These thick and chewy, quick and easy M&M chocolate chip cookies take classic chocolate chip cookies to the next level of deliciousness. They're fun to eat, easy to make, and perfect for dressing up for different holidays using seasonal colors of M&M candies.
If you love a classic chocolate chip cookie that's thick and chewy with lightly crispy edges and a soft center, you're going to LOVE these M&M chocolate chip cookies. They're everything you love about the classic American cookie made extra fun and colorful with the addition of M&Ms.
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Why You'll Love This Recipe
These perfectly thick and chewy cookies are adapted from my popular no-chill chocolate chip cookie recipe, so you already know they're delicious!
The dough is quick and easy to make in a mixing bowl: no waiting for butter to come to room temperature, no stand mixer, and no dough chilling!
And best of all, the flavors and textures are just right, with lots of vanilla and tons of chocolate in every bite!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Unsalted Butter - No need to wait for the butter to room up since we'll be melting it. As always, we'll opt for unsalted butter so that we can control the amount of salt in the recipe.
Brown Sugar - Brown sugar adds moisture and flavor to the cookie dough. I like light brown sugar best in this recipe, but feel free to use dark brown sugar if you prefer a stronger molasses flavor.
Egg + Yolk - Egg helps to bind the cookie dough together, and the extra yolk adds extra chewiness to the dough.
Cornstarch - Cornstarch is a secret ingredient that I like to add to chocolate chip cookies, since it helps to create a chewier cookie dough.
M&Ms - M&M candies add a fun crunch, extra chocolate flavor, and lots of color to these cookies! Using seasonal M&M colors would be a fun way to dress these cookies up for different holidays! I have not tested different types of M&Ms but imagine that most would work just fine.
Chocolate Chips - I like semi-sweet chocolate chips best for a classic chocolate chip cookie flavor, but you can use any type of chocolate that you like.
Special Equipment
None! If you have a mixing bowl and a whisk, you can make these cookies. A medium (1 ½ Tablespoon) cookie scoop does come in handy for scooping the dough, but it's not a must-have.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: In a large bowl, add melted butter, both sugars, and vanilla and whisk to combine.
Step 2: Add eggs and whisk well until the mixture is glossy and a bit lighter in color, about 1 minute.
Step 3: Whisk together flour, baking soda, baking powder, cornstarch, and salt.
Step 4: Use a wooden spoon or a spatula to gently stir the flour mixture into the sugar mixture.
Step 5: Add M&Ms and chocolate chips and stir just until blended.
Step 6: Scoop 1 ½ Tablespoon balls of dough onto parchment-lined baking sheets.
Step 7: Bake the cookies at 350°F until the edges start to turn golden, about 10 to 12 minutes.
Allison's Top Tips
For the best texture, be sure to whisk the mixture well after the eggs are added. Then be careful to mix it gently after the flour is added, stirring until just a few streaks of flour remain so that you don't over mix the dough.
For picture-perfect cookies (think perfectly round cookies studded with glossy chips), check out these tips for baking pretty cookies. Swirling the just-baked cookies in a round cookie cutter and adding extra M&Ms and chocolate chips to the cookies right after they come out of the oven help to make these cookies extra appealing.
These cookies should bake up nice and thick. If you find that your cookies are spreading too much in the oven, don't miss these tips for fixing flat cookies.
Holiday Variations
These cookies are perfect for any holiday! Just grab a bag of seasonal M&Ms and bake a batch of these cookies to celebrate Christmas, Easter, Fourth of July, and more!
Storage Instructions
Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days. Adding a slice of bread to the container will help to keep the cookies fresh.
Freezing: Cookie dough can also be scooped and frozen, sealed in an airtight container, for up to 3 months. Bake the frozen dough for an extra minute or two (no need to defrost).
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Recipe
M&M Chocolate Chip Cookies
Ingredients
- 1 cup (226 grams) unsalted butter, melted
- 1 cup (213 grams) light brown sugar
- ½ cup (99 grams) granulated sugar
- 1 Tablespoon (14 grams) vanilla extract
- 1 large egg plus 1 large egg yolk
- 2 ½ cups (300 grams) all-purpose flour
- 1 teaspoon (6 grams) baking soda
- ¼ teaspoon (1 gram) baking powder
- 2 teaspoons (5 grams) cornstarch
- 1 teaspoon (6 grams) fine sea salt, plus more for sprinkling on cookies
- 1 cup (200 grams) M&Ms, plus more for topping cookies
- 1 cup (180 grams) semisweet chocolate chips, plus more for topping cookies
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl, add melted butter, both sugars, and vanilla and whisk to combine.
- Add eggs and whisk well until the mixture is glossy and a bit lighter in color, about 1 minute. Let the mixture stand for about 5 minutes while you prepare the next ingredients.
- In a medium bowl, add flour, baking soda, baking powder, cornstarch, and salt and whisk to combine.
- Give the sugar mixture a quick whisk and then add the flour mixture. Use a wooden spoon or a spatula to gently stir the flour mixture into the sugar mixture. Stir until just a few streaks of flour remain.
- Add M&Ms and chocolate chips and stir just until blended.
- Scoop 1 ½ Tablespoon balls of dough onto parchment-lined baking sheets.
- Bake the cookies for 10 to 12 minutes. The cookies will still appear pale and puffy when you remove the tray from the oven.
- For extra pretty cookies, immediately swirl a heat-safe round cookie cutter or glass around the cookies when they come out of the oven. Top the cookies with extra M&Ms and chocolate chips and a sprinkle of salt. See recipe note below for more information.
- Allow them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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