Chocolate Chip M&M Cookies
Servings: 36 cookies
Calories: 182cal
Equipment
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
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
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
