M&M Chocolate Chip Cookies
These soft, chewy M&M chocolate chip cookies are filled with M&Ms and chocolate chips. They’re super easy to make in one bowl with just 11 basic ingredients!
Servings: 20 cookies
Calories: 202kcal
Ingredients
- 1⅔ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter melted, but not hot
- ⅔ cup brown sugar light or dark, packed
- ⅓ cup granulated sugar
- 2½ teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk
- ¾ cup M&Ms plus more for topping
- ½ cup semi-sweet chocolate chips plus more for topping
Instructions
- Heat the butter in the microwave for 40 seconds til just melted. Remove from microwave and stir til completely melted.
- In a large mixing bowl, bowl whisk to combine the melted butter, sugars, and vanilla extract til combined. Whisk in the egg, egg yolk and vanilla extract.
- Add the flour, baking soda and salt. Stir with a spatula til just combined. Stir in the M&Ms and chocolate chips.
- Cover the bowl tightly with plastic wrap and chill for at least 30 minutes. If chilling for longer than 30 minutes, scoop dough into balls first and place them close together but not touching on a baking sheet. Cover and chill.
- When ready to bake, preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
- Use a 1.5 ounce cookie scoop to scoop the dough into balls. Place them 2-3 inches apart on the baking sheet. Gently press a few extra M&Ms and/or chocolate chips into each dough ball.
- Bake 10-11 minutes or until the middles are puffed up and the edges are just lightly golden brown.
- Cool for about 5 minutes on the baking sheet then transfer cookies to a wire rack. Allow to cool completely. Repeat baking the remaining dough balls.
Notes
Chocolate: Use regular or mini chocolate chips or use chocolate chunks. Chopped chocolate can also be used. I recommend good quality dark chocolate bars from the candy aisle.
M&Ms: Use regular or mini M&Ms. Swap in different colors to make these for holidays such as Christmas, Valentine's Day and The Fourth of July!
Chill Time: Chilling the dough helps the cookies become thicker and more flavorful. I recommend at least 30 minutes or up to 24 hours of chilling. If you chill the dough longer than 30 minutes, scoop the dough into balls before chilling. Place balls close together but not touching on a baking sheet. Cover tightly with plastic wrap and chill in the fridge. Keep dough in fridge while one batch bakes.
Storage: Store leftover chocolate chip M&M cookies in an airtight container at room temperature for up to 4 days.
Freezing: You can freeze the dough. It's important to scoop and chill it first. Scoop the dough and place the balls on a baking sheet covered with plastic wrap. Chill in the fridge for at least 30 minutes or up to 24 hours. Next, place them in the freezer. Once frozen, put the frozen dough balls into a freezer bag or airtight container. Freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 202kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 112mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 0.05mg | Calcium: 24mg | Iron: 1mg
