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.
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!
12 DAYS OF CHRISTMAS COOKIES
12 Christmas cookies you will love, PLUS bonus baking tips and TWO extra recipes you will not find on this blog! See ALL my cookbooks here!
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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
Helpful baking tools:
- Mixer
- Measuring cups and spoons
- Large cookie scoop or ice cream scoop
- Insulated baking sheets
- Silicone baking mat
- Wire cooling racks
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
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 Pin It Rate It Save ItIngredients
- 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
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
Amanda Formaro
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