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–+ servings
Close up square image of one cookie surrounded by mini M&M's on white plates.
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M&M Chocolate Chip Cookies

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.
Prep Time20 minutes
Cook Time15 minutes
Chill Time:2 hours
Total Time2 hours 35 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 10 4.5" cookies
Calories: 556kcal
Author: Tornadough Alli

Ingredients

  • 1 cup unsalted butter cold and cubed
  • ¾ cup light brown sugar tightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour spooned and leveled
  • 2 teaspoon cornstarch
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mini M&Ms
  • ½ cup mini chocolate chips

Instructions

  • 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 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.

Notes

  1. Do NOT skip the cornstarch in the recipe.
  2. These do need to chill so make sure that you do not skip this step either.
  3. You can make these smaller, see above on how to do that.
  4. Normal sized M&M's and Chocolate Chips can be used as long as they equate to the same measurements in the recipe.
  5. 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.
  6. You can double this recipe if you'd like.

Nutrition

Calories: 556kcal | Carbohydrates: 74g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 383mg | Potassium: 138mg | Fiber: 2g | Sugar: 45g | Vitamin A: 682IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2mg