Chocolate Chip M&M Cookies

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Who can resist a cookie loaded with chocolate chips and colorful M&Ms? These Chocolate Chip M&M Cookies are a treat for the senses, combining the richness of dark chocolate chips with the fun crunch of M&Ms. They’re soft, chewy, and perfect for any occasion. Whether you’re making them for a holiday, a birthday, or just because, these cookies are sure to be a crowd-pleaser.

Chewy and Irresistible Cookies

These cookies have a buttery, chewy texture thanks to a combination of cornstarch and the perfect amount of sugar. The dark brown sugar adds a deep, caramel-like flavor, while the mini and regular-sized M&Ms provide a fun burst of sweetness in every bite. Plus, they’re incredibly easy to make.

No need for a complicated process here—just mix, chill, and bake. The hardest part is waiting for the dough to chill before you can enjoy these chocolate-packed treats!

A Perfect Cookie Dough for Freezing

One of the best things about this recipe is that the dough can be prepared in advance. You can refrigerate it for up to two days or even freeze it for up to three months. That way, you’ll always have fresh cookie dough ready to bake when the craving strikes.

With these Chocolate Chip M&M Cookies, every bite is a blend of chocolate chips, M&Ms, and the perfect chewy texture that makes you want just one more.

And best of all? They’re so simple to make!

Ingredients for Chocolate Chip M&M Cookies

Here’s a quick breakdown of the key ingredients that make these Chocolate Chip M&M Cookies so soft, chewy, and loaded with flavor:

• All-Purpose Flour – 2 ½ cups of flour will create the perfect structure for the cookies. Be sure to spoon and level the flour to get the right consistency, avoiding overly dense cookies.
• Baking Soda – Just 1 teaspoon helps the cookies rise and gives them that soft, chewy texture.
• Corn Starch – This secret ingredient (2 teaspoons) ensures the cookies stay soft and thick.
• Salt – 1 teaspoon of salt balances the sweetness and enhances the chocolate flavor.
• Unsalted Butter – ¾ cup of softened unsalted butter gives the cookies their rich, buttery base. Using softened butter ensures it mixes easily, creating a smooth and creamy dough.
• Dark Brown Sugar – ¾ cup adds a deep, molasses-like flavor that enhances the chewiness of the cookies.
• White Granulated Sugar – ½ cup provides just the right amount of sweetness and helps the cookies spread slightly while baking.
• Large Eggs – 2 eggs at room temperature will help bind the ingredients and add moisture to the dough.
• Vanilla Extract – 2 teaspoons of vanilla extract adds a warm, aromatic flavor that complements the chocolate perfectly.
• Dark Chocolate Chips – ½ cup of dark chocolate chips, plus extra for garnish, provides rich, bittersweet bursts of chocolate in every bite.
• Chocolate M&Ms – ½ cup of regular chocolate M&Ms, plus extra for garnish, adds color and a fun, crunchy texture.
• Mini Chocolate M&Ms – ½ cup of mini M&Ms, plus extra for garnish, ensures there are bits of chocolate in every single bite.

How to Make Chocolate Chip M&M Cookies

Now that you have your ingredients ready, let’s move on to the steps to make these delightful cookies. The process is simple, but chilling the dough is key to ensuring the best results.

1. Combine the dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, corn starch, and salt. Set this mixture aside for later.
2. Cream the butter and sugars: In the large bowl of a stand mixer fitted with the paddle attachment, add the softened butter, dark brown sugar, and white granulated sugar. Beat on medium speed until the mixture is well combined and fluffy, which should take about 3 minutes.
3. Add the eggs and vanilla: Once the butter and sugars are mixed, add the eggs and vanilla extract. Beat again on medium speed until everything is well incorporated. Be sure to stop the mixer and scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
4. Mix in the dry ingredients: Gradually add the dry ingredients to the wet ingredients, keeping the mixer on its lowest speed. Mix just until combined—be careful not to overmix the dough at this stage.
5. Fold in the chocolate and M&Ms: With the mixer still on low, add the dark chocolate chips, regular M&Ms, and mini M&Ms. Mix until the candy is evenly distributed throughout the dough.
6. Chill the dough: Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling the dough helps the cookies maintain their shape and develop even more flavor.
7. Prepare for baking: When you’re ready to bake, preheat your oven to 350ºF and line two cookie sheets with parchment paper.
8. Shape the dough: Use a medium-sized cookie scoop to scoop out balls of chilled dough. Roll them gently between your hands to form smooth balls and place them on the prepared baking sheets, leaving space between each cookie.
9. Add extra M&Ms: Press a few extra M&Ms into the top of each dough ball for that fun, colorful finish.
10. Bake: Place the cookies in the preheated oven and bake for 11 minutes or until the edges appear set but the centers are still soft.
11. Cool the cookies: Once the cookies are out of the oven, let them cool on the cookie sheets for about 10 minutes. While they’re still warm, scatter some extra chocolate chips and M&Ms over the top for added decadence.

With just a little prep and some patience during the chilling process, you’ll be rewarded with the most delicious, chewy Chocolate Chip M&M Cookies.

How Long to Bake Chocolate Chip M&M Cookies

Baking times can vary slightly depending on your oven and the size of your cookie dough balls, but here’s a general guideline to ensure perfectly baked Chocolate Chip M&M Cookies:

• Standard-size cookies: If you use a medium cookie scoop (about 1.5 tablespoons of dough), the cookies will bake in about 11 minutes at 350ºF. The edges should be lightly golden and set, while the centers remain soft and slightly underbaked. This is what gives them that perfect chewy texture once they cool.
• Larger cookies: If you prefer bigger, bakery-style cookies (about 3 tablespoons of dough), they may take closer to 13-15 minutes to bake. The edges should be set, and the centers will still look slightly undercooked. The cookies will continue to firm up as they cool on the baking sheet.

It’s important to keep an eye on the cookies as they bake since every oven can vary slightly. Start checking around the 9-10 minute mark, especially if your dough balls are on the smaller side.

Cookie Cooling Tips

• Cooling on the baking sheet: After removing the cookies from the oven, let them cool on the cookie sheets for about 10 minutes. This allows them to finish baking internally without overcooking the exterior. It also helps the cookies hold their shape before transferring them.
• Cooling on a wire rack: After the 10-minute cooling period on the baking sheet, transfer the cookies to a wire rack to cool completely. This will prevent the bottoms from becoming too soft and soggy.

Storing Leftover Cookies

These Chocolate Chip M&M Cookies are perfect for making ahead or storing for later enjoyment.

• Room temperature storage: Store your baked cookies in an airtight container at room temperature. They will stay soft and fresh for up to 5 days.
• Freezing baked cookies: If you want to freeze the baked cookies, allow them to cool completely, then wrap each cookie individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Simply let the cookies thaw at room temperature when you’re ready to enjoy them.
• Freezing cookie dough: If you prefer to freeze the dough instead, you can do so by scooping the cookie dough into balls, placing them on a baking sheet, and freezing them until solid (about 1 hour). Once frozen, transfer the dough balls to an airtight container or freezer bag, and they’ll last up to 3 months in the freezer. When you’re ready to bake, place the frozen dough balls directly onto the baking sheet and bake, adding 1-2 extra minutes to the baking time.

Pro Tips for the Best Cookies

• Don’t skip the chilling: Chilling the cookie dough for at least an hour helps the flavors meld together and prevents the cookies from spreading too much while baking. For even more flavor, you can chill the dough for up to 2 days.
• Don’t overbake: For soft, chewy cookies, make sure to pull them out of the oven when the edges are set but the centers are still soft and slightly undercooked. They will continue to bake as they cool on the cookie sheet.
• Extra M&Ms for a fun finish: Press a few extra M&Ms into the tops of the dough balls before baking to give the cookies a colorful and irresistible appearance.

By following these guidelines, you’ll get cookies that are perfectly chewy in the middle with slightly crisp edges every time.

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