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.
- 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 then 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.
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
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 ItIngredients
- 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
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
Amanda Davis
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Tamara warner says
These are so good!!!