Chocolate Chip M&M Cookie Recipe
M&M Cookies are always a crowd favorite! One thing I love about this recipe is that it’s very simple, but adding M&Ms really takes the cookies to the next level.
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M & M Cookies
I also love how fun and festive M and M Cookies are! You can make these cookies work for any holiday by customizing the color of the M&Ms. For example, use red and green for Christmas, pink and red for Valentine’s Day, or orange and yellow for Halloween; there are so many different combinations for every holiday!
M&M Cookies Ingredients
- Salted Butter (softened) – If you only have unsalted butter, just add an extra pinch of salt to the dough.
- Brown Sugar
- Granulated Sugar
- Egg
- Vanilla
- All Purpose Flour – If you want to make this recipe gluten free, you can substitute gluten free flour at a 1:1 ratio.
- Baking Soda
- Salt
- M&Ms – Any plain M&Ms will work, but I prefer the mini M&Ms.
How to make M&M Cookies
- Preheating your oven to 350°F (117°C).
- Line your baking sheet with parchment paper or a silicone baking mat. This one is my personal favorite.
- Cream: In the bowl of a stand mixer, or with an electric hand mixer, cream together the butter, brown sugar, and granulated sugar for about 2 minutes.
- Add in the egg and vanilla and continue to mix until thoroughly combined.
- Add in the flour, baking soda, and salt, then continue to mix until the dough forms.
- Add in the M&Ms and mix until evenly distributed throughout the dough.
- Using a cookie scoop, portion out the dough into your desired cookie size. For small cookies, use 1 1/2 tbsp of dough (#50 scoop). For medium cookies, use 3 tbsp of dough. For extra large bakery sized cookies, use about 1/3 cup of dough.
- Arrange the cookie dough on your prepared baking sheet and bake until the cookies have flattened, spread, and are just beginning to turn golden brown on the edges. Don’t worry if the center still looks slightly undercooked.
- Once you remove the cookies from the oven, allow the cookies to cool directly on the pan so the center of the cookies can continue to bake.
- Enjoy!
- Store your M&M Cookies on the counter for up to 3 days, or in the freezer for up to 3 months.
How to serve M&M Chocolate Chip Cookies
To serve these cookies, simply arrange them on a serving plate or platter. Their vibrant appearance and delicious taste make them a hit at parties, gatherings, or as a special treat for yourself. Pair them with a glass of milk or your favorite beverage for the perfect combination of flavors.
Chocolate Chip M&M Cookies FAQs
Yes! M&Ms are a great ingredient or topping for all baked goods, such as cookies, brownies, cakes, or fudge.
M&Ms are made with a hard candy shell that protects the chocolate in the center from melting. However, during baking the candy shell might slightly crack from the heat or become more incorporated into the dough. Don’t worry, they still taste just as delicious!
If your M&Ms keep cracking or losing their shape while baking, try using mini M&Ms. These are smaller and less likely to melt, which is why they’re my favorite for this recipe. You can also try freezing your M&Ms before adding them to the dough which will also help them to retain their shape while baking.
If your M&M cookies turned out flat, a few factors might be at play. Overly softened butter, which can cause cookies to spread excessively during baking, or too much sugar in the dough can lead to flatter results. Also, using too much baking soda or baking powder can cause the cookies to rise too quickly and then collapse, resulting in a flatter appearance. Make sure to measure ingredients accurately, follow the recipe’s instructions to help prevent excessive spreading.
More like this Chocolate Chip M&M Cookie Recipe:
Chocolate Chip M&M Cookie Recipe (Cookies with M&Ms)
Ingredients
- 1 cup (222g) salted butter softened
- 1 cup (246g) packed brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/4 cups (343g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (400g) plain m&ms
Instructions
- Preheat your oven to 350° F (180° C). Line your cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar for 2 minutes.
- Add the egg and vanilla, mixing until thoroughly combined.
- Add in the flour, baking soda and salt. Mix until your dough comes together.
- Lastly, add in the M&M's. Mix until evenly distributed.
- Use a cookie scoop to portion out your dough into your desired size. For small cookies, use 1 1/2 tbsp of dough (#50 scoop). For medium cookies use 3 tbsp of dough and for extra large, bakery sized cookies use 1/3 cup of dough.
- Arrange on your prepared pan and bake at 350° F (180° C) until the cookies have flattened, spread and are just starting to turn golden brown on the edges. For small cookies, bake 7-9 minutes. For medium cookies, bake 9-11 minutes. for large cookies, bake 11-13 minutes.
- Allow the cookies to cool on the pan. Doing this will help finish cooking the insides of the cookie, so it is okay if the cookie looks slightly under-baked when you pull them out of the oven.
- Store in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.
