Name: Chocolate Chip M&M Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 36 cookies
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)

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

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5 from 2 votes

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!

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:

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 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 2 votes

Print Pin Recipe Rate

Course: Desserts

Cuisine: American

Keyword: chocolate chip cookies, Chocolate Chip M&M Cookies, cookies

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Servings: cookies

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

Helpful Kitchen Tools:

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.

Notes

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

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Amanda Formaro

President at Amanda's Creative Studio, Inc.

Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!