Recipes | Desserts | | Chocolate Chip M&M Cookies
Author by Amanda Davis on Updated on
5 from 12 votes
Chocolate Chip M&M Cookies are fun to tailor to a holiday by simply picking out certain colors of M&Ms.
Cook Time 10 minutes mins
Total Time 30 minutes mins
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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
Chocolate Chip M&M Cookies are fun to tailor to a holiday by simply picking out certain colors of M&Ms.
5 from 12 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 minutes 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
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
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
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!
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Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates 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!
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Comments
Tamara warner says
These are so good!!!Reply