Thick and chewy, these M&M Chocolate Chip Cookies are a fun, tasty cookie recipe that you will want to make over and over again.

One of the M&M Chocolate Chip Cookies on white plates surrounded by mini M&M and milk in background.

I absolutely love cookies, they are a big thing in our house and these cookies are hands down one of our all time favorites.

Desserts rank high on our list of things that we make a lot and cookies are at the top of that list.

Being thick and chewy with both M&M’s and Chocolate Chips, you absolutely cannot go wrong with this recipe.

If you want happy kids and adults, then these have to make an appearance on your table.

Easy to make, readily available ingredients and large cookies that still will want you coming back for more, you can’t resist these.

If you are looking for that perfect cookie that combines all the favorites, then you have to make a batch of my M&M Chocolate Chip Cookies.

Some of our other favorite cookie recipes we have on our site include: Potato Chip Cookies, Reese’s Peanut Butter Cookies and Cosmic Brownie Cookies.

Five stacked M&M Chocolate Chip Cookies with mini M&M's and milk in background.

WHY THIS RECIPE WORKS:

These are large cookies, but you can easily double the recipe.
They are loved by kids and adults alike!
Thick and chewy, they have an amazing texture combination.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Cornstarch
Baking powder
Baking soda
Salt
Mini M&Ms
Mini chocolate chips

Ingredients needed to make M&M Chocolate Chip Cookies.

HOW TO MAKE M&M CHOCOLATE CHIP COOKIES, STEP BY STEP:

Prepare 2 baking sheets with parchment paper, set aside.
Add butter and both sugars to a bowl of a stand mixer fitted with a paddle attachment and beat until creamy, about 3-4 minutes.
Add eggs and vanilla to butter mixture and beat on low-medium until well combined, about 2 minutes.
Add flour, cornstarch, baking powder, baking soda, and salt to a separate mixing bowl, and whisk together.
Add the flour mixture to the butter mixture and mix on low until just combined.
Fold in chocolate chips and M&Ms.
Refrigerate the dough for at least 2-3 hours or overnight.
Preheat oven to 375 degrees F about 20 minutes before removing the cookie dough from the refrigerator.
Roll dough into 10 equal sized balls (roughly around ½ cup each or 140g).
Place several inches apart, cooking about 4-6 per cookie sheet.
Bake for 15-16 minutes or until beginning to brown on top.
Remove from oven, leave on pan for 15-20 minutes (or until nearly completely cooled) then move to a cooling rack.
Serve warm.

Step by step photos on how to make M&M Chocolate Chip Cookies.

WHAT DOES THE CORNSTARCH DO TO THE COOKIES?

Cornstarch is one of those ingredients that I absolutely love adding to my cookies.

What cornstarch essentially does is make your cookies chewier, softer and gives them a nice uniform shape.

So think of this next time when you are baking cookies, that cornstarch is an amazing addition to the recipe, and DO NOT leave it out of this one.

DO I HAVE TO CHILL THE DOUGH?

I know that we all love cookies that can be made in a blink of an eye, but if you want the perfect cookie you will need to chill the dough.

If you make the cookies with a room temperature dough your cookies will spread too fast and you will get pancake cookies.

These need to chill for a minimum of 2-3 hours. But this also makes them great to make ahead as well.

CAN I MAKE THESE SMALLER?

If you would like more of these cookies on a smaller scale you can absolutely do that.

Just make into 20 dough balls and bake for 11-12 minutes instead.

CAN I USE REGULAR SIZED M&M’S AND CHOCOLATE CHIPS?

If you don’t want to or cannot find mini’s then you can use regular sized of both of them.

Just make sure that they equate the the measurements needed for the recipe!

Hand holding one cookie split in half showing the chewy inside.

TIPS AND TRICKS:

Do NOT skip the cornstarch in the recipe.
These do need to chill so make sure that you do not skip this step either.
You can make these smaller, see above on how to do that.
Normal sized M&M’s and Chocolate Chips can be used as long as they equate to the same measurements in the recipe.
By allowing the cookie to cool completely on the cookie sheet it helps it finish cooking without making the tops get too brown. These cookies are so big they need the extra time on the hot cookie sheet to finish cooking or you may end up with a raw middle.
You can double this recipe if you’d like.

HOW TO STORE:

These can be stored in an airtight container at room temperature where they will keep for up to 4 days.

They can also be frozen, place in a freezer bag and they will keep in the freezer for up to 3 months.

To defrost, remove to the countertop until thawed and then serve.

Hand dunking half a cookie in a glass of milk.

Do you love a giant cookie that is chewy, thick and absolutely delicious? Then these M&M Chocolate Chip Cookies are just what you need.

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If you’ve tried these M&M CHOCOLATE CHIP COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

M&M Chocolate Chip Cookies