M&M Chocolate Chip Cookies

Name: M&M Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 ⅓ cups brown sugar, packed; ¾ cup unsalted butter, softened ((one and a half sticks)); 2 large eggs; 1 teaspoon vanilla; 2 ¼ cups all purpose flour ((300 grams)); 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup chocolate chips; ¾ cup M&M's candies

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M&M Chocolate Chip Cookies are an easy and delicious treat loaded with chocolate chips and M&M’s. No chilling time required for these cookies that are ready in just minutes!

M&M Chocolate Chip Cookies stacked on each other.

Nothing beats sinking your teeth into a chewy and soft chocolate chip unless you have one filled with M&M’s too! These M&M Chocolate Chips Cookies are always a favorite and a great treat for any occasion.

For more delicious cookies, be sure to try these Triple Chocolate Chip Cookies or Cannoli Cookies.

Table of Contents

Why these M&M Cookies are the BEST!

This recipe for M&M Chocolate Chip cookies is truly a recipe perfected! I have been making these for years and they come our perfect everytime.

What makes these cookies so special are that they only use brown sugar. By only using brown sugar, the cookie comes out chewier and more puffy than cookies made with white sugar.

These cookies are filled with both chocolate chips and M&M’s candies. The combination gives the cookie a crunchy and sweet bite that’s extra fun!

M&M Chocolate Chip Cookies stacked on each other on a white background.

Both kids and adult love M&M cookies. They are the perfect little treat to have on hand. You can change up the colors of the M&M’s like in my Valentine’s M&M Cookies or these fan-favorite 4th of July cookies!

Ingredients

To make M&M Chocolate Chip Cookies you will need: flour, brown sugar, butter, chocolate chips, M&M’s candies, vanilla, eggs, salt, and baking soda.

Butter: here, I use unsalted room temperature butter. If you only have salted butter, just omit the salt from the recipe.
Flour: just use regular all purpose flour. To make gluten free, substitute a cup-for-cup brand of gluten free flour.
Chocolate Chips: to keep the cookies from being overly sweet, I like to use semi-sweet chocolate chips. But milk chocolate work too.
M&M’s Candies: I love the sweet crunch you get from the M&M’s in these cookies. You can use Mini M&M’s if you have them.

How to Make M&M Chocolate Chip Cookies

This is a truly simple and delicious recipe that comes together fast. You can make the batter ahead of time and roll into balls. Just refrigerate or freeze until ready to use.

To start, preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick cooking mat and set aside.

process shots showing how to make recipe including the batter in a bowl and balls of dough on a baking sheet.

Step 1: make the batter. Start by using a handheld mixer to beat together the butter and brown sugar until creamy. Then, mix in the eggs and vanilla. To the same bowl, add in the baking soda, salt, and flour. Mix until just combined.

Step 2: add in the chocolate chips and M&M’s. I like to save a few of the M&M’s to press into the tops of the cookies before baking, but you can add them all in at this time if you’d like.

Step 3: use a rubber spatula to mix in the chocolate chips and M&M’s. Be sure to get the sides of the bowl and bottom to ensure that everything is well combined.

Step 4: use a cookie scoop to measure out one-inch balls of batter and place on lined baking sheet. Press in additional M&M’s (optional).

M&M Chocolate Chip Cookies on a white countertop.

Bake the cookies for about 10 minutes or until just turning golden brown. Be careful no to over bake the cookies; you want them kind of doughy when you take them out of the oven.

Let the cookies cool on baking pan for 5 minutes before moving to cooling rack to cool completely.

Recipe Tips

Use room temperature butter so that it mixes evenly with the dough.
Lightly pack the brown sugar in the measuring cups to get the correct amount of sugar.
Make the cookies festive by using whatever color M&M’s are in season.
Press additional M&M’s into the top of the cookie prior to baking. To prevent the colors bleeding, you can press the M&M’s into the cookies immediately after taking them out of the oven.
Store cookies in an airtight container in the refrigerator for up to a week or freeze for up to a month.

Do I need to use a cookie scoop?

Cookie scoops, or small ice cream scoops, are ideal to portion out even amounts of dough. This will ensure that you get the same-sized cookies that bake evenly.

How to I get cookie pans to cook evenly?

To cook more than one tray of cookies at a time, position racks in the upper and lower thirds of oven and bake a try of cookies on each. Switch the position of the pan halfway through baking and rotate them front to back for even cooking.

Why should I cool cookies on a rack?

If you leave cookies on a hot baking sheet for too long, they’ll continue cooking. To prevent this, let them cool slightly, then transfer to a wire cooling rack to cool completely. Alternatively, if you baked your cookies on parchment, you can always just slide the cookies and parchment off the baking sheet and let on the paper.

A stack of M&M Chocolate Chip Cookies on a white countertop with more cookies in the background.

More M&M Treats!

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