There’s not much better than a classic chocolate chip cookie when done right. But sometimes you need something a little different. This chocolate chip M&M cookie is just a little different than a classic chocolate chip but not so different that you don’t still get your chocolate chip cookie fix. Not like these pumpkin chocolate chip cookies. And the M&Ms add an element of chocolate and coated candy shell that really elevate these cookies to the next level. I mean there’s a reason M&M cookies are so popular!
Why You’ll Love This Recipe
Easy to customize – this recipe is one of my favorites because you can really use it for pretty much any holiday or celebration by simply changing the color or flavor of the M&Ms. Want something for Christmas? Use green and red M&Ms. Valentine’s Day? Try red and pink. You get it! Right now I’m using as one of the red, white, and blue desserts for my 4th of July party! Iconic M&M texture – so this is obviously an M&M cookie but if you’ve never had one before, M&Ms when baked get a little soft but still have a slightly crunchy candy shell so you get soft and crunchy (in a good one). No chill dough – no need to chill the dough for these cookies so they can be ready to eat in under 30 minutes! Make them right now – most people have all of the ingredients for these cookies in their house at all times (except maybe the M&Ms), so I call these make them right now cookies! No need to grocery shop, you can make, bake, and enjoy!
Ingredients
Ingredient Notes
Chocolate chunks – I use chocolate chunks in this recipe but they can easily be substituted for semisweet chocolate chips or mini chips instead, they both work! I just like the look of chocolate chunks for pictures. If you do use chocolate chips or mini chocolate chips, you can typically do 1 1/2 or double it (depending on the amount of chocolate you want) to get the same amount of chocolate as the chunks! M&Ms – I obviously used red, white, and blue M&Ms in this recipe since 4th of July is right around the corner. Use whatever color you want as long as they’re just regular M&Ms and not peanut or another flavor. Butter – make sure the butter is softened so it creams with the sugars properly. I also recommend using unsalted butter in these cookies, especially since you are adding some salt as well. If you don’t to wait for it to soften, you can microwave for 10 seconds and then in additional five second increments until soft.
Instructions
I always fill silly writing out cookie recipes because they tend to go the same way. Mix, fold, drop, and bake! These follow that same pattern but just in case you’re not a cookie baker like I am, I’ll spell it out for you! Start by preheating your oven to 350 degrees. Line a baking sheet with parchment paper (or a silicone baking mat works as well). Add the softened butter, white sugar, and brown sugar to a stand mixer and cream together using a paddle attachment if you have one. Otherwise, just a regular beater works too! Add the eggs and vanilla and mix those in well. You want to make sure all of your wet ingredients are totally mixed together before adding the dry ones in next. Next you’re going to add in your flour, salt, and baking soda and mix that in slowly. This will give you the base dough. Last you’re going to fold in the chocolate chunks and 1 1/2 cups of the M&Ms (not all of them, we’re saving some for later!). And when I say fold, I just meant pour them in and stir them in gently with a spatula or wooden spoon. You don’t want to actually turn the mixer back on so that the chunks and M&Ms don’t get broken in and really incorporated into the batter. Use a 1″ cookie scoop or a large spoon to create 1″ cookie balls on the baking sheet, placing them about 2″ apart to give them room to spread. Top the cookie balls with a couple of the leftover M&Ms. Bake for 8-10 minutes or until the center is set and the edges are just beginning to brown. Don’t let them over bake or they’ll get hard. Remove from the oven and add a couple of extra M&Ms to the tops of each of the cookies. Let them cool on the baking sheet for five minutes then move to a wire rack to finish cooling. Once the cookies have cooled, or as long as you can keep your hands off them, serve and enjoy! I highly recommend these with a cup of nice cold milk!
Expert Tips
Soften butter by microwaving for 10 seconds initially then for additional five second increments until it reaches the soft consistency you’re looking for. This is only if you forget to take it out ahead of time – just letting it soften is always a better option! Place cookie balls on a baking sheet and freeze in balls (just like you do with these peanut butter blossoms) then place all of those balls in a freezer safe plastic bag. When you’re ready to bake, just bake according to the normal directions from frozen. Make sure to keep the cookies spaced out at least two inches on the baking sheet as these cookies will go from balls to spread out. Giving them space keeps them from overlapping each other. Store leftover cookies in an airtight container or plastic bag for up to a week. Then freeze any leftover cookies.
More Cookie Recipes
Andes mint cookies – these super simple chocolate cookies are stuffed with an Andes Mint that melts to perfection inside the treats!Cherry cheesecake cookies – these cookies are the perfect combination of cheesecake, sugar cookies, and cherry pie! They’re all things yummy! Chocolate chip pudding cookies – I like to call these triple chocolate cookies, the ultimate cookie for chocolate lovers! Rolo cookies – chocolate chip cookies stuffed with Rolos, these are mind-blowingly good! Chocolate, caramel, and cookie! Orange sugar cookies – a super simple cookie with a hint of citrus, this one is both upscale and delicious.
