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

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 5 votes

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

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Course: Desserts

Cuisine: American

Servings: 36 cookies

30 mins

Calories: 182

Author: Amanda Formaro

Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 cup packed light brown sugar
• ▢ 3/4 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

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.

Expert Tips & FAQs

• 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

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

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