Description
Soft, chewy M&M chocolate chip cookies bursting with colorful M&Ms and melty chocolate chips. A perfect, sweet, and classic treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups M&M’s candies (regular size), divided
- 1 cup semi-sweet chocolate chips
Instructions
- Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Don’t overmix.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Stop mixing as soon as the flour disappears.
- Fold in the M&M’s and Chocolate Chips: Gently fold in 1 ½ cups of the M&M’s and the chocolate chips. Reserve the remaining ½ cup of M&M’s for pressing onto the cookies before baking.
- Chill the Dough (Important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. If chilling for longer than 2 hours, let the dough sit at room temperature for about 15-20 minutes before scooping.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Press Extra M&M’s on Top (Optional but Recommended): Gently press a few extra M&M’s onto the top of each cookie before baking.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool on Baking Sheets: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter for proper creaming.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough is essential for preventing spreading.
- Use parchment paper or silicone baking mats for easy cleanup.
- Don’t overbake the cookies.
- Vary the M&M’s with different colors or flavors.
- Add ½ cup of chopped walnuts or pecans for extra flavor.
- Make them Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the cookie dough for up to 2 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to a freezer bag. When ready to bake, bake from frozen, adding a few minutes to the baking time. You can also freeze the baked cookies for up to 2 months.
- Troubleshooting:
- Cookies Spreading Too Thin: Use softened butter, chill the dough, and measure ingredients accurately.
- Cookies Too Dry: Bake until the edges are golden brown and the centers are still slightly soft.
- Cookies Too Tough: Mix until just combined.
- Cookies Not Spreading Enough: Measure ingredients accurately.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes