Best Chocolate Chip M&M Cookies Recipe – Easy & Chewy Recipe
Discover the perfect balance of chewy and colorful with these Best Chocolate Chip M&M Cookies. These easy-to-make cookies combine mini semi-sweet chocolate chips and vibrant M&M candies in a soft, chewy dough baked to golden perfection. Ideal for any occasion, these cookies are sure to be a favorite for kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ⅔ cups all-purpose flour
- 4 tsp cornstarch
- 1 tsp baking soda
- 1 ¼ tsp salt
Wet Ingredients
- 1 ½ cup light brown sugar
- 1 cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1 tbsp pure vanilla extract
Add-ins
- 1 cup mini semi-sweet chocolate chips
- 1 cup M&M chocolate candies
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a large baking sheet with a silicone liner or parchment paper to prevent sticking and ensure even baking.
- Whisk Wet Ingredients: In a large mixing bowl, whisk the melted butter and light brown sugar together until fully combined. Then add the two eggs and pure vanilla extract, whisking again until the mixture is smooth and fluffy, which helps incorporate air for a softer cookie texture.
- Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking soda, and salt. This ensures even distribution and lightness in the dough.
- Form the Dough: Gently fold the dry ingredients into the wet mixture until a uniform dough forms, taking care not to overmix to keep the cookies tender.
- Add Chocolate and M&Ms: Fold in the mini semi-sweet chocolate chips and M&M candies evenly throughout the dough for bursts of chocolatey flavor and colorful appeal.
- Shape Cookies: Scoop dough balls spaced about 2 inches apart on the prepared baking sheet to allow spreading during baking. Optionally, press a few extra M&Ms on top of each dough ball for a festive look.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges turn a lovely golden brown, signaling they are perfectly cooked but still chewy inside.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your chewy, colorful chocolate chip M&M cookies!
Notes
- For best results, ensure eggs are at room temperature for smoother mixing and better texture.
- Melted butter provides a chewier cookie, but you can chill the dough if you prefer a thicker cookie.
- If you like crunchier cookies, bake for an additional 1-2 minutes but watch closely to avoid burning.
- Feel free to substitute regular chocolate chips if mini semi-sweet chocolate chips are unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.