There are few things in life as comforting as a warm, gooey M&M Chocolate Chip Cookie straight from the oven. Honestly, if you asked me to pick just *one* cookie to eat for the rest of my life, this would be it. It’s not just any cookie, though; it’s *the* M&M chocolate chip cookie recipe that has become a staple in my kitchen. I remember the first time I made these for a neighborhood bake sale. I was a nervous wreck, but the way everyone’s eyes lit up after the first bite? Pure magic. They were gone in a flash! This recipe is like a warm hug in cookie form, a little bit nostalgic and completely irresistible. They’re so much more than just a simple cookie; they’re little parcels of joy, dotted with colorful candies and studded with melty chocolate. If you’ve ever tried those generic store-bought cookies, forget them. This is the real deal, and I’m so excited to share it with you!
What is the recipe for M&M Chocolate Chip Cookie?
So, what exactly makes these M&M chocolate chip cookies so special? Think of them as the ultimate upgrade to your classic Chocolate Chip Cookie. We’re talking about a cookie that’s perfectly chewy in the center with just a hint of crispness around the edges. The magic happens when you combine the familiar, beloved flavors of a classic chocolate chip cookie with the playful crunch and vibrant colors of M&Ms. It’s not just about throwing M&Ms into a regular cookie dough, though. We’ve tweaked the ratios just a bit to ensure everything bakes up beautifully. It’s essentially the quintessential comfort food cookie, elevated. It’s the kind of treat that brings a smile to everyone’s face, from the littlest cookie monsters in my house to my grown-up friends who swear they’re too sophisticated for candy-coated treats (they’re not!).
How do you make M&M chocolate chip cookies?
Quick Overview
Essentially, we’re creaming butter and sugars, adding eggs and vanilla, then mixing in our dry ingredients. The key is to gently fold in the chocolate chips and M&Ms at the very end. These cookies don’t require any chilling time, which is a lifesaver when you need cookies *now*. They bake up beautifully golden brown with perfectly melted chocolate and vibrant M&M centers. It’s a straightforward, reliable process that yields incredibly satisfying results every single time.
Ingredients
For the Main Batter:
2 and 1/4 cups all-purpose flour: I always opt for a good quality all-purpose flour. Make sure to spoon it into your measuring cup and level it off, rather than scooping directly from the bag – it makes a surprising difference in texture!
1 teaspoon baking soda: This is what gives our cookies that lovely lift and chewiness. Make sure it’s fresh; old baking soda can lead to flat, sad cookies.
1 teaspoon salt: Salt might seem counterintuitive in a sweet cookie, but it’s crucial for balancing the sweetness and enhancing all those delicious flavors.
1 cup (2 sticks) unsalted butter, softened: Softened butter is key for creaming properly. Leave it out on the counter for about an hour before you start. You want it to be pliable, not melty.
3/4 cup granulated sugar: This helps with the crisp edges and structure.
3/4 cup packed light brown sugar: The brown sugar is where we get that wonderful chewy texture and rich caramel notes. Don’t skip packing it in!
2 large eggs: Room temperature eggs incorporate better into the batter. If you forget to take them out, you can pop them in a bowl of warm water for 5-10 minutes.
1 teaspoon pure vanilla extract: Vanilla is the unsung hero of most baked goods. Pure vanilla extract makes a world of difference compared to imitation.
For the Mix-ins:
1 cup semi-sweet chocolate chips: You can use milk chocolate or dark chocolate if you prefer, but semi-sweet is my go-to for a classic flavor profile.
1 cup M&Ms candies: Use your favorite color combination! I love the classic rainbow mix for a festive look.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven fired up to 375 degrees Fahrenheit (190 degrees Celsius). While it’s heating, grab your baking sheets and line them with parchment paper or silicone baking mats. This is my absolute favorite trick for easy cleanup and ensuring your cookies don’t stick. If you don’t have parchment paper, you can lightly grease your baking sheets, but parchment is truly a game-changer.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together your flour, baking soda, and salt. Give it a good whisk until everything is evenly distributed. This ensures the leavening agents and salt are spread throughout the dough, leading to consistent cookies. Set this bowl aside for now.
Step 3: Mix Wet Ingredients
In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and packed brown sugar. Beat them on medium speed until the mixture is light and fluffy, usually about 2-3 minutes. It should look pale and airy. This step is crucial for incorporating air into the dough, which contributes to the cookie’s texture. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Be careful not to overmix here! Overmixing can develop the gluten too much, resulting in tough cookies. You should still see a few streaks of flour. It’s better to stop a little too soon than too late.
Step 5: Prepare Filling
This is where the fun really begins! Gently fold in your chocolate chips and M&Ms using a spatula or wooden spoon. Stir just until they’re evenly distributed throughout the dough. You want to see those colorful candies and chocolate chunks peeking through!
Step 6: Layer & Swirl
This step isn’t for layering in the traditional sense, but rather about portioning the dough. I like to use a cookie scoop (about 1.5 tablespoons) to drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread as they bake. If you want a more rustic look, you can press a few extra M&Ms and chocolate chips onto the tops of the dough balls before baking.
Step 7: Bake
Bake for 9 to 11 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to cook on the baking sheet after you remove them from the oven. I always aim for that slightly underbaked center because that’s where the magic chewiness comes from! For thinner, crispier cookies, bake a minute or two longer. For thicker, chewier cookies, err on the shorter side.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes. This allows them to set up. Then, carefully transfer them to a wire rack to cool completely. I don’t usually glaze these M&M chocolate chip cookies, as they’re perfect as-is, but if you *wanted* to add a simple drizzle of melted chocolate or a light vanilla glaze once they’re fully cooled, that would be lovely!
Step 9: Slice & Serve
Once they’re completely cool, they’re ready to be devoured! The best way to serve them is just as they are, perhaps with a cold glass of milk. They’re also fantastic for dunking into a hot cup of coffee or tea. If you can manage to wait, they’re even better the next day when the flavors have had a chance to meld together even more.
What to Serve It With
These M&M chocolate chip cookies are so wonderfully versatile, they fit in anywhere! For Breakfast? Absolutely! While not your typical breakfast fare, a single cookie with a strong cup of coffee can be a decadent morning treat. Imagine a little plate with one cookie and a fresh berry salad – pure bliss. For Brunch, they make a fantastic addition to any spread. You can arrange them on a tiered stand or serve them in little paper cups. They pair beautifully with a mimosa or a sparkling cider. They’re also fantastic alongside a fruit tart or a more substantial quiche.
As a Dessert, they are, of course, the star. Serve them warm with a scoop of vanilla bean ice cream for an epic cookie sundae. Or, create a mini dessert bar with a few different cookie options. For Cozy Snacks, this is where they truly shine. They are the ultimate comfort food after a long day. I love to have one or two with a warm mug of hot chocolate, especially on a chilly evening. My family tradition is to have one cookie each on a Saturday afternoon while we watch a movie. It’s simple, but it’s cherished. And honestly, a single M&M chocolate chip cookie with a cold glass of milk is the perfect cure for any late-night sweet craving.
Top Tips for Perfecting Your M&M Chocolate Chip Cookies
Over the years, I’ve learned a few little tricks that make these M&M chocolate chip cookies absolutely perfect every single time. First, about the butter: make sure it’s truly softened, not melted. You want it to be creamy when you beat it with the sugars. If it’s too cold, your cookies will be dense; too warm, and they’ll spread too much. For the flour, the measuring is key. I’ve found that using a kitchen scale is the most accurate way to get the right flour-to-fat ratio, but if you don’t have one, always spoon your flour into the measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, or you’ll end up with too much flour, leading to dry, crumbly cookies.
When you’re mixing the wet and dry ingredients, pay attention to the “just combined” rule. Overmixing develops gluten, and that’s the enemy of tender cookies. Seriously, stop mixing as soon as you don’t see any more dry flour. You should still see a few little streaks; they’ll disappear when you fold in the M&Ms and chips. Speaking of those mix-ins, I like to fold them in gently. You don’t want to break up the M&Ms or melt the chocolate chips too much. Just a few gentle turns until they’re distributed is all you need. If you find your cookies tend to spread too much, try chilling your dough for about 30 minutes before baking. This can help control the spread and create a thicker cookie.
For baking, ovens can be quirky! My oven runs a little hot, so I often reduce the temperature by 5-10 degrees Fahrenheit. It’s worth getting to know your oven. And the doneness test is crucial: the edges should be golden brown, but the centers should still look a little soft and underbaked. They’ll firm up as they cool on the baking sheet. Don’t overbake them! It’s the most common mistake and leads to dry, cakey cookies. Trust me, I’ve done it more times than I’d like to admit when I was starting out. If you want to experiment, try swapping out half the semi-sweet chips for milk or dark chocolate chips. Or, use mini M&Ms for a more even distribution of candy. The possibilities are really endless!
Storing and Reheating Tips
Storing these delicious M&M chocolate chip cookies is pretty straightforward, but a few tips can help keep them at their best. At room temperature, they’ll stay wonderfully fresh for about 3-4 days if stored in an airtight container. I usually just pop them into a cookie tin or a zip-top bag. If they’re in a tin, placing a slice of bread in there can help keep them soft and chewy, though I find they’re usually gone before this becomes an issue! For longer storage, the refrigerator isn’t your best friend for cookies like this, as it can sometimes dry them out and make them a bit harder. So, room temp is generally preferred.
Now, for the freezer! These cookies freeze beautifully, both baked and unbaked. For baked cookies, let them cool completely first, then wrap them tightly in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag. They’ll keep well for up to 2-3 months. When you’re ready to enjoy one, you can let it thaw at room temperature for about 30 minutes, or pop it in the microwave for a few seconds (just enough to warm it through – be careful not to melt the chocolate!). For unbaked dough balls, you can freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake them directly from frozen, adding a minute or two to the baking time. I often bake from frozen and they turn out just as good!
Regarding the glaze, if you do choose to add one, it’s best to do so right before serving, or if you know you’ll be eating them within a day or two. Glaze doesn’t always hold up well to extended storage, especially in the freezer. So, I typically reserve glazing for cookies that will be eaten relatively soon.
Frequently Asked Questions
Final Thoughts
So there you have it – my tried-and-true recipe for the ultimate M&M chocolate chip cookies! I truly believe this recipe strikes the perfect balance between classic comfort and playful indulgence. The chewiness, the melty chocolate, the delightful crunch of the M&Ms… it all comes together to create something truly special. It’s a recipe that has brought so much joy to my own family, and I’m so thrilled to share it with you, hoping it does the same for yours. Whether you’re baking for a special occasion, a potluck, or just a craving for something wonderfully sweet, these cookies are always a guaranteed hit. They’re simple enough for a weeknight bake but impressive enough for any gathering.
If you love this recipe, you might also enjoy my classic chocolate chip cookies or perhaps my chewy oatmeal raisin cookies for a different kind of comforting treat. I can’t wait to hear what you think! Please, if you try these M&M chocolate chip cookies, let me know in the comments below how they turned out. Did your kids gobble them up? Did they disappear in minutes at your house? I’d also love to see pictures if you’re able to share them! Happy baking, and may your cookie jars always be full!
M&M Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chunks
- 2 cup M&Ms, divided
Instructions
Preparation Steps
- Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a stand mixer with a paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chunks and 1.5 cups of the M&Ms. Reserve the remaining 0.5 cup of M&Ms for topping.
- Scoop rounded tablespoons of dough and place them onto the prepared baking sheet, about 2-3 inches apart to allow for spreading.
- Top each cookie dough ball with a few of the reserved M&Ms.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set but still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your delicious M&M chocolate chip cookies!
Notes
Featured Comments
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