Top Tip
For the perfect cookie with a soft, chewy texture, be sure not to overbake your cookies! When you remove them from the oven, they should still have soft centers and just be starting to get golden brown on the edges, so keep an eye on the bake time!
Related
Looking for other recipes like this one? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
- baking sheet
- #20 cookie scoop
Ingredients
- 1 ½ cup (330 g) light brown sugar
- 1 cup (227 g) unsalted butter - melted
- 2 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- 2 ⅔ cups (333 g) all-purpose flour
- 4 teaspoon (20 ml) cornstarch
- 1 teaspoon (5 ml) baking soda
- 1 ¼ teaspoon (6 ml) salt
- 1 cup (237 g) mini semi-sweet chocolate chips
- 1 cup (208 g) M&M chocolate candies
Instructions
- Preheat oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk melted butter with brown sugar until mixture is combined. Add egg, then vanilla, and whisk again until smooth and fluffy.1 cup unsalted butter, 1 ½ cup light brown sugar, 2 large eggs, 1 tablespoon pure vanilla extract
- Sift in flour, cornstarch, baking soda, and salt. Fold mixture to form a dough.2 ⅔ cups all-purpose flour, 4 teaspoon cornstarch, 1 teaspoon baking soda, 1 ¼ teaspoon salt
- Add mini chocolate chips and M&Ms. Fold in gently until evenly distributed.1 cup mini semi-sweet chocolate chips, 1 cup M&M chocolate candies
- Scoop cookie dough balls 2 inches apart on prepared cookie sheet. Add extra M&Ms on top, if you like.
- Bake 10-12 minutes, or until edges of cookies are golden brown. Let cool, and enjoy!
Video
Notes
Nutrition
Karen says
These cookies are delicious and easy to make. My teens loved them and I'll be making these again.
Chenée Lewis says
That's wonderful to hear Karen! So glad you all liked them!
Kayla says
These were so good. Very soft. Making them again soon with christmas m&ms
Chenée Lewis says
Great idea! So glad you liked them!