Chocolate Chip Cookies with M&Ms

Have you ever wondered how to make a classic chocolate chip cookie even better? Add m&ms! These M&M Chocolate Chip Cookies have chewy, gooey, soft centers with crisp edges and are packed with m&ms. This is a no chill cookie recipe that’s made in 30 minutes flat! Enjoy with a big glass of milk for the ultimate chewy cookies! 

For more cookie recipes, make my bakery style chocolate chip cookies, brown butter chocolate chip cookies, and chocolate chip sugar cookies! 

Have you ever thought to yourself “What makes the perfect cookie”? For me, it’s a cookie that’s soft and chewy but also crisp edges that have a nice crunch when you bite into it. And that’s exactly what this m&m cookie recipe is!

The tops of the cookies are loaded with m&m candies while the center is gooey with melty chocolate chips. Best part, it’s so easy to make, you could probably do it with your eyes closed (although I do not advise this lol). 

I add a little flaky sea salt on top of the cookie and … it’s magical. These are the best m&m cookies. Make this recipe and see why!

Why These are my Favorite Cookies

• It combines chocolate chips with m&ms! If you’re a chocolate chip cookie lover, the addition of m&ms make the cookies even better.
• Family favorite! I love making this recipe with my son. He loves that he gets to snag a couple m&ms and gets satisfaction out of making a treat for himself. New core memory unlocked.
• No chill time! These are quick and easy to make. They come together in under an hour.
• Freezer friendly – make the chocolate chip cookie dough ahead of time and place into a freezer bag whenever you want a pick me up treat. These will keep for up to 3 months. 
• Easily customizable! You can really add whatever you like! Mini chocolate chips, different kinds of m&ms, white chocolate chips etc. Feel free to get creative! 

Key Ingredients 

Unsalted Butter – you can also use salted butter, simply reduce the amount of kosher salt to 1/4 tsp as opposed to a 1/2 tsp. Also, ensure that the butter is room temperature when you’re ready to assemble the dough.

M&M Candies – you can really use whatever kind of m&m you want! Classic, peanut, pretzel m&ms, even the caramel ones work here too! 

Nutmeg – this may be a bit weird but the nutmeg enhances the flavors on the cookie! No, you can’t taste the nutmeg, we’re only using 1/8 of a teaspoon, but it brings out the vanilla and chocolate flavors and give the cookie more flavor. Trust me on this one! 

Large Egg and Egg Yolk – the extra egg yolk adds richness and texture to the cookie, giving it a more gooey center. Make sure the eggs are at room temperature.

Vanilla Bean Paste – of course you can use vanilla extract, but vanilla bean paste is SO worth the investment!

Brown Sugar and Sugar – brown sugar adds moisture and flavor while white sugar attributes to the crispy edges of the cookie providing balance and even texture.

Chocolate Chips – because the m&ms are sweet, I like to use either semi-sweet or dark chocolate chips. If you prefer a sweeter chocolate, milk chocolate chips or white chocolate chips are a fun addition. If you don’t have any chocolate chips, make my chocolate chipless cookies!

Pro Tips for the BEST Cookies

• If you want a thicker cookie, refrigerate the dough for 30 minutes to an hour, then bake.
• Room Temperature Ingredients: Ensure that ingredients like butter and eggs are at room temperature. This helps in achieving a uniform texture in the dough.
• Measuring Accurately: Measure ingredients accurately using the appropriate measuring cups and spoons. Baking is a science, and precision matters.
• Creaming Butter and Sugar: Creaming butter and sugar together incorporates air into the dough, resulting in a lighter texture. Cream until light and fluffy.
• Preheat the Oven: Always preheat your oven before baking. This ensures that the cookies cook evenly and have the right texture.
• Don’t Overmix: Overmixing the dough can lead to dense and tough cookies. Mix until ingredients are just combined.

How to Make Chocolate Chip m&m Cookies

• Add butter to the bowl of a stand mixer fitted with the paddle attachment. Cream butter on medium speed for 2 minutes, then add brown sugar and white sugar and cream together for 3 minutes. Scrape down the sides of the bowl and add egg and egg yolk. The mixture may appear soupy at first. Simply scrape down the sides of the bowl again and continue to mix until fluffy, about 2 minutes. Add vanilla extract and mix until combined. (Image 1 and 2)

• In a large bowl, whisk together all purpose flour, baking soda, kosher salt, and nutmeg. Add to the wet ingredients and mix until just combined, about 30 seconds. Remove the bowl from the stand mixer and use a rubber spatula to mix in the m&ms and semi-sweet chocolate chips. 

• Line a baking sheet with parchment paper and use a large cookie scoop to scoop out the cookie dough and place onto the baking sheet. Roll each cookie into a ball and place any leftover m&ms on top of the cookie. Bake for 11-13 minutes; 11 minutes for a soft gooey cookies and 13 minutes for a crisper cookie. 

• Allow the cookies to cool in the pan for 10 minutes, then place onto a wire rack to cool completely.

Variations

• Holiday M&M Cookies – use the green and red m&ms to make this recipe perfect for the holidays! 
• Valentine’s Day Cookies – use the pink and red m&ms to make these for valentine’s day! 
• Turn these chewy m&m cookies into cookie bars! Press the dough into a 9×13 baking pan and bake for about 20-25 minutes.
• Gluten free option – use your favorite 1-to-1 gluten free baking flour instead of all purpose.

Making Ahead, Storing, and Freezing

Making Ahead: you prepare the dough 24 hours in advance and store in the refrigerator, covered with plastic wrap. Then bake when you’re ready. You may need to increase the bake time by 3-5 minutes.

Storing: store the cookies in an airtight container on the counter for up to 5 days. 

Freezing: I recommend preparing the dough and then freezing in a freezer bag or freezer safe container and then baking them when you’re ready. They’ll last for up to 3 months in the freezer. If you’ve already baked the cookies and want to freeze them, simply allow them to cool completely and place into an airtight container and freeze. When you’re ready to eat, place into the oven for a few minutes at 350 degrees F or pop into the microwave for 10-15 seconds. 

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