Chocolate Chip M&M Cookies

Chocolate Chip M&M Cookies have always been a favorite around here. They are easy to make, full of chocolate chips and M&M candies, and we like to make them jumbo-sized. They remind me of my Monster Cookies, but without the oats. You can adjust them for holidays too (see below)!

 

Chocolate Chip M&M Cookie Recipe

These cookies are most definitely a kid favorite, but I’ve never seen a grown-up turn one down! Chocolate Chip M&M Cookies are fun to tailor to a holiday by simply picking out certain colors of M&Ms. For Christmas I like to use only green and red candies!

EXPERT TIP: Make patriotic cookies by switching out regular M&Ms for red, white and blue M&Ms! The rest of the recipe remains the same.

Ingredients you will need:

• Dry ingredients: all-purpose flour, baking soda, salt
• Wet ingredients: unsalted butter, brown sugar, granulated sugar, eggs, vanilla extract
• Mix-ins: chocolate chips, M&M candies

Baking Tips:

• You can store these chocolate chip M&M cookies in an airtight container for up to 3 days.
• This dough will freeze well. I like to scoop out the dough first, flash freeze the balls, then place the frozen balls into a freezer bag.
• Softened butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft.
• For best baking results, bring the eggs out at the same time as the butter.

How to Make Chocolate Chip M&M Cookies

Start by preheating the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.

1. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
2. Add the flour, baking soda and salt then mix just until combined. Fold in the chocolate chips and M&M’s.

3. Using a large cookie scoop or ice cream scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies.
4. Bake for 8-10 minutes, or until the tops are light golden brown.

5. Allow cookies to cool on pan for 2 minutes, and then transfer to a wire cooling rack.

Tip: Check stores for M&M holiday-specific colors. This is a great way to change things up for Easter, St. Patrick’s Day, Valentine’s Day, Christmas… well, you get the idea!

More Cookie Recipes

• Chocolate Chip Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Peanut Butter Chocolate Chunk Bars
• Magic Bars
• S’mores Cookies
• Doubletree Chocolate Chip Cookies

Chocolate Chip M&M Cookies

Chocolate Chip M&M Cookies are fun to tailor to a holiday by simply picking out certain colors of M&Ms.

5 from 13 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Course: Desserts

Cuisine: American

Servings: 36 cookies

30 minutes mins

Calories: 182

Author: Amanda Davis

Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 cup packed light brown sugar
• ▢ ¾ cup granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 cup chocolate chips
• ▢ 1 cup M&M’s candies plus more for top of cookies

Things You’ll Need

• ▢
  Stand mixer
• ▢
  Measuring cups and spoons
• ▢
  Ice cream scoop
• ▢
  Insulated baking sheets
• ▢
  Silicone baking mat
• ▢
  Wire cooling racks

Before You Begin

• Check stores for M&M holiday specific colors. This is a great way to change things up for specific holidays!
• You can store these cookies in an airtight container for up to 3 days.
• This dough will freeze well. I like to scoop out the dough first, flash freeze the balls, then place the frozen balls into a freezer bag.
• Softened butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft.
• For best baking results, bring the eggs out at the same time as the butter.
• We used a 3-tablespoon cookie scoop

Instructions

• Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
• In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
• Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s.
• Using a large cookie scoop or ice cream scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies.
• Bake for 8-10 minutes, or until the tops are light golden brown.
• Allow cookies to cool on pan for 2 minutes, and then transfer to a wire cooling rack.

Nutrition

Serving: 1cookie | Calories: 182cal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.